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Food of Puerto Rico

Jerk pork buried in pimento smoke, Cuban sofrito and ropa vieja, Puerto Rican mofongo, Haitian griot with pikliz, Trinidadian doubles and roti; then down the Antillean chain — Grenadian oil down, Bajan cou-cou and flying fish, Curaçao's keshi yena in its cheese rind.

MofongoSofritoLechonArroz con GandulesPastelesAdobo
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Articles

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Further reading

Open-access scholarship on the food of Puerto Rico. Every one is free to read.

  1. Culinary Medicine in Puerto Rico: Bridging Nutrition, Behavior, and Practice

    Medina 2026 Medical Research Archives

  2. Halāl Habichuelas: Food, Belonging, and the Conundrums of Being a Puerto Rican Muslim

    Chitwood 2022 Journal of the American Academy of Religion

  3. Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Díaz

    Cuadra 2020 Caribbean studies

  4. Orígenes de los hábitos alimenticios del pueblo de Puerto Rico

    Cabanillas 1955 Complutensian Scientific Journals (Complutense University of Madrid)

  5. Gustos y preferencias de los consumidores de carne de res de Puerto Rico

    Cartagena-Romero et al. 2016 The Journal of Agriculture of the University of Puerto Rico

Indexed by OpenAlex 23 open-access works in all Metadata under CC0 1.0