recomiendo latin america restaurant. atodos mis amistades es un restaurante que tiene variedad y calides en sus comidas y postre y con exelente atencion ..me encanta por que sierven comida nicaraguense y puerto riquena me ciento como en casa la verdad que estoy muy contenta con el servicio que esta nueva familia esta sirviendo ala comunidad puerto riquena y nicaraguense con sus platillos les recomiendo el churrasco... view moreWas this review helpful?Yes No|Flag Abuse
Mon - Sun 9:00 am - 9:00 pm
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- Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century, the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island, and can be found in several countries outside the archipelago. Taino Amerindian influences From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean), and Arawak people come many tropical roots and tubers like yautía (taro) and especially Yuca (cassava), from which thin cracker-like casabe bread is made. Ajicito or cachucha pepper, a slightly hot habanero pepper, recao/culantro (spiny leaf), achiote (annatto), peppers, ají caballero (the hottest pepper native to Puerto Rico), peanuts, guavas, pineapples, jicacos (cocoplum), quenepas (mamincillo), lerenes (Guinea arrowroot), calabazas (tropical pumpkins), and guanabanas (soursops) are all Taíno foods. The Taínos also grew varieties of beans and some maíz (corn/maize), but maíz was not as dominant in their cooking as it was for the peoples living on the mainland of Mesoamerica. This is due to the frequent hurricanes that Puerto Rico experiences, which destroy crops of maíz, leaving more safeguarded plants like conucos (hills of yuca grown together). Cilantrillo Spanish / European influence See: Spanish Cuisine Spanish / European influence is also seen in Puerto Rican cuisine. Wheat, chickpeas (garbanzos), capers, olives, olive oil, black pepper, onions, garlic, cilantrillo (cilantro), oregano, basil, sugarcane, citrus fruit, eggplant, ham, lard, chicken, beef, pork, and cheese all came to Borikén (Puerto Rico's Amerindian name) from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice and beans are also thought to be originally European (much like Italians, Spaniards, and the British). Early Dutch, French, Italian, and Chinese immigrants influenced not only the culture but Puerto Rican cooking as well. This great variety of traditions came together to form La Cocina Criolla.
- Mofongo is the unofficial king of Puerto Rican cuisine. This is a tasty and filling concoction of mashed plantain, seasonings and a virtually unlimited choice of filling; vegetarian, shrimp, steak, pork, seafood ... whatever your dietary preference, there is a mofongo to match it! You can also find mofongo everywhere. Every self-respecting Puerto Rican restaurant, from roadside shacks to some of the island's most refined local eateries, will have their own recipe.
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- amex, debit, discover, master card, visa
- Servicing the Winchester, Warren County, etc...
- English, Spanish
- Latin American Restaurants