History Puerto Rican cuisine

1 history

1.1 taino influences in puerto rican cuisine
1.2 spanish/european influence
1.3 african influence
1.4 united states influence
1.5 latin american influence
1.6 other influence

history

puerto rican cuisine has been influenced array of cultures including taino arawak, spanish, african, , american. although puerto rican cooking similar both spanish , other latin american cuisine, unique tasty blend of influences, using indigenous seasonings , ingredients. locals call cuisine cocina criolla. end of nineteenth century, traditional puerto rican cuisine established. 1848 first restaurant, la mallorquina, opened in old san juan. el cocinero puertorriqueño, island s first cookbook, published in 1849. on november 1, 2004 book titled puerto rico: grand cuisine of caribbean, released in spanish , english. cookbook dedication puerto rico s rich gastronomic , chefs sharing old , new recipes. book features not native puerto rican chefs chefs on have been influenced puerto rico s cuisine calling gastronomic capital of caribbean .

taino influences in puerto rican cuisine

see: native american cuisine

marinated cassava (spanish: yuca en escabeche)

from diet of taíno (culturally related maya , carib peoples of central america , caribbean) , arawak people come many tropical roots , tubers (collectively called viandas) malanga (xanthosoma) , yuca (cassava), thin cracker-like casabe bread made. ajicito or cachucha pepper, hot habanero pepper, recao/culantro (spiny leaf coriander), sarsaparilla, pimienta (allspice), achiote (annatto), peppers, ají caballero (the hottest pepper native puerto rico), peanuts, guavas, pineapples, jicacos (cocoplum), quenepas (mamoncillo), lerenes (guinea arrowroot), calabazas (west indian pumpkin), , guanabanas (soursops) taíno foods. taínos grew varieties of beans , maíz (corn/maize), maíz not dominant in cooking peoples on mainland of mesoamerica. due frequent hurricanes puerto rico experiences, destroy crops of maíz, allowing more safeguarded plants yuca conucos (hills of yuca grown together) flourish. maíz when used made cornmeal , guanime, cornmeal mixed mashed yautía , yuca , wrapped in corn husk or large leaves.

cilantro leaves


spanish/european influence

see: spanish cuisine

spanish / european influence prominent in puerto rican cuisine. wheat, chickpeas (garbanzos), black pepper, onions, garlic, cilantro (using plant , seeds in cooking), basil, sugarcane, citrus fruit, grapes, eggplant, lard, chicken, beef, pork, lamb, goat , dairy came borikén (puerto rico s native taino name) spain. tradition of cooking complex stews , rice dishes in pots such rice , beans thought have originated in europe (much italians, spaniards, , british). olives, capers, , olive oil play big part in puerto rican cooking, cannot grown under tropical climate of island. island imported of these foods spain along herbs. dutch, french, italian, , chinese immigrants influenced not culture puerto rican cooking well. great variety of traditions came form la cocina criolla.

plantain arañitas , tostones rellenos


african influence

see: african cuisine

coconuts, coffee (brought arabs , corsos yauco kafa, ethiopia), orégano brujo, okra, tamarind, yams, sesame seeds, gandules (pigeon peas in english), many varieties of banana fruit, other root vegetables , guinea hen, came puerto rico from, or @ least through, africa. african slaves introduced deep-frying of food.

united states influence

see: cuisine of united states

the influence on way puerto ricans cook meals came after puerto rico became territory of united states result of treaty of paris of 1898. significant influence has how people fry food. spaniards brought olive oil cooking , frying, importing spain made expensive, , cooks on island shifted on lard, produced locally. 50 60 years, corn oil produced in united states took place of lard making cuchifritos.

galletas de soda (soda crackers in tins, popularly known export sodas popular brand name) u.s. product of 19th , 20th centuries reproduce crunchy texture of earlier casabe bread, , can kept crunchy in tins in high tropical humidity.

american / streaky bacon has played big part in puerto rican cuisine. used in rice, stewed beans, , stuff mofongo , meats such whole chicken , breast. bacon in puerto rico has found way traditional foods such arroz con gandules , potato salad. meat has found way onto puerto rican table u.s. turkey (pavo), not native island common holiday meal next older lechón, roasted whole , seasoned using either pernil or adobo, served side of blood sausage , ripe plantains.

latin american influence

see: latin american cuisine

parcha, puerto rican name passiflora edulis, passion fruit.

other foods native latin america brought island spanish trade, such cocoa, avocado, tomatoes, chayote, papaya, bell peppers , vanilla mexico , central america. potatoes , passion fruit brought on spanish or portuguese peru , brazil.

other influence

panapén (breadfruit) first imported british caribbean colonies south pacific cheap slave food in late 18th century. after spreading throughout antilles, panapén has become indispensable part of puerto rican repertoire, in puddings, deep-fried tostones , making mofongo.