[Puerto Rico!]
external image puerto-rico-map.jpg external image 250px-Playa_luquillo.jpg
By: Claudia Geissler.

Puerto Rican food combines Indian, Spanish, Cuban, Mexican and African influences. Fried, stewed and roasted meats are popular and are often served with rice and beans or some sort of tropical starchy fruit/root/tuber such as the plantain or yucca. Foods are generously seasoned, but are not spicy. Locals call their food "Cocina Criolla".
Cocina criolla [Créole cooking] can be traced back to the Arawaks and Tainos, the original inhabitants of Puerto Rico, who thrived on a diet of corn, tropical fruit, and seafood. When Ponce de León arrived with Columbus in 1493, the Spanish added beef, pork, rice, wheat, and olive oil to the diet. Later, the Spanish began planting sugarcane and importing slaves from Africa, who brought with them okra and taro [known in Puerto Rico as yautia]. The mingling of flavors and ingredients passed from generation to generation among the different ethnic groups that settled on the island, resulting in the exotic blend of today's Puerto Rican cuisine.

external image 1429915881_9955a916ab.jpg?v=0 [Sorullitos de Maiz Corn Fritters]
2 cups water
1 1/2 teaspoon salt
1 1/2 cup corn meal
1 cup gouda cheese, shredded
canola oil, enough to fill a frying pan to a 1" depth
1/4 cup mayonnaise
2 tablespoons ketchup
Tabasco sauce or 1/4 teaspoon minced garlic (optional)

1. In a medium sauce pan, bring water and salt to a boil. Remove from heat. While vigorously stirring with a wooden spoon, gradually add the cornmeal. Continue stirring until the mixture comes apart from the sides and bottom of the pan. Add the shredded cheese and stir until well incorporated.
2. Roll the sorullitos, by taking a little mound of hot dough in your hands (about 1 tablespoon) and quickly rolling it into a ball. Using both hands roll the ball into a stick about 2 1/2 inches in length. Working quickly, roll the rest of the sorullitos.
3. Heat the oil in a frying pan over medium heat to about 375° F (the oil will be hot enough when a drop of water crackles on contact with the hot oil). Fry the sorullitos until golden, turning as needed. Remove from the oil and drain on a paper towel.
4. Make the sauce by stirring the mayonnaise and ketchup until combined. Add optional Tabasco or minced garlic to taste. Serve the corn fritters hot or at room temperature with the sauce.
Makes approximately 50 sorullitos.

http://www.smatter.tv/cgi-sys/cgiwrap/uber/managed-mt/mt-tb.cgi/220 and http://welcome.topuertorico.org/culture/foodrink.shtml

Puerto Rico

· Island Pineapple Upsidedown Cake

3/4 cup brown sugar
1 can pineapple slices, drained
maraschino cherries

· 1 box yellow cake mix
½ cup coconut flakes
eggs (as called for on cake mix box)
oil (as called for on cake mix box)
Grease a cake pan (size called for on cake mix box).
Spread the brown sugar on the bottom.
Arrange pineapple slices on top of brown sugar.
Place maraschino cherries around pineapple.
Prepare a box of yellow cake mix following the directions, and add coconut flakes, and mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions (350 degrees, etc). When the cake is done, loosen the edges with a butter knife. Allow it to rest for 5 minutes before flipping unto a serving plate. This cake is good, even warm and better on day 2.

The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Desserts usually include some form of flan (custard) or perhaps nisperos de batata (sweet-potato balls with coconut, cloves and cinnamon). Equally traditional would be a portion of guava jelly with queso blanco (white cheese). Chefs take the bountiful harvest of Puerto Rican fruits and create any number of desserts, including orange layer cake, banana cupcakes, and guava cake.

Jessica Rickards

external image puertorico-tours.jpg
Puerto Rico!
By Hunter Causey

Puerto Rican dishes seem to be very exotic. It is somewhat similar to Cuban and Mexican Cuisine. The tradition of Puerto Rican cuisine was well established more towards the end of the nineteenth century. Puerto Rican dishes are well seasoned with many flavorable spices. It uses many ingredients such as coriander, papaya, cacao, and many others. Although the base of many Puerto Rican dishes involves sofrito. Sofrito is a sauté of garlic, tomatoes, onions, cilantro and peppers. The most well known drink in Puerto Rico is the Pina Colada. This really means strained pineapple. In 1978 the pina colada was actually declared the national drink of Puerto Rico. It was invented in 1954 by a bartender in San Juan.

external image pina-colada.jpg

1 (46 oz.) can pineapple juice
1 (15 oz.) can cream of coconut
1 can sliced pineapple, drained, reserve juice
1 (8-oz.) bottle maraschino cherries
ice cubes

In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed. Pour into glasses. Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.


Puerto Rico
by Adwoa Nyame


5 eggs
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract 1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract


1Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
Servings Per Recipe: 10

People Eat Tres leche cake for desert in Puerto Rico. It is popular because it is not to sweet and has the right amount of density for a cake. I chose this desert because I wanted to make a cake and Tres leche cake looked interesting to make. No one really knows where Tres leche cake came from but, it is thought to have started in Columbia and move to other Spanish speaking countries.
This is typical Puerto Rican Eating habits: Soups are a popular beginning for meals on Puerto Rico. Stews appear large in the Puerto Rican diet. A popular one is carne guisada puertorriqueña; (Puerto Rican beef stew). Meat pies (pastelón de carne) are the fastener of many Puerto Rican dinners. Puerto Ricans admire chicken, which they flower various spices and seasoning. A popular fried fish with Puerto Rican sauce (mojo isleño). Puerto Ricans often cook shrimp in beer (camarones en cerveza). In Puerto Rico their main drink is rum. The lightest, driest rum is white. Bacardi is the Puerto Rican rum most widely consumed in the United States. Every resort offers the piña colada, which is made with cream of coconut, white Puerto Rican rum, and canned pineapple juice. Often, it combines dark Puerto Rican rum, dark-brown Jamaican rum, citrus juice, and Angostura bitters. Of course, you can substitute rum in many mixed drinks such as rum collins, rum sour, rum screwdriver, and rum and tonic. The typical Puerto Rican cuisine is plantains and pork, usually served up with rice and beans (arroz y habichuelas).

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