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[[File:Comidapr3 1.jpg|thumb|''Cocina Criolla'' can be traced back to African, Taino and Spanish inhabitants of the island.]]
[[File:Comidapr 1.jpg|thumb|Although Puerto Rican cooking is somewhat similar to both Spanish and other Hispanic cuisines, it has a unique blend of influences.]]
'''Puerto Rican cuisine''' has its roots in the cooking traditions and practices of Europe (Spain), Africa and the native [[Taíno]]s. 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.

==History==
The cuisines of Spain, native [[Taíno people|Taíno]] and [[Arawaks]], and parts of the African continent have had an impact on how food is prepared in Puerto Rico. Although Puerto Rican cooking is somewhat similar to both Spanish and Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine '''''cocina criolla'''''. The traditional Puerto Rican cuisine was well established by the end of the nineteenth century. By 1848 the first restaurant, [[La Mallorquina]], opened in [[Old San Juan]]. ''El Cocinero Puertorriqueño'', the island's first cookbook was published in 1849.<ref>Ortiz, Yvonne. A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community. Penguin group, 1997. P. 3</ref>

===Taino influences===
From the diet of the [[Taíno people|Taíno]] (culturally related with the [[Maya civilization|Maya]] and [[Carib people|Carib]] peoples of Central America and the [[Caribbean]]), and Arawak people come many tropical roots and tubers like ''[[taro|yautía]]'' (taro) and especially ''Yuca'' (cassava), from which thin cracker-like ''[[casabe]]'' bread is made. Ajicito or cachucha pepper, a slightly hot habanero pepper, ''[[culantro|recao/culantro]]'' (spiny leaf), ''[[annato|achiote]]'' (annatto), ''[[Capsicum|peppers]]'', ''[[ají caballero]]'' (the hottest pepper native to Puerto Rico), peanuts, [[guava]]s, [[pineapple]]s, ''[[cocoplum|jicacos]]'' (cocoplum), ''[[mamoncillo|quenepas]]'' (mamoncillo), ''[[arrowroot|lerenes]]'' (Guinea arrowroot), ''[[calabaza]]s'' (tropical pumpkins), and ''[[soursop|guanabanas]]'' (soursops) are all Taíno foods. The Taínos also grew varieties of [[bean]]s and some ''[[maize|maíz]]'' (corn/maize), but ''maíz'' was not as dominant in their cooking as it was for the peoples living on the mainland of [[Mesoamerica]]. This is due to the frequent hurricanes that Puerto Rico experiences, which destroy crops of ''maíz'', leaving more safeguarded plants like ''conucos'' (hills of ''yuca'' grown together).

[[File:Cilantrillo.jpg|thumb|left|Cilantrillo]]

===Spanish / European influence===
''See: [[Spanish Cuisine]]''

Spanish / European influence is also seen in Puerto Rican cuisine. Wheat, [[chickpea]]s (garbanzos), [[caper]]s, [[olive]]s, [[olive oil]], [[black pepper]], onions, garlic, ''cilantrillo'' ([[cilantro]]), [[oregano]], [[basil]], [[sugarcane]], [[citrus]] fruit, [[eggplant]], [[ham]], [[lard]], [[Chicken (food)|chicken]], beef, pork, and cheese all came to [[Borikén]] ([[Puerto Rico]]'s native Taino name) from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice and beans are also thought to be originally European (much like Italians, Spaniards, and the British). Early [[Dutch people|Dutch]], French, Italian, and Chinese immigrants influenced not only the culture but Puerto Rican cooking as well. This great variety of traditions came together to form La Cocina Criolla.

[[File:Aranitas tostones.jpg|thumb|left|Plantain "arañitas" & "tostones rellenos"]]

===African influence===
Coconuts, coffee (brought by the Arabs and Corsos to Yauco from [[Kaffa Province, Ethiopia|Kafa]], Ethiopia), [[okra]], [[Yam (vegetable)|yams]], [[sesame seeds]], ''gandules'' ([[pigeon peas]] in English) sweet bananas, plantains, other root vegetables and Guinea hen, all come to Puerto Rico from Africa. African slaves introduced the deep-frying of food.

===United States influence===
{{Main|Cuisine of the United States}}

The US influence on the way Puerto Ricans cook their meals came about after Puerto Rico became a territory of the United States as a result of the [[Treaty of Paris (1916)|Treaty of Paris of 1916]]. The most significant has to do with how people fry food. The early Spaniards brought olive oil for cooking and frying, but importing it from Spain made it very expensive, and cooks on the island shifted over to lard, which could be produced locally. For 50 to 60&nbsp;years, corn oil produced in the United States took the place of lard for making ''[[cuchifritos]]'' and ''[[alcapurrias]]''.

''Galletas de soda'' (soda crackers in tins, popularly known as ''export sodas'' from a popular [[brand name]]) are a US product of the 19th and early 20th centuries that reproduce the crunchy texture of the earlier ''casabe'' bread, and can be kept crunchy in the tins in high tropical humidity.
[[File:Maracuyá.jpg|thumb|''Parcha'', Puerto Rican name for ''[[Passiflora edulis]]'', passion fruit.]]

American / streaky [[bacon]] has also played a big part in Puerto Rican cuisine. It is used in rice, stewed beans, and to stuff ''[[mofongo]]'' and meats such as whole chicken and the breast. Bacon in Puerto Rico has found its way into traditional foods such as ''arroz con gandules'' and potato salad.

===South America influence===
Other foods native to Latino America were brought to the island with the Spanish trade, such as [[chocolate|cocoa]], avocado, tomatoes, chayote, papaya, [[bell pepper]]s and vanilla from [[Mexico]] and Central America. Potatoes and [[passion fruit]] were also brought over by the Spanish or [[Portugal|Portuguese]] from [[Peru]] and [[Brazil]].

===Other influence===
''[[Breadfruit|Panapén]]'' (breadfruit) was first imported into the British Caribbean colonies from the South Pacific as cheap slave food in the late 18th century. After spreading throughout the Antilles, ''[[breadfruit|panapén]]'' has also become an indispensable part of the Puerto Rican repertoire, both in puddings and crunchy, deep-fried ''[[tostones]]''.

''Canned [[Corned Beef]] stew''

''[[Vienna sausage|Salchichas]]'' (canned Vienna sausages) – They were introduced in 1898. Today, they are scrambled with eggs and cooked in other dishes. Very popular cooked in rice as ''[[arroz con maiz|arroz con salchichas]]'' or stewed separately and served with white rice as ''Salchichas Guisadas'' (sausage stew).

==Basic ingredients==

[[File:Kidney beans.jpg|thumb|[[Common bean#Red or kidney beans|red kidney beans]] (''habichuelas coloradas'')]]
[[File:Pigeon peas2.jpg|thumb|[[pigeon peas]] (''gandules'')]]

=== Grains and legumes ===

*[[Black turtle bean|Black beans]]
*Coffee
*[[Common bean#White beans|White beans (navy beans)]]
*[[Lima beans]]
*[[Maiz|Corn]]
*[[Gandules]] – [[Pigeon peas]]
*[[Garbanzo beans]]
*[[Green beans]]
*[[Green peas]]
*[[Kidney bean]]s - also known as red beans. The two most common ways to prepare kidney beans in Puerto Rico is stewed with squash, recaíto , broth, tomato sauce, salami, and clove. Second is ''arroz junto'' (rice together). Beans are cooked in the same pot with lots of annatto oil, rice, sofrito, ham, broth, olives, capers and seasoning.
*[[Pink beans]] - most common bean in Puerto Rico. Recaíto and pieces of ham are cooked in annatto oil. Pink beans, olives, capers, potatoes, cumin, oregano, bay leaves, broth, and tomato sauce are then added. They are then slowly stewed and served with white rice.
*[[Pinto bean]]s
*Rice

===Herbs===

*[[Basil]]/''Albahaca''
*[[Bay leaves]] – Laurel
*[[Cilantro]]
*[[Marjoram]]/''Mejorana''
*[[Mint (herb)|Mint]]/''Menta''
*''[[Orégano brujo]]'' – ''Plectranthus amboinicus''. Puerto Rican wild oregano. This oregano, with its distinctive pungent aroma, grows wild on the island. It is mainly used dry, and is a key ingredient in ''[[adobo|adobo seco]]'' and ''adobo mojado''.
*[[Parsley]]/''Perejil''
*[[Culantro]] – ''Eryngium foetidum''. Mexican coriander – 10 times the flavor of Cilantro.
*[[Salvia officinalis|Sage]]/Salvia
*[[Tarragon]]/''Estragón''
*[[Thyme|Caribbean thyme]]/''Tomillo'' – Same flavor as English thyme, but 10 times stronger.

===Starchy tropical tubers===
[[File:Manihot esculenta dsc07325.jpg|thumb|''Yuca'', Puerto Rican name for [[cassava]].]]
*[[Apio]] – Root vegetable (from the legume ''Apios tuberosa'' / ''[[Apios americana]]''), eaten like potatoes. Not to be confused with [[celeriac]].
*''[[Sweet potato|Batata]]'' (Sweet Potato)
*''[[Malanga]]''
*''[[Ñame]]''
*Potatoes
*''[[Yautía]]'' – Taro
*[[Cassava|Yuca]] – Similar to a potato but starchier. Usually boiled or fried.

===Vegetables===
[[File:Sechium edule dsc07767.jpg|thumb| ''[[Chayote]]'' ]]
[[File:Ajicitos.jpg|thumb|Ajicitos / ''[[Cachucha peppers|Cachucha]]'' [[chili pepper]]s ]]
[[File:Ají Caballero.jpg|thumb|Ajíes Caballero / ''Caballero'' [[chili pepper]]s]]
*''[[Ajicitos]]'' – ''Capsicum chinense'' – Better known as ''Ají Dulce''; Habanero pepper's mild cousin.
*''[[Ají caballero]]'' – A very hot pepper native to Puerto Rico. Also known as Puerto Rican Jelly Bean Hot Chili Pepper.
*[[Asparagus]]
*[[Bell pepper]]s
*[[Cabbage]]
*[[Calabash]]
*Carrot
*[[Cauliflower]]
*[[Cubanelle|''Cubanelle'' peppers]]
*''[[Chayote]]''
*[[Cucumber]]
*[[Eggplant]] (''Berenjena'')
*[[scallion|Green onions]]
*Lettuce
*Onion
*[[Shallot]]
*[[Watercress]]
*''[[pumpkin|West Indian pumpkin]]''
{{clr}}

===Meats and poultry===
[[File:Helmeted guineafowl kruger00.jpg|thumb|Guinea Hen]]
[[File:Chorizo1-edited.jpg|thumb|''Chorizo'']]
*Beef
*''[[Butifarra]]'' – Puerto Rican grilled sausage.
*[[Chicken (food)|Chicken]]
*''[[Chorizo]]''
*[[Corned beef]]
*[[Duck (food)|Duck]]
*Goat
*[[Geese]]
*[[Guinea hen]]
*[[Ham]]
*[[Lamb and mutton|Lamb]]
*''[[Longaniza]]''
*''[[Morcilla]] – [[Moronga]]''
*[[Oxtail]]
*[[Pigeon]]
*Pork
*Rabbit
*''[[Salchichon]]'' – Puerto Rican [[salami]]
*[[Turkey (food)|Turkey]]

===Seafood and shellfish===

*''Chapín'' (Trunkfish)
*''[[Chillo]]'' (''Pargo'') – Puerto Rican Red Snapper
*[[Clams]]
*[[Cod]]
*[[Conch]]
*[[Dried and salted cod]]
*[[Marlin]]
*''[[Mahi-mahi]]'' (''Dorado'')
*[[Mussel]]
*Octopus
*[[Oysters]]
*[[Salmon]]
*[[Shrimp]]
*[[Spiny lobster]]
*[[Squid (food)|Squid]]
*[[Tuna fish]]
*West Indian Great Land Crab

===Fruits===
Fresh tropical fruit is important in the traditional daily diet in Puerto Rico
[[File:Malpighia glabra.jpg|thumb|Acerola cherry]]
[[File:Avocado.jpeg|thumb|''Aguacate'' / Avocado]]
*[[Acerola Cherry]]
*''[[Sugar Apple|Anón]]'' – Sugar apple
*[[Avocado]] – Grows practically wild, is commonly consumed in salads.
*Bananas
*[[Bitter Orange]]
*''[[Chrysophyllum cainito|Caimito]] – [[Chrysophyllum cainito]]''
*''[[Chironja]]'' ([[Orangelo]]) is a combination of orange and pomelo, the original name for the grapefruit, and is a native fruit of Puerto Rico.
*[[Coconut]]
*''[[Custard apple|Corazón]]'' – Custard apple
*[[Cucumber]]
*''Frambuesas'' – Puerto Rican raspberries (''[[Rubus rosifolius]]'')
*[[Grapefruit]]
*''[[Guava]]''
*''Guineos Niños'' – Ladyfinger bananas
*[[Jackfruit]]
*''[[Jobo]]'' – A refreshing orangy yellow fruit
*[[Key Lime]]
*[[Lemon]] – ''Limón''
*''[[Lime (fruit)|Lime]]''
*''[[Mamey sapote|Mamey]]'' – this fruit was almost extinct; until recently when it began to be cultivated again. It is very popular among the Cubans and Dominicans who live in Puerto Rico. It's pulp is vermilion-colored and it is excellent for use in juice and ice cream.
*''[[Mamoncillo|Quenepa]]''
*[[Mammee Apple]] – it is often used to make syrup-based preserves and desserts, although, when very ripe, it is also eaten raw. It is indigenous to America and was already acclimated to Puerto Rico at the time of Christopher Columbus' arrival.
*[[Mandarin Orange]]
*[[Mango]]
*[[Nance]]
*[[Okra]] (Quimbombó) – Arrived from Africa and is eatin stewed as well as fried, pickled, in soups and in salads.
*''[[Orange (fruit)|Orange]]''
*[[Papaya]]
*[[Passion Fruit]] – ''Parcha''
*[[Pineapple]]
*''Pomarosa – Appelroo'' (Tropical apple / ''[[Syzygium malaccense]]'')
*[[Pomegranate]]
*[[Red Banana]]
*[[Coccoloba uvifera|Sea Grape]]
*[[Soursop]] – ''Guanábana''
*[[carambola|Starfruit]] – ''Carambola''
*[[Tamarind]] – ''Tamarindo''
*[[Tomato]]
*[[Watermelon]]

===Starchy fruits===

*[[Breadfruit]] – Known in Puerto Rico as ''Panapén''.
*Green bananas They are occasional fare, whether deep-fried and mashed as ''tostones'', or boiled and seasoned with ''[[escabeche]]''.
*[[Plantain (cooking)|Plantains]]

===Spices and seasonings===

*''[[Adobo|Adobo mojado]]'' – garlic, salt, black pepper, olive oil, ''orégano brujo'', wine vinegar or citrus juice or both.
*''[[Adobo|Adobo seco]]'' – garlic powder, onion powder, ground ''orégano brujo'', salt, black pepper, and sometimes dried citrus zest.
*''[[Ajilimójili]]'' sauce – a very garlicky hot and spicy salsa
*''Alcaparrado'' – A mix of green olives, peppers, and capers
*[[Allspice]]
*[[Anise|Anise seeds]]
*''[[annatto|Achiote]]'' or ''Bija'' – ''annatto'' (''Bixa orellana''). Olive oil, oil or lard are infused with annatto pods. The pods are then discarded and is left with a red oil sprightly tinted with yellow and orange. It is used to and flavor many dishes and color food. Sometimes a whole chili pepper is added. Annatto can also be cursed and used to season meats.
*White pepper
*Dried [[Cayenne pepper]]
*[[Cloves]]
*[[Cinnamon]]
*[[Ginger]]
*''[[Mojito isleño]]''
*''[[Mojo (sauce)|Mojo]]'' – a herb sauce of finely chopped ''[[cilantro]]'' or parsley with garlic, citrus, vinegar and olive oil. Onions and butter are sometimes also added.
*[[Nutmeg]]
*[[Paprika]]
*''[[Pique verde boricua]]'' – Green hot sauce
*''[[Picadillo]] a la puertorriqueña''
*''[[Pique criollo]]'' – Puerto Rican hot condiment
*''[[Recaíto]]'' – A green cooking base mix of [[cilantro]], yellow [[Spanish onion]], ''[[recao]] / [[culantro]]'', garlic, green [[bell pepper]] and green ''[[Ajicitos]]'' (''Cachucha'' peppers).
*[[Saffron]]
*''[[Sazón]]'' – a seasoning mix consisting of cilantro flakes, ground coriander seeds, garlic powder, ground cumin, salt and ''[[achiote]]'' powder.
*''[[Sofrito]]'' – A mixture of ''ajicitos'' (''cachucha'' peppers), green ''[[cubanelle]]'' peppers, [[plum tomato]], roasted [[pimiento]]s pepper, ''cilantro'', yellow [[Spanish onion]], ''recao'' / ''culantro'' and garlic.
*[[Star anise]]
*[[Vanilla]]

==Puerto Rican dishes==
[[File:El Mofongo.jpg|thumb|Mofongo]][[File:Alcapurrias.jpg|thumb|Alcapurrias]]
[[File:Taquitos pollo.jpg|thumb|Taquitos]][[File:Arrozcongandules2.jpg|thumb|Arroz con Gandules]]
[[File:Jibaritoandricejpg 1.jpg|thumb|right|''Jibarito'' and Rice]]
[[File:Puerto Rican flan.jpg|thumb|Puerto Rican cuisine has several recipes for ''[[flan]]'', including vanilla, coconut cream, pineapple, pumpkin, carrot, cheese and many more.]]
Puerto Rican dishes are well seasoned with combinations of flavorful spices. The base of many Puerto Rican main dishes involves ''[[sofrito]]'', similar to the ''[[mirepoix (cuisine)|mirepoix]]'' of [[French cuisine|French]] cooking, or the "trinity" of [[Louisiana Creole cuisine|Creole]] cooking. A proper ''sofrito'' is a sauté of freshly ground garlic, tomatoes, onions, [[culantro|recao/culantro]], [[cilantro]], red peppers, cachucha and [[cubanelle]] peppers. Sofrito is traditionally cooked with olive oil or annatto oil, tocino (bacon), salted pork and cured ham. A mix of stuffed olives and capers called [[Pimento|alcaparrado]] are usually added with spices such as bay leaf, cumin, sazón and adobo.

===Holiday dishes===
[[File:Pasteles.jpg|thumb|Pasteles / similar to the Mexican "tamales"]]
*'''''[[rice pudding|Arroz con dulce]]''''' – Puerto Rican rice pudding, made with coconut milk and [[coconut cream]], as opposed to only [[bovine]] milk or cream used elsewhere. Other flavors added into ''Arroz con Dulce'' include cloves, ginger, raisins soaked in rum, vanilla, cinnamon, brown or white sugar, heavy cream or milk and sometimes lemon zest.
*'''''[[Arroz con gandules]]''''' – a yellow-rice-and-pigeon-pea dish with ''alcaparrado'' (capers and olives stuffed with red peppers), and pieces of meat (bacon, [[smoked ham]], smocked turkey or ''chorizo''). The spices and seasoning usually include cumin, bay leaf, annatto oil, ''[[sofrito]]'', banana leaf, oregano, and stock. It is part of Puerto Rico's [[national dish]], along with pig roast.
*'''''[[Coquito]]''''' – A popular Christmastime drink is ''coquito'', an [[eggnog]]-like rum and coconut milk-based homemade beverage. The holiday season is also a time that many ''[[pina colada|piñas coladas]]'' are prepared, underscoring the combination of pineapples and coconuts seen in Puerto Rican cuisine.
*'''''Ensalada de pulpo''''' – Octopus salad
*'''''[[Pasteles]]''''' – For many Puerto Rican families, the quintessential holiday season dish is ''pasteles'' ("pies"), usually not a sweet pastry or cake, but a soft dough-like mass wrapped in a banana or plantain leaf and boiled, and in the center chopped meat, shellfish, chicken, raisins, spices, capers, olives, ''sofrito'', and often ''[[chick peas|garbanzo]]'' beans. Puerto Rican ''pasteles'' are similar in shape, size, and cooking technique to Latin American ''[[tamales]]''. The dough in a ''tamal'' is made from cornmeal; while in a Puerto Rican ''pastel'' it is made from either green bananas and/or starchy tropical roots. The wrapper in a ''tamal'' is a corn shuck or a banana leaf; the wrapper in a Puerto Rican ''pastel'' is a [[banana leaf]].
*'''[[Pig roast]]''' – Pork is central to Puerto Rican holiday cooking, especially the ''lechón'' (spit-roasted piglet). Holiday feasts might include several pork dishes, such as ''pernil'' (a baked fresh pork shoulder seasoned in ''adobo mojado''), ''[[Black pudding|morcilla]]'' (a black blood sausage), ''tripa'' ([[tripe]]), ''jamón con piña'' (ham and pineapple), ''gandinga'' (stewed pork innards) and ''chuletas ahumadas'' (smoked cutlets).
*'''Stuffed turkey''' – Popular from November to January. The [[Thanksgiving]] [[Domesticated turkey|turkey]] is often seasoned with ''adobo mojado'' and stuffed with ''[[mofongo]]'' or ground beef or pork mixture containing [[almond]]s, [[raisin]]s, [[olive]]s, [[hard boiled eggs]], tomatoes, and garlic. Instead of the thin slices seen in the North, a baked turkey in Puerto Rico is often cut into large blocks or chunks to be served on a plate. Rice is a mandatory course in dishes such as ''Arroz con Gandules'' (rice with pigeon peas), ''Arroz con Tocino'' (rice with bacon), ''Arroz Mampostea'o'', and the sweet dessert ''Arroz con Dulce'' (rice pudding).
*'''Sweets''' – Sweets are common in Puerto Rican cuisine. During the holidays, the most popular are desserts such as ''Arroz con Dulce'' (sweet [[rice pudding]]), ''Budín de Pan'' ([[bread pudding]]), ''[[Bienmesabe]]'' (little yellow cakes soaked in coconut cream), ''[[Brazo Gitano]]'' – Puerto Rican style [[sponge cake]] with cream and / or fruit filling), ''Buñuelos de viento'' – Puerto Rican wind [[puffs]] soaked in a vanilla, lemon and sugar syrup), ''[[Barriguitas de Vieja]]'' (deep-fried sweet pumpkin fritters), ''[[Natilla]]'', ''[[Tembleque]]'' (coconut pudding), ''[[Crème caramel|Flan]]'' (egg [[custard]]), ''Bizcocho de Ron'' ([[rum cake]]), ''Mantecaditos'' (Puerto Rican shortbread cookies), ''[[Polvorones]]'' (a crunchy cookie with a dusty sweet cinnamon exterior), ''[[Turrón de Ajónjolí]]'' (a toasted sesame seed bar, bound together by caramelized brown sugar), ''[[Mampostiales]]'' (a very thick, gooey candy bar of caramelized brown sugar and coconut chips, challenging to chew and with a strong, almost molasses-like flavor), ''[[Dulce de leche|Dulce de Leche]]'' (milk and key lime peelings' caramel pudding), ''[[pastelillos]] de guayaba'' ([[guava]] pastries), ''[[Besitos de Coco]]'' ([[coconut kisses]]), ''Tarta de Guayaba'' (guava [[tart]]s), and ''Tortitas de Calabaza'' (pumpkin tarts).

===Beverages===
[[File:PinaColada.jpg|thumb|Piña Colada]]
*'''[[Horchata|Ajonjolí]]''' – A drink made from ground sesame seeds, sugar, vanilla and cinnamon. Ground rice, milk, coconut milk, evaporated milk, allspice, and rum are sometimes added.
*'''Banana Milk''' – Blend of bananas, milk, vanilla, sugar, and cinnamon.
*'''[[Bilí]]''' – This is pitorro (Puerto Rican moonshine rum) soaked with quenepa fruit, vanilla, spices, bay leaves, and brown sugar. Bilí is especially popular on Vieques. [[Triple sec]] or [[cointreau]] can be added for more flavor.
*'''Chichaito''' – A shot consisting of [[Palo Viejo]] brand white rum mixed with anise liqueur. The anise in this slightly sweet drink that masks the flavor of the rum.
*'''[[Coco Rico|Cocorico]]''' – A Puerto Rican soda brand credited with the first coconut soda and also produces other tropical flavors.
*'''Horchata''' – Whole or ground oatmeal with spiced milk. Milk is usually boiled with butter, ginger, cinnamon, cloves, brown sugar, lemon peel. Vanilla and coconut milk can be added.
*'''[[Kola Champagne]]''' – A soft drink that originated in Puerto Rico and is now popular in the Caribbean, Latin America and the United States.
*'''[[Malta (soft drink)]]''' – Puerto Rico with hold more companies producing Malta then any other in the Caribbean and Latin America.
*'''Malta Shake''' – Malta shook with ice, condense milk and raw egg.
*'''[[Mauby|Mavi]]''' – A type of drink made from a bark that is fermented.
*'''[[Parcha con china]]''' – [[Passion fruit]] juice, orange juice, sugar, lime, vodka or rum.
*'''[[Sorbet#American terminology|Frappe]] Tropical''' – Parcha juice, coconut cream, banana, and chunks of pineapple blended.
*'''[[Piña colada]]''' – The piña colada was introduced on August 16, 1954 at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico and has been the beverage of Puerto Rico since 1978.
*'''Spiced Cherry''' – Puerto Rican version of [[Cuba Libre]]. Made with [[spiced rum]], [[Coca-Cola Cherry]], and lime.
*'''[[Piragua (food)|Piragua]]''' – Shaved ice dessert, shaped like a pyramid, covered with fruit flavored syrup.

===Puerto Rican food outside the archipelago===
[[File:Cuchifritos.jpg|thumb|right|''Cuchifritos'' (''Carnitas'') in New York]]
*'''Cuchifritos''' – In New York, ''[[cuchifritos]]'' are quite popular. ''Cuchifritos'', often known as "Puerto Rican soul food" includes a variety of dishes, including, but not limited to: ''morcilla'' (blood sausage), ''chicharron'' (fried pork skin), ''patitas'' (pork feet), ''masitas'' (fried porkmeat), and various other parts of the pig prepared in different ways.

*'''''Jibarito'' (Plaintain Sandwich)''' – In Chicago, ''El Jibarito'' is a popular dish.{{Citation needed|date=January 2009}} The word ''[[jíbaro]]'' in Puerto Rico means a man from the countryside, especially a small landowner or humble farmer from far up in the mountains. ''Jíbaro'' is a term strongly associated with preserving the traditional values and the culture of the island. Typically served with Spanish rice, ''Jibaritos'' consist of a meat along with mayonnaise, cheese, lettuce, tomatoes and onions, all sandwiched between a fried plantain, known as a ''canoa'' (canoe). In the early 20th century, bread made from wheat (which would have to be imported) was expensive out in the mountain towns of the [[Cordillera Central, Puerto Rico|Cordillera Central]], and ''jíbaros'' were made from plantains which are still grown there on the steep hillsides.
{{clr}}
<!-- What are we waiting to mention the world-renowned drinks, et al.? -->

==See also==
{{portal|Puerto Rico|Food}}
{{American cuisine}}
*[[Caribbean cuisine]]
*[[Coco Lopez]]
*[[Cultural diversity in Puerto Rico]]
*[[Piragua (food)|Piragua]]
*[[Street food#Caribbean|Street food]]
*[[List of Puerto Rican rums]]
*[[Cuisine of the United States]]
*[[List of Christmas dishes|Puerto Rican Christmas food]]
*[[History of women in Puerto Rico]]

{{-}}

== Chefs ==
<li id="cite_note-1"> Dora Romano – author of "Cocine Conmigo" written in 1970.
<li id="cite_note-1"> [[Carmen Valldejuli]] – author of ''Cocina Criolla / Puerto Rican Cookery'' written in 1984.
<li id="cite_note-3"> [[Berta Canabillas]] – author of ''Puerto Rican Dishes'' written in 1993.
<li id="cite_note-4"> [[Daisy Martinez]] – author of ''Daisy Cooks: Latin Flavors That Will Rock Your World'' written in 2005 and ''Daisy: Morning, Noon and Night'' written in 2010. Television host of ''Daisy Cooks!'' on [[PBS]] and ''¡Viva Daisy!'' on the [[food network]].
<li id="cite_note-5"> [[Oswald Rivera]] – author of ''Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes'' written in 2002.
<li id="cite_note-6"> [[Yvonne Ortiz]] – author of ''A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community'' written in 1997.
<li id="cite_note-7"> [[Maria Perez]] – author of ''Tropical Cooking Made Easy'' written in 2007.
<li id="cite_note-8"> [[Elizabeth B. K. Dooley]] – author of ''Puerto Rican Cook Book'' written in 1948.
<li id= cite_note-9"> [[Wilo Benet]] – author of ''Puerto Rico True Flavors'' written in 2007. Competed on ''[[Top Chef Masters]]''.
<li id= cite_note-10"> [[Giovanna Huyke]] – Famous television chef
<li id= cite_note-11"> [[Luis Antonio Cosme]] – Famous Puerto Rican actor and television chef

== References ==
{{reflist|2}}

==External links==
{{commons category|Cuisine of Puerto Rico}}
*[http://www.recipehound.com/Recipes/puertorico.html Puerto Rican Recipes]
*[http://www.elboricua.com/recipes.html The Rican Chef] – Recipes from the cultural magazine ''El Boricua'', Puerto Rico
*http://welcome.topuertorico.org/culture/foodrink.shtml

{{Puerto Rico topics}}
{{North American cuisine}}
{{Cuisine of the United States}}

{{DEFAULTSORT:Puerto Rican Cuisine}}
[[Category:Puerto Rican cuisine| ]]
[[Category:Latin American cuisine]]
[[Category:Caribbean cuisine]]

[[ko:푸에르토리코 요리]]

Revision as of 16:24, 4 April 2014

Hi, This restaurant is really good. but sometimes they have bad services and dont treat you right.

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