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The latest recipes, reviews, and food photos from Puerto Rico home cooks.

Puerto Rico

Over 1,000 miles from the Florida coast, the commonwealth of Puerto Rico consists of a large main island and several smaller ones. Many first time visitors are surprised by the lack of similarity between Puerto Rican cuisine and Mexican fare, but Puerto Rican food is actually a blend of Spanish, African, and indigenous Taino cooking. To produce the unique flavors and color found in Puerto Rican food, generous amounts of two seasoning mixtures, adobo and sofrito, are added to many dishes. Adobo is typically rubbed into meat prior to roasting, while sofrito most often serves as a pungent base for stews, rice, and beans. An average dinner in Puerto Rico might consist of pork, chicken, or beef served up with plantains and a side of rice and beans. Arroz con pollo (chicken and rice) and meat pies called pastelon de carne are two savory favorites. Surprisingly, seafood is not commonly eaten in Puerto Rico.

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	Featured Cook gretcha Cooking Level: Intermediate Home Town: Ponce, Ponce, Puerto Rico Living In: Norfolk, Virginia, USA
About me: I'm 24, puertorrican and married to a NAVY sailor. I have a beautiful 16 month old boy and I'm a stay at home mom. I have a Bachelors in Office Administration and my short term goal is to attend Culinary School. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Antojitos de Denise

Cooking Level: Expert

Home Town: Levittown, Toa Baja, Puerto Rico

Living In: Maitland, Florida, USA

About me: I was raised by the best cook I know, my mother Anna, I always watched her cook and learned everything I could. I enjoy cooking food from Puerto Rico but I can cook anything. My f…
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cookgirlmd

Cooking Level: Intermediate

Home Town: Aguadilla, Aguadilla, Puerto Rico

Living In: Valhalla, New York, USA

About me: My name is Kay and I really do love to cook! Unfortunately, I am a student and don't have as much time as I would like to devote to it. I am a bit of a maniac in regards to look…
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Linda Lopez

Cooking Level: Intermediate

Home Town: Rio Piedras, San Juan, Puerto Rico

Living In: Riverview, Florida, USA

About me: Retired Educator.

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Newest Reviews

Tzatziki Sauce

Reviewed on Sep. 22, 2008 by Zuleika75

What the recipe doesn't tell you is that you have to strain the water from the yogurt or you can use sour cream. I used sour cream. I also strained some of the water out of the cucumber. Watch the lemon as it can make the sauce too liquidy. The first time I made it I followed the recipe to a tee. It was a soupy mess. I made some adjustments and the recipe tunred out great.

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Bourbon Chicken

Reviewed on Sep. 22, 2008 by Zuleika75

I didn't give it 5 stars. Because I made it 3 times until I got the flavor i was really looking for. I partically like the "Mall" bourbon chicken. It is a great recipe to us as a base. These are some of my changes. I used chicken thighs instead of chicken breast. I seasoned the thichs with seasoning salt. I used 1/4 cup of lite soy sauce and 1/2 cup of chicken broth. I felt the recipe had a strong soy sauce flavor the first time I made it. I used fresh ginger and garlic. I used 3/4 cup of brown sugar. I used half of the marniade mixure as a marinade.I marnidaed the chicke for a couple of hours then threw it on the grill. The other half I simmered it to cook out the alcohol. Once the chicken was cooked I placed in a dish and topped the cooked chicken with the sauce. The taste is superb!

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