Guanimes with Salsa Criolla & Seasonal Market Vegetables
A traditional Puerto Rican preparation of cornmeal wrapped in banana leaves, served with a rich salsa criolla made with Loisa Sofrito Rojo and Sazón, and finished with seasonal market vegetables
By: Chef Dylan Golden | @thedylangolden
De Aquí y De Allá: Guanimes, Memory, and El Comedor
For my 35th birthday, I visited Casa Vieja in Ciales, Puerto Rico, where I had guanimes with bacalao. The dish was perfect. Served in a Styrofoam bowl with a plastic spoon, surrounded by breathtaking mountains and a cool breeze just before closing.
Photo by Julian Bracero
I remember thinking about how much technique went into something that, at first glance, seemed so simple. The years it must have taken to perfect. I think there's a misconception about our food. People often overlook how technical and labor-intensive Puerto Rican cooking can be. But I've always believed our food shines just the way it is. It doesn't need to be reinvented to be taken seriously. It deserves a seat at a tasting menu.
Photo by Julian Bracero
That experience got me wondering what guanimes would taste like through my own lens. What if I made them vegetarian? Could they still hit the same?
Of course, I couldn't recreate those mountains or the brisk wind that evening. But what if I could recreate the feeling of that moment? The joy of sharing a meal with someone I really cared about.
To me, that's the power of eating. Food can take you back to a particular moment in your life. A time when you felt joy, sadness, victorious, or simply cared for by someone you loved. Sometimes all it takes is one bite to bring you right back.
Photo by Julian Bracero
I've spent years thinking about how I can tell these stories through food. That's really how El Comedor came about. I wanted to create something that reflected the food I grew up eating in a Puerto Rican and Colombian household. The kind of food that brought everyone together around a table, where conversations moved between stories of our past, our present, and the dreams we had for the future.
Photo by Julian Bracero
For me, this is what de aquí y de allá means. It's about carrying those memories and traditions with you, while allowing the places you've been and the people you've met to shape how you express them.
Photo by Julian Bracero
Guanimes embody that idea. They're part of Puerto Rico's Indigenous culinary heritage, a tradition that continued to evolve through generations of Afro-Puerto Rican and broader Boricua cooking. And here I am, generations later, making them with coconut milk, serving them with my personal reinterpretation of salsa criolla and vegetables from my local farmers market in New York.
Photo by Julian Bracero
I'm not trying to make guanimes better than what I ate that evening in Ciales. I'm simply trying to tell you what that moment meant to me.
And maybe, in doing so, I can help create a new memory for someone else.
That's El Comedor.
Guanimes with Salsa Criolla & Seasonal Market Vegetables
Chef Dylan Golden
9-10
A traditional Puerto Rican preparation of cornmeal wrapped in banana leaves, served with a rich salsa criolla made with Loisa Red Sofrito and Sazón, and finished with seasonal market vegetables
Ingredients
Guanimes
- For the most consistent results, use the gram measurements. Cornmeal and seasoning volumes vary by brand and how they're measured.
- 437 g | 1¾ cups + 1 tbsp Unsweetened coconut milk
- 487 g | 2 cups + 1 tsp Water
- 25 g | 2 tbsp Sugar
- 5 g | Approx. ¾–1 tsp Salt
- 457 g | Approx. 2¾–3 cups Fine cornmeal
- 10 g | Approx. 1 tbsp Loisa Adobo
- 18–20 squares, 6 × 6 inches Banana leaves
- Butcher's twine as needed
Salsa Criolla
- 400 g | Approx. 2½ cups Chopped Roma tomatoes, blanched and peeled
- 200 g | Approx. 1½ cups Red onion, roughly chopped
- 200 g | Approx. 1½ cups Red bell pepper, roughly chopped
- 40 g | Approx. 8 cloves Garlic
- 150 g | Approx. ⅔ cup Loisa Sofrito Rojo
- 15 g | Approx. 1½ tbsp Loisa Sazón
- 40 g | Approx. ¼ cup Green olives
- 40 g | Approx. 3 tbsp Achiote-infused oil
- 100–150 g | Approx. ⅓–⅔ cup Vegetable stock
- Salt and black pepper to taste
Seasonal Market Vegetables
- Vegetable quantities are flexible depending on seasonality and availability.
- Use whatever is fresh and in season. For this version, I used:
- Fresh market tomatoes
- Okra, lightly pickled
- Seasonal squash, such as gold bar or summer squash
- Extra-virgin olive oil
- Loisa Adobo
- Kosher salt
- Freshly ground black pepper
- Fresh lemon juice
- Fresh chives, finely chopped
- Fresh cilantro
- Edible flowers, optional
Directions
Prepare the Guanimes
In a medium-sized pot, combine the coconut milk, water, sugar, salt, and Loisa Adobo.
Bring the mixture to a gentle simmer or light boil over medium heat, stirring occasionally to dissolve the seasonings.
Once the liquid reaches a light boil, gradually add the fine cornmeal while whisking vigorously to prevent lumps.
Continue cooking for approximately 4–6 minutes, stirring constantly, until the cornmeal thickens and becomes firm enough to hold its shape.
Remove from the heat and allow the mixture to cool slightly until it is comfortable to handle.
Cut the banana leaves into 6 × 6-inch squares. Use two squares per guanime. Rinse and dry the leaves, then briefly warm them over a low flame or in a hot pan to make them more pliable.
Portion approximately 140 g (about a generous ½ cup) of cooked cornmeal into the center of two overlapping banana leaf squares.
Fold the banana leaves over the cornmeal, keeping the mixture centered. Tuck in the sides and roll into a compact parcel.
Secure both ends with butcher's twine, creating a shape similar to a wrapped piece of candy.
Bring a large pot of lightly salted water to a boil. Add the wrapped guanimes and cook at a gentle boil for 10–12 minutes.
Drain the water and return the covered pot to a resting position off the heat. Allow the guanimes to finish steaming in the residual heat for a few minutes before serving.
Prepare the Salsa Criolla
Score a small X into the bottom of each tomato. Blanch briefly in boiling water, then transfer to an ice bath. Remove the skins and roughly chop.
Heat the achiote-infused oil in a medium saucepan over medium heat.
Add the diced red onions and red bell peppers. Cook until softened and beginning to develop a little color.
Add the garlic and continue cooking until fragrant, being careful not to burn it.
Add the blanched tomatoes and cook until they begin to break down and release their juices.
Add the green olives, Loisa Red Sofrito, and Loisa Sazón. Season with salt and freshly ground black pepper.
Continue cooking until the vegetables become soft, translucent, and fragrant, allowing the flavors to develop layer by layer.
Add 100–150 g of vegetable stock, depending on the consistency you prefer.
Reduce the heat and allow the sauce to simmer gently for approximately 30–40 minutes.
Transfer the mixture to a high-speed blender and purée until completely smooth.
Adjust the seasoning and consistency as needed. Transfer to a clean bowl and allow to cool slightly before plating.
Prepare the Seasonal Vegetables
Seared squash
Cut the squash into your desired shape and lightly score the surface.
Marinate with extra-virgin olive oil, Loisa Adobo, kosher salt, and freshly ground black pepper.
Heat a sauté pan over medium-high heat.
Sear the squash until it develops a beautiful golden color and becomes fork-tender.
Pickled okra
Trim and prepare the fresh okra.
Make a simple quick-pickling liquid using vinegar, water, salt, and a little sugar.
Pour the pickling liquid over the okra and allow it to marinate until lightly tangy while retaining some texture.
Market tomato salad
Cut fresh seasonal tomatoes into bite-sized pieces.
Combine the tomatoes with the pickled okra and seared squash.
Just before serving, lightly dress with fresh lemon juice, extra-virgin olive oil, and finely chopped chives.
Adjust the seasoning with salt and black pepper.
Plating and Serving
Carefully unwrap the warm guanimes and cut each in half.
Spoon the salsa criolla onto the plate, creating a base for the guanimes.
Arrange the guanime halves over and alongside the sauce.
Add the seasonal market vegetables, alternating their placement around the guanimes.
Finish with fresh cilantro, edible flowers, and a little extra-virgin olive oil if desired.
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Guanimes with Salsa Criolla & Seasonal Market Vegetables
Chef Dylan Golden
9-10
A traditional Puerto Rican preparation of cornmeal wrapped in banana leaves, served with a rich salsa criolla made with Loisa Red Sofrito and Sazón, and finished with seasonal market vegetables
Ingredients
Guanimes
- For the most consistent results, use the gram measurements. Cornmeal and seasoning volumes vary by brand and how they're measured.
- 437 g | 1¾ cups + 1 tbsp Unsweetened coconut milk
- 487 g | 2 cups + 1 tsp Water
- 25 g | 2 tbsp Sugar
- 5 g | Approx. ¾–1 tsp Salt
- 457 g | Approx. 2¾–3 cups Fine cornmeal
- 10 g | Approx. 1 tbsp Loisa Adobo
- 18–20 squares, 6 × 6 inches Banana leaves
- Butcher's twine as needed
Salsa Criolla
- 400 g | Approx. 2½ cups Chopped Roma tomatoes, blanched and peeled
- 200 g | Approx. 1½ cups Red onion, roughly chopped
- 200 g | Approx. 1½ cups Red bell pepper, roughly chopped
- 40 g | Approx. 8 cloves Garlic
- 150 g | Approx. ⅔ cup Loisa Sofrito Rojo
- 15 g | Approx. 1½ tbsp Loisa Sazón
- 40 g | Approx. ¼ cup Green olives
- 40 g | Approx. 3 tbsp Achiote-infused oil
- 100–150 g | Approx. ⅓–⅔ cup Vegetable stock
- Salt and black pepper to taste
Seasonal Market Vegetables
- Vegetable quantities are flexible depending on seasonality and availability.
- Use whatever is fresh and in season. For this version, I used:
- Fresh market tomatoes
- Okra, lightly pickled
- Seasonal squash, such as gold bar or summer squash
- Extra-virgin olive oil
- Loisa Adobo
- Kosher salt
- Freshly ground black pepper
- Fresh lemon juice
- Fresh chives, finely chopped
- Fresh cilantro
- Edible flowers, optional
Directions
Prepare the Guanimes
In a medium-sized pot, combine the coconut milk, water, sugar, salt, and Loisa Adobo.
Bring the mixture to a gentle simmer or light boil over medium heat, stirring occasionally to dissolve the seasonings.
Once the liquid reaches a light boil, gradually add the fine cornmeal while whisking vigorously to prevent lumps.
Continue cooking for approximately 4–6 minutes, stirring constantly, until the cornmeal thickens and becomes firm enough to hold its shape.
Remove from the heat and allow the mixture to cool slightly until it is comfortable to handle.
Cut the banana leaves into 6 × 6-inch squares. Use two squares per guanime. Rinse and dry the leaves, then briefly warm them over a low flame or in a hot pan to make them more pliable.
Portion approximately 140 g (about a generous ½ cup) of cooked cornmeal into the center of two overlapping banana leaf squares.
Fold the banana leaves over the cornmeal, keeping the mixture centered. Tuck in the sides and roll into a compact parcel.
Secure both ends with butcher's twine, creating a shape similar to a wrapped piece of candy.
Bring a large pot of lightly salted water to a boil. Add the wrapped guanimes and cook at a gentle boil for 10–12 minutes.
Drain the water and return the covered pot to a resting position off the heat. Allow the guanimes to finish steaming in the residual heat for a few minutes before serving.
Prepare the Salsa Criolla
Score a small X into the bottom of each tomato. Blanch briefly in boiling water, then transfer to an ice bath. Remove the skins and roughly chop.
Heat the achiote-infused oil in a medium saucepan over medium heat.
Add the diced red onions and red bell peppers. Cook until softened and beginning to develop a little color.
Add the garlic and continue cooking until fragrant, being careful not to burn it.
Add the blanched tomatoes and cook until they begin to break down and release their juices.
Add the green olives, Loisa Red Sofrito, and Loisa Sazón. Season with salt and freshly ground black pepper.
Continue cooking until the vegetables become soft, translucent, and fragrant, allowing the flavors to develop layer by layer.
Add 100–150 g of vegetable stock, depending on the consistency you prefer.
Reduce the heat and allow the sauce to simmer gently for approximately 30–40 minutes.
Transfer the mixture to a high-speed blender and purée until completely smooth.
Adjust the seasoning and consistency as needed. Transfer to a clean bowl and allow to cool slightly before plating.
Prepare the Seasonal Vegetables
Seared squash
Cut the squash into your desired shape and lightly score the surface.
Marinate with extra-virgin olive oil, Loisa Adobo, kosher salt, and freshly ground black pepper.
Heat a sauté pan over medium-high heat.
Sear the squash until it develops a beautiful golden color and becomes fork-tender.
Pickled okra
Trim and prepare the fresh okra.
Make a simple quick-pickling liquid using vinegar, water, salt, and a little sugar.
Pour the pickling liquid over the okra and allow it to marinate until lightly tangy while retaining some texture.
Market tomato salad
Cut fresh seasonal tomatoes into bite-sized pieces.
Combine the tomatoes with the pickled okra and seared squash.
Just before serving, lightly dress with fresh lemon juice, extra-virgin olive oil, and finely chopped chives.
Adjust the seasoning with salt and black pepper.
Plating and Serving
Carefully unwrap the warm guanimes and cut each in half.
Spoon the salsa criolla onto the plate, creating a base for the guanimes.
Arrange the guanime halves over and alongside the sauce.
Add the seasonal market vegetables, alternating their placement around the guanimes.
Finish with fresh cilantro, edible flowers, and a little extra-virgin olive oil if desired.