Caribbean Food Near Me – Anguillian cuisine

Caribbean food near me

Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines.[1]

Seafood

Seafood is abundant, and includes prawnsshrimpcrabspiny lobsterconchmahi-mahired snappermarlin and grouper.[1] Salt cod is a staple food eaten by itself and used in stewscasseroles and soups.[1]

Livestock

Livestock is limited due to the small size of the island, and people there utilize poultryporkgoat and mutton, along with imported beef.[1] Goat is the most commonly eaten meat, and is utilized in a variety of dishes.[1] A significant amount of the island’s produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile.[1]

Common foods and dishes

 

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Caribbean Food Near Me – Venezuelan cuisine

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Venezuelan cuisine is influenced by its European[1] (ItalianSpanishPortuguese, and French), West African, and Native American traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include cornriceplantainsyamsbeans and several meats.[1][2] Potatoes, tomatoes, onionseggplantssquashesspinach and zucchini are also common sides in the Venezuelan diet.

 

 

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Caribbean Food Near Me – Trinidad and Tobago cuisine

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Trinidad and Tobago cuisine is the cuisine of the Caribbean island state of Trinidad and Tobago. It reflects a fusion of African (mainly West African), CreoleIndianSouth AsianChineseAmerindianArabEuropean, and Latin AmericanSpanishPortuguese cuisines.

Street foods

Popular freshly prepared street foods include:

  • Indian foods like doubles[5]aloo pie[6]pholourie, saheena, baiganie, pyajni, kachori, and samosasWrap roti (using paratha or dhalpuri) consists of roti that wraps curried vegetables, curried channa (chickpeas) and aloo (potatoes), curried chicken, curried shrimp, curried goat, curried duck, curried conchs, and other spicy fillings. Indian sweets are also popular, especially around Hindu holidaysDebe in South Trinidad is a popular destination for these foods.
  • Bake and shark (most popular at Maracas Beach along the north coast of Trinidad) is a fried dish that is topped with fresh fruit like pineapple; vegetables like cucumber and salad; and a variety of sauces and seasonings.
  • Souse is made from pig, cow or chicken feet and seasoned with onion, garlic, salt, pimento, scotch bonnet peppers, lemon and chadon beni. It is served warm (mostly) or slightly chilled (room temperature). It is also rumoured to be a cure to hangovers.

Other common street foods include wontonscorn soupgeera (cumin) pork, geera chicken, kebeabsgyrospasteles, raw oysters (usually sold at stalls where there is a lighted kerosene torch or flambeau, with a spicy sweet/hot sauce mainly with cilantro or bandhaniya aka shadon beni aka culantro), fish piesmacaroni pies, cheese pies, beef pies (many Trinidadian neighbourhoods boast a local pie-man), and pows (Cantonese pao-tzu < baaozi, steamed wrapped roll with savoury or sweet filling – steamed buns filled with meat, typically char siu pork). Sausage rolls are also eaten as midday snacks and are available at stands usually found along the nation’s streets.

When in season, roast and boiled corn on the cob can be found any time day or night.

On festive occasions (Carnival, Borough Day and most public holidays), street foods also include wild meat such as deer, iguana, manicou (opossum), tatou (armadillo), and agouti, to name a few. These are prepared either as a creole or curry dish, and served with a wide choice of local pepper sauces.

On hot days, locals enjoy ice creamsnow cones (served in various colours, flavours and shapes, often sweetened with condensed milk), ice popskulfi, freezies, sucker bag, coconut slushies, coconut water, and fresh coconut jelly.

Festival foods

Special Christmas foods include appetisers like pastelles (called hallaca in Venezuela where they originated), pholourie, saheena, baiganee, kachori, and chicken or pork pies. Entrees include garlic ham (carne vinha-d’alhos, a Portuguese dish), baked ham, baked turkey or chicken, macaroni piefish pie, garlic roasted potatoes, grilled or barbecued meat (chicken, shrimp, fish, or lamb), cornpigeon peas, Christmas (also called Spanish or festive) rice, fried ricechow meinlo mein, Chinese roast chicken, pepper shrimp, different types of curries (chicken, goat, duck, fish, shrimp, crab, baigan, channa and aloo), roti, and dal bhat (rice). Desserts include fruitcakeblackcake (rum cake), sweet bread, cassava pone, coconut drops, sponge cake, chocolate cake, black forest cake, raisin/currants roll, burfi, khurma, and laddu. Drinks include soda, coconut water, juices (mango, orange, or cranberry), ginger beerponche cremaegg nogcocoa tea, and sorrel.

Special DiwaliNavratriPhagwahRam NavamiKrishna JanmashtamiMahashivratriVasant PanchamiHanuman JayantiGanesh Chaturthi and other Hindu festivals foods include mohan bhog (parsad), lapsi and suhari, burfi, khurma, gulab jamoonperarasgullarasmalai, batasa, gujiya, roat, kheerladdujalebihalwaroti (dalpuripuri, sada roti, dosti roti, parathaaloo paratha), curry mango, dal bhatkharhi, murtanie (Mother-in-law), channa aur aloo (curried chickpeas and potatoes), curry katahar or chataigne (curry breadnut), and other vegetarian curriestarkaries, and Indian dishes and desserts.

Special EidHosay, and other Muslim festival foods include curry goatsewiyanburfirasgulla, sirni, halwa, and baklawa.

Beverages

There are many different popular beverages in Trinidad. These include, various sweet drinks [sodas] (Chubby’sBustaLLB (Lemon Lime and Bitters)SoloPeardraxCoca-ColaFantaPepsiDr. Pepper, and Sprite[7]), MaltaSmaltaShandycitrus juiceginger beerGuinness Beerpeanut punch, channa (chickpea) punch, beet punch, sorrelmaubyseamoss punch, barbadine punch, soursop punch and paw paw punch.

Carib and Stag beers are very popular local lager beers. There is also Carib Light and Carib Shandys, which come in Sorrel, Ginger, and Lime flavours.

Coconut water can be found throughout the island. Rum was invented in the Caribbean, therefore Trinidad and Tobago boasts rum shops all over the island, serving local favourites such as ponche-de-crèmepuncheon rum, and home-made wines from local fruits. Homemade alcohol is popular also. Bitters (especially the one made by House of Angostura) is also popular.

 

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Caribbean Food Near Me – Suriname cuisine

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Surinamese cuisine is extensive, since the population of Suriname came from many countries. Surinamese cuisine is a combination of many international cuisines including IndianAfricanJavanese (Indonesian), ChineseDutchJewishPortuguese, and Amerindian cuisines. This has ensured that Surinamese cooking has spawned many dishes; the different groups were influenced by each other’s dishes and ingredients; this new Surinamese cuisine included rotinasi gorengbamipomsnesi foroemoksi meti, and losi foroe; because of this blending of many cultures, Surinamese cuisine is a unique creation. Basic foods include rice, plants such as tayer and cassava, and roti. Usually, there is chicken on the menu in many variations of the Chinese snesi foroe, the Indian chicken masala and pom, a very popular party dish of Creole origin. Also, salted meat and stockfish (bakkeljauw) are widely used. Yardlong beansokra, and eggplant are examples of vegetables in the Surinamese kitchen. For a spicy taste, Madame Jeanette peppers are used.

Besides the casserole pom, roti (often served with a filling of chicken masalapotato and vegetables) is also often served on festive occasions with many guests. Other well known dishes are moksi-alesi (mixed boiled rice with salted meatshrimp or fish, and any vegetable), rice and beanspeanut soup, battered fried plantainbara and the original Javanese nasi goreng and mie goreng.

Desserts include boyo, a sweet cake made with coconut and cassava, and fiadu, a cake containing raisinscurrantsalmonds, and succadeMaizena koek are cornstarch cookies made with vanilla.

Music

Suriname is a South American country, a former colony of the Netherlands. The country is known for its kaseko music, and for having an Indo-Caribbean tradition.

The term kaseko is probably derived from the French expression casser le corps (break the body), which was used during slavery to indicate a very swift dance. Kaseko is a fusion of numerous popular and folk styles derived from Africa, Europe and the Americas. It is rhythmically complex, with percussion instruments including skratji (a very large bass drum) and snare drums, as well as saxophonetrumpet and occasionally trombone. Singing can be both solo and choir. Songs are typically call-and-response, as are Creole folk styles from the area, such as kawina.

Kaseko emerged from the traditional Surinamese Creole kawina music, which was played since the beginning of 1900 by Creole street musicians in Paramaribo. It evolved in the 1930s during festivities that used large bands, especially brass bands, and was called Bigi Pokoe (big drum music). Following World War II, jazzcalypso and other importations became popular, while rock and roll soon left its own influence in the form of electrified instruments.

 

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Caribbean Food Near Me – Saint Kitts and Nevis cuisine

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With its rich soil, St. Kitts and Nevis grow a wide variety of fresh produce. Abundant seafood and meats such as goat add to the diet. The style of cooking is fairly simple, flavored much like other West Indian cuisine. Goat water stew, perhaps the country’s most well-known dish, mixes goat, breadfruit, green pawpaw (papaya), and dumplings (also known as “droppers”) in a tomato-based stew. Another favorite dish is cook-up, or pelau, which combines chicken, pig tail, saltfish and vegetables with rice and pigeon peas. Conkies bear a large similarity to tamales, though instead of having filling rolled inside the dough, the cornmeal is mixed together with grated sweet potato, pumpkin, coconut, and a few other ingredients; after wrapping the dough in banana leaves, they’re boiled rather than steamed. Sweets tend to be simply made, sometimes with nothing more than fruit, like tamarind or guava, and sugar.

Rum is as popular on St. Kitts and Nevis as it is throughout the Caribbean. The Brinley Gold Company manufactures rum on St. Kitts, with such distinctive flavors as coffee, mango, and vanilla. But the national drink is actually Cane Spirits Rothschild (often abbreviated to CSR), distilled from fresh sugar cane. Belmont Estate and St. Kitts Rum also make rum on the island. In addition several of the beach bars will provide moonshine rum produced by individuals with homemade stills. Many villages on Nevis hold cookouts on Friday and Saturday nights, where people come together to eat, drink, play games like dominoes, and have a good time.

 

Festivities

As in other Caribbean nations, the culture on St. Kitts and Nevis is festive and vibrant. Carnivals and celebrations play an important role in island life. At Christmas time, Carnival is in full swing on St. Kitts. The opening gala takes place in mid-December, with events going on until a few days after New Year’s. Among these events, crowd favorites include the Miss Caribbean Talented Teen Pageant, the Junior Calypso Show, and the National Carnival Queen Pageant. Of course, there are also plenty of parades full of people wearing colorful, spangled costumes.

Another very popular aspect of Carnival, Masquerade (or Mas) evolved over the past three centuries from a mix of African and European traditions. Masquerade performers wear brightly patterned long-sleeved shirts with trousers, all embellished with bangles, mirrors, and ribbons. Topping off their costumes are masks and headdresses decorated with peacock feathers. Their dances combine elements of waltzesjigs, wild mas, fertility dances, quadrilles, and other traditional African and European dances.

Stilt-walkers called Moko-Jumbies wear similar but simpler costumes. The word “Moko” may come from the name for a vengeance god in West Africa, where the tradition originated. Or it may derive from the Macaw tree, a tall palm with thorns – headdresses worn by the Moko-Jumbies are said to be patterned after a Macaw in bloom. Wearing stilts six to eight feet high, Moko-Jumbies dance to entertain the crowds.

Clown troupes also perform at this time of year. In groups of about fifty, they dance while a live band plays music. Bells on their baggy, vivid costumes jingle as they move. Pink masks meant to represent Europeans cover their faces.

Apart from Carnival, the island of Nevis has its own unique festival, Culturama. Celebrated on the weekend of Emancipation Day, it began in 1974 when some islanders feared that their native folk art and customs were being lost. They started Culturama to reconnect people with their traditional culture. In addition to arts and crafts, the five-day-long celebration includes dances, music, drama, and religious sacrifices. Parties, boat rides, swimsuit contests, and street jams have also become part of the festivities.

 

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Caribbean Food Near Me – Panamanian cuisine

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Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.

Typical Panamanian foods are mildly flavored, without the pungency of some of Panama’s Latin American and Caribbean neighbors. Common ingredients are maize, rice, wheat flour, plantainsyuca (cassava), beef, chicken, pork and seafood.[1

Dishes

Corn-based dishes come from the kernel, cooked in water and then ground in order to obtain a dough (as opposed to using corn flour to obtain the dough). Fresh corn is also used in some dishes. Due to the multicultural background of the Panamanians, many of its dishes are heavily influenced by the cuisine of other Latin American countries and also the Caribbean as well as European. Some of the main meals, dishes and specialties include:

  • Almojábanos – “S” shaped corn fritters.[3]
  • Arroz con camarones y coco – rice with shrimp and coconut milk.
  • Arroz con chorizo y ajíes dulces[citation needed]
  • Arroz con pollo[4]
  • Arroz con puerco y vegetales[5]
  • Arroz verde[6]
  • Bistec de hígado – liver steak
  • Bistec picado – chopped beefsteak.
  • Bollos – corn dough wrapped in nahuala palm leaves,[7] corn husk or plantain leaves and boiled. There are two main varieties: fresh corn bollos (bollos de maíz nuevo) and dry corn bollos. The dry corn type is sometimes flavored with butter, corn, or stuffed with beef, which is called bollo “preñado” (lit. “pregnant bollo”). Bollos have been described as a type of tamale.[8][9]
  • Carne entomatada
  • Carimañola – similar to an empanada, but made from yuca and stuffed with beef[1]
  • Ceviche – commonly made from corvina and tilapia[1]
  • Chorizo con vegetales[citation needed]
  • Chuletas en salsa de piña
  • Empanadas – made either from flour or corn, and stuffed with meats and/or vegetables,[10] cheese, and sometimes sweet fillings, such as fruit marmalade or manjar blanco (dulce de leche).
  • Ensalada de papas – potato salad, called ensalada de feria, when beetroot is added.
  • Fried fish
  • Guacho soup[4]
  • Hojaldres/Hojaldras – a type of fry-bread, similar to South American countries, known in other countries as “blach tostones”.
  • Lengua guisada – stewed beef tongue[11]
  • Mondongo a la culona – stewed beef tripe[12]
  • Palm tree flower – prepared like spaghetti[13]
  • Pernil de pueco al horno – roasted pork leg
  • Plátano en tentacion – ripe plantain cooked in a sweet syrup.
  • Ropa vieja [14]
  • Salpicón de carne[15]
 
  • Sancocho[6]
  • Tamal de olla[1]
  • Tamales[4]
  • Tortillas – these can be around ten to twelve inches in diameter (these are always cooked on a griddle), or smaller, around four inches (most of the time these are fried).
  • Torrejitas (Pastelitos) de maíz – A fresh corn fritter.
  • Tortilla Changa – a thick tortilla made out of fresh corn.
  • Tasajo – dried, sometimes smoked meat,[16] usually from beef though the word refers mainly to the mode of curing rather than the type of meat.

 

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Caribbean Food Near Me – Puerto Rican cuisine

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Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries. Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African.[1] Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine cocina criolla. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan.[2] El Cocinero Puertorriqueño, the island’s first cookbook, was published in 1849.[3] On November 1, 2004 a book titled Puerto Rico: Grand Cuisine of the Caribbean, was released in Spanish and English. The cookbook is a dedication to Puerto Rico’s rich gastronomic and chefs sharing old and new recipes. The book features not only native Puerto Rican chefs but chefs from all over who have been influenced by Puerto Rico’s cuisine calling it “the gastronomic capital of the Caribbean”.[4]

Common foods and dishes

Although Puerto Rican diets can vary greatly from day to day and residents tend to indulge in a variety of cuisines, there are some markedly similar patterns to daily meals. Commonly breakfast is simple and small, consisting of coffee and a pastry such as quesitos, a flaky puff pastry filled with a sweet cheese. Dinners almost invariably include a meat, rice and beans.[1] This typical dinner structure leaves room for a plethora of options with choices of meat and rice preparation varying greatly. Traditionally, Puerto Ricans indulge in a wide array of nationalistic dishes as described below.

National dishes

  • Arroz con dulce – Sweet sticky rice cooked in spices, ginger, milk, coconut milk, raisins, and rum. National Christmas dessert.
  • Arroz con gandules y lechón – Yellow rice with pigeon peas alongside roasted pork is the national dish.
  • Asopao – Similar to gumbo, the soup is made with rice, shellfish, chicken, chorizo and other ingredients.[citation needed]
  • Coquito – Coconut milk and rum eggnog. National Christmas drink.
  • Pasteles – Dough made from stock, green banana, squash, plantains and starch roots, filled with meat and other ingredients. National Christmas dish.
  • Piña colada – Made in 1963 at Barra China in Old San Juan, Puerto Rico by Don Ramon Portas Mingot. Ever since it has been the national beverage of Puerto Rico since 1978.
  • Tembleque – Coconut corn starch pudding is the national dessert.

Holy Week dishes

During Holy Week before and during Easter, people are encouraged to think more about spiritual matters and eat lightly. Rather than eat meat, they prepare dishes with fish, eggs and dairy.

  • Bacalao a la Vizcaína – Salted cod fish stew. The stew is thicker than guisadas but enough liquid to coat rice. The cod is cooked with water and milk, potatoes, raisins, olives, peppers, onions, garlic, tomato sauce, bay leaves and orégano.
  • Beverages – Drinks are milk and fruit based. Piña coladas are popular with added evaporated milk and no alcohol. Creamy guava made with sugar, vanilla, lime peels, and evaporated milk are the most consume on holy week. Ripe bananas blended with milk, cinnamon, vanilla, and sugar is prepared at homes as well.
  • Caldo Santo – A soup prepared on Easter made with salted cod fish, shrimp, red snapper, crab, coconut milk and viandas.
  • Guanimes Con Bacalao – Cornmeal, coconut, and plantain wrapped in plantain leaves and served with salted cod fish stew.
  • Habichuelas guisadas y viandas – Stew red beans cooked with recaíto, tomato sauce, olives, spices, carrots, squash, sweet potato, and yams.
  • Serenata de Bacalao – Salted cod fish salad. Shredded cod is tossed with dressing, cabbage, avocado, hard boil eggs, onions and a variety of boiled viandas.
  • Dulce – Most sweets include cheese and fruit on holy week. Arroz con dulce y queso – sweet rice pudding with cream cheese is becoming more recognized every year, Quesito – a puff pastry filled with cream cheese and fruit, Flan de queso y fruta – flan made with cream cheese and fruit.

Thanksgiving dishes

When Thanksgiving was first celebrated, Puerto Rico was not a part of the United States and did not recognize the holiday. After officially becoming a commonwealth, Thanksgiving was eagerly accepted by the people as their own and has become one of the most celebrated vacations (holidays) of the year. As many regions of the Continental United States have, they’ve also put their own twist on this classic American tradition.

Most American dishes have been adopted for this special day. Side dishes such as cornbread, roasted yams, mashed potatoes with gravy, hard apple cider, and cranberry sauce are a part of a Puerto Rican Thanksgiving menu.

  • Arroz con Maiz y Salchichas – Yellow-rice with corn and Vienna sausage.
  • Coquito – Coconut egg-nog rum. A Thanksgiving variation of this traditional Christmas drink can be made by adding pumpkin or chocolate flavor.
  • Gandules en Escabeche – Green pigeon peas pickled in vinegar, lemon, olive oil, shallots, herbs, spices, capers, hot and sweet peppers.
  • Pasteles – In most Puerto Rican homes, the gathering for pastel making happens a week or two before Thanksgiving. Pasteles are not only prepared for Thanksgiving but enough are made to last until New Year’s, making this a timely process that is a cherished social gathering for families. Pork is the most popular pastel for both Thanksgiving and Christmas, but some make “Thanksgiving pasteles” with turkey and dried cranberries.
  • Pavochon – Popular from November to January. Roasting a turkey for Thanksgiving in the manner of lechòn (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The word pavochòn is a combination of the Spanish word pavo (turkey), and the word lechòn. To make this dish truly Puerto Rican, the turkey is stuffed with mofongo with added almondsraisinsoliveshard boiled eggs, and tomatoes. Instead of the thin slices seen in the North, a baked turkey in Puerto Rico is often cut into large blocks or chunks to be served on a plate.
  • Dulce – The fusion of American mainland and Puerto Rican food can be clearly seen in Thanksgiving desserts. Puerto Rican desserts use the same traditional ingredients as American holiday desserts including pumpkin, yams, and sweet potatoes. Classic sweets are infused with sweet viandasFlan de calabasas (squash flan), Tortitas de Calabaza (pumpkin tarts), Cazuela (a pie made with pumpkin, sweet potato, coconut, and sometimes carrots), Barriguitas de Vieja (deep-fried sweet pumpkin fritters made with coconut milk and spices), Cheese cake with tropical fruit, Buñuelos de Calabasas o platáno (pumpkin or sweet plantains doughnuts), and Budín de Pan y calabasas (bread pudding made from squash bread).[9]

Christmas dishes

Puerto Rican culture can be seen and felt all year-round, but it is on its greatest display during Christmas when people celebrate the traditional aguinaldo and parrandas – Puerto Rico’s version of carol singing. Puerto Ricans celebrate what is probably the world’s longest Christmas. The festivities get underway on 23 November and last until the end of January when the Fiestas de la Calle San Sebastián take place. Puerto Rican food is a main part of this celebration. Christmas expresses the best flavors of Puerto Rico with staple foods, textures, and tradition. Christmas food in Puerto Rico is meant to accommodate every palate.

  • Arroz con gandules – Yellow-rice-and-pigeon-pea dish. Sofríto and annatto oil plays the biggest part in flavoring and coloring rice. Alcaparrado (capers and olives stuffed with red peppers), pieces of pork, spices, bay leaves, banana leaf and broth.
  • Beverages – The official Puerto Rican Christmas drink is coquito, an eggnog-like rum and coconut milk-based homemade beverage. The holiday season is also a time that many piñas coladas are prepared, underscoring the combination of pineapples and coconuts seen in Puerto Rican cuisine. Beer is popular and Puerto Rican style rum punch with sparkling wine and fruit.
  • Chuletón – Christmas soup. A variety of beans cooked with sofríto, sazón, pork chops, pork bones, ham, smoked ham hock, salchichón, potatoes, and carrots. This soup is served on Christmas with bread and is not part or the Nochebuena (the good night) festival.
  • Escabeche de Guineo con Mollejas – Unripe, green bananas and chicken gizzards pickled in a garlicky brine.
  • Pasteles – For many Puerto Rican families, the quintessential holiday season dish is pasteles (“pies”), usually not a sweet pastry or cake, but a soft dough-like mass wrapped in a banana or plantain leaf and boiled, and in the center chopped meat, shellfish, chicken, raisins, spices, capers, olives, sofrito, and often garbanzo beans. Puerto Rican pasteles are made from either green bananas or starchy tropical roots. The wrapper in a Puerto Rican pastel is a banana leaf.
  • Lechón – Pork is central to Puerto Rican holiday cooking, especially the lechón (spit-roasted piglet). Holiday feasts might include several pork dishes, such as pernil (a baked fresh pork shoulder seasoned in adobo mojado), morcilla (a black blood sausage), and jamón con piña (ham and pineapple).
  • Ensaladas – Most Puerto Rican tables on the holidays have one or two salads. A topical salad would be potato salad with peppers, onions, mayonnaise and with or without chorizo. Macaroni salad with peppers, onions, tomatoes and can tuna or spam. The macaroni is tossed usually in mayonnaise or vinegar and olive oil. Octopus with a citrus vinaigrette and tropical fruits.
 
  • Dulce – Sweets are common in Puerto Rican cuisine. During the holidays, the most popular are desserts such as Arroz con dulce rice pudding made with milk, coconut milk, spices, ginger, raisins, and rum. Budín de Pan (bread pudding), Bienmesabe – little yellow cakes soaked in coconut cream, Brazo Gitano – Puerto Rican style sponge cake with cream and / or fruit filling, Buñuelos de viento – Puerto Rican wind puffs soaked in a vanilla, lemon, and sugar syrup, Natilla – (spice-milk custard), Tembleque (coconut pudding), Flan (egg custard), Flancocho – cake mix, cream cheese, caramel, and egg custard mix backed together using then flan method, Bizcocho de Ron (rum cake), Mantecaditos – Puerto Rican shortbread cookies, Polvorones – a crunchy cookie with a dusty sweet cinnamon exterior, Turrón de Ajónjolí – a toasted sesame seed bar, bound together by honey and caramelized brown sugar, Mampostiales – very thick, gooey candy bar of caramelized brown sugar and coconut chips, challenging to chew and with a strong, almost molasses-like flavor, Dulce de cassabanana – musk cucumber cooked in syrup topped with walnuts and sour cream on the side, pastelillos de guayaba (guava pastries), Besitos de Coco (coconut kisses), and Tarta de Guayaba (guava tarts).[10]

Appetizers and fritters

Puerto Ricans enjoy fried food and pork. Most meals include fried appetizers, tostones being the island favorite, with rice and bean, stews, soups and other meals. Mofongo with fried pork with stews and soups. Small bit size pastelillos, empanadas or empanadillas are filled with cheese, pork, chicken or beef and can be a start to a meal. Puerto Rico has become popular for their fried food, which can be found in Cuba, Panama, Dominican Republic, and parts of the U.S.

  • Almojábana – A fritter made from rice flour, baking soda, cheese (queso blanco, cheddar, or mozzarella), Parmesan cheese, milk and egg. This mixture is used to make a dough that is fried into a ball. This frying is done mostly in the Western region of the island where they can be found for sale in stalls, cafés and festivities. Its preparation, however, is more common during the Christmas season, as an appetizer at parties, although traditionally they are eaten for breakfast by wetting them in coffee. It is also a common in the villages in the central-oeste area and the village of Lares where it is consumed daily for breakfast by many of its inhabitants. Every April, Lares hosts the Almojábana Festival, which includes a crafts fair, live music, and an agricultural fair.[11]
  • Croquetas de panapén con bacalao – Fried salted cod fish balls mixed with mashed breadfruit, eggs, butter, roasted garlic and seasoning.
  • Macabeos – A green banana fritter. The bananas are boiled and mashed with annatto oil and a small amount of uncooked green banana. They are then filled with any meat of choice, made into small balls and deep-fried. This crescent shaped banana fritter is found mainly in the town of Trujillo Alto, which celebrates a Macabeo festival each year.
  • Mofongo – Very popular Afro-Puerto Rican dish made with fried unripe plantain and other root vegetables mashed with garlic, fried pork (chicharrón), olive oil, and broth.
  • Niños Envueltos – Boiled and fried unriped lady (finger) banana or red dwarf banana. Once the banana is boiled it is then coated with flour, baking powder, milk, sofrito, orégano and spices. The bananas are then fried until golden-brown.
  • Plátanos Maduros – Slices of deep-fried sweet plantains.

Breakfast

Throughout the Caribbean and most of Latin America, it is a common practice to eat stews, fried plantains, rice, beans, flat breads wrapped with fish and boiled mashed plantains with eggs for breakfast. Puerto Rico has adopted a more traditional American breakfast menu including coffee and bread with butter or jam, pancakes, French toast, bacon, breakfast sausage, cold cereals, fresh fruit juice, eggs, and other favorites.

Along with the traditional breakfast favorites, Puerto Rico has added their own flair to the table.

  • Arroz con leche – Rice with milk. Rice is cooked until sticky with milk, sugar, and cinnamon. It is then served with fruit.
  • Avena – Oatmeal with cinnamon, vanilla, brown sugar, raisins, and milk served with fresh fruit.
  • Farina – Cream of wheat cooked with spices, ginger, milk, sugar, citrus peels, and coconut milk. It is served with cinnamon and butter on top.
  • Funche o Harina de Maiz – A Puerto Rican dish that is usually served as a breakfast dish. It is boiled coconut milk or coconut cream, milk, salt, and butter mixed with cornmeal until thickened. Sugar, vanilla, and cinnamon is added to give it taste. Funche is served with fruit or nuts.
  • Natilla – Cornstarch custard topped with butter and cinnamon.
  • Pan de Mallorca – Sweet and light yeast rolls topped with powdered sugar. They are eaten with coffee or stuffed with eggs, cheese and ham.
  • Plátanos maduros o Batatas asadas – Sweet plantains or batata (type of sweet potato) baked with spices and served with eggs. Sweet plantains are sometimes mashed with milk and butter.
  • Tortilla de Huevos – An omelet made with diced tomatoes, cilantro, onions, peppers, garlic, orégano, and cheese.

Lunch and dinner

Lunch and dinner in Puerto Rico is not particularly spicy, but sweet-sour combinations are popular. Vinegar, sour orange, and lime juice lend a sour touch while dried or fresh fruits add a sweet balance to dishes. Adobosofríto and annatto are used in most dishes. Fast food and diners are common for a quick lunch. Food trucks parked on the side of the street that serve sandwiches, churrasco, juices, and soft drinks. The tropical heat hasn’t stopped Puerto Ricans from enjoying a good hot soup, usually with tostones, bread, or slices of avocado on top. Some fritters, like almojábanas and yuca con mojo among others, are served with rice, beans, and meat or fish. Slow cooked recaíto and tomato-based stews are a staple in Puerto Rican cooking, served with a side of white rice, salad, and usually something fried like mofongo. Women can be seen in streets, on beaches, and sides of the roads frying a variety of fritters like alcapurrias and bacalaítos. Jucies, piña colada, hotchata and sodas can also be brought at these locations.

  • Albondigón – Puerto Rican style meatloaf made with adobo, worcestershire sauce, milk, ketchup, potatoes, red beans, breadcrumbs, parsley, with a hard-boiled egg in the middle.
  • Arroz y habichuelas – Rice, invariably accompanied by beans (arroz con habichuelas) or gandules (pigeon peas), is often served as a meal by itself in cheap canteens, and is often considered a stereotype for Puerto Ricans. It’s the dish Puerto Ricans feel most nostalgic for overseas and not as bland as it sounds: kidney or pink beans are richly stewed with pork, potatoes, olives, capers, squash, recaíto, spices, broth, and tomato sauce, before being poured over the rice. Arroz junto is a one-pot yellow-rice meat and beans dish. Other rice dishes include arroz con maiz (yellow-rice cooked with corn and occasionally vienna sausage). Coconut rice with fish, arroz con pollo and arroz mamposteao (Puerto Rican fried rice). Pegao de arroz or pegao is the crusty rice left over at the bottom of the pot after cooking it has the most flavor. Pegao is usually eaten with beans and meat. Pegao with other ingredients are made to make granitos (rice and cheese fritter balls) and other fritters.
  • Bistec Encebollao – Thinly sliced and pounded steak with onions marinated in adobo mojado and white wine vinegar over night.
  • Chillo frito al Mojito Isleño – A whole red snapper seasoned overnight in adobo mojado and onions. Once ready to fry the fish is pat dry then coated with all-purpose flour and plantain chips made into crumbs. The whole snapper is deep-fried and served with tostones, coconut rice, and mojito isleño.
  • Chicharrón de pollo – Chicken thighs cut in half and marinated in lemon, rum and garlic with skin still on. The chicken is then tossed in seasoned flour and deep-fried.
  • Chuleta Kan-Kan – Deep-fried or grilled pork chop with rib and skin still attached. When done it reassembles a pork chop covered in pork rinds. The skin is sliced cross wise cut to the meat. The chuleta is marinated in culantro, paprika, onion powder and other ingredients.
  • Cuajitos en salsa – Spicy pork intestines in a heavy lemon-tomato sauce base served with tostones and sorullos.
  • Empanizado or Empanado – Thinly sliced breaded and floured steak, rabbit, turkey, chicken, or veal with peppers, capers, and onions.
  • Guisado – Braised meat or fish is quite a favorite on the island. Meat or fish is seared in a pot with annatto oil. Once meat is brown on all side it is then removed. The addition of searing ham and salted pork are common. Recaíto is cooked with left over oil in pot. The meat is then put back with tomato sauce, olives, capers, potatoes, carrots, cumin, coriander seeds, pepper, bay leaves, orégano, wine, stock or beer with water are then added. Guisados are garnished with sweet peas and poured over white rice or mofongoPot roast is known as carne mechada (braised beef eye round stuffed with chorizo or ham).
  • Fricasé – Hearty and spicy chicken, beef, turkey, rabbit, or goat braised in butter and olive oil with ajíes caballero, wine, raisins, bay leaves, cloves, garlic, onions, bell peppers, tomato sauce, olives, capers, peas, and carrots. Served with rice on the side and cilantro on top.
  • Quimbombó con Funche – Okra with a cheese polenta. The okra is usually soaked overnight this extracts most of its liquid. The okra is then dried and seasoned in a batter and fried or made into a stew with ham. Eather way okra is classically saved with polenta known as funche. This is popular on Puerto Rico’s sister island Vieques.
  • Pastelón – Puerto Rican version of a lasagna replacing the noodles with sweet plantains or less common cassava.
  • Picadillo a la Puertorriqueña – Puerto Rican style ground meat used in fritters but can be served with rice and on the side.
  • Sandwiches – The Cuban sandwich has been popular ever since many Cubans immigrated to Puerto Rico right after Fidel Castro’s rise to power in 1959. Tripleta is a lunch favorite, the sandwich is made with toasted pan de agua (water bread) a Puerto Rican bread similar to Italian bread. Mayonnaise, mustard, ketchup and sofrito mix is then spread on the bread; roasted beef, pork, chicken, cheese, caramelized onions, tomatoes, lettuce, shoe string potatoes or plantains are then added. Jíbarito a sandwich using unripe green plantains as bread. Jíbartia a sandwich using ripe sweet plantains as bread. Mixto it consists of sofrito cooked with both skirt steak and chicken topped with lettuce, tomatoes, and potato sticks with a drizzle of a mix of mayonnaise and ketchup known as mayo-ketchup. Sandwiches de Mezcla is a tea sandwich with a spread made with mayonnaise, roasted peppers, spam, American and cream cheese.
  • Sopa y asopao – Soups are typically served with bread, tostones, or a small bowl of rice. Puerto Ricos national soup is asopao, similar to gumbo. This soup is made with rice, chicken, chorizo, or seafood or all three together. Gandinga – a rich, heavy stew made from pig organs. The heart, liver and kidneys all go into the dish, along with less frightening ingredients like tomatoes sauce, capers, and recaíto. Asopao de gandules – pigeon pea soup and dumplings. Mondongo – tripe stew with chickpeas, ham, salted pork tail, calf feet, squash, and viandasSopa de salchichón o pollo y fideos – salami or chicken noodle soup with potatoes, corn, sofríto and other seasonings. Cream soups made with heavy cream, broth and mashed squash or any kind of mashed viandaCaldo gallego – soup made with white bean, chicken broth, chorizo, smoked ham, turnipskale, and potatoes. Sancocho – one of the most popular hearty stew made with a variety of meats, tubers, corn, and squash. Salmorejo – a cold garlicky tomato and crab soup served with bread. Other popular soups include, black bean soup with bacon (influence by the Cuban community in Puerto Rico), chickpea soup with or without chorizo, chicken broth soup with mofongo, and plantain soup.

Breads, pastries and sweets

  • Alfajor – Cassava spiced cookies.
  • Bizcocho de Piña Colada – A popular birthday cake made with crushed pineapples, rum, cream of coconut and butter, coconut flakes cream frosting. The cake is then garnished with whipped cream, pineapple slices, and maraschino cherries.
  • Bizcocho Mojadito – Moist cake is a very dense almond and brandy cake soaked in a mango, coconut, or guava syrup with a buttery almond frosting.
  • Bolitas de Tamarindo – Sweet tamarind balls are found all over the Caribbean and some parts of Latin America in different versions. In Puerto Rico tamarind paste is mixed with milk, coconut milk, honey, brown sugar, rum, and cinnamon. They are formed into small balls and backed. When done they are rolled in white sugar or powered sugar.
  • Casquitos de Guayaba con Fruta seca – Guava with skin still on cooked with dry fruit in spices, sugar, and vinegar.
  • Cheese Muffins – Muffins made with queso blanco and fruit paste.
  • Dulce de Crema de Coco – Dulce de leche cooked in a double boiler with water, cream of coconut, and egg yolks. Once the eggs are cooked to a smooth textures the cream is then strain over a pan layered with lady fingers. Once finished baking the dulce de crema coco is topped with a soft meringue.
  • Dulce de Batata – A chewy tropical sweet potato candy.
  • Dulce de Piña Colada – Coconut and pineapple fudge. Evaporated milk is cooked slow with ginger, brown sugar, vanilla, shredded coconut, pieces of pineapple and rum.
  • Dulce de Leche – In Puerto Rico dulce de leche is commonly made with key lime peels or with added coconut milk.
  • Dulce de Papaya con Queso Blanco – unripe green papaya cooked in a heavy syrup with spices served with slices of white cheese.
  • Dulce de leche Bars – Puerto Rican style dulce de leche mixed with cream cheese and baked on a cinnamon or chocolate dram cracker.
  • Guayaba frita – In Spain leche frita is a dessert served on holy day. In Puerto Rico guava and cream cheese is added to this dessert.
  • Gofio – A sweet cornmeal powder snack. Cormeal is mixed with sugar and poured in to a small colorful cone cup. There are many flavours such as coconut powder, cocoa powder, fruit powder, sesame seeds, and cinnamon.
  • Limber – Most limbers are milk, egg, and coconut cream base with added fruit flavors and spices. They are frozen in plastic cup or made into popsicles.
  • Jibaritos Fritos – Lady (finger) bananas fried in a batter of flour, milk, egg, coconut flacks, vanilla, sugar and cinnamon.
  • Majarete – A rice flour custard made with, rice flour, milk, sugar, orange leaves, coconut milk, marshmallow and vanilla dusted with cinnamon on top.
  • Marrallo – Fresh shredded coconut made into bars with honey, black sesame seeds and black sesame milk.
  • Mazamorra – A fresh corn porridge made with star anise, lime peels, coconut milk, and other spices.
  • Panetela – A cake made with guava paste and cheese or coconut jam baked in the middle. The cake is cut into small squares and dusted with powdered sugar.
  • Plátanos con Leche – Boiled sweet plantains mashed with milk, sugar, salt, and cinnamon. The dough is formed into small balls, deep-fried and served with ice cream.
  • Plátanos en Almibar – Sweet plantains cooked in butter, brown sugar, wine, rum, vanilla, orange peels, and other spices.
  • Platanos Maduros con Dulce – Sweet plantain sundae with dulce de leche, coconut ice cream, whipped cream, and a variety of toppings.
  • Pilón or Pilones – Puerto Rican lollipops made with tropical fruit. Coconut and sesame seed are commonly mixed with other fruits.
  • Queso Blanco con Pasta de Guayaba – White cheese with guava paste served on a soda cracker.
  • Ponqué – Similar to pound cake. Ponqué is made with eggs, self-raising flour, coconut milk, evaporated milk, and much butter. Two cakes are usually baked on top and one bottom. In between the layers a syrup made of rum, brandy, almond extract, and vanilla is spread. The frosting is made sugar, egg whites, and lemon zest.
  • Tembleque – A pudding containing coconut milk, milk (optional), salt, cornstarch, cinnamon, and sugar.
  • Tortilla dulce – Sweet cassava tortilla. Cassava is peeled, grated and squeezed threw a cheese cloth to make a fine flour. The cassava flour is then cooked in milk and left to cool down. Once cool the cassava is then cooked once more with coconut milk, cinnamon, sugar, ginger, butter, and anise. The dough is divided into small balls and flatten onto a plantain leaf that has been buttered. The dough is then cooked in a cast iron skillet until it has browned lightly.
  • Tres Leches Cake – A three-milk sponge cake with South American origin. This cake is typically made with milk, heavy cream and evaporated milk. Puerto Rican-style tres leches adds an additional cream of coconut or mango milk and rum.

Beverages

Puerto Rico has a lush tropical climate and due to this fruits, sugar, and coffee grown wild. Coffee is the start of most Puerto Rican homes usually enjoyed with milk and sugar. Fresh fruit drinks and smoothies are typical in restaurants, stands, and homes. There are many drinks that include spices such as coquitoajonjolí, and mavi. Soft drinks are enjoyed Coco Rico (a company from Puerto Rico that created and produces tropical fruit flavored soft drinks), Kola Champagne, and Malta.

Rum is the islands national drink and over 70% of the rum in the U.S. comes from Puerto Rico. Puerto Rican rum is the biggest and best rum-producing nations in the world. Puerto Rican rum is considered the second best quality in the world after Cuban rum.

  • Agualoja – Ginger tea made with ginger, spices, mint, and molasses.
  • Bilí – Rum infused with Quenepas, vanilla, cinnamon, ginger, brown sugar and a variety of spices. The mixture is put in a bottle or coconut, wrapped and buried in the ground for a month to a year. Bilí is especially popular on Vieques.
  • Chichaíto – A shot consisting of Palo Viejo brand white rum mixed with anise liqueur, honey and lemon juice. The anise in this slightly sweet drink that masks the flavor of the rum. Some bartenders eliminate lemon and add coffee beans. The drink can be mixed with coconut milk and coconut cream (chichaíto de coco)nutella with evaporated milk (chichaíto de nutella) or any fruit puree.
  • Chocolate Caliente – Hot chocolate made with coco, vanilla, milk, spices, small amount of edam cheese, and topped with whipped cream.[12]
  • Choco-coco – Cocoa powder and bitter sweet chocolate cooked with coconut milk, brown sugar, vanilla, cinnamon, and clove. The drink is usually garnished with whipped cream, coconut flakes, dulce de leche and chopped nuts of choice.
  • Coquito – drink traditionally of the holiday season. Ingredients include: cream of coconut, evaporated milk, condensed milk, white rum, cinnamon and vanilla.
  • Frappe tropical – Passion fruit juice, coconut cream, banana, and chunks of pineapple blended.
  • Punche de Malta – Malta shook with ice, condense milk, vanilla and raw egg.
  • Parcha con china – Passion fruit juice, orange juice, sugar, lime, vodka or rum.
  • Piragua – Shaved ice dessert, shaped like a pyramid, covered with fruit flavored syrup.
  • Refresco de Avena – Oatmeal drink made with toasted oatmeal, milk, ginger, orange peels, cinnamon, cloves, brown sugar, and vanilla.
  • Refresco De Tamarindo – Tamarind drink made with brown sugar, cinnamon, clove, ginger, star anise and if desired carbonated water.
  • Spiced Cherry – Puerto Rican version of Cuba Libre. Made with spiced rumCoca-Cola Cherry, and lime.

Kiosks

The Luquillo kiosks (or kioskos) are a much loved part of Puerto Rico. Everywhere in Puerto Rico, rustic stalls displaying all kinds fritters under heat lamps or behind a glass pane. Kiosks, are a much-frequented, time-honored, and integral part to a day at the beach and the culinary culture of the island. Fresh octopus and conch salad are frequently seen. Much larger kiosks serve hamburgers, local/Caribbean fusion, Thai, Italian, Mexican and even Peruvian food. This mixing of the new cuisine and the classic Puerto Rican food. Alcoholic beverage are a big part of kiosks with most kiosks having a signature drink.

  • Alcapurrias – Fritters that are usually made with a masa mixture of eddoe (yautía) and green bananas (guineos verdes) or yuca, and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster.
  • Arañitas – This get their name from their shape, a play on araña, or spider. These shredded green plantain fritters are mixed with mashed garlic, cilantro and fried.
  • Arepas or Yaniclecas (from Johnnycake) – The flour flatbread distinct from Puerto Rico. Arepas are usually stuffed with meat, seafood, cheese, rolled or sprinkled with cinnamon and sugar.
  • Bacalaítos – Bacalaítos are the codfish fritters from Puerto Rico. Other types of codfish fritters are common throughout the Latin Caribbean world and Spain. They’re a staple food at many kioskitos.
  • Cuchifrito – Is about as simple a dish. Essentially, slice off a chunk of pork (the ear, the stomach, or the tail), cover it in batter, and deep-fry.
  • Empanadilla and pastelillo – Deep-fried turnovers filled with meat, seafood, vegetables, cheese, or fruit paste.
 
  • Papa rellena – A popular Peruvian potato balls fritter stuffed with meat.
  • Piononos – Piononos are mashed sweet plantain patties filled with picadillo, or seasoned ground beef, and cheese.
  • Sorullos – The cornmeal equivalent of mozzarella sticks, except that they’re rather fatter and shorter. They’re often made with cheese.
  • Taco – These are not the traditional Mexican tacos. Puerto Rican tacos can be described as a cylindrical empanadilla. It is the same dough that’s been flavored with annatto and lard, stuffed with beef, rolled-up and fried. In some kiosks there were also one filled with a cheese dog, although it is not a traditional Puerto Rican option.

Puerto Rican food outside the archipelago

  • Cuchifritos – In New York, cuchifritos are quite popular. Cuchifritos, often known as “Puerto Rican soul food” includes a variety of dishes, including, but not limited to: morcilla (blood sausage), chicharron (fried pork skin), patitas (pork feet), masitas (fried porkmeat), and various other parts of the pig prepared in different ways.
  • Jibarito (Plaintain Sandwich) – In Chicago, El Jibarito is a popular dish.[13] The word jíbaro in Puerto Rico means a man from the countryside, especially a small landowner or humble farmer from far up in the mountains. Typically served with Puerto Rican yellow rice, Jibaritos consist of a meat along with mayonnaise, cheese, lettuce, tomatoes and onions, all sandwiched between a fried plantain, known as a canoa (canoe). In the early 20th century, bread made from wheat (which would have to be imported) was expensive out in the mountain towns of the Cordillera Central, and jíbaros were made from plantains which are still grown there on the steep hillsides. The version introduced to Chicago was originally made with skirt steak, but today it can be found in versions made with chicken, roast pork, ham, shrimp and even the vegetarian option tofu is available.[14]

 

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Caribbean Food Near Me – Nicaraguan cuisine

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Nicaraguan cuisine includes a mixture of indigenous Native American cuisineSpanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast’s main staple revolves around beef, poultry, local fruits, and corn, the Caribbean coast’s cuisine makes use of seafood and coconut.

Main Staple

As in many other Latin American countries, corn is a staple. It is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is not only used in food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts. Other staples are rice and beans. Rice is eaten when corn is not, and beans are consumed as a cheap protein by the majority of Nicaraguans. It is common for rice and beans to be eaten as a breakfast dish. There are many meals including these two staples; one popular dish, gallo pinto, is often served as lunch, sometimes with eggs. Nicaraguans do not limit their diet solely to corn, rice, and beans. Many Nicaraguans have small gardens of their own full of vegetables. From time to time, flowers are incorporated into their meals.

Commonly used ingredients (including fruits and vegetables) are peanuts, cabbage (shredded in vinegar, this is called “ensalada” and used as a side dish. Sometimes carrots and beets are added.) carrots, beets, butternut squash, plantains, bananas, fresh ginger, onion, potato, peppers, jocotegrosellamimbromangopapayatamarindpipianapplesavocadoyuca, and quequisque. Herbs such as culantrooregano, and achiote are also used in cooking.[1]

Typical Nicaraguan dishes

 

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Caribbean Food Near Me – Mexican cuisine

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Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of maize nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included the OlmecTeotihuacanosToltecHuastecZapotecMixtecOtomiPurépechaTotonacMazatecMazahua, and Nahua. The Mexica formation of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn (maize), beanssquashamaranthchiaavocadostomatoestomatilloscacaovanillaagaveturkeyspirulinasweet potatocactus, and chili pepper.

After the Spanish conquest of the Aztec Empire in the 16th century and the subsequent conquest of the Maya area, Europeans introduced a number of other foods, the most important of which were meats from domesticated animals (beefporkchickengoat, and sheep), dairy products (especially cheese and milk), and rice. While the Spanish initially tried to impose their own diet on the country, this was not possible. Asian and African influences were also introduced into the indigenous cuisine during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons.[2]

Over the centuries, this resulted in regional cuisines based on local conditions, such as those in OaxacaVeracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.[3]

Complex

Mexican cuisine is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history.[4] It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.[5] Mexican cuisine has been influenced by its proximity to the US-Mexican border. For example, burritos were thought to have been invented for easier transportation of beans by wrapping them in tortillas for field labor. Modifications like these brought Mexican cuisine to the United States, where states like Arizona further adapted burritos by deep frying them, creating the modern chimichanga.[6]

In addition to staples, such as corn and chile peppers, native ingredients include tomatoessquashesavocadoscocoa and vanilla,[3] as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.[7] Chocolate originated in Mexico and was prized by the Aztecs. It remains an important ingredient in Mexican cookery.

Vegetables play an important role in Mexican cuisine. Common vegetables include zucchinicauliflower, corn, potatoesspinachSwiss chardmushrooms, jitomate (red tomato), green tomato, etc. Other traditional vegetable ingredients include Chili pepper, huitlacoche (corn fungus), huauzontle, and nopal (cactus pads) to name a few. European contributions include porkchickenbeefcheeseherbs and spices, as well as some fruits.

Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guavaprickly pearsapotemangoesbananaspineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.[8] Edible insects have been enjoyed in Mexico for millennia. Entemophagy or insect-eating is becoming increasingly popular outside of poor and rural areas for its unique flavors, sustainability, and connection to pre-Hispanic heritage. Popular species include chapulines (grasshoppers or crickets), escamoles (ant larvae), cumiles (stink bugs) and ahuatle (water bug eggs).[9]

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Caribbean Food Near Me – Jamaican cuisine

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Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by AmerindianAfricanIrishEnglishFrenchPortugueseSpanishIndianChinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. All of which are now grown locally in Jamaica. A wide variety of seafoodtropical fruits and meats are available.

Some Jamaican dishes are variations on cuisines brought to the island from elsewhere. These are often modified to incorporate local produce and spices. Others are novel or fusion and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, and ackee and saltfishJamaican patties along with various pastries, breads and beverages are also popular.

Jamaican cuisine has spread with emigrants, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other countries.

Main courses

Soups

Side dishes

Breads and pastries

Beverages

 

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