Over the years, many Puerto Ricans have migrated to the United States, especially to New York City in the late 20th century, and are known as the Transboricuas. They eagerly enjoy stews and fried foods as they walk through the streets of Manhattan or the Bronx, where food stands offer the authentic flavor with aromas and tastes of cilantro, garlic, achiote in Puerto Rican sofrito in the New York environment.
Just as Puerto Ricans celebrate the traditions inherited from the Spanish, North American traditions have also been adopted, but always with a Puerto Rican flavor. In late November, the United States celebrates 'Thanksgiving', a day that in Puerto Rico is called 'Turkey Day', and it officially marks the beginning of the Christmas festivities.
But for the transboricuas, the Christmas diet wouldn't be complete without turkey. It didn't stay only in Manhattan; it also arrived on the island. There are two ways to prepare the turkey: in Puerto Rico, the turkey is roasted on a spit, just like chickens and lechón, and it is seasoned as is customary, using the delicious sofrito.
Another version, especially for Christmas dinner, involves marinating the turkey inside and out with the sofrito, then stuffing it with mofongo, made from mashed green plantains that are fried and mashed with garlic, oil, achiote, cilantro, and pork cracklings before placing the turkey in the oven.
