Traditional Puerto Rican cooking has a diverse influence of historic cultures. The predominant influences include Taino Indian, Africa and Spain. The first to influence Puerto Rican cooking were the Taino Indians. Thereafter, the African slaves brought their products and methods of cooking to the island. Although these two influences have greatly contributed to Puerto Rican cooking, it was the Spaniards that impacted the island’s history until our day. Conclusively, in my exploration and experiences throughout the years, I have truly seen the reflection of this melting pot of cultures.
The first people that lived and contributed to the traditional Puerto Rican cooking were the Taino Indians. The Taino diet consisted of vegetables, fruit, …show more content…
Africans introduced plantains, coconuts, coffee, pigeon peas, tamarind, okra, oregano brujo and other root vegetables to the Island. Furthermore, they also contributed their popular frying method of cooking. Today, plantains and coconuts continue to be a staple in the traditional Puerto Rican cuisine. For example, plantains are seen in many traditional dishes such as the popular mashed plantains with spices and pork rind known as “Mofongo”. Also, the sweet plantain and ground beef lasagna known as “Piñon de Platano”, and the shredded and seasoned green plantain known as “Arañitas” just to name a few. Today you can find a restaurant in the town of Aguada called “El Platano Loco” that has mastered the art of utilizing plantains in all their dishes. As for the coconut, it can be seen in the popular “Tembleque” a coconut custard sprinkled with cinnamon. In addition, the “Mampostial” a coconut molasses taffy and “Turroncitos de Coco” a coconut nougat bar does not escape the coconut craze. Today, the coconut has been incorporated in many traditional dishes exposing its pleasant flavor and yet in other dishes making the taste oblivious. Africans introduction of frying has been a Puerto Rican staple. Today you can visit the beaches of “Piñones” and find a variety of kiosk that all have one thing in common, the burning wood fire with a huge “caldero” waiting for the next dunk and sizzle of an array of …show more content…
They introduced the Salted Codfish known as “Bacalao”, olives, cilantro herb and garlic. The typical Salted Cod Fish with rice served for decades in many parts of Spain became Puerto Rico’s well known “Bacalao con Viandas” or Cod fish with root vegetables. This became a staple dish for all, rich and poor people living in the mountains because no refrigeration was necessary for the salted fish. The Paella from Valencia, Spain became Puerto Rico’s “Asopao”, a soup version of the Paella. The “Poto Gallego” and “Fabada” from Asturias became stewed red beans known as “habichuelas coloradas guisadas”. The “Tortilla de Camarones” from Andalucia was transformed to “Bacalaito” a large pancake shaped fritter made with cod fish. In the last 3 decades, various “Panaderias Españolas” or Spanish bakeries and restaurants have emerged to serve traditional Spanish foods including the well known bakery “La Ceiba” located in town of Isla Verde. At Christmas time, the “turrones” a sweet nougat is always well received as well as number one sold Spanish wines “Los Rioja” and “Ribera de
The first people that lived and contributed to the traditional Puerto Rican cooking were the Taino Indians. The Taino diet consisted of vegetables, fruit, …show more content…
Africans introduced plantains, coconuts, coffee, pigeon peas, tamarind, okra, oregano brujo and other root vegetables to the Island. Furthermore, they also contributed their popular frying method of cooking. Today, plantains and coconuts continue to be a staple in the traditional Puerto Rican cuisine. For example, plantains are seen in many traditional dishes such as the popular mashed plantains with spices and pork rind known as “Mofongo”. Also, the sweet plantain and ground beef lasagna known as “Piñon de Platano”, and the shredded and seasoned green plantain known as “Arañitas” just to name a few. Today you can find a restaurant in the town of Aguada called “El Platano Loco” that has mastered the art of utilizing plantains in all their dishes. As for the coconut, it can be seen in the popular “Tembleque” a coconut custard sprinkled with cinnamon. In addition, the “Mampostial” a coconut molasses taffy and “Turroncitos de Coco” a coconut nougat bar does not escape the coconut craze. Today, the coconut has been incorporated in many traditional dishes exposing its pleasant flavor and yet in other dishes making the taste oblivious. Africans introduction of frying has been a Puerto Rican staple. Today you can visit the beaches of “Piñones” and find a variety of kiosk that all have one thing in common, the burning wood fire with a huge “caldero” waiting for the next dunk and sizzle of an array of …show more content…
They introduced the Salted Codfish known as “Bacalao”, olives, cilantro herb and garlic. The typical Salted Cod Fish with rice served for decades in many parts of Spain became Puerto Rico’s well known “Bacalao con Viandas” or Cod fish with root vegetables. This became a staple dish for all, rich and poor people living in the mountains because no refrigeration was necessary for the salted fish. The Paella from Valencia, Spain became Puerto Rico’s “Asopao”, a soup version of the Paella. The “Poto Gallego” and “Fabada” from Asturias became stewed red beans known as “habichuelas coloradas guisadas”. The “Tortilla de Camarones” from Andalucia was transformed to “Bacalaito” a large pancake shaped fritter made with cod fish. In the last 3 decades, various “Panaderias Españolas” or Spanish bakeries and restaurants have emerged to serve traditional Spanish foods including the well known bakery “La Ceiba” located in town of Isla Verde. At Christmas time, the “turrones” a sweet nougat is always well received as well as number one sold Spanish wines “Los Rioja” and “Ribera de