Reminiscing my travel to Puerto Rico, sunshine, beaches, beautiful blue seas. One facet that sets Island of Enchantment apart – food.
A distinct culinary prowess due to cultural, geographical diversity, Criollo flavours. A strong blend of European, African, Pan-American influences define it’s cooking,(e.g. Sofrito – blend of onion, garlic, local peppers, herbs like cilantro, culantro).
Puerto Ricans love their pig! Chunks of jamón in pots of beans. Lechón, whole roasted pig is a national dish. Pernil (pork shoulder), a favourite cut. Revolución es Orden sandwich stacks slow roasted pernil, radish, carrot, plantain chips, cilantro, spicy mayonnaise in soft brioche. Yummy!
Pork tenderloin is a star. Glazed with tamarind, crusted with coriander, grilled till sour herbal flavours infuse the meat. A batata, sweet potato mash completes it. Mofongo, garnished with meat or fish, fried green plantains with pork cracklings, spicy sauce, topped with pork, chicken, shrimp.
Trufongo, classic mofongo scented with truffle oil, Yucafongo, made with yucca instead of plantains. Yucca version is drenched with garlic sauce. Whole snapper (red, yellowtail, queen), seasoned with adobo, fried until crispy. Served with lime, garlic butter, garlic oil. Cubes of avocado, papaya add colour, sweet version of salty fish.
Arroz con habichuelas (rice, beans). medium grain rice, red or black beans, stewed in sofrito-scented broth with tomato, calabaza, ham, olives. Rich stews of rice, mussels, white beans, chorizo, vegetables, fried plantains, chorizo foam. Iconic Alcapurria, green plantain, taro root fritters, scented with achiote oil, stuffed beef, bacalao, pork.
Puerto Rico is world’s largest producer of Rum (gold, silver, dark, aged). What else can we expect from the home of Piña Colada?