Puerto+Rico+-+FCP+-+PD3+-+SP11

__Puerto Rico__

__1.) Food's Reflection of Beliefs and Behaviors__  Puerto RIco was Orignially inhabitated by a people known as the Tainos, later it was claimed by Christopher Colombus, for the Spanish. The spanish largely influ e nced the culture as they brought their own culture and started melding it with the one with aboriginal people but it was easy since along with the culture the Spanish also brought diseases which wiped out most of the aborginal people and what was left were mesitzios or people who were usually have spanish half aborginal people who were born in this new colony.The food is affected not only by the culture that is present in Puerto Rico but also where they are, Puerto Rico also known as the Rich port in spanish is an island. And such is limited to fishing and animals that were brought over by the spanish. Later in history after the spanish american war the island was annexed to america, this allowed more varity but has somewhat weakned the food culture by adding the crutch of fast food resturants which are now can be found everywhere on the island. Also African slaves transported to Puerto Rico affected the food by introducing the use of plantains, coconuts, and methods of cooking and frying. Before the rise of fast food, cooking and dinner was used for family bonding time. It may continue even with fast food but it's much easier to slip into negative habits of not eating with family with fast food, but their is still a major cultural tradition to eat with the family, since family plays such a huge role in society. Another strong tradition is the strict relegious catholic relegion, along with abestining from meat during lent. So during this time most Puerto Ricans will stick to rice and beans which gives them protein that they usually get with meat while still following their faith.

__2.) Representation of Culture__  The culture of Puerto Rico is a mixed culture. There are many differnt types of food from many different groups of people. There is a mix of Tanio, Spanish, African, and American food. The different flavors and ingredients that were passed from generation to generation among all of the different ethnic groups has resulted in the exotic blend of Puerto Rico's cuisine.

__3.) 4 Main Dishes__ __Bacalaitos__- Crunchy cod fritters, which is a main sizzling-hot appetizer  __Sopon de pollo con arroz__- This is chicken soup with rice. They use a traditional method in which they use large pieces of pumpkin and diced potatoes  __Techon Asado__- This is barbecued pig. This dish is a traditional festival dish and should be made for 12-15 people. You mostly see this dish at picnics and al fresco parties. There is also a traditional dressing served with the pig, which is called ali-li-monjili, a sour garlic sauce.  __Arroz Con Pollo__- This is chicken with rice. This is the most popular dish on the island.

Each dish is unique in its own way. Even though much of the same ingredients appear, each dish has their own representation of Puerto Rico's cultural background. Cocina Criolla is a way of Creole cooking. Their diet consists on corn, tropical fruit, and seafood. When the Spanish came they added beef, pork, rice, wheat, and olive oil. The bacalaitos are crunchy cod fritters, they are important to their culture because Puerto Rico has a major fish market and cod is the main fish that they eat. The Sopon de pollo con arroz is a chicken soup with rice. Rice is basically used with anything that they the Puerto Rican culture eats. Whether its used in a main course or a side dish. Chicken is a main food source that is eaten in Puerto Rico. Techon Asado is barbecued pig. This is a very traditional dish that is usually eaten at festivals and picnics. This dish is for big groups of people, usually from 12 to 15 people.

__4.) Importance of Food to the Culture__  4.) The reason that food is important the culture of Puerto Rico is because it helps to represent what their culture is as a whole. The food of Puerto Rico is rich in history because through history they have adapated and assimalated the different cultures around them and made it their own. Puerto Rico has different cultures all bring a piece of the mosaic that makes up the food of Puerto Rico Some of the pieces are Spanish cusine, Cuba plays a role in their food, and so does Mexico. The food of Puerto Rico is a unique but tasty blend of the Spanish cultures mentioned before. Then comes African cusine that plays are role, also Taíno, and American influences, using various indigenous seasonings as well as ingredients such as coriander,cacao, papaya, apio, nispero, yampee, and plantains. Locals call their cuisine "cocina criolla"(Créole cooking). The cooking can be traced to its origins the Arawaks and Tainos, who were the original inhabitants upon the island that Puerto Rico now stands, these cultures thrived on a corn diet , native fruits of the island, and seafood. When Ponce de León had arrived with Columbus in 1493, the Span iards added beef, rice, pork , wheat, a s well as olive oil to the inhabitants of the islands food groups. Soon after, the Spani ards began planting the crop sugarcane began importing slaves from Africa, who then brought with them their crops named okra and taro. The combination of the different flavors and ingredients passed down throughout each generation of the cultures throughout the various ethnic groups that inhabit the island, which in turn creates the well known exotic combinationsthat today's cuisine in Puerto Rico is known for.

__ Arroz Con Pollo __

__Recipe:__ __ //Chicken// __
 * 3 Tbsp olive oil
 * 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
 * 1/2 cup of flour for dredging
 * Salt
 * Freshly ground black pepper
 * Paprika

__ //Rice// __
 * 2 tablespoons olive oil (can use up to 1/4 cup)
 * 1 medium yellow onion, chopped
 * 1 garlic clove, minced
 * 2 cups of medium or long-grain white rice
 * 3 cups* chicken stock
 * 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
 * Pinch of oregano
 * 1 teaspoon salt

__Directions:__ __Arroz Con Pollo__ **1** Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. **2** Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

**3** Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste. Serves 4-6.

__Polvorones__ __ History of Polvorones __ Originally came from Spain. They were a traditional treat for Christmas. Polvorones get their name from the Spanish word polvo, or dust. They got this name because they break so easily.__ Recipe: __2 1/2 c. flour1/2 c. butter1/2 c. Crisco shortening1/2 c. sugar1 tbsp. almond extractnon-pareil sprinkles

__ Directions: __ __Polvorones__ In a deep bowl, cream together the butter and Crisco. Add the sugar slowly to the mix and mix well. Now add the almond extract and mix well. Now add the flour little by little until the mix is hard to stir. Take the dough, form small balls until all is used. Place the small balls on an ungreased cookie sheet and press the center to make a very small well. Place some (grageas)non-pareil sprinkles in the center of the cookie well. Place the cookies in the oven and cook for 15-20 minutes or until golden. DO NOT over cook. Let them cool before eating them. ||
 * Pre-heat oven to 350 F.
 * [[image:http://www.ricanrecipes.com/images/spacer.gif width="1" height="10"]] ||
 * Tips ||
 * Try the different toppings including guava and mango small pieces. ||

__Refrences:__ http://www.topuertorico.org/culture/foodrink.shtml http://farm4.static.flickr.com/3185/2717531683_f58ed035ec.jpg [] [] [] http://simplyrecipes.com/photos/arroz-con-pollo.jpg