Gastronomy in Puerto Rico

the kitchen  puerto rican  has its roots in the culinary traditions of  Spain ,  Africa  and the cultures  Taíno . Puerto Rican cuisine has surpassed the limits of the island and can be found in several countries outside the archipelago.

Stewed beans: they are stewed with sofrito, tomato sauce and different spices. This results in an aromatic and flavorful broth to which potatoes, pumpkin and banana balls are added. accompanied by rice and some meat.

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Masonry rice: fry pepper, ham and garlic in a frying pan. They are then mixed and sautéed with cooked white rice and stewed beans.

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Mofongo: it is prepared by frying the plantain and, using a mortar, it is mashed in a mortar which  Garlic and butter are added, then a kind of volcano is built and stuffed with chicken, seafood or meat.

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Pork rind:  pieces of fried chicken, pork, or fish meat with the skin left on for a crispy texture.

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Fried yellows: ripe plantains cut into wheels and fried until golden brown.

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Tostones: they are fried plantain wheels, but green. First the wheels are fried and then they are crushed with a tostonera. Once crushed, they are fried again to make them crispy.

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Alcapurria:  a dough based on green plantain and root vegetables such as yautia or malanga. A filling of meat, chicken, seafood or vegetables is put in the middle of this dough, then it is fried.

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Pionono: fried ripe yellows that are placed on top of a pan forming a wheel and leaving a hole in the middle. In that hole you put cooked ground meat and a beaten egg.

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Bacalaitos:  Fritters made from shredded cod that is mixed with flour and different herbs to taste.

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Coconut flan: the main ingredient is coconut milk and condensed milk, which gives it a creamy texture and just the right amount of sweetness.

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Piña colada: cocktail made up of pineapple juice, coconut cream and rum .