Gastronomy and typical dishes of Puerto Rico

The gastronomy of Puerto Rico

With its tropical fruits delicious and exotic soft drinks are obtained

Puerto Rican cuisine is a combination of Spanish, African and Taino cuisines -name of the Indians who formerly inhabited the islands. Its gastronomy is characterized by the wide variety of ingredients and native products that are used. The base of Creole cuisine has its origin in the Taínos, who cultivated roots such as yucca, sweet potato and yautía, in addition to corn. The Spaniards incorporated foods such as onions, garlic, coriander, eggplant, chickpeas, coconut and drinks like rum. From Africa, her cooking style was acquired and foods such as green banana were introduced

Sancocho

This is an abundant broth of meat and vegetables with carrots, onions and corn, and it is a one-pot meal. It is a favorite Sunday dish and is colloquially considered a hangover cure.

The mofongo

This is an abundant broth of meat and vegetables with carrots, onions and corn, and it is a one-pot meal. It is a favorite Sunday dish and is colloquially considered a hangover cure.

Chicken Asopao

The warm climate on the island has not prevented Puerto Ricans from enjoying this hot soup. Asopao is a soup, a gumbo and a stew, all on a plate. This dish is great with a side of tostones (slices of fried plantain).

Rice with Pigeon Peas

This dish is popular throughout the Caribbean, but the Puerto Rican touch comes from the use of sofrito in the recipe.

  

Alcapurrias

Banana dough or cassava stuffed with meat, this slightly crunchy snack can be found at many kiosks near the coast on the whole island

Tembleque

A common dessert, this creamy coconut pudding is perfect to follow any Puerto Rican meal