11/21/2025
In Puerto Rico, pasteles are more than a holiday dish… they’re a cherished part of our Christmas tradition. For many families, making pasteles is still a special gathering—everyone taking a role, from preparing the masa to tying each pastel with care. It’s a moment filled with laughter, stories, and memories passed down through generations.
And even if you don’t make them at home, you almost always know someone who does. Pasteles are often bought by the dozen from neighbors, friends, or that one family member who keeps the tradition alive year after year.
This is a food tradition that shouldn’t be lost. The art of making pasteles—mixing the viandas, seasoning the filling, folding the hojas, and tying each one—deserves to be taught to younger generations so it continues to live on.
Pasteles are usually served with arroz con gandules and pernil or lechón asado, creating the perfect Puerto Rican holiday plate.
And of course… everyone has their own style. Some people add ketchup, others go for pique, and the truth is, there’s no “right” way to enjoy a pastel. Puerto Ricans can get very passionate about the whole ketchup-or-no-ketchup debate—but that’s part of the fun.
Please, share your stories or memories related to preparing pasteles.
Para la versión en español, busca el primer comentario.
