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Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.
Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).
Brazil. In Brazil, pastel (plural: pastéis) is a typical street-food Brazilian dish consisting of half-circle or rectangle-shaped thin-crust pies with assorted fillings, that can be savory or sweet, and fried in vegetable oil. The result is a crispy, brownish-fried pie. Some of the sweet fillings are guava paste with Minas cheese.
Huyke was born in San Juan, Puerto Rico on 21 December 1956.Her parents are Alice Huyke, a celebrated cooking teacher in Puerto Rico for over 30 years, [5] [4] and Hector Huyke-Colon, a civil engineer and architect in Puerto Rico.
Guanime. Guanimes are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico. Guanimas translates to corn bread By the Tainos who were native Indians from Puerto Rico. Traditionally, Guanimes are made with cornmeal, sugar, salt, all purpose flour and butter, wrapped in banana leaves. These may be served with a salt cod ...
Diced potatoes cooked with picadillo or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, seafood and vegetables. [5] They can be deep-fried in lard or oil, or baked (alcapurrias horneadas). [6] When cooked, the fritter is "hot and brittle". [7] Alcapurrias are served at kiosks and at fine ...
Place of origin. Puerto Rico. Region or state. Greater Antilles. Main ingredients. Medium-grain rice, pigeon peas, sofrito, annatto, and pork. Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. [1][2][3]