Search results
Results from the WOW.Com Content Network
Many of the arrowroots and root vegetables used in Puerto Rican cuisine, collectively known as viandas, have their roots in the diets of the indigenous Taíno people. [12] [13] These include cassava (Spanish: yuca) and three kinds of tannier (Spanish: yautía) [14] which are staples in traditional Puerto Rican dishes. [15]
In 1900, the most important agricultural products in Puerto Rico were "cotton, rice, cacao, corn, coconuts, pepper, bananas, tobacco, vegetable dyes, coffee, sugar, pineapples and vanilla". [5] [better source needed] Tobacco Palace in San Juan in 1917. The impact in August 1899 of two hurricanes severely affected the island.
The plant is also called apio or apio criollo ("Creole celery") in Venezuela, apio in Puerto Rico, zanahoria blanca ("white carrot") in Ecuador, and virraca in Peru. Its Portuguese names are usually derived from the plant's similarity to other well known vegetables and roots .
This Puerto Rican dish features a mix of root vegetables like yuca and sweet potatoes, creating a hearty, flavorful meal. Serenata is a wonderful example of how root vegetables can take center ...
Shrimp mofongo from Rompeolas restaurant in Aguadilla, Puerto Rico. It is also common in Puerto Rico to make mofongo with cassava (mofongo de yuca), breadfruit (mofongo de pana), and ripe plantain mofongo (mofongo de amarillo). The bifongo is any combination of two starches fried and mashed together. Ripe and green plantains together is the ...
In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles , as discussed below.
In Puerto Rico, cazuela is a traditional crustless pie cooked in banana leaves usually made during the Christmas season. It is similar to a pumpkin pie but uses batata (a type of sweet potato), calabasa (Caribbean squash), raisins, ginger, spices, coconut milk, eggs, butter, and bread, flour or rice flour.
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.