Bananas, pineapple, papaya (lechoza), avocados, mangos, soursop (guanábanas), passion fruits (parchas), pomegranate (granada), coconut, oranges, etc.
Reference: photo provided by Aurye from a Greeting Card
Sugar Field (Central Azucarera)
This was a Sugar Field many years ago, when Puerto Rico used to plant sugar cane.
Green Banana Plant (Mata de guineos)
(Before being processed)
Reference: photo took from a Calendar
Tamarindo is native to tropical
Africa and grows wild throughout the island.
The fruit is sweet, acidic and tart like citrus. Some people use it as a
(sugar apple) is a sweet pulpy tropical fruit with thick scaly rind and shiny
black seeds that grows from 10 to 20 ft in height with open crown of irregular
branches, and some-what zigzag twigs.
(Otaheite gooseberry) or also know as gooseberry tree, despite its name, the
plant does not resemble the gooseberry, except for the acidity of its fruits.
This hard to find tree can grow from 10 to 30 feet tall. Its fruit is really
acid and it's better prepared on "Dulce de Grosella", very good sweet dessert.
is a large pulpy and juicy that has a fine sweet flavor and is commonly referred
to as the "cashew fruit" or the "cashew apple."
commonly called Spanish lime, genip, genipe, quenepa, mamoncillo, or
honeyberry, is a fruit-bearing tree in the soapberry family
Sapindaceae, native or naturalised over a wide area of the tropics,
including South and Central America, Mexico, the Caribbean, and parts
of Africa and the Pacific.
Guavas are plants
in the myrtle family (Myrtaceae) genus Psidium (meaning "pomegranate"
in Latin), which contains about 100 species of tropical shrubs and
small trees. They are native to Mexico, Central America, and northern
South America. Guavas are now cultivated and naturalized throughout
the tropics and subtropics in Southeast Asia, Hawaii, the Caribbean,
Florida and Africa.
Reference: photo by Aurye from a fast food restaurant (Lechonera) in Guavate, Puerto Rico.
Coquito (Our traditional Christmas drink)
Made of of a mix of coconut milk, cream of coconut, evaporated milk, condensed milk, eggnog, ground cinnamon, cloves, vanilla extract and white rum. We usually drink it at Christmas time.
Typical Christmas Dinner
(Típica Cena de Navidad)
Our typical dinner for Christmas Eve includes rice with green pegeons peas (arroz con gandúles), "pasteles", rotisserie pork (perníl de cerdo asado), blood sausage (morcillas), accompanied by our typical dessert rice puddin (arroz con dulce) and our christmas typical drink, "coquito" made with a mix of coconut milk, eggnog and rum
These vegetables are used to make our delicious "Pasteles" in Christmas.
Puerto Rican savory cakes (in banana leaves)
Rice with green pegeons peas
(Arroz con Gandúles)
On Christmas time we eat rice with green pigeons peas (arroz con gandúles), blood sausages (morcillas), rotisserie pork (lechón o pernil asado), dumpling (pasteles) made with ground green bananas, yautías, yuca, calabaza and green plantain stuffed with pork meat, and other seasonings then wrapped with a special paper or green banana leaves. Some people use chicken meat instead of pork. The rice with green pigeon peas is one of our favorite christmas typical food .
Rice with green pigeons peas (Arroz con Gandúles), Puerto Rican savory cakes (Pasteles) and salad.
(Arroz con Dulce)
Puertorican "arroz con dulce" (a firm and sweet rice pudding dessert),
traditionaly served at the Christmas dinner, (Arroz con dulce puertorriqueño,
típico postre de las fiestas navideñas).
The Sirajo Goby
(Cetí of Puerto Rico)
(Cetí of Puerto Rico)
You could make a turnover with this kind of fish, it is a very delicious plate in the City of Arecibo, Puerto Rico
The Sirajo Goby is a small (3 to 4 inches/7.6 to 10 centimeters), silvery colored with horizontal stripes circling its body from gill to tail. The mail Sirajo becomes a beautiful, iridescent blue color at mating. It has a modified ventral fin which is used for moving up and down wetted surfaces.
The Sirajo Goby feeds by scraping algae off rocks in forest streams. It is capable of moving up vertical surfaces with the sucker formed by its modified ventral fins. Using this "sucker" it can move easily up vertical wetted surfaces. The larvae of this goby are fished by the thousands as they migrate back into the rivers. They are considered a delicacy by locals.
Forest rivers and streams.
FRIED FAST FOOD
Fried Fast Food
(Alcapurrias y Bacalaítos Fritos)
A man frying Bacalaítos and Alcapurrias at Piñones, Isla Verde
Reference: Photo provided by Aurye
Fried Green Plantains
Carne Al Picnho (Shishkabob Puertorican style)
Bolas de Mofongo
balls - mashed fried green plantains - with bacon and garlic over
seasoned chicken broth. (Mofongo puertorriqueño - plátanos verdes
fritos y majados - con tocino sobre caldo de pollo sazonado).
3 green plantains
2 teaspoons crushed garlic or powder
salt and pepper to taste
oil for frying
Shred the peeled
plantains. Combine the shredded plantain, garlic, salt and pepper.
Drop by tablespoons into hot oil. Fry until crispy turning over once.
Drain on paper towels. A great snack!
ICE CREAM (HELADO)
I scream, you scream, we all scream for ice cream! If you love ice cream (helado in Spanish) , or just want to taste some exotic flavors, I have a place for you to go. Heladeria Lares is an ice cream shop in Lares that has 45-50 delicious flavors of ice creams daily — many very unusual. The ice cream shop (heladeria in Spanish) is located right on the town square in Lares, just across the street from the Church. This narrow shop was opened in 1968 by Salvador Barreto ("Yinyo"). Today, the shop is operated by the same family, and they still make the same delicious and unusual flavors using Yinyo’s original recipes.
The ice cream is all home made. The flavors range from traditional ones you know and love (like cookies & cream, vanilla or chocolate) to "exotic" ones that you’d never have imagined (like cod fish, rice & beans or garlic) to some other in-between flavors (like carrot, sweet potato or corn). The names of the ice creams flavors are in Spanish, but the scooper will translate them for you. They give out 2 free samples for you to try before making a decision. I think that choosing was the hardest part! I like ice cream, so I wanted something that would taste good, but be slightly unusual (but not too gross).
each tried a couple different flavors before making our final
decisions. Ray tasted the rice & beans — it wasn’t sweet enough for
his taste — and calabaza (pumpkin) — which he said was bland. He
choose arroz con dulce (rice pudding flavor) and corn — both of which
are their most popular flavors. I tasted the calabaza & batata
(pumpkin/sweet potato) combination and ajonjoli (sesame seed) — which
was good. I choose the calabaza & batada combination — which I liked —
and almond cake. We each got 2 scoops in a dish. It was a yummy
treat! Prices were reasonable. You can get your ice cream in a cup or
cone. About $3 for 2 scoops.
A piragua is a Puerto Rican frozen treat, shaped like a pyramid, made of shaved ice and covered with fruit flavored syrup which are sold by vendors, known as piragüeros, in small colorful pushcarts. Piraguas are not only sold in Puerto Rico; they can be found in the United States in areas such as New York where there is a large Puerto Rican community. In most Spanish-speaking countries, the word piragua means pirogue, a small, flat-bottomed boat. In Puerto Rico the word piragua refers to a frozen treat made of shaved ice and covered with fruit flavored syrup. Unlike the American snow cone which is round and resembles a snowball, the piragua is pointy and shaped like a pyramid. The word piragua is derived from the combination of the Spanish words "Pirámide" (pyramid) and "Agua" (water). In Latin America, frozen treats similar to the piragua are known by many different names.
The piragua vendor is known as the "Piragüero". Most Piragüeros sell their product from a colorful wooden pushcart that carries an umbrella, instead of from a fixed stand or kiosk. The Piragüero makes the treats from shavings off a block of solid ice inside his cart and mixtures of fruit-flavored syrups. The tropical syrup flavors vary from lemon and strawberry to passion fruit and guava. Once the syrups are ready, the Piragüero will go to his place of business, which in Puerto Rico is usually close to the town plaza, while in the United States it is usually close to the public parks near Hispanic neighborhoods, to sell his product. In the process of preparing a piragua, the piragüero shaves the ice from the block of ice with a Hand Ice Shaver. He then puts the shaved ice into a cup and uses a funnel shaped tool to give it the distinctive pyramid shape. The Piragüero finishes making the piragua after he pours the desired flavored syrup. Unlike the typical American snow cone, which is often eaten with a spoon, the piragua is eaten straight out of the cup or is sipped through a straw. Piragüeros are only out on hot sunny days because those are the only days when they can expect good business.
Puerto Rican piragua has been the subject of paintings and a book. The
painting "Carrito de Piraguas" ("Piragua Cart") is a mixed media piece
by an unknown artist, on exhibit at El Museo del Barrio in New York.
Puerto Rican artist Iván Moura Limardo created various paintings
related to the Piragua, among them are "Piragüero 5" and "Piragüero
10" which are on display in the Siena Art Gallery in San Juan. The
town of Coamo commissioned the creation of a monument in the honor of
the Piragüeros. The statue which is called "Monumento al Piragüero" is
located in the town plaza.