Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.

History

Puerto Rican cuisine is a product of diverse cultural influences, including Taíno Arawak, Spanish Criollos, and Africans.  It is characterized by a unique blend of Spanish seasonings and ingredients, which makes it similar to Spanish and other Latin American cuisines. Locally, it is known as cocina criolla.

The roots of traditional Puerto Rican cuisine can be traced back to the 15th century. In 1848, the first restaurant, La Mallorquina, was opened in Old San Juan.  The island's first cookbook, El Cocinero Puerto-Riqueño o Formulario, was published in 1849.

Taíno influence

See: Native American cuisine

Many of the starchy root vegetables used in Puerto Rican cuisine, collectively known as viandas, have their roots in the diets of the indigenous Taíno people. These include cassava (Spanish: yuca) and Tanier (Spanish: yautía) which are staples in traditional Puerto Rican dishes. Other popular root vegetables include Yam (Spanish: ñame), sweet potato (Spanish: batata), and taro (Spanish: malanga), all of which are cultivated in the mountain regions of the island.

It is hypothesized that Taínos used cooking methods that resemble what is called barbecue today. By some counts, the  earliest recorded use of the term barbecue can be traced back to a journal entry made by a Spanish settler upon landing in the Caribbean. The term was used by the indigenous Taino people, who referred to the practice of slow-cooking food over a raised wooden platform as barabicu, which means "sacred pit" in their language. While the Tainos likely slow-roasted fish due to the region and their diet at the time, this cooking method may have given rise to what we know today as barbecue.

Spanish/European influence

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 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.
 Flan – A milk and caramel custard very popular throughout Puerto Rico. There are several ways to make this dish. Some are unique to Puerto Rico, such as breadfruit and sesame seeds. Coconut and pumpkin are two popular varieties.

African influence
See: African cuisine

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.

Regional

Arecibo
Arecibo is the biggest municipality in Puerto Rico by area and is located on the northern coast. In the Río Grande de Arecibo, whitebait called cetí is caught.

Basic ingredients

Seafood and shellfish

On some coastal towns of the island, such as Luquillo, Fajardo, and Cabo Rojo, seafood is quite popular.

 Cetí – A type of whitebait found in Arecibo.
 Chillo – Red snapper is a favorite among the locals.

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.

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.

Puerto Rican dishes

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. 

Codfish and taro is also a popular dish.

Thanksgiving dishes

 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).

Christmas dishes

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.
 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).

Beverages

 Chocolate caliente – hot chocolate made with cocoa, vanilla, milk, and spices and topped with whipped cream.

Kiosks
Rustic stalls displaying many kinds fritters under heat lamps or behind a glass pane can be spotted in many places throughout Puerto Rico. Collectively known as frituras, 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. 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. Most kiosks have a signature alcoholic drink.

 Bacalaítos – Bacalaítos are codfish fritters that are served at many kiosks.
 Sorullos – The cornmeal equivalent of mozzarella sticks, except fatter and shorter. They are often made with cheese.

Puerto Rican food outside Puerto Rico

 Cuchifritos – In New York, cuchifritos are quite popular. Cuchifritos, often known as "Puerto Rican soul food" includes a variety of dishes, including, but not limited to: morcilla (blood sausage), chicharron (fried pork skin), patitas (pork feet),  (fried porkmeat), and various other parts of the pig prepared in different ways.
 Jibarito (plaintain sandwich) – In Chicago, el jibarito is a popular dish. 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 tofu.

Chefs
 Alfredo Ayala - was recognized as the father of Puerto Rican modern cuisine
 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 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  written in 2007

Gallery

See also

 Caribbean 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 Chinese cuisine
 Puerto Rican Christmas food
 Street food
 Carmen González (chef)

References

External links

 El Boricua - Puerto Rican traditional recipes
 Carmen Santiago, Puerto Rican chef 

 
Latin American cuisine
Caribbean cuisine