Mariela Russe
Margaret M. Strain
English 100
6 September 2016
The Puerto Rican Table
Some people may know Puerto Rico for its fluorescent landscape or by its vibrating music but for me it is definitely its unique flavors which by just thinking about it, I can already savor it. Our typical Puerto Rican table has a variety of dishes that is based on the combination of rice, grains and meat. Its distinctive taste comes from the mix of herbs, spices and the famous sofrito. Traditional plates are strong and colorful dishes decorated with fried foods. The following plates are normally found in any home or restaurant in Puerto Rico. In our cuisine rice is essential in a dish, especially if accompanied by beans, a choice of meat, and a side dish of …show more content…
Depending on your taste, it can be served as medium grain as well as long grain. The beans, habichuelas, that are frequently used are the red and pink beans. They are prepared in a casserole with “sofrito”, tomato sauce and spices. In order to give the beans just a bit more flavor and texture; it is added stew pumpkins, potatoes and even banana balls into the casserole. For the most part it is served with beans, but when the beans are missing, the rice can be mixed with a broth of meat. Stewed rice, arroz guisado, is cooked in a stew consisting of “sofrito”, seasoning and tomato sauce. When the rice dries it absorbs these rich flavors and acquires an orange color which distinguishes it from any other rice. It can also be served with …show more content…
Made from green plantains, the tosotones are a classic appetizer that scream Puerto Rico all over it. After the plantain is cut and fried, they are smashed forming an irregular circular shape and fried again until they are golden and toasty. Amarillitos is a side dish that is made from ripe bananas, the more the plaintain is ripe the better the amarillito. You know a plaintain is ripe when it turns, from green, to a yellowish color making the plaintain look like a banana. Amarillitos have a sweet taste that goes well with a nice prepared rice, beans, and meat. Mofongo is another classic, it is basically a bowl made from mashed fried plantain with garlic, chicharrones and salt. It can be eaten alone but it tastes better when it is served with meat or
Margaret M. Strain
English 100
6 September 2016
The Puerto Rican Table
Some people may know Puerto Rico for its fluorescent landscape or by its vibrating music but for me it is definitely its unique flavors which by just thinking about it, I can already savor it. Our typical Puerto Rican table has a variety of dishes that is based on the combination of rice, grains and meat. Its distinctive taste comes from the mix of herbs, spices and the famous sofrito. Traditional plates are strong and colorful dishes decorated with fried foods. The following plates are normally found in any home or restaurant in Puerto Rico. In our cuisine rice is essential in a dish, especially if accompanied by beans, a choice of meat, and a side dish of …show more content…
Depending on your taste, it can be served as medium grain as well as long grain. The beans, habichuelas, that are frequently used are the red and pink beans. They are prepared in a casserole with “sofrito”, tomato sauce and spices. In order to give the beans just a bit more flavor and texture; it is added stew pumpkins, potatoes and even banana balls into the casserole. For the most part it is served with beans, but when the beans are missing, the rice can be mixed with a broth of meat. Stewed rice, arroz guisado, is cooked in a stew consisting of “sofrito”, seasoning and tomato sauce. When the rice dries it absorbs these rich flavors and acquires an orange color which distinguishes it from any other rice. It can also be served with …show more content…
Made from green plantains, the tosotones are a classic appetizer that scream Puerto Rico all over it. After the plantain is cut and fried, they are smashed forming an irregular circular shape and fried again until they are golden and toasty. Amarillitos is a side dish that is made from ripe bananas, the more the plaintain is ripe the better the amarillito. You know a plaintain is ripe when it turns, from green, to a yellowish color making the plaintain look like a banana. Amarillitos have a sweet taste that goes well with a nice prepared rice, beans, and meat. Mofongo is another classic, it is basically a bowl made from mashed fried plantain with garlic, chicharrones and salt. It can be eaten alone but it tastes better when it is served with meat or