Traditional Puerto Rican Food
Before the Spanish arrived , the Taíno dieting consisted in the main of corn whiskey , birds , yield , capsicum Madagascar pepper and seafood . The settler spread a new world to the aboriginal when they bring in hog , Gallus gallus , several unexampled veggie , wheat andsugarcane , however . And later , when Africans were bring in as slaves , they were able to introduce their own cookery styles ( and were perhaps responsible for bring rice over as well ) [ source : Smith ] . Out of this ethnical interchange came new nutrient traditions that are unique to Puerto Rico . Puerto Rican cuisine habituate fresh vegetables and other ingredients , and often incorporates clove , ginger , cilantro , garlic and lime . Curiously , Puerto Rican food is generally not as spicy as the intellectual nourishment in their Caribbean counterparts .
The aboriginal Taínos used a cooking cauldron , squall acaldero , that is still ubiquitous in Puerto Rican kitchens . It is traditionally made of uncompromising cast - atomic number 26 and used for cooking everything from Timothy Miles Bindon Rice to stew . Rice along with beans make up the most significant staple fiber of Puerto Rican intellectual nourishment . bean are often made in asofritosauce , often dwell of tomato , cilantro , chili pepper , recao , bell Madagascar pepper , Allium cepa and garlic . Plantains and banana are also very democratic . Often ripe plantain or light-green banana are boiled for a starchy side ravisher . Another favorite istostones , which are green Musa paradisiaca that have been electrocute to crispy idol .
Pork , beef and chicken are all popular in Puerto Rico . Meat and poultry are often organize by rub inadobo , which is a humbled spicery mix of inglorious pepper , marjoram and Allium sativum . porc is cooked in a form of ways , including stewed pigtripein sofrito sauce , in a dish calledmondongo , or stewed pig nerve , kidneys and liver in a dish calledgandinga . A Puerto Rican beef deal joint iscarne mechada . Chicken is often served inasopao , a soup with Elmer Leopold Rice . Seafood , especially crab , lobster , prawn , octopus , red cracker and mahi mahi , are also plebeian on the island .
Deserts are another point of pridefulness in Puerto Rican cuisine . Many center around the coconut tree , such as coconut pudding and simoleons pudding as well as a custard desert known asflan de coco . Another pop desert consists of Psidium littorale jelly with queso blanco ( whitecheese ) .
