Comments on: Pastelón (Sweet Plaintain “Lasagna”)

By: Carl

Carl — Wed, 01 Feb 2012 01:06:19 +0000

The meat filling is very much like Picadillo that I make. Is that how this dish originated? It seems the opposite of a traditional Picadillo recipe where I’ve seen a few sweet plantains placed under the Picadillo and then served with rice.

btw.. Try using golden raisins instead of dark, mucho better!

By: Dee

Dee — Tue, 31 Jan 2012 22:36:13 +0000

Everything came out good except for the egg part.what is the purpose for putting the egg and milk on top of everything it just made my dish mushy.

By: Eva Dones-Hardy

Eva Dones-Hardy — Wed, 25 Jan 2012 20:43:58 +0000

sp. thaught – blame it on the not-so smart phone.

By: Eva Dones-Hardy

Eva Dones-Hardy — Wed, 25 Jan 2012 20:18:46 +0000

What an amazing treat finding this space! Not sure how I ended up here, really. Like you, I am from Puerto Rico (Manati) and currently living in El Paso, TX. Although I am a Microbiologist and mommy of one human and 2 canines, my life is filled with the passion for cooking and photography (also self-thought). Definitively enjoying your recipes and photos!

By: Jaclyn

Jaclyn — Wed, 25 Jan 2012 04:20:53 +0000

Learned this recipe from a friend but like to follow your step by step instructions while cooking it. I have made this many times its always delicious and have never had this happen but tonight when I took it out of the oven the egg had scrambled in it, I’m really upset that this happened as I don’t like eggs, your recipe calls for 3 plus milk and have always been sceptical for this reason so I only put one and it scrambled! Any idea why this happened?

By: Awilda

Awilda — Tue, 24 Jan 2012 19:41:25 +0000

I LOVE YOUR WEBSITE!! Your step by step with pictures is amazing! Thanks for teaching me to cook all the best puerto rican dishes that i never took the time to learn and oh how i always regreted that! But now i am able to with your website! Love it

By: Sunniebgi

Sunniebgi — Mon, 09 Jan 2012 23:23:28 +0000

YUM!!! and rave reviews from my family.. thanks…

By: Annette

Annette — Sat, 24 Dec 2011 02:53:52 +0000

My husband has been dying to make this or have me make it. As Italian as I am, and I love lasagna, I can’t wait to make this. It looks delicious.Can’t wait to try something new! We are making it for New Years Eve.
Happy New Years!!

By: Lily

Lily — Fri, 23 Dec 2011 17:06:13 +0000

Once again thanks for your great recipe and illustrations! Thank you for creating this website…I love it! You also have answer the question to what is the difference between piñon and Pastelon! The one I have been doing for years is piñon. I have had the Pastelon and always wanted to know how to make it. I am a great fan of your site and not ashame to say that it is never too late to learn (I’m 63)
Keep up the great work! Much success wished to you .
P.S. Thanks for the tip about slicing the platano.:)

By: Maribel Ibrahim

Maribel Ibrahim — Tue, 20 Dec 2011 21:15:27 +0000

I love this recipe!!! I was going to make pastelon tonight, but it looks like my platanos are not ripe enough yet…..

Maybe I’ll prep the meat first and make it all tomorrow….

Que bueno que tiene sus recetas aqui para que podemos aprender, y disfrutar la comida boriqua… !Mi mama sera muy orgullosa!