Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes.
Category: Puerto Rican cuisine
Similar to French or Italian bread, Puerto Rican water bread (pan de agua) uses the same basic ingredients, however the baking procedure is different. The dough is put in a cold oven, set above a pan of boiling water. The bread continues to rise as the oven heats causing the crust to become thin and crisp.
Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.
Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean
Sazón means “seasoning” in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavour, but also a subtle orange hue to many dishes. Many island cooks use the store-bought version. Here is a homemade approximation.