Puerto Rican dishes Puerto Rican cuisine

1 puerto rican dishes

1.1 national dishes
1.2 holy week dishes
1.3 thanksgiving dishes
1.4 christmas dishes
1.5 appetizers , fritters
1.6 breakfast
1.7 lunch , dinner
1.8 breads, pastries , sweets
1.9 beverages
1.10 kiosks
1.11 puerto rican food outside archipelago

puerto rican dishes

although puerto rican diets can vary day day , residents tend indulge in variety of cuisines, there markedly similar patterns daily meals. commonly breakfast simple , small, consisting of coffee , pastry such quesitos, flaky puff pastry filled sweet cheese. dinners invariably include meat, rice , beans. typical dinner structure leaves room plethora of options choices of meat , rice preparation varying greatly. traditionally, puerto ricans indulge in wide array of nationalistic dishes described below.

national dishes

arroz con dulce – sweet sticky rice cooked in spices, ginger, milk, coconut milk, raisins, , rum. national christmas dessert.
arroz con gandules y lechón – yellow rice , pigeon peas roasted pork national dish.
asopao – similar gumbo, soup made rice, shellfish, chicken, chorizo , other ingredients.
coquíto – coconut milk , rum eggnog. national christmas drink.
pasteles – puerto rican tamales. dough made milk, stock, green banana, squash, plantains , starch roots, filled meat , other ingredients. national christmas dish.
piña colada – made in 1954 @ caribe hilton s beachcomber bar in san juan, puerto rico. national beverage of puerto rico since 1978.
tembleque – coconut corn starch pudding national dessert.

holy week dishes

during holy week before , during easter, people encouraged think more spiritual matters , eat lightly. rather eat meat, prepare dishes fish, eggs , dairy.

bacalao la vizcaína – salted cod fish stew. stew thicker guisadas enough liquid coat rice. cod cooked water , milk, potatoes, raisins, olives, peppers, onions, garlic, tomato sauce, bay leaves , orégano.
beverages – drinks milk , fruit based. piña coladas popular added evaporated milk , no alcohol. creamy guava made sugar, vanilla, lime peels, , evaporated milk consume on holy week. ripe bananas blended milk, cinnamon, vanilla, , sugar prepared @ homes well.
caldo santo – soup prepared on easter made salted cod fish, shrimp, red snapper, crab, coconut milk , viandas.
guanimes con bacalao – cornmeal, coconut, , plantain tamales wrapped in plantain leaves , served salted cod fish stew.
habichuelas guisadas y viandas – stew red beans cooked recaíto, tomato sauce, olives, spices, carrots, squash, sweet potato, , yams.
serenata de bacalao – salted cod fish salad. shredded cod tossed dressing, cabbage, avocado, hard boil eggs, onions , variety of boiled viandas.
dulce – sweets include cheese , fruit on holy week. arroz con dulce y queso - sweet rice pudding cream cheese becoming more recognized every year, quesito - puff pastry filled cream cheese , fruit, flan de queso y fruta - flan made cream cheese , fruit.

thanksgiving dishes

when thanksgiving first celebrated, puerto rico not part of united states , did not recognize holiday. after officially becoming commonwealth, thanksgiving eagerly accepted people own , has become 1 of celebrated vacations (holidays) of year. many regions of continental united states have, ve put own twist on classic american tradition.

most american dishes have been adopted special day. side dishes such cornbread, roasted yams, mashed potatoes gravy, hard apple cider, , cranberry sauce part of puerto rican thanksgiving menu.

arroz con maiz y salchichas – yellow-rice corn , vienna sausage.
coquito – coconut egg-nog rum. thanksgiving variation of traditional christmas drink can made adding pumpkin or chocolate flavor.
gandules en escabeche – green pigeon peas pickled in vinegar, lemon, olive oil, shallots, herbs, spices, capers, hot , sweet peppers.
pasteles – in puerto rican homes, gathering pastele making happens week or 2 before thanksgiving. pasteles not prepared thanksgiving enough made last until new year s, making timely process cherished social gathering families. pork popular pastele both thanksgiving , christmas, make thanksgiving pasteles turkey , dried cranberries.
pavochon – popular november january. roasting turkey thanksgiving in manner of lechòn (suckling pig) has been tradition in puerto rico since island became american commonwealth , adopted holiday. word pavochòn combination of spanish word pavo (turkey), , word lechòn. make dish puerto rican, turkey stuffed mofongo added almonds, raisins, olives, hard boiled eggs, , tomatoes. instead of thin slices seen in north, baked turkey in puerto rico cut large blocks or chunks served on plate.
dulce – fusion of american mainland , puerto rican food can seen in thanksgiving desserts. puerto rican desserts use same traditional ingredients american holiday desserts including pumpkin, yams, , sweet potatoes. classic sweets infused sweet viandas. flan de calabasas (squash flan), tortitas de calabaza (pumpkin tarts), cazuela (a pie made pumpkin, sweet potato, coconut, , carrots), barriguitas de vieja (deep-fried sweet pumpkin fritters made coconut milk , spices), cheese cake tropical fruit, buñuelos de calabasas o platáno (pumpkin or sweet plantains doughnuts), , budín de pan y calabasas (bread pudding made squash bread).

christmas dishes

puerto rican culture can seen , felt year-round, on greatest display during christmas when people celebrate traditional aguinaldo , parrandas – puerto rico s version of carol singing. interestingly, puerto ricans celebrate world s longest christmas. festivities underway on 23 november , last until end of january when fiestas de la calle san sebastián take place. puerto rican food main part of celebration. christmas expresses best flavors of puerto rico staple foods, textures, , tradition. christmas food in puerto rico meant accommodate every palate.

arroz con gandules



pasteles



arroz con gandules – yellow-rice-and-pigeon-pea dish. sofríto , annatto oil plays biggest part in flavoring , coloring rice. alcaparrado (capers , olives stuffed red peppers), pieces of pork, spices, bay leaves, banana leaf , broth.
beverages – official puerto rican christmas drink coquito, eggnog-like rum , coconut milk-based homemade beverage. holiday season time many piñas coladas prepared, underscoring combination of pineapples , coconuts seen in puerto rican cuisine. beer popular , puerto rican style rum punch sparkling wine , fruit.
chuletón – christmas soup. variety of beans cooked sofríto, sazón, pork chops, pork bones, ham, smoked ham hock, salchichón, potatoes, , carrots. soup served on christmas bread , not part or nochebuena (the night) festival.
escabeche de guineo con mollejas – unripe, green bananas , chciken gizzards pickled in garlicky brine.
pasteles – many puerto rican families, quintessential holiday season dish pasteles ( pies ), not sweet pastry or cake, soft dough-like mass wrapped in banana or plantain leaf , boiled, , in center chopped meat, shellfish, chicken, raisins, spices, capers, olives, sofrito, , garbanzo beans. puerto rican pasteles similar in shape, size, , cooking technique latin american tamales. dough in tamal made cornmeal; while in puerto rican pastel made either green bananas or starchy tropical roots. wrapper in tamal corn shuck or banana leaf; wrapper in puerto rican pastel banana leaf.
lechón – pork central puerto rican holiday cooking, lechón (spit-roasted piglet). holiday feasts might include several pork dishes, such pernil (a baked fresh pork shoulder seasoned in adobo mojado), morcilla (a black blood sausage), , jamón con piña (ham , pineapple).
ensaladas – puerto rican tables on holidays have 1 or 2 salads. topical salad potato salad peppers, onions, mayonnaise , or without chorizo. macaroni salad peppers, onions, tomatoes , can tuna or spam. macaroni tossed in mayonnaise or vinegar , olive oil. octopus citrus vinaigrette , tropical fruits.


puerto rican cuisine has several recipes flan, including coffee, coconut cream, breadfruit, pineapple, pumpkin, carrot, cheese , many more.



dulce – sweets common in puerto rican cuisine. during holidays, popular desserts such arroz con dulce rice pudding made milk, coconut milk, spices, ginger, raisins, , rum. budín de pan (bread pudding), bienmesabe - little yellow cakes soaked in coconut cream, brazo gitano - puerto rican style sponge cake cream , / or fruit filling, buñuelos de viento - puerto rican wind puffs soaked in vanilla, lemon, , sugar syrup, natilla - (spice-milk custard), tembleque (coconut pudding), flan (egg custard), flancocho - cake mix, cream cheese, caramel, , egg custard mix backed using flan method, bizcocho de ron (rum cake), mantecaditos - puerto rican shortbread cookies, polvorones - crunchy cookie dusty sweet cinnamon exterior, turrón de ajónjolí - toasted sesame seed bar, bound honey , caramelized brown sugar, mampostiales - thick, gooey candy bar of caramelized brown sugar , coconut chips, challenging chew , strong, molasses-like flavor, dulce de cassabanana - musk cucumber cooked in syrup topped walnuts , sour cream on side, pastelillos de guayaba (guava pastries), besitos de coco (coconut kisses), , tarta de guayaba (guava tarts).

appetizers , fritters

puerto ricans have obsession fried food , pork. meals include fried appetizers, tostones being island favorite, rice , bean, stews, soups , other meals. mofongo fried pork stews , soups. small bit size pastelillos, empanadas or empanadillas filled cheese, pork, chicken or beef , can start meal. puerto rico has become popular fried food, can found in cuba, panama, dominican republic, , parts of u.s.

almojábana – fritter made rice flour, baking soda, cheese (queso blanco, cheddar, or mozzarella), parmesan cheese, milk , egg. mixture used make dough fried ball. frying done in western region of island find them on sale in stalls, cafés , festivities. preparation, however, more common during christmas season, appetizer @ parties, although traditionally eaten breakfast wetting them in coffee. common in villages in central-oeste area , village of lares consumed daily breakfast many of inhabitants. every april, lares hosts almojábana festival, includes crafts fair, live music, , agricultural fair.
croquetas de panapén con bacalao – fried salted cod fish balls mixed mashed breadfruit, eggs, butter, roasted garlic , seasoning.
macabeos – green banana fritter. bananas boiled , mashed annatto oil , small amount of uncooked green banana. filled meat of choice, made small balls , deep-fried. crescent shaped banana fritter found in town of trujillo alto, celebrates macabeo festival each year.
mofongo – popular afro-puerto rican dish made fried unripe plantain , other root vegetables mashed garlic, fried pork (chicharrón), olive oil, , broth.
niños envueltos – boiled , fried unriped lady (finger) banana or red dwarf banana. once banana boiled coated flour, baking powder, milk, sofrito, orégano , spices. bananas fried until golden-brown.
plátanos maduros – slices of deep-fried sweet plantains.

breakfast

throughout caribbean , of latin america, common practice eat stews, fried plantains, rice, beans, flat breads wrapped fish , boiled mashed plantains eggs breakfast. puerto rico has adopted more traditional american breakfast menu including coffee , bread butter or jam, pancakes, french toast, bacon, breakfast sausage, cold cereals, fresh fruit juice, eggs, , other favorites.

along traditional breakfast favorites, puerto rico has added own flair table.

arroz con leche – rice milk. rice cooked until sticky milk, sugar, , cinnamon. served fruit.
avena – oatmeal cinnamon, vanilla, brown sugar, raisins, , milk served fresh fruit.
farina – cream of wheat cooked spices, ginger, milk, sugar, citrus peels, , coconut milk. served cinnamon , butter on top.
funche – puerto rican dish served breakfast dish. boiled coconut milk or coconut cream, milk, salt, , butter mixed cornmeal until thickened. sugar, vanilla, , cinnamon added give taste. funche served fruit or nuts.
natilla – cornstarch custard topped butter , cinnamon.
pan de mallorca – sweet , light yeast rolls topped powdered sugar. eaten coffee or stuffed eggs, cheese , ham.
plátanos maduros o batatas asadas – sweet plantains or batata (type of sweet potato) baked spices , served eggs. sweet plantains mashed milk , butter.
tortilla de huevos – omelet made diced tomatoes, cilantro, onions, peppers, garlic, orégano, , cheese.

lunch , dinner

lunch , dinner in puerto rico not particularly spicy, sweet-sour combinations popular. vinegar, sour orange, , lime juice lend sour touch while dried or fresh fruits add sweet balance dishes. adobo, sofríto , annatto used in dishes. fast food , diners common quick lunch. food trucks parked on side of street serve sandwiches, churrasco, juices, , soft drinks. tropical heat hasn t stopped puerto ricans enjoying hot soup, tostones, bread, or slices of avocado on top. fritters, almojábanas , yuca con mojo among others, served rice, beans, , meat or fish. slow cooked recaíto , tomato-based stews staple in puerto rican cooking, served side of white rice, salad, , fried mofongo. women can seen in streets, on beaches, , sides of roads frying variety of fritters alcapurrias , bacalaítos. jucies, piña colada, hotchata , sodas can brought @ these locations.

albondigón – puerto rican style meatloaf made adobo, worcestershire sauce, milk, ketchup, potatoes, red beans, breadcrumb, parsley, hard-boiled egg in middle.
arroz y habichuelas – rice, invariably accompanied beans (arroz con habichuelas) or gandules (pigeon peas), served meal in cheap canteens, , considered stereotype puerto ricans. s dish puerto ricans feel nostalgic overseas , not bland sounds: kidney or pink beans richly stewed pork, potatoes, olives, capers, squash, recaíto, spices, broth, , tomato sauce, before being poured on rice. arroz junto one-pot yellow-rice meat , beans dish. other rice dishes include arroz con maiz (yellow-rice cooked corn , vienna sausage). coconut rice fish, arroz con pollo , arroz mamposteao (puerto rican fried rice). pegao de arroz or pegao crusty rice left on @ bottom of pot after cooking has flavor. pegao eaten beans , meat. pegao other ingredients made make granitos (rice , chesse fitter balls) , other fritters.
bistec encebollao – thinly sliced , pounded steak onions marinated in adobo mojado , lots of white wine vinegar on night.
chillo frito al mojito isleño – whole red snapper seasoned overnight in adobo mojado , onions. once ready fry fish pat dry coated all-purpose flour , plantain chips made crumbs. whole snapper deep-fried , served tostones, coconut rice, , mojito isleño.
chicharrón de pollo – chicken thighs cut in half , marinated in lemon, rum , garlic skin still on. chicken tossed in seasoned flour , deep-fried.
chuleta kan-kan – deep-fried or grilled pork chop rib , skin still attached. when done reassembles pork chop covered in pork rinds. skin sliced cross wise cut meat. chuleta marinated in culantro, paprika, onion powder , other ingredients.
cuajitos en salsa – spicy pork intestines in heavy lemon-tomato sauce base served tostones , sorullos.
empanizado or empanado – thinly sliced breaded , floured steak, rabbit, turkey, chicken, or veal peppers, capers, , onions.
guisado – braised meat or fish quite favorite on island. meat or fish seared in pot annatto oil. once meat brown on side removed. addition of searing ham , salted pork common. recaíto cooked left on oil in pot. meat put tomato sauce, olives, capers, potatoes, carrots, cumin, coriander seeds, pepper, bay leaves, orégano, stock or beer water added. guisados garnished sweet peas , poured on white rice or mofongo. pot roast known carne mechada (braised beef eye round stuffed chorizo or ham).
fricasé – hearty , spicy chicken, beef, turkey, rabbit, or goat braised in butter , olive oil ajíes caballero, wine, raisins, bay leaves, cloves, garlic, onions, bell peppers, tomato sauce, olives, capers, peas, , carrots. served rice on side , cilantro on top.
quimbombó con funche – okra cheese polenta. okra soaked overnight extracts of liquid. okra dried , seasoned in batter , fried or made stew ham. eather way okra classically saved polenta known funche. popular on puerto rico s sister island vieques.
pastelón – puerto rican version of lasagna replacing noodles sweet plantains or less common cassava.
picadillo la puertorriqueña – puerto rican style ground meat used in fritters can served rice , on side.
sandwiches – cuban sandwich has been popular ever since many cubans immigrated puerto rico right after fidel castro. tripleta lunch favorite, sandwich made toasted pan de agua (water bread) puerto rican bread similar italian bread. mayonnaise or mustard spread on bread, beef, ham, chicken, cheese, onions, tomatoes, , lectures added. jíbarito sandwich using unripe green plantains bread. jíbartia sandwich using ripe sweet plantains bread. mixto consists of sofrito cooked both skirt steak , chicken topped lettuce, tomatoes, , potato sticks drizzle of mix of mayonnaise , ketchup known mayo-ketchup. sandwiches de mezcla tea sandwich spread made mayonnaise, roasted peppers, spam, american , cream cheese.
sopa y asopao – soups typically served bread, tostones, or small bowl of rice. puerto ricos national soup asopao, similar gumbo. soup made rice, chciken, chorizo, or seafood or 3 together. gandinga - rich, heavy stew made pig organs. heart, liver , kidneys go dish, along less frightening ingredients tomatoes sauce, capers, , recaíto. asopao de gandules - pigeon pea soup , dumplings. mondongo - tripe stew chickpeas, ham, salted pork tail, calf feet, squash, , viandas. sopa de salchichón o pollo y fideos - salami or chicken noodle soup potatoes, corn, sofríto , other seasonings. cream soups made heavy cream, broth , mashed squash or kind of mashed vianda. caldo gallego - soup made white bean, chicken broth, chorizo, smoked ham, turnips, kale, , potatoes. sancocho - 1 of popular hearty stew made variety of meats, tubers, corn, , squash. salmorejo - cold garlicky tomato , crab soup served bread. other popular soups include, black bean soup bacon (influence cuban community in puerto rico), chickpea soup or without chorizo, chicken broth soup mofongo, , plantain soup.

breads, pastries , sweets

alfajor – cassava spiced cookies.
bizcocho de piña colada – popular birthday cake made crushed pineapples, rum, cream of coconut , butter, coconut flakes cream frosting. cake garnished whipped cream, pineapple slices, , maraschino cherries.
bizcocho mojadito – moist cake dense almond , brandy cake soaked in mango, coconut, or guava syrup buttery almond frosting.
bolitas de tamarindo – sweet tamarind balls found on caribbean , parts of latin america in different versions. in puerto rico tamarind paste mixed milk, coconut milk, honey, brown sugar, rum, , cinnamon. formed small balls , backed. when done rolled in white sugar or powered sugar.
casquitos de guayaba con fruta seca – guava skin still on cooked dry fruit in spices, sugar, , vinegar.
cheese muffins – muffins made queso blanco , fruit paste.
dulce de crema de coco – dulce de leche cooked in double boiler water, cream of coconut, , egg yolks. once eggs cooked smooth textures cream strain on pan layered lady fingers. once finished baking dulce de crema coco topped soft meringue.
dulce de batata – chewy tropical sweet potato candy.
dulce de piña colada – coconut , pineapple fudge. evaporated milk cooked slow ginger, brown sugar, vanilla, shredded coconut, picese of pineapple , rum.
dulce de leche – in puerto rico dulce de leche commonly made key lime peels or added coconut milk.
dulce de papaya con queso blanco – unripe green papaya cooked in heavy syrup spices served slices of white cheese.
dulce de leche bars – puerto rican style dulce de leche mixed cream cheese , baked on cinnamon or chocolate dram cracker.
gofio – sweet cornmeal powder snack. cormeal mixed sugar , poured in small colorful cone cup. there many flavours such coconut powder, cocoa powder, fruit powder, sesame seeds, , cinnamon.
limber – cross ice cream , italian ice. limbers milk, egg, , coconut cream base added fruit flavors , spices. frozen in plastic cup or made popsicles.
jibaritos fritos – lady (finger) bananas fried in batter of flour, milk, egg, coconut flacks, vanilla, sugar , cinnamon.
majarete – rice flour custard made with, rice flour, milk, sugar, orange blossom water, coconut milk, lemon zest, , vanilla dusted cinnamon on top.
marrallo – fresh shredded coconut made bars honey, black sesame seeds , black sesame milk.
mazamorra – fresh corn porridge made star anise, lime peels, coconut milk, , other spices.
panetela – cake made guava paste , cheese or coconut jam baked in middle. cake cut small squares , dusted powdered sugar.
plátanos con leche – boiled sweet plantains mashed milk, sugar, salt, , cinnamon. dough formed small balls, deep-fried , served ice cream.
plátanos en almibar – sweet plantains cooked in butter, brown sugar, wine, rum, vanilla, orange peels, , other spices.
platanos maduros con dulce – sweet plantain sundae dulce de leche, coconut ice cream, whipped cream, , variety of toppings.
pilón or pilones – puerto rican lollipops made tropical fruit. coconut , sesame seed commonly mixed other fruits.
queso blanco con pasta de guayaba – white cheese guava paste served on soda cracker.
ponqué – similar pound cake. ponqué made eggs, self-raising flour, coconut milk, evaporated milk, , lots of butter. 2 cakes baked on top , 1 bottom. in between layers syrup made of rum, brandy, almond extract, , vanilla spread. frosting made sugar, egg whites, , lemon zest.
tortilla dulce – sweet cassava tortilla. cassava peeled, grated , squeezed threw cheese cloth make fine flour. cassava flour cooked in milk , left cool down. once cool cassava cooked once more coconut milk, cinnamon, sugar, ginger, butter, , anise. dough divided small balls , flatten onto plantain leaf has been buttered. dough cooked in cast iron skillet until has browned lightly.
tres leches cake – 3 milk sponge cake south american origin. cake typically made milk, heavy cream , evaporated milk. puerto rican style tres leches adds additional cream of coconut or mango milk , rum.

beverages

piña colada

puerto rico has lush tropical climate , due fruits, sugar, , coffee grown wild. coffee start of puerto rican homes enjoyed milk , sugar. fresh fruit drinks , smoothies typical in restaurants, stands, , homes. there many drinks include spices such coquito, ajonjolí, , mavi. soft drinks enjoyed coco rico (a company puerto rico created , produces tropical fruit flavored soft drinks), kola champagne, , malta.

rum islands national drink , on 70% of rum in u.s. comes puerto rico. puerto rican rum biggest , best rum-producing nations in world. puerto rican rum considered second best quality in world after cuban rum.

agualoja – ginger tea made ginger, spices, mint, , molasses.
bilí – rum infused quenepas, vanilla, cinnamon, ginger, brown sugar , variety of spices. mixture put in bottle or coconut, wrapped , buried in ground month year. bilí popular on vieques.
chichaíto – shot consisting of palo viejo brand white rum mixed anise liqueur, honey , lemon juice. anise in sweet drink masks flavor of rum. bartenders eliminate lemon , add coffee beans. drink can mixed coconut milk , coconut cream (chichaíto de coco), nutella evaporated milk (chichaíto de nutella) or fruit puree.
chocolate caliente – hot chocolate made coco, vanilla, milk, spices, small amount of edam cheese, , topped whipped cream.
choco-coco – cocoa powder , bitter sweet chocolate cooked coconut milk, brown sugar, vanilla, cinnamon, , clove. drink garnished whipped cream, coconut flakes, dulce de leche , chopped nuts of choice.
coquito - drink traditionally of holiday season. ingredients include: cream of coconut, evaporated milk, condensed milk, white rum, cinnamon , vanilla.
frappe tropical – passion fruit juice, coconut cream, banana, , chunks of pineapple blended.
punche de malta – malta shook ice, condense milk, vanilla , raw egg.
parcha con china – passion fruit juice, orange juice, sugar, lime, vodka or rum.
piragua – shaved ice dessert, shaped pyramid, covered fruit flavored syrup.
refresco de avena – oatmeal drink made toasted oatmeal, milk, ginger, orange peels, cinnamon, cloves, brown sugar, , vanilla.
refresco de tamarindo – tamarind drink made brown sugar, cinnamon, clove, ginger, star anise , if desired carbonated water.
spiced cherry – puerto rican version of cuba libre. made spiced rum, coca-cola cherry, , lime.

kiosks

alcapurrias



taquitos

the luquillo kiosks (or kioskos) loved part of puerto rico. everywhere in puerto rico, rustic stalls displaying kinds fritters under heat lamps or behind glass pane. kiosks, much-frequented, time-honored, , integral part day @ beach , culinary culture of island. fresh octopus , conch salad seen. larger kiosks serve hamburgers, local/caribbean fusion, thai, italian, mexican , peruvian food. mixing of new cuisine , classic puerto rican food. alcoholic beverage big part of kiosks kiosks having signature drink.

alcapurrias – fritters made masa mixture of eddoe (yautía) , green bananas (guineos verdes) or yuca, , stuffed either meat (pino) filling or crab, shrimp or lobster.
arañitas – name shape, play on araña, or spider. these shredded green plantain fritters mixed mashed garlic, cilantro , fried.
arepas or yaniclecas (from johnnycake) – flour flatbread distinct puerto rico. arepas stuffed meat, seafood, cheese, rolled or sprinkled cinnamon , sugar.
bacalaítos – bacalaítos codfish fritters puerto rico. other types of codfish fritters common throughout latin caribbean world , spain. re staple food @ many kioskitos.
cuchifrito – simple dish. essentially, slice off chunk of pork (the ear, stomach, or tail), cover in batter, , deep-fry.
empanadilla , pastelillo – deep-fried turnovers filled meat, seafood, vegetables, cheese, or fruit paste.
papa rellena – popular peruvian potato balls fritter stuffed meat.
piononos – piononos mashed sweet plantain patties filled picadillo, or seasoned ground beef, , cheese.
sorullos – cornmeal equivalent of mozzarella sticks, except re rather fatter , shorter. re made cheese.
taco – these not traditional mexican tacos. puerto rican tacos can described cylindrical empanadilla. same dough, stuffed beef, rolled-up , fried. in kiosks there 1 filled cheese dog, although not traditional puerto rican option.

puerto rican food outside archipelago

cuchifritos (carnitas) in new york



jibarito , rice



cuchifritos – in new york, cuchifritos quite popular. cuchifritos, known puerto rican soul food includes variety of dishes, including, not limited to: morcilla (blood sausage), chicharron (fried pork skin), patitas (pork feet), masitas (fried porkmeat), , various other parts of pig prepared in different ways.
jibarito (plaintain sandwich) – in chicago, el jibarito popular dish. word jíbaro in puerto rico means man countryside, small landowner or humble farmer far in mountains. jíbaro term associated preserving traditional values , culture of island. typically served spanish rice, jibaritos consist of meat along mayonnaise, cheese, lettuce, tomatoes , onions, sandwiched between fried plantain, known canoa (canoe). in 20th century, bread made wheat (which have imported) expensive out in mountain towns of cordillera central, , jíbaros made plantains still grown there on steep hillsides. jibaritos similar stuffed patacones venezuela.




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