Puerto Rican cuisine is full of flavor — but it’s also traditionally meat-forward. The good news: many classic dishes can be made vegan or are already close. The trick is knowing what to order and what to ask.
Order these first (often easiest to make vegan)
- Tostones (fried green plantains)
- Amarillos (sweet plantains)
- Arroz + habichuelas (rice & beans) — confirm no ham
- Ensalada (salad) — ask for no cheese + dressing on the side
- Viandas (yuca, yautía, ñame) — ask for garlic + olive oil
Mofongo: the most vegan-flexible classic
Mofongo can be vegan… or it can be cooked with animal fat and served with meat. Ask clearly:
Say this: “¿Puede ser el mofongo vegano, sin manteca, y con vegetales?”
Translation: Can the mofongo be vegan, without lard, and with vegetables?
The 3 questions that save you
- “¿Tiene jamón?” (Does it have ham?)
- “¿Está hecho con manteca?” (Is it made with lard?)
- “El caldo, ¿es de vegetales?” (Is the broth vegetable-based?)
Common “gotchas”: beans cooked with ham, rice cooked in broth, and sauces finished with butter or cheese.
Best strategy for eating out
When you’re unsure, build a simple plate you can trust: rice + beans + tostones + salad + avocado. Then use GoVeganPR to find a fully vegan meal when you have more time.