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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Alcapurria is a Puertorican fritter, the masa is made of a mix of green bananas and yautia (taro root) and …
Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking …
(1 ) Patacones, Fritos V… (Colombian) (Cuban) (Dominican)
Tostones, from the Spanish verb tostar which means "to toast"), also known as patacones, (Dominican Republic) and banan peze (Haiti) …
Beer of the Light Lager style with a 4% alcohol by volume (ABV). Brewed by Compañía Cervecera de Puerto Rico
Green plantains have long been a staple in most Latino households everywhere from the Caribbean to Latin America. Maduros or …
Grouper served with twice-fried plantain slices
(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 …
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