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| alternate_name = ''Patele stew'', {{lang|es|pastele de oya y mestura}} ({{lang|es|mestura}}), ''metura''{{efn|The [[Hawaiian Pidgin]] pronunciation of {{lang|es|pasteles}} as "''patele''" and {{lang|es|mestura}} as "''metura''" are the result of [[back-formation]], the letter "S" absent from the [[Hawaiian alphabet]]}} |
| alternate_name = ''Patele stew'', {{lang|es|pastele de oya y mestura}} ({{lang|es|mestura}}),<ref name="cwb">{{cite book |last1=Fuentes |first1=Gabriel J. Jiménez |last2=González |first2=Gabriel Mejía |last3=Haynes |first3=Marisol Joseph |title=Caribbean Without Borders: Beyond the Can[n]on's Range |date=4 September 2015 |publisher=Cambridge Scholars Publishing |isbn=978-1-4438-8135-7 |page=85 |url=https://books.google.com/books?id=zn_WCgAAQBAJ&q=pastele |access-date=October 10, 2023 |language=en}}</ref> ''metura''{{efn|Its original Spanish name translates to "pastele [cooked in a] pot and mixed"; {{lang|es|Pastel}} lit. "dumpling"; {{lang|es|oya}} (or {{lang|es|[[olla]]}}) lit. "pot for cooking stew"; {{lang|es|mestura}} (or ''[[wikt:mistura|mistura]]'') lit. "mixture"}}{{efn|The [[Hawaiian Pidgin]] pronunciation of {{lang|es|pasteles}} as "''patele''" and {{lang|es|mestura}} as "''metura''" are the result of [[back-formation]], the letter "S" absent from the [[Hawaiian alphabet]].<ref>{{cite web |title=22 Hawaiʻi Dishes You Must Try When Traveling to the Islands |url=https://www.hawaiimagazine.com/20-hawaii-dishes-you-must-try-when-traveling-to-the-islands/ |website=Hawaii Magazine |access-date=16 October 2023 |date=2 May 2023}}</ref>}} |
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| country = [[Puerto Rico]] |
| country = [[Puerto Rico]] |
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| region = [[Cuisine of Hawaii|Hawaii]] |
| region = [[Cuisine of Hawaii|Hawaii]] |
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| main_ingredient = [[Pork]], [[cooking banana|green banana]], [[taro]], [[sofrito]] ({{lang|es|sazón}}) |
| main_ingredient = [[Pork]], [[cooking banana|green banana]], [[taro]], [[sofrito]] ({{lang|es|sazón}}) |
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| minor_ingredient = [[Annatto]] ([[achiote]]), [[olives]], [[capsicum]], [[onion]], [[garlic]], [[oregano]], [[cilantro]], [[tomato sauce]] ([[tomato paste|paste]]), [[chili pepper|chili]] |
| minor_ingredient = [[Annatto]] ([[achiote]]), [[olives]], [[capsicum]], [[onion]], [[garlic]], [[oregano]], [[cilantro]], [[tomato sauce]] ([[tomato paste|paste]]), [[chili pepper|chili]] |
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| variations = {{lang|es|Pastel al Horno}} |
| variations = {{lang|es|Pastel al Horno}} (baked pastele), {{lang|es|Pastele de Olla}} (pot pastele) |
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| calories = |
| calories = |
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| similar_dish = |
| similar_dish = |
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| other = |
| other = |
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}} |
}} |
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'''''Pastele stew''''' (or '''{{lang|es|pastele de oya y mestura}}''') |
'''''Pastele stew''''' (or '''{{lang|es|pastele de oya y mestura}}''') is a [[Cuisine of Hawaii|Hawaii inspired]] pork stew of [[Puerto Rican cuisine|Puerto Rican]] origin. It is an adaptation of the dish {{lang|es|[[pasteles]]}} introduced by the [[Puerto Rican immigration to Hawaii|Puertorriqueño]]s who came to work on the [[Sugar plantations in Hawaii|sugar plantations]] in the early 1900s.<ref name="mele">{{cite web |last1=Melendez |first1=Richard |title=Worth the drive to Waianae: Coquito's Latin Cuisine |url=https://www.honolulumagazine.com/worth-the-drive-to-waianae-coquitos-latin-cuisine/ |website=Honolulu Magazine |access-date=October 10, 2023 |date=August 13, 2018}}</ref><ref name="hund">{{cite web |last1=Kreifels |first1=Susan |title=Puerto Ricans in Hawaii begin centennial celebration |url=https://archives.starbulletin.com/1999/12/23/news/story11.html |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=December 23, 1999}}</ref> {{lang|es|[[Pasteles|Pastele]]}} making is often a laborious task reserved for special occasions and holidays such as Christmas.<ref>{{cite web |last1=Kam |first1=Nadine |title=Sofrito: The heart of a Puerto Rican meal |url=https://archives.starbulletin.com/1998/04/15/features/story1.html |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=April 15, 1998}}</ref> ''Pastele stew'' was developed as a simplified everyday version.<ref name="cwb"/><ref name="jmy"/> |
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It remains a beloved Puerto Rican-inspired dish catered to the |
It remains a beloved Puerto Rican-inspired dish catered to the local Hawaii palate, but a contentious recipe for Puerto Ricans not living in Hawaii.<ref name="mele"/> The ''pastele stew'' is found as a [[plate lunch]] item at [[food trucks]] and restaurants,<ref>{{cite web |last1=Dingemann |first1=Robbie |title=First Look: Puerto Rican Menu Twists Pop Up in Windward O'ahu |url=https://www.honolulumagazine.com/first-look-puerto-rican-menu-twists-pop-up-in-windward-oahu/ |website=Honolulu Magazine |access-date=October 10, 2023 |date=May 11, 2022}}</ref><ref>{{cite web |last1=Hoshida |first1=Gregg |title=Da Sugar Mill Serves Up Modern Twists on Plantation Dishes in Kalihi |url=https://www.honolulumagazine.com/da-sugar-mill-serves-up-modern-twists-on-old-school-plantation-dishes-in-kalihi/ |website=Honolulu Magazine |publisher=Frolic Hawaii |access-date=October 10, 2023 |date=November 11, 2021}}</ref> a filling for [[manapua]],<ref>{{cite web |title=You Voted: Here's Your Top 5 Manapua on O'ahu - Frolic Hawai'i |url=https://www.honolulumagazine.com/you-voted-heres-your-top-5-manapua-on-oahu/ |website=Honolulu Magazine |access-date=October 10, 2023 |date=April 12, 2022}}</ref> and a common fundraising item.<ref>{{cite web |last1=Chang |first1=Melissa |title=Party pics: The Firefighters Foundation Signature Chefs Food Festival |url=https://www.honolulumagazine.com/party-pics-the-firefighters-foundation-signature-chefs-food-festival/ |website=Honolulu Magazine |publisher=Frolic Hawaii |access-date=October 10, 2023 |date=September 20, 2014}}</ref> As a savory dish, ''pastele stew'' pairs with plain [[cooked rice|white rice]] or "gandule rice" ({{lang|es|[[arroz con gandules]]}}).<ref name="midw">{{cite web |last1=Tabura |first1=Lanai |title=Aunty Bea Keeps It Traditional - PASTELE STEW |url=https://www.midweek.com/aunty-beas-pastele-stew/ |website=MidWeek |access-date=October 10, 2023 |date=August 27, 2014}}</ref> |
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==Ingredients== |
==Ingredients== |
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Like Puerto Rico, Hawaii is an island where similar ingredients can be found, a further development and continuation of {{lang|es|[[creole cuisine|cocina criolla]]}}.<ref name="jmy">{{cite web |last1=Young |first1=Jackie M. |title=Beyond Pasteles |url=https://archives.starbulletin.com/content/20090318_Beyond_Pasteles |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=March 18, 2009}}</ref> Like how the [[Native Hawaiian cuisine|Native Hawaiians]] wrapped their {{lang|haw|[[laulau]]}} with [[cordyline fruticosa|ti leaves]], {{lang|es|Puertorriqueños}} would adapt to wrapping their {{lang|es|[[pasteles]]}} with the same.<ref name="robley"/> |
Like Puerto Rico, Hawaii is an island where similar ingredients can be found, a further development and continuation of {{lang|es|[[creole cuisine|cocina criolla]]}}.<ref name="jmy">{{cite web |last1=Young |first1=Jackie M. |title=Beyond Pasteles |url=https://archives.starbulletin.com/content/20090318_Beyond_Pasteles |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=March 18, 2009}}</ref> Like how the [[Native Hawaiian cuisine|Native Hawaiians]] wrapped their {{lang|haw|[[laulau]]}} with [[cordyline fruticosa|ti leaves]], {{lang|es|Puertorriqueños}} would adapt to wrapping their {{lang|es|[[pasteles]]}} with the same.<ref name="robley"/> |
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The {{lang|es|[[masa]]}}―commonly made with [[cooking banana|plantain]] or {{lang|es|[[yautía]]}} that usually fills {{lang|es|[[pasteles]]}} are substituted with local varieties of bananas and [[taro]]―is used as a [[thickening agent]] rather than as a distinguishable ingredient for this stewed version.<ref name="robley"/><ref>{{cite web |last1=Young |first1=Christi |title=We Tried 10 Kinds of Local Bananas (Because We Could) |url=https://www.honolulumagazine.com/we-tried-10-kinds-of-local-bananas-because-we-could/ |website=Honolulu Magazine |access-date=October 10, 2023 |date=June 21, 2021}}</ref><ref>{{cite web |last1=Eaton |first1=Keomai |title=Did this: East Maui Taro Festival |url=https://www.honolulumagazine.com/did-this-east-maui-taro-festival/ |website=Honolulu Magazine |publisher=Frolic Hawaii |access-date=October 10, 2023 |date=May 3, 2015}}</ref> In one popular recipe, the bananas are separately made into {{lang|es|pastel}}, [[dumplings]] akin to {{lang|it|[[gnocchi]]}}, and later folded into the stew to finish.<ref>{{cite web |title=Firehouse Pastele Stew |url=https://www.hawaiianelectric.com/recipes/find-a-recipe/firehouse-pastele-stew |website=www.hawaiianelectric.com |publisher=Hawaiian Electric Company, Inc. |access-date=October 10, 2023 |language=en}}</ref> In some recipes, the bananas or {{lang|es|masa}} is omitted altogether.<ref name="issc"/> |
The {{lang|es|[[masa]]}}―commonly made with [[cooking banana|plantain]] or {{lang|es|[[yautía]]}} that usually fills {{lang|es|[[pasteles]]}} are substituted with local varieties of bananas and [[taro]]―is used as a [[thickening agent]] rather than as a distinguishable ingredient for this stewed version.<ref name="robley"/><ref>{{cite web |last1=Young |first1=Christi |title=We Tried 10 Kinds of Local Bananas (Because We Could) |url=https://www.honolulumagazine.com/we-tried-10-kinds-of-local-bananas-because-we-could/ |website=Honolulu Magazine |access-date=October 10, 2023 |date=June 21, 2021}}</ref><ref>{{cite web |last1=Eaton |first1=Keomai |title=Did this: East Maui Taro Festival |url=https://www.honolulumagazine.com/did-this-east-maui-taro-festival/ |website=Honolulu Magazine |publisher=Frolic Hawaii |access-date=October 10, 2023 |date=May 3, 2015}}</ref> In one popular recipe, the bananas are separately made into {{lang|es|pastel}}, [[dumplings]] akin to {{lang|it|[[gnocchi]]}}, and later folded into the stew to finish.<ref>{{cite web |title=Firehouse Pastele Stew |url=https://www.hawaiianelectric.com/recipes/find-a-recipe/firehouse-pastele-stew |website=www.hawaiianelectric.com |publisher=Hawaiian Electric Company, Inc. |access-date=October 10, 2023 |language=en}}</ref> In some recipes, the bananas or {{lang|es|masa}} is omitted altogether.<ref name="issc"/> |
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''Pastele stew'' is partial to affordable pork cuts such as [[Boston butt]].<ref name="issc">{{cite web |last1=Nakamoto |first1=Marlene |title=Pastele Stew |url=https://islandscene.com/pastele-stew |website=islandscene.com |publisher=HMSA |access-date=October 10, 2023 |date=January 17, 2019}}</ref> Other meats, such as [[ham]] or [[chicken as food|chicken]], can be added or substituted but are not typical.<ref>{{cite web |title=Puerto Rican festival offers suggestions for the holidays |url=https://archives.starbulletin.com/2007/11/07/features/electric.html |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=November 7, 2007}}</ref> Like {{lang|es|[[pasteles]]}}, ''pastele stew'' is seasoned with {{lang|es|[[sofrito]]}} and {{lang|es|[[annatto|annatto oil]]}}. It is also not uncommon to utilize {{lang|es|sazón}} packet seasoning.<ref name="fdl">{{cite web |last1=DeCosta |first1=Rebekah |title=Pastele Stew – Foodland Super Market |url=https://foodland.com/recipe/pastele-stew/ |website=foodland.com |publisher=Foodland Super Market, Ltd. |access-date=October 10, 2023 |date=November 15, 2022}}</ref> Another characteristic of local {{lang|es|pasteles}} and ''pastele stew'' is that it can be [[spicy]], due to the Asian influence.<ref name="jmy"/> |
''Pastele stew'' is partial to affordable pork cuts such as [[Boston butt]].<ref name="issc">{{cite web |last1=Nakamoto |first1=Marlene |title=Pastele Stew |url=https://islandscene.com/pastele-stew |website=islandscene.com |publisher=HMSA |access-date=October 10, 2023 |date=January 17, 2019}}</ref> Other meats, such as [[ham]] or [[chicken as food|chicken]], can be added or substituted but are not typical.<ref>{{cite web |title=Puerto Rican festival offers suggestions for the holidays |url=https://archives.starbulletin.com/2007/11/07/features/electric.html |website=archives.starbulletin.com |publisher=Honolulu Star-Bulletin |access-date=October 10, 2023 |date=November 7, 2007}}</ref> Like {{lang|es|[[pasteles]]}}, ''pastele stew'' is seasoned with {{lang|es|[[sofrito]]}} and {{lang|es|[[annatto|annatto oil]]}}. It is also not uncommon to utilize {{lang|es|sazón}} packet seasoning.<ref name="fdl">{{cite web |last1=DeCosta |first1=Rebekah |title=Pastele Stew – Foodland Super Market |url=https://foodland.com/recipe/pastele-stew/ |website=foodland.com |publisher=Foodland Super Market, Ltd. |access-date=October 10, 2023 |date=November 15, 2022}}</ref> Another characteristic of local {{lang|es|pasteles}} and ''pastele stew'' is that it can be [[spicy]], due to the Asian influence.<ref name="jmy"/> |
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Pork is cubed and sautéed in {{lang|es|annatto}} followed by the {{lang|es|sofrito}} vegetables and seasoning spices. The tomato sauce and water are added, and simmered until the pork is tender. {{lang|es|Masa}} is added to the liquid to the preferred thickness.<ref name="robley"/> The stew is garnished with the bell peppers, olives, and cilantro.<ref name="fdl"/><ref name="midw"/> |
Pork is cubed and sautéed in {{lang|es|annatto}} followed by the {{lang|es|sofrito}} vegetables and seasoning spices. The tomato sauce and water are added, and simmered until the pork is tender. {{lang|es|Masa}} is added to the liquid to the preferred thickness.<ref name="robley"/> The stew is garnished with the bell peppers, olives, and cilantro.<ref name="fdl"/><ref name="midw"/> |
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==Variations== |
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==Related dishes== |
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'''{{lang|es|Pastel al horno}}''' (lit. "baked |
'''{{lang|es|Pastel al horno}}''' (<small>lit.</small> "baked pastel") may have been one of the precursors to the popularity of ''pastele stew''. It appears in "The Electric Kitchen" recipe database of [[Hawaiian Electric]] in 1998 leading up to the 100th anniversary of the arrival of the first Puerto Ricans to Hawaii. The dish follows the typical steps in cooking {{lang|es|pasteles}}. However, rather than making them into individual parcels, it is made into a [[casserole]]-like dish. The banana {{lang|es|masa}} is folded into the cooked pork mixture then baked in a baking pan.<ref>{{cite web |last1=Robley |first1=Julie |last2=Robley |first2=Laura |title=Pastel Al Horno (Baked Pastele Casserole) |url=https://www.hawaiianelectric.com/recipes/find-a-recipe/pastel-al-horno-(baked-pastele-casserole) |website=www.hawaiianelectric.com |publisher=Hawaiian Electric Company, Inc. |access-date=October 10, 2023 |language=en |date=June 1, 1998}}</ref>{{efn|The contributors, Julie Robley and Laura Martin-Robley, would later publish the same recipe in a cookbook the following year in 1999. The recipe follows a blurb (rather than as a formula) on how to make "pastele stew" which directs a person to "add water or chicken broth to the pastele meat...as much as you want...adjust seasoning if needed."<ref name="robley">{{cite book |last1=Martin-Robley |first1=Laura B. |last2=Garcia |first2=George |last3=Robley |first3=Julie |title=Recipes from the Heart of Hawaii's Puerto Ricans |date=1999 |publisher=Cookbooks by Morris Press |location=Kearney, NE |pages=36–37 |url=https://books.google.com/books?id=wfCmGwAACAAJ |access-date=October 10, 2023 |language=en}}</ref>}} |
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Another similar Hawaiian dish based on {{lang|es|pasteles}} is '''{{lang|es|pastele de olla}}''' (<small>lit.</small> "pot pastele"). Like the stewed and baked version, this dish also combines the meat mixture and {{lang|es|masa}}. The mixture is slowly cooked in a pot for two to three hours.<ref name="robley"/> |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food|Hawaii}} |
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| ⚫ | |||
* [[Lūʻau (food)]] |
* [[Lūʻau (food)]] |
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| ⚫ | |||
* [[Pasteles]] |
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==References== |
==References== |
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===Notes=== |
===Notes=== |
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{{notelist}} |
{{notelist}} |
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===Citations=== |
===Citations=== |
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{{Reflist}} |
{{Reflist}} |
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==Further reading== |
==Further reading== |
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*Hosking, Richard (2010). [https:// |
*Hosking, Richard (2010). [https://books.google.com/books?id=3ilvBQAAQBAJ Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009]. Oxford Symposium. ISBN 978-1-903018-79-8. |
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*Laudan, Rachel (1 August 1996). [https:// |
*Laudan, Rachel (1 August 1996). [https://books.google.com/books?id=ZnsTxepydfQC The Food of Paradise: Exploring Hawaii’s Culinary Heritage]. University of Hawaii Press. ISBN 978-0-8248-1778-7. |
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[[Category:Puerto Rican cuisine]] |
[[Category:Puerto Rican cuisine]] |
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Latest revision as of 04:49, 27 August 2024
 Pastele stew | |
| Alternative names | Patele stew, pastele de oya y mestura (mestura),[1] metura[a][b] |
|---|---|
| Type | Stew |
| Course | Main |
| Place of origin | Puerto Rico |
| Region or state | Hawaii |
| Serving temperature | Hot |
| Main ingredients | Pork, green banana, taro, sofrito (sazón) |
| Ingredients generally used | Annatto (achiote), olives, capsicum, onion, garlic, oregano, cilantro, tomato sauce (paste), chili |
| Variations | Pastel al Horno (baked pastele), Pastele de Olla (pot pastele) |
Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s.[3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas.[5] Pastele stew was developed as a simplified everyday version.[1][6]
It remains a beloved Puerto Rican-inspired dish catered to the local Hawaii palate, but a contentious recipe for Puerto Ricans not living in Hawaii.[3] The pastele stew is found as a plate lunch item at food trucks and restaurants,[7][8] a filling for manapua,[9] and a common fundraising item.[10] As a savory dish, pastele stew pairs with plain white rice or "gandule rice" (arroz con gandules).[11]
Ingredients
[edit]Like Puerto Rico, Hawaii is an island where similar ingredients can be found, a further development and continuation of cocina criolla.[6] Like how the Native Hawaiians wrapped their laulau with ti leaves, Puertorriqueños would adapt to wrapping their pasteles with the same.[12]
The masa―commonly made with plantain or yautía that usually fills pasteles are substituted with local varieties of bananas and taro―is used as a thickening agent rather than as a distinguishable ingredient for this stewed version.[12][13][14] In one popular recipe, the bananas are separately made into pastel, dumplings akin to gnocchi, and later folded into the stew to finish.[15] In some recipes, the bananas or masa is omitted altogether.[16]
Pastele stew is partial to affordable pork cuts such as Boston butt.[16] Other meats, such as ham or chicken, can be added or substituted but are not typical.[17] Like pasteles, pastele stew is seasoned with sofrito and annatto oil. It is also not uncommon to utilize sazón packet seasoning.[18] Another characteristic of local pasteles and pastele stew is that it can be spicy, due to the Asian influence.[6]
Preparation
[edit]Puerto Rican cooking typically takes a long time to prepare compared to American dishes because of the various condiments that require prior preparation beforehand such as masa, sofrito, and annatto as well as other mise en place.[6] The preparation of pastele stew is a combination of all these condiments and ingredients.
Pork is cubed and sautéed in annatto followed by the sofrito vegetables and seasoning spices. The tomato sauce and water are added, and simmered until the pork is tender. Masa is added to the liquid to the preferred thickness.[12] The stew is garnished with the bell peppers, olives, and cilantro.[18][11]
Related dishes
[edit]Pastel al horno (lit. "baked pastel") may have been one of the precursors to the popularity of pastele stew. It appears in "The Electric Kitchen" recipe database of Hawaiian Electric in 1998 leading up to the 100th anniversary of the arrival of the first Puerto Ricans to Hawaii. The dish follows the typical steps in cooking pasteles. However, rather than making them into individual parcels, it is made into a casserole-like dish. The banana masa is folded into the cooked pork mixture then baked in a baking pan.[19][c]
Another similar Hawaiian dish based on pasteles is pastele de olla (lit. "pot pastele"). Like the stewed and baked version, this dish also combines the meat mixture and masa. The mixture is slowly cooked in a pot for two to three hours.[12]
See also
[edit]
References
[edit]Notes
[edit]- ^ Its original Spanish name translates to "pastele [cooked in a] pot and mixed"; Pastel lit. "dumpling"; oya (or olla) lit. "pot for cooking stew"; mestura (or mistura) lit. "mixture"
- ^ The Hawaiian Pidgin pronunciation of pasteles as "patele" and mestura as "metura" are the result of back-formation, the letter "S" absent from the Hawaiian alphabet.[2]
- ^ The contributors, Julie Robley and Laura Martin-Robley, would later publish the same recipe in a cookbook the following year in 1999. The recipe follows a blurb (rather than as a formula) on how to make "pastele stew" which directs a person to "add water or chicken broth to the pastele meat...as much as you want...adjust seasoning if needed."[12]
Citations
[edit]- ^ a b Fuentes, Gabriel J. Jiménez; González, Gabriel Mejía; Haynes, Marisol Joseph (September 4, 2015). Caribbean Without Borders: Beyond the Can[n]on's Range. Cambridge Scholars Publishing. p. 85. ISBN 978-1-4438-8135-7. Retrieved October 10, 2023.
- ^ "22 Hawaiʻi Dishes You Must Try When Traveling to the Islands". Hawaii Magazine. May 2, 2023. Retrieved October 16, 2023.
- ^ a b Melendez, Richard (August 13, 2018). "Worth the drive to Waianae: Coquito's Latin Cuisine". Honolulu Magazine. Retrieved October 10, 2023.
- ^ Kreifels, Susan (December 23, 1999). "Puerto Ricans in Hawaii begin centennial celebration". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved October 10, 2023.
- ^ Kam, Nadine (April 15, 1998). "Sofrito: The heart of a Puerto Rican meal". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved October 10, 2023.
- ^ a b c d Young, Jackie M. (March 18, 2009). "Beyond Pasteles". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved October 10, 2023.
- ^ Dingemann, Robbie (May 11, 2022). "First Look: Puerto Rican Menu Twists Pop Up in Windward O'ahu". Honolulu Magazine. Retrieved October 10, 2023.
- ^ Hoshida, Gregg (November 11, 2021). "Da Sugar Mill Serves Up Modern Twists on Plantation Dishes in Kalihi". Honolulu Magazine. Frolic Hawaii. Retrieved October 10, 2023.
- ^ "You Voted: Here's Your Top 5 Manapua on O'ahu - Frolic Hawai'i". Honolulu Magazine. April 12, 2022. Retrieved October 10, 2023.
- ^ Chang, Melissa (September 20, 2014). "Party pics: The Firefighters Foundation Signature Chefs Food Festival". Honolulu Magazine. Frolic Hawaii. Retrieved October 10, 2023.
- ^ a b Tabura, Lanai (August 27, 2014). "Aunty Bea Keeps It Traditional - PASTELE STEW". MidWeek. Retrieved October 10, 2023.
- ^ a b c d e Martin-Robley, Laura B.; Garcia, George; Robley, Julie (1999). Recipes from the Heart of Hawaii's Puerto Ricans. Kearney, NE: Cookbooks by Morris Press. pp. 36–37. Retrieved October 10, 2023.
- ^ Young, Christi (June 21, 2021). "We Tried 10 Kinds of Local Bananas (Because We Could)". Honolulu Magazine. Retrieved October 10, 2023.
- ^ Eaton, Keomai (May 3, 2015). "Did this: East Maui Taro Festival". Honolulu Magazine. Frolic Hawaii. Retrieved October 10, 2023.
- ^ "Firehouse Pastele Stew". www.hawaiianelectric.com. Hawaiian Electric Company, Inc. Retrieved October 10, 2023.
- ^ a b Nakamoto, Marlene (January 17, 2019). "Pastele Stew". islandscene.com. HMSA. Retrieved October 10, 2023.
- ^ "Puerto Rican festival offers suggestions for the holidays". archives.starbulletin.com. Honolulu Star-Bulletin. November 7, 2007. Retrieved October 10, 2023.
- ^ a b DeCosta, Rebekah (November 15, 2022). "Pastele Stew – Foodland Super Market". foodland.com. Foodland Super Market, Ltd. Retrieved October 10, 2023.
- ^ Robley, Julie; Robley, Laura (June 1, 1998). "Pastel Al Horno (Baked Pastele Casserole)". www.hawaiianelectric.com. Hawaiian Electric Company, Inc. Retrieved October 10, 2023.
Further reading
[edit]- Hosking, Richard (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium. ISBN 978-1-903018-79-8.
- Laudan, Rachel (1 August 1996). The Food of Paradise: Exploring Hawaii’s Culinary Heritage. University of Hawaii Press. ISBN 978-0-8248-1778-7.