This island’s cuisine features a sometimes sweet ajilimójili (“ah-hee-lee-MOH-hee-lee”) sauce, which is often featured alongside pasteles (-5[1])at Christmas celebrations. A jello-like coconut pudding similar to maja blanca from this island typically topped with cinnamon is called tembleque (“tem-BLEH-keh”). The ají caballero (“ah-HEE cah-bah-YEH-roh”) is a hot pepper native to this island used to make its Pique (“PEE-keh”) sauce. People on this island often use breadfruit to replace plantains when making (*) tostones (“tohs-TOE-nehs”) de pana. Broth, meat, (-5[1])and chicharrónes typically accompany a bowl or dome of mashed plantains in a dish from this island called mofongo. A type of shaved (10[1])ice served in a cup native to this island often flavored with tamarind or guanábana are called piraguas. Arroz con gandules is the national dish of, for 10 points, what Caribbean island territory of the United States? (10[1])■END■ (10[1])