Discovering Authentic Puerto Rican Cuisine at Willie Pino's
A Culinary Adventure in Orlando, Florida
Back in 2017, I found myself in Orlando, Florida, when a hot tip came in from a friend. He said, "Guido, I know how much you love Mungo and funky joints. I've got the place you've got to check out." Intrigued, I followed his lead, and the rumors were spot-on. The restaurant had to double in size to accommodate all the fans - this was Willie Pino's.
As I stepped inside, I was greeted by the sight of Pino's can in the window, an authentic representation of Puerto Rican cuisine. The flavors were exactly what I was looking for when thinking of Puerto Rican food - chicken and pork galore, all on display. I had seen this place featured on Triple D, and it was the best decision I made to stop by.
"It used to be a pizzeria, and now it's a pizeria," Pino explained. "Pino means 'skewer' or 'stick on a stick.'" This transformation was truly impressive, and I was excited to dive into the genuine Puerto Rican-style food.
We started by preparing the mofongo, a quintessential Puerto Rican dish. Pino showed me the process of peeling and frying the plantains, a crucial step in creating the perfect mofongo. "We put them in hot water to make them easier to peel," he explained, as I learned a new trick.
Next, we made the house mojito, using garlic, salt, pepper, and vegetable oil to season the pork. Pino shared his overnight marinating technique, ensuring the pork was perfectly seasoned and ready to fry.
Assembling the mofongo was a true delight. We layered the fried plantains, pork, and a delicious cilantro sauce, creating a harmonious blend of flavors. The mofongo was truly a standout, showcasing the vibrant and authentic Puerto Rican cuisine.
Pino then introduced me to the 911 platter, a true feast for the senses. This dish featured fried chicken, shrimp, and pork, all cooked to perfection. The seasoning blend of adoro, black seasoning, and other spices created a mouthwatering experience.
The star of the show, however, was the Moros rice, a Puerto Rican take on jambalaya or fried rice. Packed with green and red peppers, onions, cilantro, and sweet plantains, this rice dish was a meal in itself.
"If you're in the mood for a little bit of everything, that's definitely the plate to get," Pino said, and he was absolutely right. The perfectly cooked meats, combined with the flavorful rice, made for a truly satisfying and authentic Puerto Rican feast.
As I sat and savored the dishes, I couldn't help but be impressed by the restaurant's growth. Pino shared that after being featured on Triple D, the place was constantly packed, with lines out the door. "We expanded down to 40 chairs, and the restaurant is twice as big as it used to be," he proudly stated.
The passion and joy Pino exuded while cooking were palpable. "There's something about enjoying what you make," he said, and it was evident in every bite. The name "Willie Pino's" perfectly encapsulated the way he made the food - the way you like to eat, the way you live.
As I explored the menu further, I was intrigued by the sandwiches in the window, particularly the Jibarito. Pino explained that this unique creation uses plantains as the "bread," with seasoned steak, lettuce, tomatoes, and sauces sandwiched in between.
The process of making the Jibarito was fascinating. Pino used a "ping pong paddle" to mash the plantains into the perfect shape, then fried them to create the bread-like base. The marinated steak, topped with melted cheese and sauces, completed the dish, resulting in a truly one-of-a-kind culinary experience.
As if the mofongo and 911 platter weren't enough, Pino introduced me to another Puerto Rican specialty - the Camarones Criollos, or Creole Shrimp. This dish featured a crispy, fried red snapper, served with a vibrant red creole sauce made with onions, peppers, and tomatoes.
The combination of the perfectly cooked, crispy fish and the flavorful creole sauce was a revelation. The lime juice added a refreshing touch, and the tostones (fried plantain discs) provided the perfect accompaniment.
Part 1/8:
Discovering Authentic Puerto Rican Cuisine at Willie Pino's
A Culinary Adventure in Orlando, Florida
Back in 2017, I found myself in Orlando, Florida, when a hot tip came in from a friend. He said, "Guido, I know how much you love Mungo and funky joints. I've got the place you've got to check out." Intrigued, I followed his lead, and the rumors were spot-on. The restaurant had to double in size to accommodate all the fans - this was Willie Pino's.
Part 2/8:
As I stepped inside, I was greeted by the sight of Pino's can in the window, an authentic representation of Puerto Rican cuisine. The flavors were exactly what I was looking for when thinking of Puerto Rican food - chicken and pork galore, all on display. I had seen this place featured on Triple D, and it was the best decision I made to stop by.
"It used to be a pizzeria, and now it's a pizeria," Pino explained. "Pino means 'skewer' or 'stick on a stick.'" This transformation was truly impressive, and I was excited to dive into the genuine Puerto Rican-style food.
Crafting the Signature Mofongo
Part 3/8:
We started by preparing the mofongo, a quintessential Puerto Rican dish. Pino showed me the process of peeling and frying the plantains, a crucial step in creating the perfect mofongo. "We put them in hot water to make them easier to peel," he explained, as I learned a new trick.
Next, we made the house mojito, using garlic, salt, pepper, and vegetable oil to season the pork. Pino shared his overnight marinating technique, ensuring the pork was perfectly seasoned and ready to fry.
Assembling the mofongo was a true delight. We layered the fried plantains, pork, and a delicious cilantro sauce, creating a harmonious blend of flavors. The mofongo was truly a standout, showcasing the vibrant and authentic Puerto Rican cuisine.
The 911 Platter: A Taste of Everything
Part 4/8:
Pino then introduced me to the 911 platter, a true feast for the senses. This dish featured fried chicken, shrimp, and pork, all cooked to perfection. The seasoning blend of adoro, black seasoning, and other spices created a mouthwatering experience.
The star of the show, however, was the Moros rice, a Puerto Rican take on jambalaya or fried rice. Packed with green and red peppers, onions, cilantro, and sweet plantains, this rice dish was a meal in itself.
"If you're in the mood for a little bit of everything, that's definitely the plate to get," Pino said, and he was absolutely right. The perfectly cooked meats, combined with the flavorful rice, made for a truly satisfying and authentic Puerto Rican feast.
The Expanding Popularity of Willie Pino's
Part 5/8:
As I sat and savored the dishes, I couldn't help but be impressed by the restaurant's growth. Pino shared that after being featured on Triple D, the place was constantly packed, with lines out the door. "We expanded down to 40 chairs, and the restaurant is twice as big as it used to be," he proudly stated.
The passion and joy Pino exuded while cooking were palpable. "There's something about enjoying what you make," he said, and it was evident in every bite. The name "Willie Pino's" perfectly encapsulated the way he made the food - the way you like to eat, the way you live.
Discovering the Unique Jibarito Sandwich
Part 6/8:
As I explored the menu further, I was intrigued by the sandwiches in the window, particularly the Jibarito. Pino explained that this unique creation uses plantains as the "bread," with seasoned steak, lettuce, tomatoes, and sauces sandwiched in between.
The process of making the Jibarito was fascinating. Pino used a "ping pong paddle" to mash the plantains into the perfect shape, then fried them to create the bread-like base. The marinated steak, topped with melted cheese and sauces, completed the dish, resulting in a truly one-of-a-kind culinary experience.
The Signature Camarones Criollos (Creole Shrimp)
Part 7/8:
As if the mofongo and 911 platter weren't enough, Pino introduced me to another Puerto Rican specialty - the Camarones Criollos, or Creole Shrimp. This dish featured a crispy, fried red snapper, served with a vibrant red creole sauce made with onions, peppers, and tomatoes.
The combination of the perfectly cooked, crispy fish and the flavorful creole sauce was a revelation. The lime juice added a refreshing touch, and the tostones (fried plantain discs) provided the perfect accompaniment.