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The cuisine of Puerto Rico, called ‘Cocina Criolla' by locals, is inspired by the culinary traditions of Spain, Latin America, Africa and the Amerindian Taínos. During the 19th century, Puerto Rican cuisine was greatly influenced by the United States in the ingredients used in its preparation.
Many tropical roots and tubers like Yautía (Taro) and especially Yuca (Cassava) from which thin cracker-like casabe bread is made, comes from the diet of the Taíno and Arawak people. Tainos have also contributed Ajicito (Cachucha Pepper), Habanero Pepper, Oregano Brujo, Recao/Culantro (Spiny leaf), Achiote (Annatto), Peppers, Ají Caballero, Peanuts, Guavas, Pineapples, Jicacos (Cocoplum), Quenepas (Mamincillo), Lerenes (Guinea Arrowroot), Calabazas (Tropical Pumpkins) and Guanabanas (Soursops).
Spanish influence in Puerto Rican cuisine is in the form of Wheat, Garbanzos, Olives, Olive Oil, Black Pepper, Onions, Garlic, Cilantro, Oregano, Basil, Sugarcane, Orange, Grapefruit, Eggplant, Ham, Lard, Chicken, Beef, Pork, and Cheese all came to Borikén (Puerto Rico's Amerindian name) from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice and beans is also originally from Europe.
Puerto Ricans borrowed Coconuts, Coffee, Okra, Yams, Sesame Seeds, Gandules (Pigeon Peas), Sweet Bananas, Plantains, Malanga and Guinea Hen from Africa. African slaves introduced the deep frying food.
The American influence in Puerto Ricon food can be seen in the manner it is cooked. The most significant affect was on frying food. Since importing olive oil for cooking and frying from Spain made it very expensive, Lard was brought into use, which could be produced locally. For almost half a century, Corn Oil produced in the United States replaced lard for making Cuchifritos and Alcapurrias.
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, panapén has also become an indispensable part of the Puerto Rican eating habit, both in puddings and deep-fried Tostones.
Galletas de Soda (Soda Crackers) is an American product of the 19th - 20th century that reproduces the crunchy texture of the casabe bread, and can be kept crunchy in the tins in high tropical humidity. Salchichas is canned Vienna sausages that were introduced in 1898. Today, they used by scrambling with eggs and cooked in other dishes.
Puerto Rican dishes are well seasoned with combinations of flavorful spices. The base of many Puerto Rican main dishes involves Sofrito, similar to Mirepoix of French cooking, or Trinity of Creole cooking. A proper sofrito is a sauté of freshly ground Garlic, Tomatoes, Onions, Recao/Culantro, Cilantro, Cachucha and Cubanelle peppers, Capers, Spanish Manzanilla olives and small chunks of seasoning smoked ham.
The cuisine of Puerto Rico includes several staples. The staples dishes prepared using meat or chicken include Albondigón (Meat loaf), Alcapurrias (Deep fried seasoned meat/crab filling wrapped in a seasoned dough of mashed yucca/green banana mixed with taro root), Mofongo Arroz con pollo (Chicken with yellow rice), Bacalaítos (Codfish and flour batter fritters), Canoas (Ripe plantain canoes stuffed with ground meat), Carne Guisada (Beef stew), Cuajitos en salsa (Pork belly in red hot sauce), Empanadas (Breaded steak), Empanadillas de carne/mariscos/queso/guava (Meat, seafood, cheese or fruit turnovers usually called empanadas in other Spanish-speaking countries), Fricasé (Spicy stew), Mondongo (Beef tripe stew), Morcilla (Spicy and hot blood sausage), Pollo frito (Puerto Rican style fried chicken), Rabo encendido (Spicy and hot oxtail stew), Salmorejo (Crabmeat stew), Sancocho de patitas (Pork feet stew with starchy vegetables, plantains and Garbanzo beans) and Tortilla (Puerto Rican style omelet).
The vegetarian staples are Almojábanas (Cheese-flavored rice fritters), Arañitas (Fried shredded green plantain), Arepas/Domplines (Fried rounds of flour-based dough sometimes having coconut known as arepas de coco), Arroz con Habichuelas (Rice and beans dish), Buñuelos (Yam fritters), TaquitosGuanimes (Semi-sweet tamales wrapped in banana leaves), Jibarito (Plantain sandwich), Mofongo (Fried green plantains/yucca), Piononos (Fried filled ripe plantain rolls), Sorullos (Fried corn meal logs), Taquitos (Puerto Rican Chimichanga), and Tostones (Twice fried plantains).
Seafood is popular in some coastal towns of the island such as Luquillo, Fajardo and Cabo Rojo, although much of it is imported. Only very few fishermen catch fresh that never leaves their seacoast towns. Popular seafood include Bacalao (Codfish), Chapín (Tropical Fish), Pulpo (Octopus), Carrucho (Conch), Camarones (Shrimp), Langosta (Lobster) and Jueyes (crabs).
Apart from day-to-day staples, Puerto Rico has a long list of holiday dishes, which they love to, prepare and indulge in during holidays and festivities. The main holiday dishes include Arroz con Dulce (Puerto Rican rice pudding), Arroz con Gandules (Rice and pigeon pea dish flavored with annatto oil, olives, capers, smocked ham, sofrito, cumin, bay leaves, stock or broth and slowly cooked with a plantain or banana leaf on top), Coquito (a popular Christmas time drink of eggnog-like rum and coconut milk-based homemade beverage), Ensalada de pulpo (Octopus salad), Pasteles (soft dough-like mass wrapped in a banana or plantain leaf and boiled), Roasted Pork (Spit-roasted piglet) and Stuffed Turkey.
Desserts are common in Puerto Rican cuisine. Puerto Rican cuisine has several recipes for flan including vanilla, coconut cream, pineapple, pumpkin, carrot, cheese and many more. The most popular are desserts during the holidays are Arroz con Dulce (sweet rice pudding), Budín de Pan (bread pudding), Bienmesabe (yellow cakes soaked in coconut cream), Brazo Gitano (Puerto Rican style sponge cake with cream and/or fruit filling), Buñuelos de viento (Wind puffs soaked in a vanilla, lemon and sugar syrup), Barriguitas de Vieja (Deep-fried sweet pumpkin fritters), Natilla, Tembleque (Coconut pudding), Flan (Egg custard), Bizcocho de Ron (Rum cake), Mantecaditos (Puerto Rican shortbread cookies), Polvorones (Crunchy cookie with a dusty sweet cinnamon exterior), Turrón de Ajónjolí (Toasted sesame seed bar bound together by caramelized brown sugar), Mampostiales (Candy bar of caramelized brown sugar and coconut chips), Dulce de Leche (Milk and key lime peelings' caramel pudding), Pastelillos de Guayaba (Guava pastries), Besitos de Coco (Coconut kisses), Tarta de Guayaba (Guava tarts) and Tortitas de Calabaza (pumpkin tarts).
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