PUERTO RICO - CUISINE

 The Puerto Rican cuisine today is born of the fusion of Spanish, African and Taino (name of the Indians who inhabited the islands). These influences have contributed to creating a kitchen autochthonous and personality, characterized by the wide variety of native ingredients and products used.

 The basis of the known Creole cuisine has its roots in Taino, who cultivated a variety of roots, such as cassava, maize, potato and iautia. Cassava was used in the preparation of vinegar and cassava bread, cassava pie he ate up every day, and you can still enjoy the island.

 The Spaniards landed foods such as onions, garlic, cilantro, eggplant, chickpeas, the sum and coconut. For their part, African slaves brought to the island your cooking style and foods such as gandules and green banana. The African population also collaborated in the development of coconut, even today, is a staple food, very popular in Puerto Rico.

 All these ingredients and ways were evolving and combining all generations, to make way for the current Puerto Rican cuisine, which differs from the rest of the Caribbean in an increased presence of Spanish roots. Your main course is rice and beans and seafood.

 The fries are the favorite to take amotras taste. They sell in shacks and also has been incorporated into the daily menus of all hotels. The most famous fries are called tostones (fried green bananas and mashed), which usually serve with rice.

 Other well known dishes are alcapurrias (made of iautía and green bananas stuffed with minced crab or chicken), the pies, the bacalaitos (made from salted cod). The surulhos corn or surulhitos (made with corn flour and cheese served with rosé sauce) and stuffed with pope, mashed sweet potatoes that admit anyone filling and are fried until crispy. Another traditional entrees is boiled green bananas and troceada, which is usually combined with ingredients avinagrados flavors.

 In addition to the inputs, the kitchen offers nice variety of dishes they serve complementary inputs. The most frequently used to monitor the daily meals are white rice and beans, refried beans and tomato sauce and cilantro. One of the most famous dishes is the mofongo, which is the basis of cooked mashed fried plantains with garlic and pork rinds sections. The mofongo can also be served with soup - beef or chicken - or beef fried.

 Among the main courses highlights the Puerto Rican national soup with chicken and rice, which is called the soup kitchen. This soup also can be served as input and can be done with shrimp and lobster. Most traditional soups are based on a combination of delicious vegetables roots own country, meats and sauces sofreado.

 Many of the main dishes of the island include basic ingredients like veal and pork. One of the most famous is the pig, a national dish that is often prepared feasts. Dishes daily basis are made in the meat, which can be: cane with onion, or roast pork or prepared with yellow rice and gandules.

 Poro Rico has also great variety of fish and maricos. The dishes prepared to base maricos are for the most part, Spanish heritage. The fish saw as preparing for sofreado and marinating. Although you will not find on the island, one of the typical foods made for centuries is made the basis of cod.

 Among the most consumed desserts is the green papaya with sweet lechoza or guava hull with white cheese, sweet potatoes, bread pudding, rice and ice cream with sweet tropical fruit such as tamarind and flan vanilla, coconut and cheese.