Herbal teas lend vibrant hues and irresistible shine to blondes, brunettes, and redheads. Here’s how to make a natural tea infusion for beautiful locks.

This classic Puerto Rican dessert has endured the test of time; it’s lightened here by using less sugar. The name comes from its wiggly texture.

Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness.

Salinas, a coastal town, claims creation of this recipe, and every Puerto Rican restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon cubes and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.

This filling recipe features a dough made of yucca root instead of corn.

You haven’t been to Puerto Rico if you haven’t tried mofongo, green plantain that’s fried, mashed, and seasoned. Chef Giovanna seasons it with garlic and boils it instead of frying to make it healthier while still retaining its unique flavor.

This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.