The Pastelon Chef Natalia Boa Makes for Her Friends: “It’s So Easy!”

”Pastelon Boricua is basically a lasagna, but made with plantains. And it’s so easy!” says award-winning chef Natalia Boa. For this Puerto Rican who grew up in Mexico City, it’s the meal that captures what she loves most about the criollo cuisine of her island.

So it’s no surprise when we asked Natalia to choose her No. 1 dish to cook her way home, she immediately answered “pastelon Boricua. Oh my God, I’m so excited to make it. Everybody loves pastelon when I I bring it to a party. It looks great on the table — look at the layers!” She zooms in on the cheesy-melty beauty of plantain goodness and beautifully seasoned ground beef in her holiday-themed video showing us how to make her plato favorito, step by step.

It’s definitely the most delicioso way to spend your Christmas calories, Natalia promises.

We are honored to invite Natalia into our Familia Kitchen to show us how to make some of her most personal Puerto Rican and Mexican recipes. You may have seen this Chicago-based chef when she cooked her way to the top as the winner of the Food Network’s Ciao House competition in Tuscany last season. Natalia has also worked for Chicago’s The Alinea Group (know for the city’s revered restaurant Alinea), chef Pablo Salas, chef Bricio Domínguez, and chef Elena Reygadas (named Latin America´s Best Female Chef).

Although she’s cooked the most complicated and elevated types of cuisine, every chef starts out a homecook, por supuesto. And so Boricua comida casera is what Natalia makes for her friends, no matter the occasion or time of year. It may be Christmas, but pastelon — and not the expected pernil or arroz con gandules — is what this chef is taking to the holiday party, she explains in her video.

Pastelon — alongside other carb-loaded faves like arroz con pollo and mofongo — is in the holy trinity of Boricua comfort food. So melty-rico. All that layered queso coziness. The dish is an ode to cheese (her recipe calls for three kinds of queso. Natalia, you are speaking our love language), plus layers upon layers of seasoned ground beef and fried plantains. It. Does. Not. Get. More. Delicioso.

Natalia keeps things pretty traditional in this recipe, but she shows her cheffy chops twice. First, as mentioned above, she elevates her queso game, using grated cheddar, mozzarella and Gouda cheese. ”Sorry abuela,” she jokes. ”I know it’s not the cheeses you use.”

Them there’s her use of beef garum, a fermented mixture of beef, water, salt and koji championed by Noma, the groundbreaking Copenhagen restaurant named No. 1 in the world five times. But don’t worry, homecooks. You don’t have to special-order a bottle of garum from Denmark to make this Puerto Rican casserole. Worcestershire sauce is a perfectly fine substitute for its umami flavor, says Natalia.

The concept of abuela cooking connects deeply to Natalia’s comida soul, and she proudly honors her criollo roots in her professional projects. She taps into this inspiration as she works on her first cookbook and explores new TV opportunities. So, watch this space. Familia Kitchen is excited to be collaborating with Natalia on several future projects — since we all live in Chicago and are similarly revere abuela cooking. We have a lot to talk about — and cook, as you can imagine. (We heart you, Natalia.)

Happy pastelon, Natalia. Save us a piece, porfa.

And now, without further ado, check out our Q&A with Natalia, below!

Q&A with Natalia Boa, Top Chef and Pastelon Lover

Q: Why is this dish so special for you, personally?

Natalia: Pastelon holds a very special place in my heart because it represents the connection between my Puerto Rican roots and my evolving identity after moving to Mexico. Growing up in Puerto Rico, plantains were a staple in every shape and form — they were woven into the fabric of our meals. But when I moved to Mexico, that changed completely. Suddenly, tortillas became the constant, and plantains became a rarity.

Pastelon transitioned from being something my family ate frequently to something reserved for special occasions. It became a dish we would make for parties at the house, and it was always a crowd-pleaser. Sharing pastelon with my new Mexican friends wasn’t just about the deliciousness of the dish, it was a way to share a piece of my island, my heritage and my culture. It bridged the gap between my past and present, reminding me of where I came from while embracing where I was.

Now, as I continue to grow and have friends in different countries, pastelon remains my way of staying connected to my roots. Cooking it is like carrying a piece of my island wherever I go. It’s more than just food. It’s a celebration of identity, a way to build connections, and a reminder of the flavors and traditions that shaped me.

Q: How did you learn to cook pastelon? Do you remember that first time you made it?

Natalia: I learned to make pastelon from my grandma, “Mama Juanita.” It was something we used to make together while my mom, who was very young and still in school at the time, took care of me between her classes. Cooking pastelon with my grandma became one of our special rituals — a time to connect and bond.

I remember how we’d slice the ripe plantains, layer them with the meat, and sprinkle in her little touches of seasoning. Once it was ready, we’d sit down to eat it with a bowl of rice, and sometimes, a drizzle of ketchup would join the party. It felt like more than just a meal. It was our way of building something together, a moment of care and tradition passed from her hands to mine.

Pastelon, for me, isn’t just a dish. It’s a memory of childhood, of my grandma’s kitchen, and of the love and connection we shared while making something so comforting and delicious. Even today, every time I make it, I feel like I’m carrying a piece of her with me.

Q: How is this pastelon recipe different than others you’ve sampled and what makes yours extra delicioso?

Natalia:This pastelon recipe is my favorite because it feels like a modern twist on tradition while still honoring the heart of the dish. One thing that sets it apart is that I don’t add eggs — honestly, it doesn’t need them. By skipping the eggs, the flavors of the other ingredients can shine more vibrantly, and the texture feels lighter and more balanced.

What really makes it extra delicioso, though, are the little details that elevate it. The addition of Gouda cheese brings a subtle smokiness that complements the sweetness of the plantains beautifully. And the beef garum [or Worcestershire sauce as a substitute] — that’s the secret weapon! It adds a deep, savory richness that enhances the overall flavor and gives the dish incredible depth. It’s fast, full of flavor, and every bite feels like a unique yet familiar taste of home.

Q: How often do you make pastelon today?

Natalia: I make pastelon when the craving hits, but only if I’m around people! It’s one of those dishes that’s so much better shared and enjoyed fresh. Sometimes that means I make it on a whim, but more often, it’s my go-to for special gatherings like holidays, potlucks, or even a casual girls’ night.

It’s my favorite dish to bring to a gathering because it’s such a crowd-pleaser. It doesn’t take a lot of time to prepare, and I can even get ready while it’s baking in the oven. Plus, it’s always a hit. Everyone loves it, and I love seeing people enjoy something that means so much to me. For me, pastelon is about more than just the food. It’s about sharing comfort and a little piece of my culture with the people I care about. ❤️🇵🇷

Ready to Make Natalia’s Crowd-Pleasing Puerto Rican Pastelon?

The Pastelon Puerto Rican Chef Natalia Boa Makes for Her Own Celebrations

Recipe by Natalia Boa

5.0 from 4 votes

Servings

8 to 10

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 
  For the Meat Filling

• 3 Tbsp olive oil

• 1 onion, large, finely chopped

• 6 cloves garlic, minced

• 2 tsp herb seasoning

• salt, to taste

• black pepper, to taste

• 1 1/2 tsp garlic salt

• 1 1/2 tsp adobo

• 2 Tbsp fresh oregano leaves

• 1 1/2 cups canned tomato sauce

• 2 lbs ground beef

• 2 Tbsp beef garum (or Worcestershire sauce for umami)

• 1 cup fresh cilantro, chopped

• 4 Tbsp mascarpone

• 1/2 cup green olives, sliced

• For the Plantain Layers

• 8 ripe plantains, peeled and sliced lengthwise

• vegetable oil, for frying

• For the Cheese Layer

• 1 1/2 cups cheddar cheese, shredded

• 1 1/2 cups mozzarella cheese, shredded

• 1 1/2 cups Gouda cheese, shredded

Directions

• Prepare the Meat Filling
• Heat olive oil in a large skillet over medium heat.
• Add the onion and garlic. Sauté until fragrant and soft, about 5 minutes.
• Stir in the herb seasoning, garlic salt, adobo, fresh oregano, salt, and pepper.
• Add the ground beef and cook until browned, breaking it up as it cooks.
• Stir in the tomato sauce, beef garum or Worcesteshire sauce, and sliced green olives. Simmer for 15 minutes until thickened.
• Remove from heat and fold in the mascarpone and fresh cilantro. Set aside.
• Fry the Plantains
• Heat a large skillet with enough vegetable oil to shallow fry over medium heat.
• Fry the plantain slices in batches until golden brown and caramelized, about 2 to 3 minutes per side. Drain on paper towels.
• Assemble the Pastelon
• Preheat oven to 425° F and grease a 9” by 13” baking dish.
• Arrange a layer of fried plantains to cover the bottom of the dish.
• Spread half the meat filling evenly over the plantains.
• Sprinkle ⅓ of the cheese mixture on top.
• Add another layer of plantains, followed by the remaining meat filling, and another ⅓ of the cheese.
• Finish with a final layer of plantains and the remaining cheese on top.
• Bake the Pastelon
• Cover with foil and bake for 25 minutes at 425° F.
• Remove the foil and broil for an additional 15 minutes, or until the cheese is golden and bubbling.
• Remove from oven. Let the pastelon rest for 10 minutes before slicing. Serve warm.

Notes

• As to sides to serve with pastelon, you don’t really need any, says Natalia. ”I don’t usually serve any sides with pastelon. While it’s traditional to enjoy it with rice—something people absolutely love—it’s already such a complete dish on its own. When I bring it to a gathering, there’s usually so much food on the table that it feels unnecessary to add anything extra. Plus, pastelon can be quite hearty with the layers of cheese, beef, and fried plantains, so keeping it as is allows everyone to fully appreciate its flavors without it feeling too heavy. It’s a star all by itself!”