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Arroz con gandules, widely regarded as "Puerto Rico's national dish" [1] [2] [3] Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish Criollos and sub-Saharan African slaves.
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Puerto Rico: Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer. Arroz con gandules: Puerto Rico: A part of the Puerto Rican gastronomy consisting of a combination of rice, pigeon peas, olives, capers, and pork, cooked in the same pot with Puerto Rican-style sofrito, spices and annatto oil. [3] Arroz con huevo frito
Local tales abounded about who won or almost won the lottery. [3] Puerto Rico's lottery includes daily Pega 2, Pega 3, and Pega 4 (“Pick 2”, “Pick 3”, and “Pick 4”) games, weekly regular lottery draws on Wednesdays (50 times annually), and two special draws, each prior to Mother's Day and Christmas.
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Cuisine of Puerto Rico is gaining greater renown outside the island for its traditional and fusion foods. Puerto Rican literature – poets, novelists, and playwrights, such as Julia de Burgos, [16] Giannina Braschi, [17] and Lin-Manual Miranda have helped Puerto Rico gain international acclaim.
Sorullos are a fried cornmeal-based dish [1] that is a staple of the Puerto Rican cuisine. [citation needed] Sorullos are served as a side dish or as appetizers (commonly known by the diminutive form sorullitos), and are sometimes stuffed with cheese. [2] They can be served with mayoketchup, coffee or dusted in confectioners' sugar.