First in a series of articles on Puerto Rican Style Cooking -- Buen Provecho! Main Dishes 
Puerto Rican
cuisine is as eclectic as it is varied. Local food has earned a reputation
it most decidedly does not deserve for being hot, fiery and spicy. Folks
tend to associate the typical Mexican palate with its hot spicy base, with
the Puerto Rican palate. In actuality, although it is prepared with a
multiplicity of richly varied spices and condiments, Puerto Ricans tend to
season their food more subtly than one might imagine.
The aroma that
wafts from kitchens throughout Puerto Rico comes from adobo and
sofrito, blends of herb's and spices that give many native foods their
distinctive taste and color. Adobo, made
from crushing together peppercorns, oregano, garlic, salt, olive oil, and
lime juice or vinegar, is rubbed into meats before they are roasted.
Sofrito
is an aromatic and well seasoned sauce made from pureed tomatoes,
onions, garlic, sweet red chili peppers, cilantro, and colored with
achiote (annato seeds), which imparts the bright yellow color to the
islands rice, soups, and stews.
Native Caribbean flavors are evident in the
majority of Puerto Rican recipes. The most popular dinner dishes are
stewed meats, rice and beans, and an enormous selection of fritters, and
desserts made from local fruits and vegetables.
Platanos (plantain bananas),
seem to be the most popular side dish served on the island. Plantains are
a variety of banana that cannot be eaten raw. They are harvested while
green and then baked, fried, or boiled. Finish your meal with strong, black, aromatic
Puerto Rican Coffee (café); served espresso black or generously
served with hot milk and sugar. Rum (Rón) is the national drink,
and you can buy it in almost any shade. Each bartender worthy of the
profession in Puerto Rico likes to concoct his or her favorite Rum
libation.
Come experience Puerto Rican dining
at its best, visit Puerto Rico! |
Desserts usually
include some form of flan (a thick/rich custard). Equally traditional
would be a portion of guava jelly or paste with white locally made cheese.
Chefs take the bountiful harvest of Puerto Rican fruits and create any
number of desserts. The pumpkin, which grows in abundance on Puerto Rico,
is used not only to flavor soups and as a side vegetable, but also to make
the succulent base for a traditional Puerto Rican cake. Coconut is
probably the most common dessert ingredient. Many delectable desserts are
made with its milk, along with a classic preparation of coconut bread
pudding.