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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.
Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of seafood and the coconut. As in many other Latin American countries, corn is a main ...
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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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.
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.