| Puerto Rico is an island nation that is
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| | your own if experimenting with Puerto
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| officially a territory of the United
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| | Rican cuisine at home. While generally
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| States. Puerto Rican cuisine has evolved
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| | used for seasoning meats, it is
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| from several strong influences, including
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| | considered to be a sort of all-purpose
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| those of the original peoples, such as
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| | seasoning mixture.
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| the Tainos, and the Spanish conquerors
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| | Sofrito is made from onions, garlic,
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| that drove most of the natives out and
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| | cilantro, peppers, and often includes
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| enslaved the remaining. African and
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| | achiote, which is from the seeds of the
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| Caribbean influence is also reflected in
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| | annatoo plant, and helps to produce a
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| the cuisine of the island, which has also
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| | bright yellow color in the finished
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| been shaped significantly by its climate
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| | product. This, too, is used in a variety
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| and geology.
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| | of dishes, ranging from meat dishes to
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| Cocina criolla, one of the main cuisine
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| | soups to standard forms of beans and
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| styles particular to the island has deep
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| | rice.
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| roots, extending far back to the native
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| | One pot dishes, or stews, are common to
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| Tainos and Arawaks. Their culinary
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| | Puerto Rican cuisine. These are often
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| traditions were based tropical fruits,
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| | made of meats, and flavored with a
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| native vegetables, seafood, and corn.
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| | variety of spices and ingredients in
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| With the Spanish came a host of other
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| | addition to adobo and sofrito. Among
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| ingredients that expanded the criolla
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| | these are Spanish olives stuffed with
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| style. These included olive oil, rice,
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| | pimiento, sweet chili peppers, capers,
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| wheat and meats, such as pork and beef.
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| | potatoes, onions, garlic, fresh cilantro,
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| As enslaved African peoples were imported
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| | and occasionally raisins.
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| for work on the sugar cane plantations,
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| | Chicken with rice is a dish that has
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| their culinary traditions took root as
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| | become a Puerto Rican specialty, with
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| well, and their contributions, which
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| | many families having their own special
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| included taro and okra, became
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| | style, handed down from generation to
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| assimilated into the whole of criolla
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| | generation. Chicken is a main ingredient
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| cuisine.
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| | of many criolla dishes, and these dishes,
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| Many of the island's main dishes are
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| | while careful attention is given to
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| seasoned with adobo and sofrito, spice
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| | spicing techniques, rarely are they what
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| mixtures that impart those flavors that
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| | could be termed hotly spiced.
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| the island is so well known for. Adobo,
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| | Naturally, seafood is an important part
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| which can vary from cook to cook, or if
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| | of the island cuisine. Fried fish is
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| bought prepared, from manufacturer to
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| | often served with a special sauce made of
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| manufacturer, generally consists of black
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| | olives, olive oil, onions, pimientos,
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| peppercorns, oregano, salt, garlic, olive
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| | capers, tomato sauce, vinegar, garlic and
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| oil, and lime juice. When bought prepared
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| | bay leaves. Broiled, steamed or grilled
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| in powdered form, most include salt,
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| | fish is lightly seasoned, if at all,
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| powdered garlic, citric acid, pepper,
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| | during the cooking process and served
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| oregano, turmeric and MSG, which is a
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| | with a splash of lime juice with perhaps
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| good reason to spend a little time making
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| | just a hint of garlic.
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