Puertorican Gastronomy

Puertorican gastronomy has been influenced by other cultures and influences, like the "taínos" (first natives in the island), Spanish influences, African and Caribbean culture. Also the climate and geography influence on Puerto Rico cooking style. All those influences has been reflected on the way the puertorican food is today. "Cocina criolla" one of the most popular styles of cooking in Puerto Rico, have their roots on traditional taino style cooking. It was based on their tropical fruits, veggies, grains and sea food. With the Spanish influence came a lot of other ingredients as: olive oil, rice , meats (like pork and beef), spices; Africans also bring products like okra.

Food in Puerto Rico is usually seasoned with "Adobo" and "Sofrito" , this spices mix bring the food that distinctive flavors that people known as puertorican food. "Adobo" is generally a mix that consist on : black pepper, oregano, salt, garlic powder and garlic onion. "Sofrito" is the mix of fresh cilantro, onions, garlic, green peppers or cubanelle peppers. Some people add "Culantro" and some people add tomatoes too, to the mix or annato seeds oil . That mix is usually used on all dishes from "arroz con gandules" (yellow rice with pigeon peas) to beans and stews.

Sea food is alsoan important part of Puerto Rico cooking style. Fried fish and grilled fish with special sauces made with "ajies", olives, garlic, onions and vinegar are very popular. Named as "escabeche" is very popular and delicious.

Puertorican food has many interesting and complex aspects that came with a lot of history and mix of diverse cultures.