Picture this: it’s Thanksgiving Day, and you’ve been invited to your Puerto Rican friend’s house. (I hope you’re reading this, Rachel.) And the table is spread with all the classic fixings — cranberry sauce, mashed potatoes, and dinner rolls. But instead of a plain ol’ beautiful turkey sitting in the center of it all, there’s something much more exciting: a pavochon.
When my Puerto Rican friend Rachel first said the name of this dish to me, and our friend Lidia, we were like: what the heck? It sounded made up and like a mash-up of Spanish and English. We were right. Turns out, that’s exactly what it is.
The “pavochon” comes from “pavo,” which means turkey in Spanish, and “chon,” which is short for lechón, a roasted pig. By combining these two, you’ve got a pavochon — Puerto Rico’s answer to a traditional Thanksgiving turkey, but with a big punch of island flavor. Have you gone this long without feasting on a pavochon? Me too. Hopefully, things will change this holiday season. (Hint, hint, Rachel.)
What is Pavochon, Anyway?
Foodie research proves that the pavochon didn’t just pop out of nowhere. It’s the result of Puerto Rico’s long history of cultural influences.
READ POST: The Surprising Spanish History of Thanksgiving
“Pavochon, both the word and the dish, is one of Puerto Rico’s many Spanglish creations,” Food Writer Illyanna Maisonet tells Bon Appetit magazine. “… the diaspora became accustomed to these items Stateside and brought them back to the island — which could be how pavochon was born.”
“Boricuas” (Puerto Ricans) took the traditional Thanksgiving meal and put their own twist on it by combining mainland American fare with island specialties. So, while you may find the classic cranberry sauce on the table, the real star of the show is the turkey itself.
Let’s talk turkey now. The pavochon is different. Instead of a traditional brine, it’s marinated in wet adobo, a Caribbean seasoning made of garlic, black pepper, oregano, vinegar, and olive oil. The marinade is rubbed directly into the turkey, working its way under the skin to give it a flavor that’s delicioso — more like the island’s famed roasted pig.
Stuffing with a Twist: Mofongo!
It gets better. Instead of the typical stuffing you’d find in a traditional Thanksgiving turkey, Puerto Ricans take it to the next level with mofongo.
“Not only is mofongo dear to the people of Puerto Rico, but it also exemplifies its multiculturalism — making it a fitting stuffing for the Thanksgiving staple,” Riya Anne Polcastro writes for daily meal. “The mashed green plantains that are used to make mofongo are reminiscent of West African fufu, while the pilón was a tool of the Taino, who were the island’s original inhabitants. The colonial influence is evident in mofongo’s sauce, which is similar to the Spanish sofrito.”
The Puerto Rican Feast vs. The Traditional U.S. Thanksgiving
So what else is different between a traditional Thanksgiving and a Puerto Rican one? Ignore the bland green beans and mashed potatoes. In Puerto Rico, the sides get a major upgrade. Expect a spread of yucca, rice and beans, or rice and pigeon peas to round out the meal. And while the U.S. feast might end with pumpkin pie, in Puerto Rico, you’re more likely to finish things off with tembleque, a coconut pudding that’s as sweet as it is smooth.
So, this Thanksgiving, why not spice things up and swap your regular turkey for a pavochon? Better yet, write an article honoring the flavorful feast, and wait for a Puerto Rican friend to invite you to enjoy the holiday with her friends and family. Surely the friend could take a hint and send out an invite, right? … As everyone’s favorite Puerto Rican aunt, Tia Gloria, would say “Happy Sanksgibing y buen provecho!”
