Island of Platanos

Island of Platanos

Indulge your dreams of plantains, pigeon peas and roast pork at the Puerto Rican restaurant La Borincana.

The door is propped open and the late-day, late-summer sun brightens La Borincana. Teenagers squeezed into a booth stare at their cell phones. And a patron peers into the glass case that holds many of the specialties for which a Puerto Rican restaurant is known. Whole roast pork, links of morcilla (blood sausage), empanadas, boiled root vegetables, cheese dogs (like corn dogs), and fritters made with cornmeal, potato or root vegetables. Some are filled with cheese, others with ground beef.

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‘Island of Platanos’ appears in the October 2015 issue of Milwaukee Magazine.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.