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WHAT'S HOT
The Flavors of Puerto Rico« Previous | 1 | 2 | 3 | Next Page » From the beachfront kioscos of Puerto Rico come rich, flavorful recipes that bring the tropical tastes of the Caribbean home.When I talk to folks at home about Puerto Rican food they usually equate it with Mexican cuisine. Although some of the ingredients are the same, the flavors could not be more different. The deeply flavored cuisine is a result of a hodgepodge of cultural influences on the island. Roots like yams, yuca and taro were cultivated by the Tainos, the native population of Amerindians. The Spanish arrived with coconuts, eggplant and seasonings like cilantro, onion and garlic. African slaves brought okra and plantains.” Up the street and just back from the curb, housed under an orange-and-red-striped awning, lies a lechón asado—a whole roast pig weighing 60 to 100 pounds. Seasoned with oregano and garlic and marinated for days, it’s slowly roasted over open coals. The result is crispy skin surrounding some of the juiciest, most succulent meat I have ever tasted. (see Garlic-Roasted Pork (Pernil). The vendors are more than willing to share their culinary secrets, and I am an eager student. They demonstrate complicated goodies like alcapurrias, fried fritters of ground native roots, and piononos, fried stuffed plantains. My Spanish is weak but I try to figure out which of these small wonders I can recreate in our Minneapolis kitchen. Ramon watches and smiles. He could intervene as my interpreter but he’s content to let the cooks and me hack it out with gestures and our limited dialogue. « Previous | 1 | 2 | 3 | Next Page » Puerto Rican RecipesCaramel Cream Cheese Custard (Flan de Queso) Stay current with the latest issue of EatingWell. Subscribe Risk-Free Now! More EatingWell Resources:
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