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A treasure of the Puerto Rican table, mofongo is a dense mash of fried green plantains, garlic, olive oil, spice and, perhaps, chicharones. It is formed into a tight pillar to be eaten on the side or as a main course. In the former role, its ability to sop up gravy is a treasured quality. As an entree, it frequently is constructed with something savory – smoked pork, roast chicken, skirt steak, or shrimp.