vegan puerto rican cuisine

Basics: Mayoketchup! (Vegan)

Basics: Mayoketchup! (Vegan)

Okay, mayoketchup. This has been a hotly contested condiment for a long time. Where did it come from? Who invented it? Which country does it belong to? There was even a major controversy when Heinz tried to pass it as their own original condiment early this year. That did not fly well with boricuas, nor with people from other parts of the world.

However, I personally do not care where it came from, who invented it, nor which country claims it. I just know that it is the best condiment ever, and the only one a Puerto Rican will ever need haha. I do love mustard, though. Anyhow, it is a really easy “sauce” to make, and it goes with EVERYTHING. Dip your tostones in it, pour it over your mofongo or your alcapurrias, or dunk any type of fritter in this amazing sauce.

It is so important in Puerto Rican cuisine, that I dedicated this whole, albeit short, post to it. It is very easy to make, and yet almost all the recipes posted in this blog will call for it.

You will need your favorite ketchup (make sure it’s vegan!), and your favorite vegan mayonnaise (my personal favorite is Hellmann’s), and some adobo. Mix equal parts ketchup and mayonnaise, and add adobo to taste. There you have it, mayoketchup. Obviously if you are making more, increase the amount of adobo proportionately. I think a good amount for two people is 1/4 cup of each condiment, and about 1/2 – 1 tsp of adobo. However, if you like one condiment more than the other one, you can always adjust proportions. This is just a guide.

Like I said, eat it with EVERYTHING! 馃槈



Servings: 2


  • 1/4 cup ketchup (vegan)
  • 1/4 cup vegan mayonnaise
  • 1/2 - 1 tsp adobo


  • Mix all ingredients together until everything is blended.

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