Puer­to Rican food is a mix­ture of African, Taino, and Span­ish influ­ences. They have their own take on cre­ole food, which they call coci­na criol­la. This cook­ing style is not only pop­u­lar with locals; tourists also fre­quent Puer­to Rico to expe­ri­ence authen­tic cre­ole dish­es, as well.

The coun­try of Puer­to Rico has dif­fer­ent types of dish­es that have become part of the locals’ dai­ly diet. One is called pastelon de carne, which is a pie made of meat such as ham and/or pork. You can buy these at restau­rants and shops lin­ing the streets, and some cre­ative cooks have even placed a Puer­to Rican flag on top of it as décor. Anoth­er favorite is carne fri­ta con cebol­la, which is made up of beef and onions. Then there’s chick­en with rice, or Arroz con pol­lo, which is quite pop­u­lar, as well as oth­er chick­en dish­es like sour chick­en or broiled chick­en. A Span­ish-inspired omelet with pota­toes and onions is called the Tor­tilla Espanola. Puer­to Rican meals are also known for its exten­sive use of beef tongue, brains, and kidneys.

Inter­est­ing­ly, dai­ly Puer­to Rico din­ing nor­mal­ly includes appe­tiz­ers. Some appe­tiz­ers that are favorites of locals are empanadil­las or turnovers with crab or lob­ster fill­ing, and bacalaitos or crispy frit­ters made with cod. They also serve soup like sopon de pesca­do, which is fish soup, and sopon de pol­lo con arroz, or chick­en rice soup. Then there’s the asopao, the most tra­di­tion­al appe­tiz­er, made with chick­en, pep­pers, onions, gar­lic, toma­toes, and pimientos.


Source by Pol­lux Parker