2007-01-04 13:23:17 · 4 answers · asked by Valeria 1 in Food & Drink ➔ Ethnic Cuisine
The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.
The Spaniards brought a variety of new ingredients including, olives, garlic, bacalao, and cilantro. The various culinary specialties of the Iberian peninsula also had an important role in the development of the Puerto Rican food.
Mofongo, tostones mashed in a pilón, was introduced with the slave trade, is often served with caldo, or as a side dish.
2007-01-04 13:31:40 · answer #1 · answered by pirulee 4 · 1⤊ 0⤋
Puerto Rican Cusine
2007-01-04 23:38:57 · answer #2 · answered by layala74 2 · 1⤊ 0⤋
A dish derived from Afro-Boricua culture, made from fried green plaintains that have been seasoned with garlic, olive oil and pork cracklings then mashed. It is usually served with a fried meat and a fish soup.
2007-01-04 21:33:09 · answer #3 · answered by david 2 · 1⤊ 0⤋
Damnnn, you're making me hungy and it's only 7am!!!!! I want one stuffed with langosta !!! Thanks for the idea for tonite's dinner....
2007-01-05 07:12:02 · answer #4 · answered by arecibena_ausente 3 · 0⤊ 0⤋