Chef's Spotlight > Bob Bruno of El Coqui, Kingston
by Brian K. Mahoney; Photo by Keith Ferris

Mofongo with Criollo Sauce

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For Criollo Sauce

1 Tbsp Garlic, Crushed
1 Green Cubanelle Pepper, Chopped
1 Red Cubanelle Pepper, Chopped
¼ Cup Cilantro, Chopped
¼ Cup Recao (aka Culantro), Chopped
28 Oz. Can Tomato Sauce
1 Tbsp. Chicken Stock
Salt and Pepper to taste

Method

1. Combine garlic, peppers, cilantro, recao, salt,
and pepper in food processor to make sofrito.

2. In sauce pan, add 2 Tbsp. of sofrito
to tomato sauce and chicken stock.

3. Bring mixture to boil and simmer 30 minutes.

For Mofongo

2 Plantains, medallion cut
¼ Cup Olive Oil
1 Tsp. Crushed Garlic
Frying Oil

Method

1. Fry plantain medallions until golden brown,
about 5 minutes, then set aside on paper towels.

2. Add crushed garlic and olive oil, then mash together.

3. Put mashed plantain mixture into any mold or bowl,
then invert mold upside down on a plate, add sauce, and serve.

Notes on the Dish

Mofongo is versatile. The dish pictured above is served with
seafood (Mofongo con Marisco), but mofongo, a Puerto Rican
staple starch, can be served alongside most proteins.

“People can really serve this dish, mofongo with the sauce over
it, with chicken, pork, beef, or seafood,” said Bob Bruno.

Mofongo is also representative of the blending of African and Spanish cuisine in Puerto Rico—La Cocina Criolla—with Spanish olive oil, garlic, and spices marrying the African staple plantains and a
favored method of slave cooking, frying.

Bronx-born Bob Bruno, son of Puerto Rican immigrants, had
never thought about opening a restaurant until customers at
his Tivoli deli—Bruno’s Deli & Pizza—kept asking him what he was eating. “I always cooked for myself,” said Bruno, “and every time I sat down [to eat] my customers would say, ‘oh that smells good’ or ‘that looks good,’ so I gave them some. Next thing you know, I was selling the stuff.”

“I started to cook Spanish rice, roast pork, stuffed potatoes, small items. Then I said to myself, ‘You know what, I’m going to open up a Spanish restaurant.’”

El Coqui, situated in the former storage space of the now-defunct Sturgeon Wine Bar on the Strand in Kingston, was opened by Bruno in August of last year. (El Coqui’s first incarnation was in a roadhouse outside New Paltz from 1999-2000.) Bruno serves “Spanish food from Puerto Rico”: Bacalaitos (Cod fish fritters), chuletas fritas (fried pork chops), biftec encebollado (onion steak), chillo frito con salsa criolla (red snapper with criollo sauce), alcapurria (beef stuffed yucca), seafood salads, and mofongo (mashed plantains). Bruno has just started serving Spanish-style pizzas as well, creations like roast pork, sweet plantain, and cilantro, a combination Bruno says approximates the sweet and savory combination of pineapple and ham on Hawaiian-style pizzas.

ElCoqui.
21Broadway,Kingston. (845)340-1106
Open Tuesday-Sunday 12-10pm; Friday-Saturday 12-12pm.
Live Latin music Friday and Saturday nights.
Latin/American Karaoke Thursday nights.
Open Mike on Sunday nights.