Super Bowl Latin Fiesta: Bad Bunny–Inspired Game Day Menu

Kick off Super Bowl night with a Bad Bunny–inspired Latin fiesta that’s as easy to throw as it is to dance to

Pain point: You want a Super Bowl spread that’s crowd-pleasing, easy to prep, and true to the Latin flavors everyone’s hyped for—but you don’t have time to fish through 12 different recipes. This menu solves that: simple shareables, plantain-first snacks, and cocktails that keep the room moving while you enjoy the halftime show.

"The world will dance." — Bad Bunny, on his 2026 Super Bowl halftime promise

Why a Latin Super Bowl menu matters in 2026

Across late 2025 and early 2026, Latin foods—especially Puerto Rican and Caribbean flavors—popped across social feeds and menus. TikTok and short-video platforms drove plantain trends into mainstream home cooking, and more hosts are choosing flavor-forward, shareable plates over formal multi-course menus. Pair that cultural moment with Bad Bunny’s Super Bowl halftime hype and you’ve got the perfect moment for a playful, colorful game-day menu.

What you’ll get from this article

• A tested, approachable Latin-inspired Super Bowl menu centered on plantains and shareables.
• Step-by-step recipes you can make ahead (air fryer & oven options included).
• Cocktail recipes with batching and non-alcoholic swaps.
• Shopping list, timing plan for hosting 8–12 people, and dietary swaps.

The lineup: Super Bowl Latin Fiesta menu

Design the flow of your party around easy grazing. Serve small plates and cocktails that guests can pick at between plays, and keep one warm item on rotation during the game.

• Starter shareables: Plantain chips + mojo dip; street corn esquites-style cups
• Finger foods: Mini tostones sliders (righteous with slow-cooked pork or jackfruit); baked empanadas (beef & cheese and black bean)
• Warm centerpiece: Queso fundido with chorizo and peppers (serve with plantain chips and tortillas)
• Side vibes: Crispy yuca fries with garlic aioli; pickled red onions
• Cocktails: Bad Bunny Breeze (rum paloma meets pineapple), Spicy Mango Mezcalita, and a non-alcoholic mojito spritzer

Recipe: Salted plantain chips (baked & fried options)

Why this dish works

Plantain chips are crunchy, low-effort, and the base for everything from dips to sliders. In 2026, home cooks favor thinner cuts and light seasoning—think sea salt + lime—to let the plantain shine.

Ingredients (serves 8)

• 6 green plantains (firm, not sweet)
• 2 cups neutral oil for frying (if frying) OR 2 tbsp olive oil for baking
• 1½ tsp sea salt
• Optional: pinch of smoked paprika or Tajín for dusting

Method — Frying (fastest, crispiest)

1. Peel plantains: slice off ends, cut lengthwise slits in skin, and pry off peel with fingers or a knife.
2. Use a mandoline or sharp knife to slice plantains paper-thin (1–2mm).
3. Heat oil to 350°F/175°C in a deep skillet or pot. Fry in batches until golden and crisp (about 1–2 minutes). Drain on paper towels and immediately season with salt.

Method — Oven / Air fryer (healthier, less hands-on)

1. Toss slices with olive oil and spread single-layer on a rimmed baking sheet (or air fryer basket).
2. Bake at 400°F/200°C for 10–14 minutes, flipping halfway. Air fryer: 8–10 minutes at 375°F/190°C. Watch closely to avoid burning.
3. Season hot.

Make-ahead & storage

Make chips up to 6 hours ahead and store airtight at room temperature. Re-crisp in a 10-minute oven stint if they lose crunch.

Recipe: Mojo verde dip (great with plantain chips)

Ingredients

• 1 cup cilantro leaves + stems
• 1/2 cup parsley
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• Salt and pepper to taste
• Optional: 1 jalapeño for a touch of heat

Method

1. Blend all ingredients until smooth. Adjust seasoning. Chill; flavors develop after 30 minutes.

Shareable centerpiece: Mini tostones sliders with slow-roasted pork

Why tostones?

Tostones are twice-fried plantain rounds that act like a starchy, crunchy bun—perfect for handheld sliders. They’re unique, filling, and scream Puerto Rican street-food vibes.

Ingredients (makes ~24 sliders)

• 6 green plantains (for tostones)
• 2–3 lb pork shoulder (or 2 cans of jackfruit for vegan)
• 1 cup sofrito (store-bought or homemade)
• 1 cup orange juice
• 1 tbsp adobo seasoning
• Pickled red onions, avocado slices, cilantro, optional spicy mayo

Method — Slow-roasted pork (make-ahead)

1. Rub pork with adobo and brown on all sides in a hot pan.
2. Transfer to a roasting pan with sofrito and orange juice; roast at 300°F/150°C until fork-tender (3–4 hours). Shred and toss with reserved cooking juices.

Method — Tostones

1. Peel and cut plantains into 1.5-inch rounds. Fry first at 325°F/160°C until golden. Remove and flatten with a tostonera or bottom of a jar. Fry again at 350°F/175°C until crisp.
2. Assemble: top tostones with pork, pickled onions, avocado, cilantro, and a drizzle of spicy mayo.

Vegan swap

Use shredded jackfruit braised in sofrito and citrus instead of pork; finish with a squeeze of lime.

Easy baked empanadas (two fillings)

Why choose empanadas?

Empanadas are perfect for halftime—handheld, portable, and suitable for batching. Baking cuts down on oil and prep stress.

Ingredients & fillings

• 2 packs refrigerated empanada discs or store-bought pie crust
• Filling A: Ground beef sautéed with sofrito, olives, raisins, and cumin
• Filling B: Black beans, roasted corn, cotija or vegan cheese, lime zest
• 1 egg beaten (for wash) or plant-based milk

Method

1. Fill discs with 1–2 tbsp filling, fold and crimp edges. Brush with wash and bake at 400°F/200°C for 15–18 minutes until golden.

Warm share: Queso fundido with chorizo

Queso fundido is an indulgent, melty reason everyone will gather. Serve in a cast-iron skillet with plantain chips and warmed tortillas.

Quick method

• Cook 8 oz crumbled chorizo until browned. Remove excess fat.
• Stir 2 cups shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack) with chorizo; broil until bubbly.
• Finish with chopped cilantro and lime wedges.

Side: Crispy yuca fries with garlic aioli

Yuca is a crowd-favorite alternative to fries—starchy, tender inside, crispy outside. Parboil pieces first, then toss in cornstarch and bake or air-fry.

Cocktail lineup: Batchable drinks that keep the party dancing

Bad Bunny’s halftime promise to make “the world will dance” inspires the vibe: bright, tropical, and a little unexpected. Batch cocktails ahead and keep garnishes ready.

1) Bad Bunny Breeze (batchable, rum + grapefruit + pineapple)

Ingredients (serves 10)

• 2 cups light rum
• 3 cups pink grapefruit juice
• 2 cups pineapple juice
• 1 cup simple syrup (adjust to taste)
• 1 cup soda water (add just before serving)
• Garnish: lime wheels, pineapple leaves

Method

1. Combine liquids (not soda) in a pitcher and chill. Add soda to each glass when serving over ice.

2) Spicy Mango Mezcalita (for the adventurous)

• 1.5 oz mezcal, 1 oz mango puree, 0.75 oz lime juice, 0.5 oz agave, slice of jalapeño per drink; shake and serve on the rocks with smoked salt rim.

3) Non-alcoholic: Mojito Spritzer

• Muddle mint and lime, add simple syrup, top with sparkling water and crushed ice.

2026 hosting trends & sustainability notes

Recent trends show hosts preferring:

• Air-fryer methods to reduce oil use and cleanup.
• Batch cocktails and pre-batched low-ABV options to reduce waste.
• Locally sourced seafood and sustainably farmed produce—choose responsibly when adding shrimp ceviche or fish-based bites.

Shopping list & equipment (for 8–12 guests)

Produce & pantry

• 6–8 green plantains, 2–3 ripe plantains (optional for sweet bites)
• 2–3 limes, 2 grapefruits, 1 pineapple
• Cilantro, parsley, garlic, jalapeños, red onion
• Sofrito, adobo, smoked paprika, Tajín

Protein & dairy

• 2–3 lb pork shoulder OR jackfruit for vegan
• 8 oz chorizo (or vegan chorizo)
• Cheeses: Oaxaca or Monterey Jack, cotija

Equipment

• Air fryer or deep pot for frying, mandoline (or sharp knife), cast-iron skillet, baking sheets, blender or food processor

Timing plan: How to prep so you can enjoy kickoff

2–3 days before

• Buy ingredients and chill beverages.
• Make sofrito and mojo verde; store covered in fridge.

1 day before

• Roast pork and shred. Make empanada fillings and refrigerate.
• Prepare cocktail batches (without soda) and chill.

Game day — 3 hours before

• Make plantain chips and store airtight. Parboil yuca if using.
• Assemble tostones and keep covered; quick-fry before serving.

30–60 minutes before kickoff

• Warm queso fundido and empanadas. Set up a self-serve station for drinks and garnishes.

Dietary swaps & allergen notes

• Vegan: Use jackfruit or seasoned mushrooms instead of pork, vegan chorizo, and plant-based cheeses.
• Gluten-free: Skip empanadas or use gluten-free dough; plantain chips and tostones are naturally gluten-free.
• Low-oil: Opt for oven-baked plantain chips and air-fried tostones; serve baked empanadas.

Presentation & party atmosphere (make it a halftime dance party)

Use bright bowls and tiered platters so guests can grab and go. Add a dancing corner with a small Bluetooth speaker for Bad Bunny–heavy playlist options—perfect for halftime when the world is expected to dance. Small touches: paper umbrellas in cocktails, neon napkins, and edible flowers for color.

Quick troubleshooting

• Chips soggy? Re-crisp in a hot oven for 5–7 minutes.
• Tostones not holding shape? Press firmly during flattening and fry twice for crispness.
• Queso oil separating? Mix gently and finish under broiler for a short time; add a splash of cornstarch-thickened milk if needed.

Advanced strategy: Turn leftovers into Monday meals

• Shredded pork → burrito bowls with rice, beans, and avocado.
• Extra plantain chips → crushed as crunchy topping for salads or seafood.
• Leftover empanadas → sliced and served atop quick greens for a warm salad.

Final tips from a seasoned host

Keep one warm item rotating (queso fundido is ideal), batch cocktails to limit time behind the bar, and embrace make-ahead steps. In 2026, guests expect bold flavor and minimal host stress—this plan delivers both.

Get ready to dance

Bad Bunny’s Super Bowl moment is more than a halftime show; it’s a cultural occasion. With this Latin-inspired, plantain-forward menu, you’ll feed the crowd, keep the drinks flowing, and have time to enjoy the performance—maybe even hit the dance corner yourself.

Call to action

Try one full recipe set this week and save the rest for halftime. Share your photos and tips in the comments, tag your party with #SuperBowlLatinFiesta, and sign up for our weekly newsletter for more 2026 game-day menus and quick Latin recipes.

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