Divine Bites: Modern Takes on Puerto Rican Holy Week Classics

Holy Week in Puerto Rico is more than just a time for spiritual reflection —it’s also a season where the kitchen fills with tradition. Many households avoid red meat during these days, opting instead for dishes made with salt cod, root vegetables, and authentically Boricua flavors. In this article, we’re sharing five Lenten kitchen classics… and their modern twists that add a fresh and creative touch without losing their essence.

1. Bacalao Guisao (Traditional)

This simple yet flavorful stew combines desalted salt cod with Puerto Rican sofrito, olives, and boiled root vegetables. It’s a humble but powerful dish, full of flavor and family memories.

Modern Twist: Bacalao Guisao with Chickpeas and Coconut Milk

Turn the classic into a creamier, more nutritious stew: Add cooked chickpeas for extra protein. Replace part of the liquid with coconut milk, which softens the saltiness of the cod and adds a silky texture. Serve over quinoa or couscous and finish with a squeeze of fresh lemon juice and a touch of cilantro to brighten the flavor. Perfect with toasted pan de agua or a fresh salad.

2. Serenata de Bacalao (Traditional)

A cold salad of shredded salt cod with root vegetables, onion, tomato, and hard-boiled egg. It’s light, refreshing, and always shows up on Boricua tables during Lent.

Modern Twist: Tapas Style

Perfect for a brunch or elegant appetizer: Serve in small glasses or tasting spoons. Layer salt cod, avocado mousse, pickled onions, and microgreens. Pair with baked yuca chips or mini tostones. It’s a version that looks sophisticated while staying 100% Boricua.

3. Habichuelas con Dulce (Traditional)

An old-school dessert made with cooked beans, coconut milk, spices, and sweet potato. Creamy, warm, and comforting —just like grandma used to make.

Modern Twist: Sweet Beans Panna Cotta Style

Take this dessert to the next level with a chef-style presentation: Make a panna cotta base with coconut milk (use agar-agar to make it vegan if you’d like). Add a thick purée of sweet beans on top, seasoned with raisins, cinnamon, and nutmeg. Garnish with caramelized sweet potato cubes and a pinch of orange zest. Perfect for surprising guests with a reinvented tradition.

4. Guineítos en Escabeche (Traditional)

Boiled green bananas marinated in escabeche with onion, garlic, vinegar, and olives. Simple but full of character —a must-have on the table.

Modern Twist: Guineítos over Pigeon Pea Hummus

An appetizer worthy of any Boricua gastro bar: Make a smooth hummus with pigeon peas, garlic, olive oil, and lemon. Serve the guineítos on top of the hummus on a flat plate. Add pickled onion, fresh cilantro, and a drizzle of the escabeche marinade. A mix of textures and tanginess that makes this a tropical vegan delight.

5. Pastelón de Amarillos (Traditional)

Layers of sweet fried plantain, vegetables or meat, and cheese. During Holy Week, it’s often made with a meatless veggie filling.

Modern Twist: Mini Pastelones in Muffin Tins

A modern presentation, perfect for brunch or catering: Use cupcake molds to layer baked sweet plantains, roasted veggies (like bell peppers, eggplant, onion), and goat or vegan cheese. Bake until golden and set. Serve individually, garnished with a fresh basil leaf or a hint of sweet hot sauce. Easy to serve, store, and even freeze.

To Wrap It Up…

These recipes honor Boricua Holy Week cuisine and bring it into the present with a fresher, more balanced, and fun flavor. If you decide to try one, share your results with us on social media and tag your abuela —or better yet, invite her to try your version.