Pasteles

What is Pasteles?

Pasteles are savory parcels made by spreading a dough—often from green bananas, plantains, yautía (a root vegetable), potatoes, pumpkin, or cassava—onto a banana leaf, then filling it with a seasoned mixture of meat, poultry, fish, or vegetables. The filling is typically stewed and can include ingredients like olives, capers, raisins, and chickpeas. Once wrapped and tied, the parcels are boiled or steamed. The result is a soft, flavorful dumpling with a distinctive aroma from the banana leaf and spices.

Where does Pasteles come from?

Pasteles trace their roots to the indigenous people of Puerto Rico, who made similar masa-based foods using cassava and other local vegetables. Spanish colonization and African influences shaped the dish as it spread across the Caribbean and Latin America. In Puerto Rico and the Dominican Republic, pasteles became closely tied to Christmas celebrations. Trinidad and Tobago’s version, pastelle, may have been introduced by Spanish colonists or evolved from tamales. The dish also traveled with Puerto Rican migrants to Hawaii in the early 20th century.

How is Pasteles made?

To make pasteles, a dough is prepared by grating green bananas, plantains, yautía, and sometimes potatoes or pumpkin. This masa is seasoned with broth, milk, and annatto oil. A portion is spread onto a banana leaf brushed with annatto oil, then topped with a spoonful of stewed filling—often pork, chicken, or beef, mixed with olives, raisins, and capers. The leaf is folded to enclose the filling, wrapped in parchment or foil, and tied with string. The parcels are then boiled or steamed until firm.

How and when is Pasteles eaten?

Pasteles are most commonly eaten at Christmas and other festive gatherings, often as part of a large family meal. In Puerto Rico and the Dominican Republic, families prepare them in large batches, sometimes making hundreds at once. They are served hot, sometimes with sauces like ajilimójili or pique (a chili sauce), and may be accompanied by rice or salad. In Colombia, they are a traditional Christmas Eve dish. Trinidadian pastelles are also a holiday food, enjoyed with accompaniments like chutney.

Kinds of Pasteles

Regional versions differ in both dough and filling. Puerto Rican pasteles use a masa of green bananas, plantains, and root vegetables, while Dominican pasteles de hoja use more plantain and sometimes squash. Colombian pastel de arroz uses seasoned rice instead of dough and is wrapped in both cabbage and banana leaves. Trinidadian pastelles use cornmeal dough and are smaller, with fillings of meat, fish, or vegetables. Sweet versions like paime in Trinidad and Tobago contain coconut and raisins in the dough.

What Pasteles means

Pasteles are a symbol of holiday tradition and family gatherings, especially in Puerto Rico and the Dominican Republic, where making them is a communal activity. In Puerto Rico, there is an annual pastel festival. The dish also marks cultural connections across the Caribbean and Latin America, reflecting indigenous, African, and Spanish influences. In Hawaii, pasteles are part of the Puerto Rican community’s heritage. The labor-intensive process is seen as a way to bring families together during the holidays.

When Pasteles is on the table

Questions people ask about Pasteles

Good reading and sources

• Pasteles on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data