Puertorican food

A detailed Summary of Puertorican food

There is a time in your life when you realize how significant a former stage in your life was. It is a time when all your senses go way back and you can actually feel, hear and smell the same things you did when you were a child. During my childhood years there was no better pleasure than my grandmother's cooking. The smell of her food would make anyone near the house drool, and I was no exception. I still remember the feeling of joy as I went into her kitchen to watch her prepare dinner, hoping I could get an advance taste of whatever it was she was going to treat us with. As I grew older, not only did I wanted to try her food but also wanted to learn a little of what I liked to think about as her kitchen magic.

my desire to learn how to cook my grandma's recipes decreased, not because I liked her food less but because I was busy thinking and acting like a teenager. As a matter of fact, like with every teenage boy my appetite increased so much that I could eat all she cooked by myself, but she didn't allow me to do it.

To make perfect rice you need the perfect pot. In our culture, we use a "caldero" or cauldron. The first step is to heat some oil over medium heat and cook chopped bacon, ham, or "tocino" (fat back) until crispy. Remove the cooked meat and save it. Now you're ready to make your "sofrito" which is the base of all Puerto Rican dishes. Start with chopped onion, green and red peppers, cilantro and some minced garlic, fry them around three minutes or until tender. When thi

Some common words found in the essay are:
Puerto Rican, Rican Rice, puerto rican, puerto rican rice, pigeon peas, rican rice, rican rice pigeon, rice pigeon peas, rice pigeon,

Approximate Word count = 526
Approximate Pages = 2 (250 words per page double spaced)

Category: Miscellaneous

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