This menu blends classic Puerto Rican flavors with modern, bite-sized presentation—perfect for a stylish Super Bowl inspired by Bad Bunny’s halftime show. Think tapas-style: elegant, flavorful, and easy to enjoy while watching the game.
Puerto Rican-Inspired Tapas Menu for Game Day
Makes 18–24 bites
Ingredients:
2–2½ lbs pork shoulder
6 garlic cloves, minced
Zest and juice of 2 oranges
Juice of 2 limes
¼ cup olive oil
1 tsp dried oregano
Salt & black pepper
Instructions:
1. Combine garlic, citrus juices, zest, olive oil, oregano, salt, and pepper.
2. Marinate pork overnight if possible.
3. Roast covered at 300°F for 3–3½ hours until tender.
4. Shred or cube, then broil briefly until edges are crisp.
To serve: Thread onto mini skewers or spoon onto brioche rounds. Finish with flaky salt and herbs.
Lechón-Inspired Pork Bites
Tostones with Shrimp Ceviche
Makes 12–16 cups
Ingredients for Tostones:
3 green plantains, peeled and sliced into 1-inch rounds
Vegetable or Avocado oil, for frying
Salt
Ingredients for Shrimp Ceviche:
1 lb cooked shrimp, chopped
½ small red onion, finely diced
1 small red bell pepper, finely diced
2 limes, juiced
1 tbsp olive oil
2 tbsp chopped cilantro
Salt & black pepper, to taste
Instructions for Tostones:
Heat oil in a frying pan over medium heat.
Fry plantain slices until lightly golden, about 2–3 minutes per side.
Remove and flatten each slice using a tostonera or a flat-bottomed cup.
Return to oil and fry again until crisp. Drain and season with salt.
Instructions for Shrimp Ceviche:
In a bowl, combine shrimp, red onion, red bell pepper, lime juice, olive oil, and cilantro.
Season with salt and pepper to taste.
Chill for at least 15 minutes to allow flavors to meld.
Assemble by filling each tostone cup with a spoonful of shrimp ceviche. Serve immediately.
Tapas #1
Tapas #2
Tapas #3
Arroz con Gandules Arancini
Inspired by my three years living in Italy, these crispy rice fritters merge Italian technique with Puerto Rican flavor. The golden, crunchy exterior mirrors the beloved crispy rice at the bottom of the pot (which true Boricuas will confirm - this is the best part), while the interior is rich with flavor from our homemade sofrito and pigeon peas.
Makes 20–24 bites
Ingredients:
3 cups cooked arroz con gandules, very well chilled
2 whole eggs + 1 egg yolk
½ cup all-purpose flour
1 cup panko breadcrumbs
Neutral oil, for frying
Optional Sofrito Aioli:
½ cup mayonnaise
1–2 tbsp sofrito
Lemon juice, to taste
Instructions:
Combine chilled arroz con gandules with eggs until the mixture holds together.
Roll into small, compact balls (1½ inches).
Dredge in flour, then egg, then panko.
Fry at 350°F until deeply golden and crisp, 3–4 minutes.
Drain and season lightly with flaky salt.
Serve warm with sofrito aioli or on their own.
Mini Churros with Chocolate Dipping Sauce
Dessart
A refined take on a beloved dessert, these mini churros offer a crisp exterior and tender center, served with a rich chocolate dipping sauce. Bite-sized and elegant, they’re perfect for a Super Bowl spread that feels indulgent without being heavy.
Makes 20–24 mini churros
Ingredients for Churros:
1 cup water
2 tbsp unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
1 large egg
Neutral oil, for frying
Ingredients for Chocolate Sauce:
½ cup heavy cream
4 oz dark chocolate, finely chopped
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Instructions:
1. In a saucepan, bring water, butter, sugar, and salt to a boil.
2. Remove from heat and stir in flour until a smooth dough forms.
3. Let cool slightly, then beat in egg until fully incorporated.
4. Transfer dough to a piping bag fitted with a star tip.
5. Pipe small churros into hot oil (350°F) and fry until golden and crisp.
6. Drain on paper towels.
