Come learn how to make a Puerto Rican Thanksgiving meal with Jose from Boricua of the Midwest!

1. Pastel Soup A weeknight soup version of a Puerto Rican holiday staple. Pasteles is traditionally a plantain-based Puerto Rican tamale. This version takes a 10-hour process of making pastels to a fraction of the time!
2. Pavochon Turkey, the Puerto Rican way. We treat the turkey as if it were a pig. Pavochon is a roasted turkey (Chef Jose cooks the turkey in parts to cook evenly and equally) seasoned with Achiote, cumin, garlic, oregano, and onions.
3. Arroz con gandules.
4. Mofongo and Salami Dressing Stuffing the Puerto Rican Way. We swap the bread for mofongo and add salami for “health.” It's a Boricua version of an American dressing.
5. Coquito. Holidays and Coquito are the same. Coquito is Puerto Rico’s version of Eggnog. There is no egg, but a whole lot of coconut. In class, we will prepare the coquito base and you will be able to bring the spirit of choice (rum, anyone? Some of my family have used the following: Dark Rum, Light Rum, feeling bougie? Add a splash of scotch, cognac, or brandy).