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The foods
of Puerto Rico
Las comidas
puertorriqueñas
Recetas
Caseras
Home made recipes |
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Welcome to our webpage dedicated exclusively to
feature the best cooking recipes in the world. You are invited to share your favorite
Puerto Rican home-made
recipes with other people knowledgeable of the culinary arts of the
beautiful island paradise Puerto Rico.
"PUERTO RICO has the kind of food I crave, bursting with bold flavors dominated by meat, salt and crunch. The dishes you expect, like crispy pork, salty plantains and infinite variations on the beans-and-rice theme, are as good as they get. And the specialties you may never have tried, like bacalaítos, mofongos and alcapurias, are unforgettable.
This is not nouvelle cuisine, thank goodness, and fat-phobic mainlanders will have to loosen up a bit. There
are no little heart-healthy signs on the menus, and no assurances that frying is done in canola oil,
vegetable shortening, corn oil, or even lard. Most meals come with a
tiny salad of iceberg lettuce - hey, it's refreshing - and scarce tomatoes; unless you count beans,
plantains and a variety of starchy roots, you are not going to see much in the way of vegetables.
But if you go to the right places, you will eat more than you plan to, enjoy it more than you can imagine, and regret it not at all. This is food with a sense of place, cooking that stubbornly refuses to change, remaining true to its roots, a unique combination of
West African, Spanish, Caribbean and American. When I was planning my trip, almost everyone familiar with Puerto Rico knew of a place with memorable fried pork bits, or ham croquettes or goat fricassee. That's a good sign, and those kinds of places are easy to find
here in the enchanted island paradise PUERTO RICO." By MARK BITTMAN writes for the Dining section of The
New York Times.
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Send your recipes
We welcome and will feature
the most recent recipes submitted by our contributor friends
Our very own Playa
Azul Piña
Colada
(the key ingredient is heavy
cream to taste)
Ingredients:
crema de coco (cream of coconut); Puerto Rico Rum (clear); pineapple
juice (unsweetened); pineapple slices; maraschino cherries; heavy
cream or milk. Procedure:
in a blender pour some ice cubes, add 1 part of cream of coconut and
3 parts of pineapple juice and a touch of cream or milk to taste.
Mix well until ice is crushed, add more ice if needed, add rum to
taste or serve without rum; serve in a tall glass with a half a
slice of pineapple and a cherry and a straw. Enjoy it under
the sun!
Cafe Real de Puerto Rico
much better than StarBricks
don't be fooled with coffee beans grown in
third world countries
 Ingredients:
Cafe Real
Puerto Rican style roasted ground coffee grown in the mountains of
Maricao, Puerto Rico - we do not recommend the supermarket brands
like Yaucono, Cafe Rico, Cafe Crema, etc., because there is no way
to know the origin of the beans they use for their blends.
Make sure you get
CAFE REAL
Procedure: in a small casserole pour 2, 3, 4, or 5 cups of
water (depending on how many cups you are making) and to that, add a
little more water to replace the evaporated loss. Measure 2,
3, 4, or 5 heaping tablespoons of
'Café Real de Puerto Rico®'
and set aside; at this time you should take care to close the coffee bag put
it in an airtight container and put it back in the refrigerator or freezer. Heat the water to its
boiling point. As soon as the water starts boiling; you will see
raising bubbles from the bottom of
the casserole add the coffee to the water and stir to mix well with the water.
Lower the heat to low-medium and allow the coffee to cook in the boiling water
not more than 1 minute. Turn the heat completely off and let the
casserole stand on the burner simmering for another minute to two minutes while you stir the coffee
occasionally. The good thing about this is that you do not need any expensive fancy urns or
coffee makers to make this excellent brew. Now here comes the good
part; you are welcome to use a sock or any cloth, preferably cotton, to
drain or filter the brew right into your cup. I highly recommend the
Puerto Rico style inexpensive 'colador'. The important thing is not to
allow the coffee ground to get into the cup of coffee..... there! Buen
Provecho! Enjoy your coffee and spread the word!
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