A Fiesta of Flavors

There's no denying that Puerto Rico has a wealth of culture, a captivating past, and an abundance of scenic wonders. It should come as no surprise, then, that the island's food is also rich in fun and flavor. Traditional Borinquén fare has influences from around the world. It is rooted in native tastes. But it was blended with African cooking styles, refined with Spanish flavors, and later zested by Dutch, Irish, Italian, and even Chinese elements. No wonder the cuisine is nicknamed la cocina criolla, or "the creole kitchen!"

- By Jennifer Buchet

Puerto Rico's vivid culinary culture began with the earliest inhabitants, the Taino people. Those Indigenous men hunted game such as ducks, guinea pigs, iguanas, turtles, and fish. The women cared for and gathered crops such as taro, yam, corn, and cassava.

FAST FACT

Borinquén derives from Borikén, which is a Taino word meaning "Great Land of the Valiant Lord." The Taino people referred to their island as Borikén. Today, Puerto Ricans often refer to themselves as Boricuas, which is derived from Borikén.

In the early 1500s, Spanish colonists brought pork, beef, rice, wheat, olives, tomatoes, and chili peppers. They also cultivated cash crops such as coffee, sugar cane, coconut, and bananas.

With the advent of the slave trade, West Africans brought gandules, an iconic bean known as pigeon pea. They also introduced the art of frying foods.

FLAVORFUL FOUNDATIONS

All great meals kick off with a top-notch base. The French create masterpieces with humble butter. The Japanese start with simple soy sauce. Italians won't even prep without pure olive oil. Borinquén chefs are no different. Sofrito and adobo are the unofficial national flavors of Puerto Rico.