Search results
Results from the WOW.Com Content Network
Arroz con gandules is a traditional Puerto Rican dish that consists of rice, pork, tomato paste, achiote, gandules (pigeon peas), and sofrito. ... For a vegetable side to reach the regular ...
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]
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, 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.
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.
There are plenty of variations on Sancocho throughout Latin America; this recipe is a Puerto Rican take on the dish. It brings together slow-simmered beef, squash, corn, and plenty of spices. Get ...
6. Tlayudas. Origin: Mexico Likened to a Mexican pizza, tlayudas are made with a thin, crispy corn tortillas the size of a dinner plate. They're griddled and topped with layers of refried beans ...
The earliest known written recipes for mofongo appeared in Puerto Rico's first cookbook, El Cocinero Puerto-Riqueño o Formulario, in 1859. [5] The title of the recipe is mofongo criollo. Green plantains are cleaned with lemon, boiled with veal and hen, then mashed with garlic, oregano, ají dulce, bacon or lard, and ham. It is then formed into ...
It can be ground and used as a paste (masa) to make a typically Puerto Rican Christmas dish called pasteles or hallaca. These are similar to Mexican tamales in appearance but are made with root vegetables, plantains, or yuca instead of corn. Pasteles are rectangular and have a meat filling in the center, usually chicken or pork.