"This humble meal is today considered Puerto Rico's unofficial national dish, and a family favorite for many. Growing up, mofongo was a dish reserved for special occasions and almost always served with 'camarones a la criolla,' or Creole shrimp. My version takes my family's recipe and incorporates a few tricks I've picked up along the way growing up in Brooklyn. ¡Buen provecho!" — César Ramón Pérez Medero
Essential Equipment: mortar and pestle
— Food52
