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Puerto Rico

Over 1,000 miles from the Florida coast, the commonwealth of Puerto Rico consists of a large main island and several smaller ones. Many first time visitors are surprised by the lack of similarity between Puerto Rican cuisine and Mexican fare, but Puerto Rican food is actually a blend of Spanish, African, and indigenous Taino cooking. To produce the unique flavors and color found in Puerto Rican food, generous amounts of two seasoning mixtures, adobo and sofrito, are added to many dishes. Adobo is typically rubbed into meat prior to roasting, while sofrito most often serves as a pungent base for stews, rice, and beans. An average dinner in Puerto Rico might consist of pork, chicken, or beef served up with plantains and a side of rice and beans. Arroz con pollo (chicken and rice) and meat pies called pastelon de carne are two savory favorites. Surprisingly, seafood is not commonly eaten in Puerto Rico.
 

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Casandra Yaz

Cooking Level: Intermediate

Living In: Katy, Texas, USA
About me:
 My greatest influence is my mother. She worked full time, raised 4 kids and a husband and cooked a home meal every day (including week-ends)She and her sisters are very well known for their cooking (the famous Ithier sisters). Several cousins had follow the tradition and now own restaurants back home.

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SANDRYLO 

Cooking Level: Expert
Home Town: San Juan, San Juan, Puerto Rico
Living In: Mooresville, North Carolina, USA
About me: Cooking is one of the joys in my life. I love to experiment in the kitchen. I find it impossible to share my recipes with friends only because I don't measure! I could tell them …
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Photo by Rico and Josué

Rico and Josué 

Cooking Level: Beginning
Living In: Torrimar, Guaynabo, Puerto Rico
About me: I am originally from Hayward, California. I moved to Puerto Rico to understand my "Roots". I met Josué in Sept 2006 and have stayed here on the island. Josué is from Trujillo Alto…
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Antojitos de Denise 

Cooking Level: Expert
Home Town: Levittown, Toa Baja, Puerto Rico
Living In: Maitland, Florida, USA
About me: I was raised by the best cook I know, my mother Anna, I always watched her cook and learned everything I could. I enjoy cooking food from Puerto Rico but I can cook anything. My f…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.

Mexican-Style Taco Salad

Reviewed on May 19, 2009 by CFUCHSLAO 
Good basic recipe! I made changes due to what I had on hand and the fact I was not in the mood to cut up so many things. I used a can of Rotel tomatoes with green chiles and added a small can of green chiles - did not drain. Omitted the pepper, and carrots. Used fava beans instead of kidney beans. Omitted the salsa. Added ancho chili powder(with regular chili powder), parsley, garlic, a pinch of salt, dried chives and dried onion to the meat mixture. Plating: corn tortilla chips, lettuce, the meat mixture and then added Mexican cheese, a bit of taco sauce, sour cream and sliced black olives.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Chayote Squash Side Dish

Reviewed on May 15, 2009 by Ds R. 
Made a few of my own personal tweeks: - added 1 teaspoon crushed dried oregano - added 1/2 teaspoon ground cumin - added 5 or 6 stuffed spanish olives - let marinate with 2 bay leaves - used sherry vinegar instead of wine vinegar
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Creamy Caramel Flan

Reviewed on May 5, 2009 by SANDRYLO 
This is the way my grandma taught me to make flan when I was kid. I do mix all of the ingredients in a blender. It is delicious just the way it is, but sometimes, for a change, I add a jar of Guava Jam or paste, and for Thanksgiving, I add a can of mashed pumpkin to the mix. The kids love it!
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