Puerto Rican cuisine

Puerto Rico is an island nation that is officially a territory of the United States. Puerto Rican cuisine has evolved from several strong influences, of indigenous peoples, as the Tainos, and the Spanish conquerors that drove most of the natives out and enslaved the remaining included. African and Caribbean influence is also reflected in the cuisine of the island, which has also been shaped significantly by its climate and geology.


Creole cuisine, one of the main cuisine styles particular to the island has deep roots, stretching back to the Taino and Arawak Indians. Their culinary traditions were corn, tropical fruits, native vegetables and seafood. With the Spanish came a host of other ingredients that expanded the criolla style. These include olive oil, rice, wheat and meats such as pork and beef. Enslaved African peoples were imported to work in the sugar cane plantations, their culinary traditions took root as well as their contributions, which included taro and okra, became assimilated into the whole of Creole cuisine.

Many of the main island dishes are seasoned with adobo and sofrito, spice mixtures that impart those flavors that the island is known for. Adobo, which can vary from cook to cook, or if bought prepared, according to the manufacturer, generally consists of black peppercorns, oregano, salt, garlic, olive oil and lemon juice. When buying prepared in powdered form, most include garlic powder, salt, citric acid, pepper, oregano, turmeric and MSG, which is a good reason to spend time making your own if experimenting with Puerto Rican cuisine at home. While generally used for seasoning meats, it is considered a kind of seasoning mix for all uses.

Sofrito is made from onions, garlic, cilantro, chilies and often includes achiote, which is from the seeds of the plant annatoo and helps produce a bright yellow color in the finished product. This is also used in a variety of dishes, from meats to soups to standard forms of beans and rice.

A cooked or stews, are common to Puerto Rican cuisine. They are often made of meat and seasoned with a variety of spices and marinade and sauce plus ingredients. They include Spanish olives stuffed with pepper, sweet pepper, capers, potatoes, onions, garlic, fresh cilantro, and occasionally raisins.

Chicken with rice is a dish that has become a Puerto Rican specialty, with many families having their own special style, handed down from generation to generation. Chicken is a main ingredient of many criolla dishes, and these dishes, while careful attention to spicing techniques, rarely are what might be termed hotly spiced.

Naturally, seafood is an important part of the cuisine of the island. Fried fish is often served with a special sauce made of olives, olive oil, onions, peppers, capers, tomato sauce, vinegar, garlic and bay leaf. Grilled fish, steamed or grilled is lightly seasoned, if, during the cooking process and served with a squeeze of lemon juice with perhaps a hint of garlic.

Puerto Rican cuisine has many facets, arising from the long and complex history of the island. The blend of native culinary traditions with European settlers and the enslaved African populations they brought with them has resulted in a unique and tasty cuisine that is loved by many.