Cooking method
Deep-fried Sunday dinners
Full submersion in hot fat, which cooks fast and evenly because the heat reaches every surface at once. The variable that matters is oil temperature: too low and the food absorbs fat instead of repelling it, too high and the outside is done well before the inside. A thermometer turns this from a knack into a procedure.
2 plans in the Sunday Gallery.
What deep-fried plans look like
Most common mains
- egg1
- vegetarian1
How they're cooked
- Deep-fried2
Cuisines
- Colombian & Venezuelan1
- Puerto Rican1
The plans
- Colombian & Venezuelan · eggArepas & Carioca Sunday Supper
A warm Colombian & Venezuelan family supper built around Cartagena‑style arepas de huevo — crisp, golden corn pockets that cradle a just‑set egg — with sweet fried plantains, seasoned black beans, a crunchy cabbage‑carrot criolla, fresh queso blanco and a panela refresco for kids; finished with an aged Venezuelan rum for adults.
- Puerto Rican · vegetarianSan Juan Family Mofongo Supper
A warm, family-style Puerto Rican supper built around freshly fried green-plantain mofongo mashed with garlicky mojo and filled with sautéed champiñones al ajillo, balanced by classic arroz con gandules and a crisp cabbage-carrot ensalada. The meal is homey, bright with sofrito and achiote, and finished at the table so textures and flavors are immediate.
Cuisines that cook this way
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