Escabeche de Guineos Recipe from Puerto Rico

Escabeche de Guineos

Escabeche de Guineos Recipe from Puerto Rico
Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6


Escabeche de Guineos
Escabeche de Guineos

Escabeche de Guineos is a traditional Puerto Rican dish made with boiled bananas, onions, garlic, and olives, all cooked in a flavorful olive oil sauce. This dish is a popular side dish or appetizer in Puerto Rican cuisine, known for its unique combination of flavors and textures.


Escabeche de Guineos has its roots in Spanish cuisine, where escabeche refers to a method of preserving food by marinating it in a vinegar-based sauce. The Puerto Rican version of escabeche typically uses olive oil as the base for the sauce, giving it a rich and savory flavor.


How to prepare

  1. Boil the bananas in salted water until they are cooked, which should take about 20 minutes.
  2. Slice the onions thinly. Puree the garlic in a food chopper or blender, then add olive oil, salt, and pepper to taste (you can also add one packet of plain sazon). Cut the bananas into 0.5 inch pieces, making straight circles. Combine the bananas, garlic, onions, and olive oil, and mix well.
  3. Place the mixture in the oven and bake at 325°F for 20–30 minutes. Remove from the oven and serve warm. This dish can be enjoyed with rice, meat, pasteles, or on its own.


  • Add diced bell peppers or tomatoes for extra flavor and color.
  • Substitute green olives for black olives for a different taste profile.
  • Add a splash of vinegar or lemon juice for a tangy twist.

Cooking Tips & Tricks

Be sure to use ripe but firm bananas for this recipe to ensure they hold their shape during cooking.

- Adjust the amount of salt and pepper to taste, as the olives will also add some saltiness to the dish.

- For a more intense flavor, you can marinate the mixture overnight before baking.

Serving Suggestions

Serve Escabeche de Guineos as a side dish with rice, meat, or pasteles. It can also be enjoyed on its own as a light and flavorful appetizer.

Cooking Techniques

Boil the bananas until they are just cooked to maintain their texture.

- Bake the mixture in the oven to allow the flavors to meld together.

Ingredient Substitutions

Use plantains instead of bananas for a slightly different flavor.

- Substitute shallots for onions for a milder taste.

Make Ahead Tips

Escabeche de Guineos can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Presentation Ideas

Serve Escabeche de Guineos in a decorative serving dish garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Pair Escabeche de Guineos with grilled chicken or fish for a complete meal. It also pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Escabeche de Guineos contains approximately 200 calories.


Each serving of Escabeche de Guineos contains approximately 30 grams of carbohydrates.


Each serving of Escabeche de Guineos contains approximately 10 grams of fats.


Each serving of Escabeche de Guineos contains approximately 2 grams of proteins.

Vitamins and minerals

Escabeche de Guineos is a good source of vitamin C, potassium, and fiber.


This recipe contains olives, which may be an allergen for some individuals.


Escabeche de Guineos is a nutritious dish that is low in calories and high in vitamins and minerals.


Escabeche de Guineos is a delicious and nutritious dish that is easy to make and full of flavor. With its combination of bananas, onions, garlic, and olives, this dish is sure to be a hit at your next meal. Enjoy it as a side dish or appetizer, and savor the unique flavors of Puerto Rican cuisine.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Escabeche de Guineos. I was visiting my dear friend Maria in her cozy little kitchen in the countryside. Maria was a wonderful cook, always experimenting with new flavors and techniques. As we sat at her kitchen table, sipping on coffee and reminiscing about old times, she suddenly disappeared into her pantry and emerged with a handful of green bananas.

"Have you ever tried Escabeche de Guineos?" Maria asked, a mischievous twinkle in her eye.

I shook my head, curious about this unfamiliar dish.

"It's a traditional Puerto Rican recipe," Maria explained, as she began to peel and slice the green bananas with expert precision. "It's a sweet and tangy dish that pairs perfectly with rice and beans."

As Maria worked her magic in the kitchen, I watched in awe, taking mental notes of her every move. She sautéed onions and garlic in a pan until they were golden and fragrant, then added vinegar, sugar, and a hint of spice. The whole kitchen was filled with the mouthwatering aroma of the Escabeche de Guineos.

After a few more minutes of simmering, Maria proudly presented me with a bowl of the finished dish. The bananas were tender and coated in a deliciously sweet and tangy sauce. I took a bite and my taste buds exploded with flavor. It was unlike anything I had ever tasted before.

"Would you like the recipe?" Maria asked with a smile.

I eagerly nodded, knowing that I had just discovered a new favorite dish.

Maria wrote down the recipe for Escabeche de Guineos on a piece of paper, and I tucked it into my purse, promising to make it for my own family when I returned home.

Over the years, I have made this dish countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, passing on the tradition of Escabeche de Guineos to the next generation. It has become a staple in my kitchen, a reminder of that fateful day in Maria's kitchen when I first discovered this delicious and unique dish.

As I stand in my own kitchen now, peeling and slicing green bananas just like Maria taught me, I can't help but feel grateful for the friendships and experiences that have led me to this moment. Cooking has always been a passion of mine, a way to connect with others and express my creativity. And with each bite of Escabeche de Guineos, I am reminded of the joy and satisfaction that comes from sharing a delicious meal with loved ones.

So as I prepare this dish once again, I do so with a heart full of gratitude and a smile on my face. Because I know that the simple act of cooking can bring people together, create lasting memories, and keep traditions alive for generations to come. And for that, I am eternally grateful.


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