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fiogf49gjkf0d EATING OUT
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MANY TYPES OF CUISINE ARE AVAILABLE FROM EXOTIC CARIBBEAN
TO EUROPEAN, ARGENTINE AND CHINESE. SOME STEAK OR LOBSTER
HOUSES WILL REQUEST THAT MEN WEAR SUITS AND THAT WOMEN WEAR
GOWNS. IT IS QUITE CHEAP BY EUROPEAN STANDARDS. THE LOCAL
CUISINE TAKES ADVANTAGE OF THE LOCAL PRODUCE.
TYPICAL MEALS
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STARTERS, SIDE DISHES, SNACKS.
THE FOLLOWING ARE DEEP FRIED
BACALAITOS - CODFISH PANCAKES
ALCAPURRIAS - GROUND VIANDAS STUFFED WITH JUEYES OR GROUND
BEEF. JUEYES ARE CRAB.
EMPANADILLAS - MEAT PIES FILLED WITH YOUR CHOICE OF SEAFOOD
OR MEAT.
MORCILLAS - BLOOD SAUSAGES.
SEAFOOD SALADS: SOME VARIETIES ARE CONCH, LOBSTER, OCTOPUS,
KINGCRAB, SHRIMP. THEY ARE USUALLY PREPARED WITH OIL,
VINEGAR, ONIONS, OLIVES AND TOMATOS. IN MOST RESTAURANTS
YOU CAN ASK FOR COMBINATIONS OR HAVE IT PREPARED IN A
SPECIFIC WAY.
PLANTOS - GREEN PLANTAINS CAN BE PREPARED IN A VARIETY
OF WAYS BUT SHOULD NEVER BE EATEN RAW.
SOME DISHES MADE FROM PLANTAINS:
TOSTONES - DEEP FRIED
ARRANITAS - GRATED AND FRIED ARE USUALLY SHAPED AS BIRDS
NEST AND TOPPED WITH YOUR FAVORITE SEAFOOD.
MOFONGO - MASHED PLANTAINS SEASONED WITH GARLIC AND OTHER
SEASONINGS ARE SERVED AS ROUND BALLS, USUALLY ACCOMPANIED
BY FISH BROTH, ALSO AVAILABLE STUFFED WITH SEAFOOD.
AMARILLOS - YELLOW PLANTAINS ARE ALSO SERVED SLICED AND
DEEP FRIED.
VIANDAS - SEVERAL ROOTS AND POTATO VARIATIONS ARE GROWN
IN PUERTO RICO. YUCA, BATATA, YAME, YAUTILLA, PANA.
THESE VIANDAS ARE USUALLY BOILED IN A LITTLE SALT AND
OIL AND ACCOMPANIED WITH MEAT OR FISH.
PASTELES - VIANDAS ARE MASHED AND STUFFED WITH CHICKEN,
PORK OR BEEF. CHICK PEAS, OLIVES AND RAISINS ARE SOMETIMES
ADDED. THEY ARE WRAPPED IN PLANTAIN LEAVES AND THEN BOILED.
PASTELES ARE ONLY PREPARED FOR THE CHRISTMAS SEASON.
MAIN COURSE: SOME OF THE MOST COMMON ARE:
ASOPAS - RICE STEW, CHICKEN, SEAFOOD, LAND CRABS OR PIGEON
PEAS.
PIONONOS - RIPE PLANTAINS, CHOPPED MEAT, EGGS, TOMATO PASTE
COOKED IN A CREOLE SAUCE.
CARNE MECHADA - STUFFED POT ROAST.
SEREMATA - COD FISH SERVED WITH SALAD AND VIANDAS
SALMOREJO DE JUEYES - CRAB STEW
LECHON - ROASTED PIG
MOST FOODS ARE WITH PLANTAINS, RICE AND BEANS AND/OR SALAD
MEATS ARE SERVED BREADED
SAUCES - AL MOJO, ONION AND TOMATO SAUCE.
AL AJILLO, GARLIC AND ONION SAUCE OR GUISADO.
FRUITS
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PINEAPPLE, COCONUT, PAPAYA, MANGO, TAMARIND, BREADFRUIT,
LIMES WATERMELONS, ORANGES AND ACEROLA THE PUERTORICAN CHERRY.
DESSERTS
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DULCE DE LECHONA CON QUESO BLANCO - PAPAYA CUBES COOKED IN
SUGAR, CINNAMON WITH WHITE CHEESE.
ARROZ CON DULCE - BOILED RICE IN COCONUT CREAM, SUGAR AND
CINNAMON.
FLAN - PUDDING, VANILLA, CHEESE - QUESO AND PARCHA, PASSION
FRUIT.
TYPICAL DRINKS
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COFFEE IS SERVED BLACK. THE NATIONAL DRINK IS RUM, AND IS
USED IN SEVERAL COCKTAILS, FOR EXAMPLE, PINA COLADA AND RUM
PUNCH. EUROPEAN WINE AND CALIFORNIAN WINE ARE IMPORTED.
THE BARMAN WILL USUALLY OFFER YOU THE LOCAL BEER FIRST WHICH
IS CALLED MEDALLA.
FRESH JUICES ARE WIDELY SOLD ESPECIALLY FRESHLY SQUEEZED
ORANGE JUICE, ACEROLA, GRAPEFRUIT AND FRUIT PUNCH.
SURULLITOS DE MAIZ - DEEP FRIED CORNMEAL STICKS.
ARE EXPENSIVE. LOCAL BEERS ARE CHEAPER THAN THE IMPORTED
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