Cocina criolla can be traced back to African, Taino and Spanish inhabitants of the island.
Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African.[4] Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine cocina criolla. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan.[5]El Cocinero Puerto-Riqueño o Formulario, the island's first cookbook, was published in 1849.[6]
Taíno influence
Maví bottles from Ponce, Puerto Rico; left bottle has maví, the right one is empty
From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively called viandas) like yautía (Xanthosoma) and especially yuca. Viandas are starchy root vegetables, including yuca, ñame, yautía, batata, malanga, and the Puerto Rican apio, all locally grown in the mountain regions of the Island.[7]
Arroz con Dulce – In Puerto Rico rice pudding is made with rice, sugar, coconut milk, milk, clove, cinnamon, ginger, star anise, rum, and raisins. There are other variations that include purees added such as squash, sweet plantains, batata, yuca, and ripe breadfruit. Cream cheese and pistachios are popular and a rice pudding made with additional egg, lemon peel, and cream cooked just like crème brûlée. The first written record known to exist about this dish dates 1859 but historians can trace it as far back as the 16th century.[8]
Flan – A milk and carmel custard very popular throughout Puerto Rico. There are several ways on making this dish. Some are unique to Puerto Rico such as breadfruit flan, sesame seeds milk among others. Coconut[9] and pumpkin[10] are two popular varieties.
Coconuts, coffee (brought by the Arabs and Corsos to Yauco from Kafa, Ethiopia), okra, taro (malanga), tamarind, yams (ñame), sesame seeds, gandules (pigeon peas), plantains, many varieties of bananas, other root vegetables and Guinea hen, all came to Puerto Rico from, or at least through, Africa. African slaves also introduced the deep-frying of food, such as cuchifritos.[11]
Chillo – Red snapper is a favorite among the locals.[14]
Seasoning blends
Traditional cooking on the island uses more fresh and local ingredients such as citrus to make mojo and mojito isleño and especially fresh herbs, vegetables and peppers to make recaíto and sofrito.[15]
The base of many Puerto Rican main dishes involves sofrito, similar to the mirepoix of French cooking, or the "trinity" of Creole cooking. A proper sofrito is a sauté of freshly ground garlic, tomatoes, onions, 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 alcaparrado are usually added with spices such as bay leaf, sazón and adobo.[16]
Puerto Rican dishes
Arroz con gandules, widely regarded as Puerto Rico's main national dish
Although Puerto Rican diets can vary greatly from day to day, there are some markedly similar patterns to daily meals. Dinners almost invariably include a meat, and rice and beans.[4]
Thanksgiving dishes
Most American dishes have been adopted for this special day. Side dishes such as cornbread, roasted yams, mashed potatoes with gravy, hard apple cider, and cranberry sauce are a part of a Puerto Rican Thanksgiving menu.[citation needed]
Dulce – The fusion of American mainland and Puerto Rican food can be clearly seen in Thanksgiving desserts. Puerto Rican desserts use the same traditional ingredients as American holiday desserts including pumpkin, yams, and sweet potatoes. Classic sweets are infused with sweet viandas. Flan de calabasas (squash flan), Tortitas de Calabaza (pumpkin tarts), Cazuela (a pie made with pumpkin, sweet potato, coconut, and sometimes carrots), Barriguitas de Vieja (deep-fried sweet pumpkin fritters made with coconut milk and spices), Cheese cake with tropical fruit, Buñuelos de Calabasas o platáno (pumpkin or sweet plantains doughnuts), and Budín de Pan y calabasas (bread pudding made from squash bread).[17]
Christmas dishes
Pasteles are a favorite staple during the Christmas festivities
Puerto Rican culture can be seen and felt all year-round, but it is on its greatest display during Christmas when people celebrate the traditional aguinaldo and parrandas – Puerto Rico's version of carol singing. Puerto Rican food is a main part of this celebration.
Pasteles – For many Puerto Rican families, the quintessential holiday season dish is pasteles, 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 garbanzo beans. Puerto Rican pasteles are made from either green bananas or starchy tropical roots. The wrapper in a Puerto Rican pastel is a banana leaf.[18]
Tembleque – Sweets are common in Puerto Rican cuisine. During the holidays, one of the most popular are desserts such as tembleque. This is a coconut-based dessert pudding. It can be made with 2 cans of coconut milk, ¾ cups of sugar, ¼ teaspoon of kosher salt, ½ cup of cornstarch, 1 pinch of ground cinnamon (for garnish), and toasted coconut (for garnish).[19]
Beverages
Sorullos from Puerto Rico.
Chocolate Caliente – Hot chocolate made with coco, vanilla, milk, spices, small amount of edam cheese, and topped with whipped cream.[20]
Kiosks
Rustic stalls displaying many kinds fritters under heat lamps or behind a glass pane can be spotted in may place in Puerto Rico. Collectively known as frituras in Puerto Rico, these snacks are called cuchifritos in New York City, but to be strictly correct, cuchifritos are the mom-and-pop stores where frituras are sold. In Puerto Rico, the name quiscos (kiosk) is used to refer to the cuchifrito.[21][22] Quioscos are a much-frequented, time-honored, and integral part to a day at the beach and the culinary culture of the island. Fresh octopus and conch salad are frequently seen. Much larger kiosks serve hamburgers, local/Caribbean fusion, Thai, Italian, Mexican and even Peruvian food. This mixing of the new cuisine and the classic Puerto Rican food. Alcoholic beverage are a big part of kiosks with most kiosks having a signature drink.
Bacalaítos – Bacalaítos are the codfish fritters from Puerto Rico.[23] They are a staple food at many kiosks.
Sorullos – The cornmeal equivalent of mozzarella sticks, except that they're rather fatter and shorter. They're often made with cheese.
Puerto Rican food outside Puerto Rico
Cuchifritos (carnitas) in New York
Jibarito and rice in Chicago
Cuchifritos – In New York, cuchifritos are quite popular. Cuchifritos, often known as "Puerto Rican soul food"[by whom?] 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.[24] 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. Typically served with Puerto Rican yellow 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, and jíbaros were made from plantains which are still grown there on the steep hillsides. The version introduced to Chicago was originally made with skirt steak, but today it can be found in versions made with chicken, roast pork, ham, shrimp and even the vegetarian option tofu is available.[25]
Chefs
Alfredo Ayala - was recognized as the father of Puerto Rican modern cuisine[26]
Doreen Colondres - chef, television presenter, food writer and sommelier
Dora Romano – author of Cocine Conmigo[27] written in 1972
Daisy Martinez – author of Daisy Cooks: Latin Flavors That Will Rock Your World written in 2005 and Daisy: Morning, Noon and Night written in * of Daisy Cooks! on PBS and ¡Viva Daisy! on the food network
Maria Perez – author of Tropical Cooking Made Easy[28] written in 2007
^Ortiz, Yvonne. A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community. Penguin group, 1997. P. 3
^Raíces y Tubérculos. Centro de Recursos Informativos Digitales Agrícolas de Puerto Rico (CRIDAg). University de Puerto Rico en Mayaguez. 2018. Accessed 8 December 2018.
^Arroz con dulce: ese histórico obsequio de Reyes. Cruz Miguel Ortiz Cuadra, PhD. 80 Grados: Prensa sin Prisa. 3 January 2012. Accessed 15 January 2022.
^Flan de coco. Zulma Santiago. Welcome to Puerto Rico. Accessed 25 July 2022.
^Flan de Calabaza. Cielito Rosado. Bordens de Puerto Rico. undated. Accessed 25 January 2022.
^"The ultimate Puerto Rican food guide". Explore Parts Unknown. October 1, 2017. Retrieved August 25, 2019.
^Taylor, David (June 5, 2020). "Legendary Puerto Rican Cookbook Cocina Criolla begins with many details & Sofrito!". Hispanic Food Network. Retrieved June 22, 2020.
^Ortiz Cuadra, Cruz Miguel (2013). Eating Puerto Rico: A History of Food, Culture, and Identity. Latin America in Translation/en Traducción/em Tradução. University of North Carolina Press. p. 82. ISBN978-1-4696-0882-2. Retrieved October 12, 2019.
^Receta para preparar los tradicionales pasteles puertorriqueños de navidad. Daysla Cancel. La Opinion. 24 December 2018.
^Five Favorite Puerto Rican Holiday Recipes: Tembleque. Discover Puerto Rico. Accessed 6 February 2022.
^Halpern, Ashlea (April 30, 2014). "18 Things to Eat, Buy and Do in Puerto Rico - Casa Cortés ChocoBar". Bon Appetit. Condé Nast.
^Frituras. Recetas Boricuas. Accessed 25 January 2022.
^Las frituras son nuestro manjar-VÍDEO: Un sondeo informal por el área de Piñones demostró que la alcapurria es la gran favorita. Istra Pacheco. Primera Hora. 26 July 2013. Accessed 25 January 2022.
^Ortiz, Y. A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community. Plume, publishers. The William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. 1997. ISBN9780525938125
^"Jibarito Sandwich: What You Need To Know". Retrieved April 28, 2016.
^Bizzari, Amy (2016). Iconic Chicago Dishes, Drinks and Desserts. Arcadia. pp. 46–53. ISBN9781467135511.
^Solí, Por Yaira; Escudero, s; Vocero, El (November 14, 2016). "Fallece un 'boomer' ilustre: chef Alfredo Ayala". El Vocero de Puerto Rico (in Spanish). Retrieved November 18, 2020.
^Romano, Dora R. de (1972). Cocine conmigo (in Spanish). ISBN9788439910138.
^Perez, Maria (2007). Tropical Cooking Made Easy. Hillcrest Publishing Group. ISBN9781934248607.
External links
Wikimedia Commons has media related to Cuisine of Puerto Rico.
El Boricua - Puerto Rican traditional recipes
Carmen Santiago, Puerto Rican chef November 11, 2019, at the Wayback Machine
January 09, 2023
puerto, rican, cuisine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, mar. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Puerto Rican cuisine news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe mostly Spain Africa and the native Tainos Arroz con gandules widely regarded as Puerto Rico s national dish 1 2 3 Contents 1 History 1 1 Taino influence 1 2 Spanish European influence 1 3 African influence 2 Regional 2 1 Arecibo 3 Basic ingredients 3 1 Seafood and shellfish 3 2 Seasoning blends 4 Puerto Rican dishes 4 1 Thanksgiving dishes 4 2 Christmas dishes 4 3 Beverages 4 4 Kiosks 4 5 Puerto Rican food outside Puerto Rico 5 Chefs 6 Gallery 7 See also 8 References 9 External linksHistory Edit Cocina criolla can be traced back to African Taino and Spanish inhabitants of the island Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak Spanish and African 4 Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine it reflects a unique blend of influences using indigenous seasonings and ingredients Locals call their cuisine cocina criolla By the end of the nineteenth century the traditional Puerto Rican cuisine was well established By 1848 the first restaurant La Mallorquina opened in Old San Juan 5 El Cocinero Puerto Riqueno o Formulario the island s first cookbook was published in 1849 6 Taino influence Edit Mavi bottles from Ponce Puerto Rico left bottle has mavi the right one is empty See Native American cuisineFrom the diet of the Taino culturally related with the Maya and Carib peoples of Central America and the Caribbean and Arawak people come many tropical roots and tubers collectively called viandas like yautia Xanthosoma and especially yuca Viandas are starchy root vegetables including yuca name yautia batata malanga and the Puerto Rican apio all locally grown in the mountain regions of the Island 7 Spanish European influence Edit Puerto Rican cuisine has several recipes for flan See Spanish cuisine Arroz con Dulce In Puerto Rico rice pudding is made with rice sugar coconut milk milk clove cinnamon ginger star anise rum and raisins There are other variations that include purees added such as squash sweet plantains batata yuca and ripe breadfruit Cream cheese and pistachios are popular and a rice pudding made with additional egg lemon peel and cream cooked just like creme brulee The first written record known to exist about this dish dates 1859 but historians can trace it as far back as the 16th century 8 Flan A milk and carmel custard very popular throughout Puerto Rico There are several ways on making this dish Some are unique to Puerto Rico such as breadfruit flan sesame seeds milk among others Coconut 9 and pumpkin 10 are two popular varieties African influence Edit See African cuisineCoconuts coffee brought by the Arabs and Corsos to Yauco from Kafa Ethiopia okra taro malanga tamarind yams name sesame seeds gandules pigeon peas plantains many varieties of bananas other root vegetables and Guinea hen all came to Puerto Rico from or at least through Africa African slaves also introduced the deep frying of food such as cuchifritos 11 Regional EditArecibo Edit Arecibo is the biggest municipality in Puerto Rico by area and is located on the northern coast In the Rio Grande de Arecibo whitebait called ceti is caught 12 Basic ingredients EditSeafood and shellfish Edit A snapper plate at a restaurant in San Sebastian Puerto Rico On certain coastal towns of the island such as Luquillo Fajardo and Cabo Rojo seafood is quite popular Ceti A type of whitebait found in Arecibo 13 Chillo Red snapper is a favorite among the locals 14 Seasoning blends Edit Traditional cooking on the island uses more fresh and local ingredients such as citrus to make mojo and mojito isleno and especially fresh herbs vegetables and peppers to make recaito and sofrito 15 The base of many Puerto Rican main dishes involves sofrito similar to the mirepoix of French cooking or the trinity of Creole cooking A proper sofrito is a saute of freshly ground garlic tomatoes onions 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 alcaparrado are usually added with spices such as bay leaf sazon and adobo 16 Puerto Rican dishes Edit Arroz con gandules widely regarded as Puerto Rico s main national dish Although Puerto Rican diets can vary greatly from day to day there are some markedly similar patterns to daily meals Dinners almost invariably include a meat and rice and beans 4 Thanksgiving dishes Edit Most American dishes have been adopted for this special day Side dishes such as cornbread roasted yams mashed potatoes with gravy hard apple cider and cranberry sauce are a part of a Puerto Rican Thanksgiving menu citation needed Dulce The fusion of American mainland and Puerto Rican food can be clearly seen in Thanksgiving desserts Puerto Rican desserts use the same traditional ingredients as American holiday desserts including pumpkin yams and sweet potatoes Classic sweets are infused with sweet viandas Flan de calabasas squash flan Tortitas de Calabaza pumpkin tarts Cazuela a pie made with pumpkin sweet potato coconut and sometimes carrots Barriguitas de Vieja deep fried sweet pumpkin fritters made with coconut milk and spices Cheese cake with tropical fruit Bunuelos de Calabasas o platano pumpkin or sweet plantains doughnuts and Budin de Pan y calabasas bread pudding made from squash bread 17 Christmas dishes Edit Pasteles are a favorite staple during the Christmas festivities Puerto Rican culture can be seen and felt all year round but it is on its greatest display during Christmas when people celebrate the traditional aguinaldo and parrandas Puerto Rico s version of carol singing Puerto Rican food is a main part of this celebration Pasteles For many Puerto Rican families the quintessential holiday season dish is pasteles 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 garbanzo beans Puerto Rican pasteles are made from either green bananas or starchy tropical roots The wrapper in a Puerto Rican pastel is a banana leaf 18 Tembleque Sweets are common in Puerto Rican cuisine During the holidays one of the most popular are desserts such as tembleque This is a coconut based dessert pudding It can be made with 2 cans of coconut milk cups of sugar teaspoon of kosher salt cup of cornstarch 1 pinch of ground cinnamon for garnish and toasted coconut for garnish 19 Beverages Edit Sorullos from Puerto Rico Chocolate Caliente Hot chocolate made with coco vanilla milk spices small amount of edam cheese and topped with whipped cream 20 Kiosks Edit Rustic stalls displaying many kinds fritters under heat lamps or behind a glass pane can be spotted in may place in Puerto Rico Collectively known as frituras in Puerto Rico these snacks are called cuchifritos in New York City but to be strictly correct cuchifritos are the mom and pop stores where frituras are sold In Puerto Rico the name quiscos kiosk is used to refer to the cuchifrito 21 22 Quioscos are a much frequented time honored and integral part to a day at the beach and the culinary culture of the island Fresh octopus and conch salad are frequently seen Much larger kiosks serve hamburgers local Caribbean fusion Thai Italian Mexican and even Peruvian food This mixing of the new cuisine and the classic Puerto Rican food Alcoholic beverage are a big part of kiosks with most kiosks having a signature drink Bacalaitos Bacalaitos are the codfish fritters from Puerto Rico 23 They are a staple food at many kiosks Sorullos The cornmeal equivalent of mozzarella sticks except that they re rather fatter and shorter They re often made with cheese Puerto Rican food outside Puerto Rico Edit Cuchifritos carnitas in New York Jibarito and rice in Chicago Cuchifritos In New York cuchifritos are quite popular Cuchifritos often known as Puerto Rican soul food by whom 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 24 The word jibaro in Puerto Rico means a man from the countryside especially a small landowner or humble farmer from far up in the mountains Typically served with Puerto Rican yellow 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 and jibaros were made from plantains which are still grown there on the steep hillsides The version introduced to Chicago was originally made with skirt steak but today it can be found in versions made with chicken roast pork ham shrimp and even the vegetarian option tofu is available 25 Chefs EditAlfredo Ayala was recognized as the father of Puerto Rican modern cuisine 26 Doreen Colondres chef television presenter food writer and sommelier Luis Antonio Cosme Puerto Rican actor and television chef Giovanna Huyke television chef Dora Romano author of Cocine Conmigo 27 written in 1972 Daisy Martinez author of Daisy Cooks Latin Flavors That Will Rock Your World written in 2005 and Daisy Morning Noon and Night written in of Daisy Cooks on PBS and Viva Daisy on the food network Maria Perez author of Tropical Cooking Made Easy 28 written in 2007Gallery Edit Table with typical sweets in Hucares Naguabo Rotisserie chicken twice fried plantain in Ciales Puerto Rico Alcapurrias Papa rellena de Puerto Rico Mofongo prepared in New York pigeon peas gandules Yuca Puerto Rican name for cassava Chayote Acerola cherry Green and red cubanelle peppers are used to make sofrito Plantain aranitas and tostones rellenos Ajicitos Cachucha a k a Aji Dulce the Habanero chili pepper s mild cousin Ajies caballero aka Puerto Rican Jelly Bean Hot Chili Pepper is a very hot local pepper Marinated cassava Spanish Yuca en escabeche Parcha passion fruit is often made into passion fruit juice Coconut with straw at restaurant in Esperanza Vieques Pique Puerto Rican Hot Sauce Pina Colada Puerto Rican cooking has a unique blend of influences Grilled yellow snapper with green papaya salad and tostonesSee also Edit Puerto Rico portal Food portalCaribbean cuisine Coco Lopez Cuisine of the United States Cultural diversity in Puerto Rico History of women in Puerto Rico List of Puerto Rican rums Piragua Puerto Rican Christmas food Street food Carmen Gonzalez chef References Edit Reporter s Notebook York Daily Record York Pennsylvania 15 December 2003 Page 35 Accessed 24 January 2021 El Gusto Boricua en el Sur de la Florida Yined Ramirez Hendrix El Nuevo Herald Miami Florida 27 July 2011 Page D12 Accessed 24 January 2021 Sofrito imprescindible para latinos Viviana Caraballo El Nuevo Herald Miami Florida 6 January 1999 p 19 Accessed 24 January 2021 a b Albala Ken 2011 Food Cultures of the World Encyclopedia Greenwood p 656 via Temple University Porter Darwin Prince Danforth June 25 2007 Frommer s Portable Puerto Rico Wiley ISBN 9780470100523 Ortiz Yvonne A Taste of Puerto Rico Traditional and New Dishes from the Puerto Rican Community Penguin group 1997 P 3 Raices y Tuberculos Centro de Recursos Informativos Digitales Agricolas de Puerto Rico CRIDAg University de Puerto Rico en Mayaguez 2018 Accessed 8 December 2018 Arroz con dulce ese historico obsequio de Reyes Cruz Miguel Ortiz Cuadra PhD 80 Grados Prensa sin Prisa 3 January 2012 Accessed 15 January 2022 Archived Flan de coco Zulma Santiago Welcome to Puerto Rico Accessed 25 July 2022 Archived Flan de Calabaza Cielito Rosado Bordens de Puerto Rico undated Accessed 25 January 2022 Archived A slice of Puerto Rican history The Salt Lake Tribune permanent dead link Historia del Ceti en Puerto Rico y el Caribe foodiespr com in Spanish February 3 2015 Retrieved August 25 2019 Historia del Ceti en Puerto Rico y el Caribe Ferdinand Quinones FoodiesPR com February 2015 Accessed 25 January 2022 Archived https www primerahora com noticias puerto rico notas nos gusta el bacalao pero el chillo es el rey de la mesa puertorriquena Nos gusta el bacalao pero el chillo es el rey de la mesa puertorriquena Segun varios expertos el chillo es el pescado favorito de los consumidores del pais Agustin Criollo Oquero Primera Hora 12 August 2014 Accessed 25 January 2022 Archive The ultimate Puerto Rican food guide Explore Parts Unknown October 1 2017 Retrieved August 25 2019 Taylor David June 5 2020 Legendary Puerto Rican Cookbook Cocina Criolla begins with many details amp Sofrito Hispanic Food Network Retrieved June 22 2020 Ortiz Cuadra Cruz Miguel 2013 Eating Puerto Rico A History of Food Culture and Identity Latin America in Translation en Traduccion em Traducao University of North Carolina Press p 82 ISBN 978 1 4696 0882 2 Retrieved October 12 2019 Receta para preparar los tradicionales pasteles puertorriquenos de navidad Daysla Cancel La Opinion 24 December 2018 Archived Five Favorite Puerto Rican Holiday Recipes Tembleque Discover Puerto Rico Accessed 6 February 2022 Archived Halpern Ashlea April 30 2014 18 Things to Eat Buy and Do in Puerto Rico Casa Cortes ChocoBar Bon Appetit Conde Nast Frituras Recetas Boricuas Accessed 25 January 2022 Archived Las frituras son nuestro manjar VIDEO Un sondeo informal por el area de Pinones demostro que la alcapurria es la gran favorita Istra Pacheco Primera Hora 26 July 2013 Accessed 25 January 2022 Archived Ortiz Y A Taste of Puerto Rico Traditional and New Dishes from the Puerto Rican Community Plume publishers The William G Lockwood and Yvonne R Lockwood Collection of National Ethnic and Regional Foodways 1997 ISBN 9780525938125 Jibarito Sandwich What You Need To Know Retrieved April 28 2016 Bizzari Amy 2016 Iconic Chicago Dishes Drinks and Desserts Arcadia pp 46 53 ISBN 9781467135511 Soli Por Yaira Escudero s Vocero El November 14 2016 Fallece un boomer ilustre chef Alfredo Ayala El Vocero de Puerto Rico in Spanish Retrieved November 18 2020 Romano Dora R de 1972 Cocine conmigo in Spanish ISBN 9788439910138 Perez Maria 2007 Tropical Cooking Made Easy Hillcrest Publishing Group ISBN 9781934248607 External links Edit Wikimedia Commons has media related to Cuisine of Puerto Rico El Boricua Puerto Rican traditional recipes Carmen Santiago Puerto Rican chef Archived November 11 2019 at the Wayback Machine Retrieved from https en wikipedia org w index php title Puerto Rican cuisine amp oldid 1130415425, wikipedia, wiki, book, books, library,
