Search results
Results from the WOW.Com Content Network
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).
Mofongo is a traditional Puerto Rican dish combining influences from the cultures of the Greater Antilles Island descending from Spain, West Africa, and Taíno, where Puerto Rico gets its culture and roots. These cultural influences also resulted in the creation of mofongo's distantly-related but notably different West African dish fufu, but ...
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]
Cuchifritos. Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork [1] in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot.
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 ...
San Juan. Country. Puerto Rico. La Mallorquina is a restaurant in Old San Juan, San Juan, Puerto Rico that specializes in the making of Puerto Rican and Spanish -particularly Palma de Mallorca - cuisine such as asopao, gazpacho, arroz con pollo, paella and flan. It opened in 1848 and has been run by the Rojos family since 1900 [1] and Yvonne ...
As Vogue laid out in its December cover story with her, Lopez grew up in the Castle Hill neighborhood of the Bronx, in what she herself described as a typical working-class Puerto Rican household ...