Puerto Rican Recipes
Puerto Rican Food Profile
The principal cooking style in Puerto Rican cuisine is called cocina criolla - the cuisine created by the European (mostly Spanish) colonists using their traditional recipes coalesced with native Caribbean foods and cooking styles. Consequently, you will find familiar and unfamiliar cooking techniques and ingredients in Puerto Rican cuisine.
Recaito - Puerto Rican Sofrito
In Puerto Rico, there are two names for sofrito. They are recaito and, of course, sofrito. Here is my version of the recipe using culantro, onions, garlic, and peppers.
Puerto Rican Water Bread (Pan de Agua)
Every culture has a recipe for bread. I have found several versions of the bread, which is also used in Cuban cooking. Puerto Rican water bread (pan de agua) is similar to French or Italian bread using the same basic ingredients, but the baking procedure is different.
Pasteles are wrapped, green banana dough, stuffed meat pastries, traditionally served at Christmas time in Puerto Rico.
Arroz con Gandules - Rice with Pigeon Peas
Arroz con Gandules (Rice with Pigeon Peas) is Puerto Rico's national dish. It's a rice and pea dish seasoned with sofrito and diced ham.
Roasted Turkey - Pavochòn
Roasting a turkey for Thanksgiving as if it were lechòn (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. This flavor intensive recipe will go over well with the most discriminating of tastes.
There is no direct translation for this dish from Puerto Rico. Alcapurrias are ground plantains and yautia dough stuffed with ground beef and then fried in vegetable oil.
Bacalaitos - Fried Cod Fish Fritters
Bacalaitos take a little work to make because you have to soak the salt out of the Cod. But, they are well worth the effort and make an excellent or appetizer.
El Boricua – The Rican Chef
Carmen Santos Curran, The Rican Chef, shares recipes and other Puerto Rican cooking tips and techniques.