Talk:Cuisine of Puerto Rico

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also, pastella is very tasty.

also, Africa isn't a country24.26.52.14 07:30, 17 November 2006 (UTC)

[edit] Cleanup Effort

I made a first attempt at cleaning up this article (as requested) by breaking it in subsections, reordering some paragraphs, and rearranging the popular dishes section as a list. Still needed are:

  • English translations for dishes and ingredients that appear in Spanish
  • Formatting Spanish terms in italics (per wikipedia standards)

I think it would be wonderful if someone could provide photos of some of the popular dishes! --colibri-- 03:01, 18 June 2007 (UTC)

Well, here is a start... I've never seen a "sofrito" made with bacon. Solcita 15:46, 29 August 2007 (UTC)

I think that Goat, Rabbit, and Lamb should be eliminated from the Meats and Poultry section. They do not form part of Puerto Rican cuisine. RayLast (talk) 18:39, 21 November 2007 (UTC)

I dare to say that we all Puerto Ricans born in the Island know about "fricasé de cabrito" or "cabrito guisa'o" (Goat's stew), and "conejo frito del campo" or "fricasé de conejo" (rabbit). Also my grandmas, my aunts, and my mother cook delicious "chuletas de cordero" (lamb) every now and then.

I can understand if I hear second and third generations of Boricuas from New York or Chicago saying that they don't know about it, since they lost a lot of traditions, and recipes over the years. Actually "newyoricans" still eating foods like "cuchifritos", when in Puerto Rico "cuchifritos" is not even a word in use anymore, LOL.

Also most of the people that left PR for NY and other places in the 1930s and 1940s, were really poor people without "access" to a lot of these products. They basically only knew about dry codfish, starchy tubers, geen bananas, "pollo frito con tostones", and sometimes rice and beans (arroz y habichuelas) or "arroz con pollo".

Greetings!

--Portorricensis (talk) 04:00, 10 May 2008 (UTC)

[edit] Mexican Influences

Can someone please find sources for this? Off the top of my head I cannot think of very many similarities between the two cuisines, nor any common dishes. 98.212.165.97 (talk) 02:52, 29 April 2008 (UTC)

Recao / Culantro is a 100% Mexican herb, all kind of "habichuelas / frijoles" are native to Mexico. Also "Pico de Gallo" already incorporated to Puerto Rican cooking is originally from Mexico, and our "Taquitos" are a "Puerto Ricanized" version of "taquitos flautas" from Mexico. The incremented use of hot peppers for the last 100 yrs. is clearly an influence from South America (especially Peru) and Mexico. Although the use of hot peppers wasn't unknown for Boricuas of the past. We always used caballero peppers, and "ajicitos" (cachucha peppers, from habanero peppers family, native to Mexico and Central America) on a daily basis.

You should try the "Frijoles Rancheros" from Northern Mexico; they are way a lot similar to Puerto Rican "habichuelas coloradas". Also from Mx. the empanadas, menudo potosino (mondongo in Puerto Rico), buche (cuajito), capirotada (budín de pan in Puerto Rico), patitas de cerdo, "carnitas" (we Puerto Ricans call 'em "cuchifritos", etc)

Besides, Mexicans and Puerto Ricans share and use basically the same ingredients for cooking.

--Portorricensis (talk) 01:07, 10 May 2008 (UTC)

Thanks, it would be great if we could have a section outlining these influences. 65.23.199.206 (talk) 16:39, 4 June 2008 (UTC)