If turkey and stuffing have officially worn out their welcome, let me point you toward something way more exciting. I’m talking about a holiday spread full of crispy roast pork, creamy coconut sweets, and all the garlicky, herby goodness your heart could want. Here are 10 traditional Puerto Rican Christmas foods that will make your season so much brighter.

1. Puerco/Lechón Asado

Asado refers to both the cooking method and the celebration that comes with it, and while it’s often beef, this pork version is something special. The meat gets stuffed with seasoning and left to marinate before roasting until it’s absolutely perfect. Heads up, though, it needs at least 24 hours to sit, so plan ahead. I love the little pockets of seasoning dotted all over the top, they make every slice ridiculously flavorful.

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2. Puerto Rican Picadillo

Wondering what to do with that fresh batch of sofrito you just made? Say hello to this rich, spicy ground beef. You can eat it like chili, spoon it over rice or potatoes, or tuck it into empanadas for the ultimate filling. Since the sofrito and sauce pack so much flavor, you can easily lighten things up by swapping in chicken or turkey.

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3. Pasteles De Masa

They might look a little like tamales, but trust me, these are their own beautiful thing. This is a labor of love, so if you decide to make them, give yourself a few days of lead time. Inside that masa, which is a puree of plantain, taro root, and pumpkin, you’ll find a savory filling of pork, olives, and chickpeas. Every bite is like a little holiday gift.

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4. Tembleque

If you’ve ever had milk Jell-O, you already know that creamy, softly wobbling texture I’m talking about. This coconut pudding takes it even further, it’s richer and closer to a firm flan, in my humble opinion. A delicate touch of cinnamon and clove gives it this cozy little spice, and it’s not overly sweet, which is honestly refreshing for a holiday dessert.

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5. Puerto Rican Gazpacho

I always thought gazpacho meant cold tomato soup, but this version is a whole different story. It’s actually a codfish salad, a lovely mix of salt cod, tomatoes, onion, and avocado that brightens up any holiday spread without breaking a sweat. Just remember that salt cod needs a little patience, you’ll have to soak it and cook it before you can toss everything together.

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6. Puerto Rican Sofrito

If you looked at even one of the recipes above, you’ve probably already spotted sofrito on the ingredient list. It really is the backbone of Puerto Rican cooking, but unlike the Spanish version, this one skips the tomatoes entirely. Instead, you’ll blend green bell peppers with onion, aji dulce peppers, garlic, cilantro, and recao. Can’t find recao? Just add a little more cilantro and you’ll be golden.

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7. Arroz con Gandules

A big, beautiful bowl of this rice is honestly nonnegotiable on a Puerto Rican Christmas table. You fry up pork belly first so you get that salty, meaty flavor in every single bite, then toast the rice right in those glorious drippings. Make sure you reach for medium grain rice here, it makes a difference. The pigeon peas are the real stars, though, so don’t skip them, and if you absolutely can’t find any, lima beans will work in a pinch.

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8. Coquito

Think of coquito as eggnog’s fun, tropical cousin who always brings coconut and rum to the party. This lighter take on the classic holiday drink has no eggs, which makes it a great pick for anyone with allergies, and you can easily leave out the rum for the kids. I also love that there’s no added sugar here, the coconut brings all the sweetness you need.

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9. Flan

Where tembleque is soft and gently sweet, this flan goes in a completely different direction with a deep, gorgeous caramel flavor. You might know it as crème caramel, and that dark layer of sticky sugar syrup on top is the giveaway. When you flip it over, all that golden caramel pours down over the whole dish, and honestly, it’s a beautiful thing to watch.

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10. Roasted Pernil

This is the roast pork that shows up at every single holiday gathering on the Island of Enchantment, and one look at that crackling on top tells you exactly why. I honestly want to dive face first into that crispy, golden layer. The best part? This recipe keeps things wonderfully easy, so you won’t lose hours of your life prepping the meat.

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