I’ll probably never go back to college, but I will certainly go back to the Campus Commons Food Court near the College of Southern Nevada’s Charleston campus. The place houses a number of eateries, but you’ll find me at Sofrito Rico, which features the most legit Puerto Rican food in Las Vegas.
Puerto Rican food hasn’t caught on like other island cuisines here, but there’s a lot of deliciousness to be had. Perhaps the best-known dish is mofongo, fried mashed plantains shaped into mounds with a utensil called a pilón. At Sofrito it comes à la carte ($5.50) or with different proteins like chicken, shrimp or pork. The traditional garlic and olive oil topping is offered, but this kitchen also gives you an American-style fry sauce that works well with the heavy dish.
Shrimp atop mofongo, or mashed plantains, at Sofrito Rico.
Fried is the name of the game for a good portion of the appetizers, and you can’t go wrong with alcapurrias ($3), an oblong fried taro root filled with pork. There’s also asopao de pollo ($6.99), a homestyle chicken, vegetable and rice soup so good you’ll beg them not to reserve it for Saturdays.
My favorite main course is the national dish of Puerto Rico, pernil y arroz con gandules ($9.50), roast pork and rice. The tender pig is prepared to let the natural flavors of the meat shine through, cooked with rice and pigeon peas in a pot filled with sofrito, a sauce made differently within different cultures. Many components make it delicious, including culantro, ají dulce, Cubanelle peppers, roasted red bell peppers, garlic, pimientos, onions, tomatoes, olive oil, pork, olives, capers and other spices.
Dessert is not to be missed. The amazing tembleque ($3) is a beautifully textured coconut custard topped with cinnamon, trumped only by the arroz con dulce ($3), a candied coconut rice pudding with raisins that’s both delectable and unique. Whether school’s in session or not, Sofrito Rico is worth a trip to campus.
Sofrito Rico 6475 W. Charleston Blvd., 702-822-6220. Monday-Saturday, 11 a.m.-8 p.m.; Sunday, 11 a.m.-5 p.m.
