• Puerto Rican Cuisine

  • (Puerto Rico)

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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.

http://en.wikipedia.org/wiki/puerto_rican_cuisine

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Dishes: 7 / 32

Tostones

(1 ) Patacones, Fritos... (Colombian) (Cuban) (Dominican)

Tostones, from the Spanish verb tostar which means "to toast"), also known as patacones, (Dominican Republic) and banan peze (Haiti) ...

Alcapurria

(1 ) (Puerto Rican)

Fritter made of green bananas and yautia (taro root) and stuffed with meat. I have also had them made with ...

Bacalao

(1 ) (Puerto Rican)

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking ...

Mero Con Tostones

(0 ) (Puerto Rican)

Grouper served with twice-fried plantain slices

Maduros

(0 ) Amarillos, (Cuban) (Dominican) (Puerto Rican)

Green plantains have long been a staple in most Latino households everywhere from the Caribbean to Latin America. Maduros or ...

Pernil

(0 ) Roast Pork Butt (Puerto Rican)

Pernil (pernil asado, pernil al horno, roast pork butt), a slow-roasted marinated pork shoulder, In Puerto Rico the dish is ...

(0 ) (Puerto Rican)

Mofongo filled with bacalao

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