Puerto Rican cuisine

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the native Taínos. In the latter part of the 19th century, the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island, and can be found in several countries outside the archipelago.

History

The history of Puerto Rican cuisine can be traced back to the Taíno people, who were the indigenous people of the island. The Taínos were known for their unique cooking methods, which included roasting and grilling. They also cultivated a variety of crops, including yuca, guava, papaya, and pineapple, which are still prominent in Puerto Rican cuisine today.

The Spanish colonization in the 15th century brought with it the flavors of Spain. The Spanish introduced a variety of new ingredients to the island, including olives, olive oil, chickpeas, and rice. They also introduced livestock, such as pigs and cattle, which became a staple in the Puerto Rican diet.

The African influence in Puerto Rican cuisine came from the slaves that were brought to the island during the Spanish colonization. The Africans introduced techniques such as frying and the use of heavy spices, which are still used in Puerto Rican cuisine today.

In the 19th century, the United States influence became prominent in Puerto Rican cuisine. The Americans introduced ingredients such as corn, potatoes, and turkey, which have since been incorporated into the Puerto Rican diet.

Ingredients

Puerto Rican cuisine uses a variety of ingredients, both native and introduced. Some of the most common ingredients include rice, beans, pork, plantains, and seafood. Puerto Rican cuisine also makes use of a variety of spices, such as coriander, oregano, garlic, and saffron, which give the dishes their unique flavor.

Dishes

There are several dishes that are considered to be quintessentially Puerto Rican. These include mofongo, a dish made from fried plantains that are mashed with garlic, salt, and oil; lechón, a whole roasted pig; and arroz con gandules, a dish made from rice and pigeon peas.

See also

• Cuisine of the United States
• Spanish cuisine
• African cuisine

References

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