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Pique Verde Boricua
Pique verde boricua is a Puerto Rican green hot sauce. Preparation Pique verde is made from roasting ají caballero chilies, cubanelle peppers, garlic, onions, and blended with fresh parsley, cilantro, culantro, olive oil, and lime juice. This sauce may be served with meats, fish, tostones, viandas (root vegetables), mofongo, rice and beans. See also * Ajilimójili Ajilimójili is a hot or hot and sweet chili sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats. Description Ajilimójili is a combination of olive oil, ... * Mojo References Puerto Rican cuisine {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rican Cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain#Cuisine, Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish cuisine, Spanish and other Latin American cuisine, it reflects a unique 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. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno people, Taíno (culturally related with the Maya civilization, Maya and Kalina people, Carib peoples of Central America and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají Caballero
The Ají caballero (or "gentleman pepper") is a scarce hot chili pepper used as the basis of some Puerto Rican Cuisine, Puerto Rican condiments, such as the Pique sauce. The fruit of this plant stands vertically, unlike other peppers that hang down from the branches. The plant grows to approximately 3' - 4' in height. Also known by ''Puerto Rican Jelly Bean Hot Chili Pepper''. References Chili peppers {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cubanelle Pepper
The Cubanelle, also known as "Cuban pepper" and "Italian frying pepper", is a variety of sweet pepper of the species ''Capsicum annuum''. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic, Haiti, Puerto Rico and Italy. Cubanelle peppers generally measure between a 100 and a 1000 on the Scoville scale. Most of the cubanelle pepper imports come from the Dominican Republic (where it is called ''ají cubanela''), which is the main exporter of this cultivar. See also *List of Capsicum cultivars This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): ''C. annuum'', '' C. chinense'', '' C. baccatum'', '' C. frutescens'', and '' C. pubescens''. Due to the large and changing n ... References External lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culantro
''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In the United States, the common name ''culantro'' sometimes causes confusion with ''cilantro'', a common name for the leaves of ''Coriandrum sativum'' (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. Uses Culinary ''Eryngium foetidum'' is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, the Dominican Republic, Puerto Rico, Trinidad and Tobago, El Salvador, Panama, Costa Rica, Guyana, Suriname, Ecuador, Brazil's and Peru's Amazon regions. It is also used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Juice
A lime (from French ''lime'', from Arabic ''līma'', from Persian ''līmū'', "lemon") is a citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifolia''), Persian lime, Makrut lime, and desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. Plants known as "lime" The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. Species of this genus hybridise readily, and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostone
Tostones (, from the Spanish verb ''tostar'' which means "to :wikt:toast, toast") are twice-fried Plantain (cooking), plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rican cuisine, Puerto Rico, Jamaica, Nicaraguan cuisine, Nicaragua, Cuban cuisine, Cuba, Culture of Florida, Florida, Honduran cuisine, Honduras and Venezuelan cuisine, Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panamanian cuisine, Panama, Venezuela, Colombia, Costa Rican cuisine, Costa Rica, Peruvian cuisine, Peru, and Ecuadorian cuisine, Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then frying, fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mofongo
Mofongo () is a Puerto Rican dish with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (''chicharrón'') or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb. Origin and history Mofongo's roots lead to the African fufu, mixed with some Spanish and Taíno influences. Fufu is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as Cuba ''(fufu de plátano'' and ''machuquillo)'', Dominican Republic ''(mangú)'', Haiti ''(Tom Tom)'' an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajilimójili
Ajilimójili is a hot or hot and sweet chili sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats. Description Ajilimójili is a combination of olive oil, garlic, cilantro, chilies, green bell pepper, cumin, oregano, vinegar, citrus (lemon, lime or sour orange) chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds ingredients such as sweet red peppers, ajicitos, honey, tomato sauce and butter. The sauce is one of the essential elements of Puerto Rican cooking. See also * Puerto Rican cuisine * Salsa (sauce) * Mojo (sauce) Mojo (, from Portuguese ''molho'' , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called ''pimienta'' in the Canary Islands), garli ... References External links Sweet Ajilimójili recipe in The New York TimesA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mojo (sauce)
Mojo (, from Portuguese ''molho'' , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called ''pimienta'' in the Canary Islands), garlic, paprika (called ''pimentón'' in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (''mojo verde''), red mojo (''mojo rojo''), and spicy red mojo (''mojo picón''). Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used. Canarian mojo Typology Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper ''green mojo'' (made with green pepper) but also coriander mojo (''mojo de cilantro'') and parsley mojo (''mojo de perejil''). As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
