The authentic gastronomy of Puerto Rico, Creole food, is based on two essential ingredients that are banana and pork, usually served together with rice or beans and that are far from Mexican food since the only fact that spicy is used very rarely . It is said that strict vegetarians will have a difficult time in Puerto Rico. To start with the ingredients we have the banana, which is the main source of starch since the old days, although from time to time it is also replaced by yuccas and other tropical tubers. Its variants include:
• mofongo: mashed bananas, fried, mashed again, and when stuffed with seafood it is probably the best known of them all.
• tostones: double deep-fried plantain chips, best when freshly made.
• Banana soup: Banana soup puree, look and taste, like baby food. Another main food in Puerto Rico is pork (pork), here are the dishes in which it is usually prepared:
• Greaves - crispy dried pork rind, favorite snack of the population
• Chops - large, juicy pork chops, lend themselves to being grilled or fried.
• Roast pork - roast pig.
If you are really lucky, someone might treat you to a pork roast. It's not just food, it's a whole day, and it's cultural. People singing, drinking, going out telling stories, and checking to see if the pig is ready, and staying on topic, you will find the pig probably accompanied by rice.
Lastly, there are some wonderful restaurants, and like everywhere else, the best are mostly located near metropolitan areas. However, if its experimental nature wanes, there are many international food restaurants in and around San Juan. And if you want to eat like a local, there is a 10 or XNUMX foot food road on every corner when you leave the cities. They offer fried foods, which are the most common, but they serve everything from octopus salad to rum in a coconut.