Cocina criolla recipes are Spanish Caribbean recipes handed down from traditional sources over the years. The cooking styles are predominantly Spanish but dwell heavily on local Caribbean inputs. they can be compared in part to southern US cooking but not as spicy though. Cocina criolla as a cooking method affects the way several dishes are prepared in Puerto Rico. So the term can actually apply to any meal – soup, stew or steaks – that are prepared using this recipe.
ABOUT
The cuisine known as cocina criolla was developed by European colonists utilizing their customary recipes mixed with local ingredients and culinary techniques from the Caribbean. Because of this, Puerto Rican food combines elements from both native and Spanish cultures in its ingredients and cooking methods.
The traditional dishes and cooking methods that are native to Puerto Rico make up Puerto Rican cuisine. The main influences on it have come from the Taínos, Spanish Criollos, and sub-Saharan African slaves who were the forefathers of the Puerto Rican people. Being an American colony, Puerto Rico’s food scene has also been somewhat affected by American cuisine. More local, fresh ingredients are used in traditional island food, such as citrus for mojo and mojito isleño, and fresh veggies, herbs, and peppers for recaíto and sofrito.
CULINARY CELEBRITIES
La Cocina No Muerde is written by Puerto Rican chef, wine educator, and culinary writer Doreen Colondres. She is regarded as a television host, sommelier, and expert in Hispanic cooking. La Cocina No Muerde, Colondres’ debut book, was released by Random Penguin House in June 2015 and quickly rose to the top of Amazon’s bestseller list. She spent five years traveling to sixteen countries to work as a hostess on cookery show portions on the Univisión program Despierta América. She currently has columns in over 20 magazines worldwide. She has conducted over 200 live culinary demonstrations in the US to increase public awareness of diabetes and obesity.
