Authentic Puerto Rican Pinchos Chicken Kabobs


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With seasonal flavors sporadically marking the menu, a few classics remain at the forefront from mallorcas ($3-$3.50 each) to quesitos ($2.50 each). Aside from the fun and funky doughnut flavors.


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Authentic Puerto Rican Pinchos Chicken Kabobs

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Froth the yeast. In a large measuring cup, combine the warm milk, dry active yeast, and 2 tablespoons of sugar. Whisk them together and let the mixture froth for 5-10 minutes. Combine dough ingredients. In a stand mixer, add the flour, rest of the sugar, salt, butter, egg and egg yolks, vanilla, and yeast mixture.


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Over time, the artisanal pastry tradition in Puerto Rico has eroded and mallorcas have degraded. Flavorful lard has been replaced by cheaper, blander vegetable shortening, while the richness of eggs has been supplanted by yellow food dye, emulsifiers, and more shortening. La Bombonera ended its 110-year run in 2012.


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Brazo Gitano. While there are many versions of this cake across Latin America, the Puerto Rican version originated in Mayagüez. Traditionally, a thin sponge cake is filled with guava paste, then rolled into a log and topped with powdered sugar or grated coconut flakes. Over the years, Franco Bakery, the panadería that claims to have invented.


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