Jason goes to Puerto Rico: Guavate, Thanksgiving-Land


jason-small by you. As Ricardo Montalban in his famous role as Mr. Roarke used to say, SMILES everyone, SMILES!, it’s Daisy’s buddy Jason Perlow again, and you know what that means — welcome back to Boriqua Island. Sorry, no Tattoo.

Last post, we talked about seafood and all the myriad of ways Puerto Ricans like to eat them. But I would be amiss if I didn’t talk about a very special place on the Island — a land where its Thanksgiving and Christmas 365 days a year. The place I’m talking about is GUAVATE.

Guavate, Puerto Rico by you.

A view of the Guavate mountain and forest region in Puerto Rico from a popular Lechonera.

Guavate is an area that is designated as a district as part of the larger town of Cayey, which is in South-Central Puerto Rico. Its a mountainous, forested area that has become known over the years as a favorite recreational spot for Puerto Ricans — and as a result, has created an entire culture dedicated to eating traditional holiday foods, such as Lechon (Roast Pork) and Pavochon (Roast Turkey  — see Daisy’s Recipe). A single road which passes through the town, Highway PR-184, also known as as the “Pork Highway” has many restaurants which specialize in these two dishes and all their accompaniments. Which one is the best? It’s hard to say, but Rachel and I visted two of them and if we picked the two worst ones, then I can’t imagine what the two best taste like. Your best bet — and our overall strategy — was to see which parking lots are the busiest and have the most amount of people eating there.

Click on the “Read the rest of this entry link below” for more.

Guavate, Puerto Rico by you.

Here’s the signage from a typical Lechonera.

Guavate, Puerto Rico by you.

Here’s the first place we walked into, Los Amigos.

Guavate, Puerto Rico by you.

And here’s what greeted us front and center — an entire roast pig, as well as whole spits of slow roasted turkeys, rubbed with wet adobo seasoning.

Guavate, Puerto Rico by you.

The insides of these places can be pretty big. The only thing I can compare this to would be Texas BBQ culture.

Guavate, Puerto Rico by you.

Here’s the guy that took our order and cut up the roast pork with his big cleaver. Or is that thing a machete?

Guavate, Puerto Rico by you.

A plate of Pavochon (left) and a plate of Lechon (right) with “Aranitas”. Aranitas (“Little Spiders”) are essentially latkes made out of shredded green plantain and deep fried.

Guavate, Puerto Rico by you.

Typical side dishes at a Lechonera — Morcilla (Blood Sausage) as well as Longanitza, another kind of pork sausage.

Guavate, Puerto Rico by you.

This is an order of Pasteles, which are the Puerto Rican equivalent to Tamales, except that they are made out of mashed green plantains, yuca, and pumpkin instead of masa. Daisy has an excellent recipe for these.

Guavate, Puerto Rico by you.

Pavochon closeup

Guavate, Puerto Rico by you.

And the Lechon con Aranitas, with crack your teeth open yummy pork cracklins.

Guavate, Puerto Rico by you.

Wanting to get a more representational sampling we drove up the road and saw this place, overlooking the mountains.

Guavate, Puerto Rico by you.

Here’s the view from the cliff. What a doozy!

Guavate, Puerto Rico by you.

If this guy calls himself “The King” then his food MUST be good.

Guavate, Puerto Rico by you.

El Rey takes a different approach to its Pavochon than in the first place — they debone and truss the entire turkey — I’m going to try and do this for Thanksgiving this year.

Guavate, Puerto Rico by you.

El Rey also has ribs.

Guavate, Puerto Rico by you.

Again, accomodations are simple, but the food is amazing.

Guavate, Puerto Rico by you.

The view from the dining room.

Guavate, Puerto Rico by you.

Every table comes with a bottle of this stuff — home made Aji (hot pepper) Vinagre with garlic. This stuff will put some serious hair on your chest.

Guavate, Puerto Rico by you.

Here’s El Rey’s Lechon. We really liked this one. I ordered it with an Escabeche, which is a green plantains dish cooked with onions.

Guavate, Puerto Rico by you.

And here’s El Rey’s Pavochon, served with Arroz con Gandules (Rice with Pidgeon Peas). Thanksgiving, right?

Guavate, Puerto Rico by you.

A side order of Longanitza sausage, similar in taste to a Spanish Chorizo, but spicier.

Guavate, Puerto Rico by you.

A Photo of El Rey in action. If Thanksgiving had a mythical equivalent to Santa Claus, I’d pick this guy.

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4 Responses to Jason goes to Puerto Rico: Guavate, Thanksgiving-Land

  1. […] Like Lechon, Pavochon is rubbed with a garlic and oregano wet adobo and marinated for over 24 hours and then roasted. This one was marinated for 48. Pavochon has since been imported back to Puerto Rico and is a popular dish throughout the year and is served alongside Lechon in the central Guavate region. […]

  2. luis says:

    Que bueno esta esto mira que ricooo

  3. […] Like Lechon, Pavochon is rubbed with a garlic, salt/pepper and oregano wet adobo and marinated for over 24 hours and then roasted. This one was marinated for 48. In the last half a century, Pavochon has since been imported back to Puerto Rico,  is a popular dish eaten throughout the year and is served alongside Lechon in the central Guavate region. […]

  4. […] after visiting Guavate, Rachel and I knew that we had to try making Pavochon ourselves, the real Puerto Rican way. This […]

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