Tito14 Loc: Central Florida

A wooden pilón (mortar and pestle). Used to mashed garlic also to make our typical mofongo in Puerto Rico. Just wanted to show you the main ingredients to make this delicious dish. The only ingredient missing is the chicken stock, used to make the mofongo more soft. Mofongo could very dry depend on the plantains and the cooking method could be fried or boiled. Plantains may have a different flavor and the soil.

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John Lawrence

Reading your narratives and seeing your images is a relaxing and enjoyable way to learn more about cooking, Ernesto. It’s like spending a casual morning with you in your home kitchen. Thanks for sharing your knowledge and experience as a Chef in such a warm and personal way.

Tito14 Loc: Central Florida

I have this in mind for a week finally, I make some time this morning to share with all of you. Love to teach and educate and help my cast it is always a priority relaxing and enjoyable like you said.

Always the Best!

UTMike Loc: South Jordan, UT

Well portrayed and narrated, Ernesto!

Tito14 Loc: Central Florida

Thank you, Mike

Cwilson341 Loc: Central Florida

Beautifully staged photos, Ernesto! Your mortar and pestle is a beautiful piece.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

As you use the Pilón it gets seasoned, and the food tastes better each time you use it. I don't use chicharrónes in mine - I use the equivalent of shredded pork "burnt ends" from making a Perníl (bone-in pork shoulder or Boston butt) with that extra shot of Adobo seasoning used on the meat that has gotten caramelized and crunchy in the process of roasting) and a few pieces of skin with some meat attached. I always lihgtly fry the platanos, just enough to cook them through, and add some of the pan drippings from the pork to the (which I keep in the fridge in between Perníl roasts) to the Pilón. I've used olive oil in a pinch, but it's not the same. I think my mom may have had the same Pilón as the one in your pictures. She also made mofongo with the meat from Jueyes (blue land crabs), which she did as a child living in Guayama, Puerto Rico.

I remember when I was there last in 1963 driving on the road between Guayama and Ponce, and running over the Jueyes at night - there were so many!

Tito14 Loc: Central Florida

That was an adventure and great memories. I was only three back in 1963. My Mom and I we used to go hunting for jueyes during rainy and thunder believe me jueyes come out and start running all over. The only tools you need it was a flashlight, a white bucket or saco. The flashlight was amazing because you flash the jueyes and stop running one time they stop that was the time to get them. I had the flash light and mom goes behind the jueyes and put in the bucket. It was a lot fun until the big juey, called a palancu get you in a finger. Really hurt, Great memories!

JustJill Loc: Iowa

That is a well composed picture. It made me want to look up Mofongo and it does sound interesting. May have to try it sometime.

GeorgeK Loc: NNJ

Never had mofongo but it is now on my list.

Tito14 Loc: Central Florida

You need to try it. It is not perfect the first time. Always look in Google for the best technique. You can send a PM if you have any questions.

All the Best,
Ernesto

Tito14 Loc: Central Florida

George, thank for looking, hopefully is number 2 on your list. Good Day!