Puerto Rican cooking has a large range of spices and seasoning due mostly to influence, this makes Puerto Rico one of the best in Latin fusion cooking. Caribbean and other curries can be found but not as common as sazón and adobo. Traditional cooking on the island uses more fresh and local ingredients such as citrus to make mojo and mojito isleño and especially fresh herbs, vegetables and peppers to make recoíto and sofrito. Star anise, ginger, cinnamon, nutmeg and other sweet spices are mainly used for drinks and desserts
Miércoles, 4 Noviembre 2015
Many generations two people, steeped in the love of family, possessing a fine set of kitchen skills, came together to make their own discoveries: Juan C. Melendez-Rodriquez and Joan Carrasquillo found each other, and both of them saw an opportunity to pass on what they treasured in a place where it would be appreciated
Do you wish to fill your kitchen with the aroma of herbs and spices that give to the Puerto Rican cuisine a distinctive taste and color? Here you will find a wide variety of Puerto Rican dishes in Savannah that will guarantee your family and friends mouth will be watering for days.
Review from everyone
wilma lopez reviewed 7 months ago
Stews loom large in the typical Puerto Rican’s diet, and that works out great for me. I was in the mood for something rib–sticking and warming — carne guisada con papas (beef stew with potatoes) was sure to hit the spot.
The setting was familiar. Puerto Rico Restaurant is housed in the former location of Golden Breakfast on Montgomery Cross Road. There has been some remodeling, which seemed to add more seats.
I was late for lunch hour, but several diners, including several military personnel, were just leaving. It was quiet now and wonderful smells coming from the tiny kitchen telegraphed the treat I was about to sample.
The dish is authentic Puerto Rican. The chunks of beef are stewed fork–tender with potatoes that have absorbed the rich and savory flavor of the stewing broth.
I chose yellow rice with chick peas, which was nicely seasoned and filling. White rice and a side of beans is the other option. A small salad of crisp lettuce and tomato slices got a kick start from pickled jalapeno sauce my server dropped off.
The dish reminds me of other ethnic dishes I’ve had — simple, unadorned and unpretentious. Here, the emphasis is on authenticity, not “Americanizing” a dish to attract the masses. With barely 20 seats the masses need not apply!
I’ll be going back to sample the fried pork chop and fried chicken. A dish I’ve had as street food — albondigas en salsa criolla (meatballs in Creole sauce) — is on the menu and promises a bit more spice than the other menu items.
The simple menu offers a few treats, including breakfast options, corn meals stick and a Cubano sandwich filled with ham, roasted pork, cheese, pickles and mustard.
Bring your sweet tooth. Three flavors of flan — vanilla, coconut and cheese, await.