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How to Cook dishes from Puerto Rico
Puerto Rico
is a self-governing unincorporated territory of the
United States of America.
It is an island archipelago, consisting of the main island of Puerto Rico,
as well as several smaller islands and keys, and is located in the Caribbean
Sea, to the East of the Dominican Republic, and to the
West of the
Virgin Islands.
The first people to reach
Puerto Rico
are believed to have reached the island around 2000 BCE. The details of early
settlement are obscure, since the native peoples were later almost entirely
wiped out during the early Spanish period.
The Spanish period began in
1493 with the arrival of Christopher Columbus, on
his second voyage - by 1508, the Spanish had appointed their first governor
(Juan Ponce de León). For almost four hundred years, despite
attacks by
Britain,
France, and
the Netherlands,
and several revolts,
Puerto Rico
remained a Spanish colony.
In 1898, during the Spanish-American war,
US forces
invaded
Puerto Rico,
and a result of that, and the subsequent Treaty of Paris which ended the war,
Puerto Rico
has been a
US territory
ever since.
Puerto Rican cuisine has developed an interesting cuisine,
derived from many diverse sources,
in part as a result of a combination of these historical influences,
as well as of course exploiting local ingredients. Some
dishes are derived from the original Amerindian inhabitants
of the island, there are also many dishes influenced by
Spanish cuisine, and of course,
US cuisine has also left its mark.
Some popular Puerto Rican dishes include:
- Albondigón - Puerto Rican meatloaf.
- Alcapurrias - Dough is made from green bananas and taro root,
stuffed with meat or crab, and then fried.
- Arroz con gandules - Rice with pigeon-peas, flavored with sofrito (a thick cooked sauce, inspired by
Spanish cuisine), and served with smoked ham.
- Arroz con pollo - Rice and chicken.
- Carne Guisada - Beef stew.
- Cuajitos en salsa - Pork belly in a hot sauce.
- Jibarito - Meat, cheese, salad and mayonnaise
served between slices of fried plantain
(a plantain sandwich). It
is often served with Spanish rice, and is very popular among Puerto Ricans living in the mainland
United States.
- Morcilla - Spicy sausages.
- Mofongo - Green plantains or yuca fried in olive oil with garlic and pork cracklings. It is served
mashed with chicken soup or meat.
- Pollo frito - The Puerto Rican version of fried chicken.
- Taquitos - A stuffed tortilla, deep-fried. Similar to Mexican cuisine's
chimichanga.
On this page, you will find a selection of Puerto Rican cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Carmen Aboy Valldejuli
Pelican Publishing
Released: 1983-03-31
Hardcover (408 pages)
 | List Price: $24.95*
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Click Here | Product Description:
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well." |
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By Angel Anderson
Released: 2011-12-19
Kindle Edition
 | | Product Description:
If you want easy and simple to follow cooking recipes from grandma this is the book you want
In “46 Simple & Easy Recipes From Puerto Rico” you will have step by step directions to real home cooking at your fingertips.
Healthy and Unhealthy recipes for any occasion
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By Jose Luis Diaz de Villegas
La Editorial de la Universidad de Puerto Rico
Hardcover (292 pages)
 | List Price: $60.00*
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Click Here | - Product Details: Hardcover: 292 pages
- Language: English
- Product Dimensions: 11.9 x 10.3 x 0.9 inches, Shipping Weight: 4.8 pounds
Product Description:
Throughout five centuries, Puerto Rico has developed an internationally renowned cuisine, which incorporates Caribbean ingredients and a long tradition of culinary culture. In this book, the profiles and recipes of nine great chefs demonstrate human and professional aspects of their careers, and how by their efforts-and that of many of their colleagues-Puerto Rico has turned into the gastronomic capital of the Caribbean. |
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