Puerto Rican cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History. Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. 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. "El Cocinero Puerto-Riqueño o Formulario", the island's first cookbook, was published in 1849. Taíno influence. "See: Native American cuisine" 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. Spanish/European influence. "See: Spanish cuisine" 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. Arecibo is known for its heavy use of cumin and coriander seeds making dishes smokey and flavorful. In the river of Río Grande de Arecibo  whitebait called "cetí" is caught. Basic ingredients. Seafood and shellfish. On certain coastal towns of the island, such as Luquillo, Fajardo, and Cabo Rojo, seafood is quite popular. 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. 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. 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. 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. 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.