MUSIC
Folk music: music, usually of simple character and anonymous authorship, handed down among the common people by oral tradition.
-Afro-Puerto Rican bomba
-Reggaeton
-Salsa (picture below)
Monday, April 15, 2013
Geography & Location
Geography & Location
Puerto Rico is located in the northeastern Caribbean Sea. Its archipelago is located between the Caribbean Sea and the North Atlantic Ocean. Puerto Rico is east of the Dominican Republic and west of the Virgin Islands.
Puerto Rico is a United State's territory, and its land area is 3,435 miles. Although Puerto Ricans do not pay federal income tax and may not vote for president, they have been considered citizens of the United States Of America since 1917.
Thursday, March 21, 2013
A little bit of history...
On November 19, 1493 Christopher Columbus discovered the island in his second voyage to the New World. He named the island San Juan Bautista. He found the island populated by Taíno or also named Arawak Indians. The Taínos were kind and peaceful people and they welcomed the new people and shared their homes and food and gave the Spaniards many gifts. Columbus thought this island to be very pretty. He also though about how kind the Indians were to him.
Later on, Juan Ponce de León came and colonized Borinquen in 1508 and became its first governor. The Spaniards were looking for treasures like gold. They made slaves of the Indians gradually killing them from overwork. Even after all the indians did for them, they still killed them off. The atmosphere of the soon to be Puerto Rico changed from kind and peaceful to rutheless and murderous. Soon, African families were brought to the island as even more slaves. The island remained economically undeveloped until 1830, when sugarcane and other crops and growing areas were developed. Many families from Spain and European countries moved to the island, slowly coming together with the Taíno Indians, forming a new ethnic group called Criollos (this is where we get the name for Puerto Rican cuisine, comida Criolla).
When Puerto Ricans started to push for their very own independence, Spain gave the island powers of self-government in 1897. But during the Spanish-American War of 1898, American troops came and invaded the island and Spain was forced to surrender to the U.S. Since then, Puerto Rico has remained a U.S. territory. Its people were granted American citizenship under the Jones Act in 1917. They were also allowed to vote for their own governor, beginning in 1948. Now they can fully manage their government under a constitution made by them and for them. In 1952, Puerto Rico’s Constitution established self government. In 1954, Puerto Ricans carried out an armed attack in the U.S Congress toi gain more rights, but over the years the people of Puerto Rico have voted to keep their decent Commonwealth status.
Later on, Juan Ponce de León came and colonized Borinquen in 1508 and became its first governor. The Spaniards were looking for treasures like gold. They made slaves of the Indians gradually killing them from overwork. Even after all the indians did for them, they still killed them off. The atmosphere of the soon to be Puerto Rico changed from kind and peaceful to rutheless and murderous. Soon, African families were brought to the island as even more slaves. The island remained economically undeveloped until 1830, when sugarcane and other crops and growing areas were developed. Many families from Spain and European countries moved to the island, slowly coming together with the Taíno Indians, forming a new ethnic group called Criollos (this is where we get the name for Puerto Rican cuisine, comida Criolla).
When Puerto Ricans started to push for their very own independence, Spain gave the island powers of self-government in 1897. But during the Spanish-American War of 1898, American troops came and invaded the island and Spain was forced to surrender to the U.S. Since then, Puerto Rico has remained a U.S. territory. Its people were granted American citizenship under the Jones Act in 1917. They were also allowed to vote for their own governor, beginning in 1948. Now they can fully manage their government under a constitution made by them and for them. In 1952, Puerto Rico’s Constitution established self government. In 1954, Puerto Ricans carried out an armed attack in the U.S Congress toi gain more rights, but over the years the people of Puerto Rico have voted to keep their decent Commonwealth status.
Holidays:)
Three Kings day is one of the most popular celebrations in Puerto Rico. The carouse take place on January 6. All of the children gather grass and place it in a box at the foot of their beds, so that the camels of the Three Kings will have something to eat when they come to visit. The old tale says the Three Kings are in reference to the kings that went to visit Jesus when he was born. The three majesties gave him gifts then so they give the gifts to the children now. This holdiay is the spanish soeaking world's version of Christmas.
The Birthday of Eugenio Maria Hostos has been celebrated on the 2nd Monday of January. Eugenio María de Hostos (1839–1903) was a writer and statesman who struggled for Puerto Rican independence and the end to slavery in the late 19th century.
Emancipation Day
Slavery was abolished in Puerto Rico in 1873 while the Island was still a colony of Spain.
Birthday of Luis Muñoz Marin's Birthday
A Commonwealth of Puerto Rico holiday, celebrated in recent years on the 4th of July. Don Luis Muñoz Rivera (1859–1916) was a prominent journalist, poet, and politician who wanted and went for independence from Spain and later, the United States. His son Luis Muñoz Marín was the first democratically elected governor of Puerto Rico.
These are some of the MANY holidays celebrated in Puerto Rico.
The Birthday of Eugenio Maria Hostos has been celebrated on the 2nd Monday of January. Eugenio María de Hostos (1839–1903) was a writer and statesman who struggled for Puerto Rican independence and the end to slavery in the late 19th century.
Emancipation Day
Slavery was abolished in Puerto Rico in 1873 while the Island was still a colony of Spain.
Birthday of Luis Muñoz Marin's Birthday
A Commonwealth of Puerto Rico holiday, celebrated in recent years on the 4th of July. Don Luis Muñoz Rivera (1859–1916) was a prominent journalist, poet, and politician who wanted and went for independence from Spain and later, the United States. His son Luis Muñoz Marín was the first democratically elected governor of Puerto Rico.
These are some of the MANY holidays celebrated in Puerto Rico.
Wednesday, March 20, 2013
Geography & Location
Geography & Location
Puerto Rico is located in the northeastern Caribbean Sea. It is an archipelago is located between the Caribbean Sea and the North Atlantic Ocean. Puerto Rico is east of the Dominican Republic and west of the Virgin Islands.
Puerto Rico is a United State's territory, and its land area is 3,435 miles. Although Puerto Ricans do not pay federal income tax and may not vote for president, they have been considered citizens of the United States Of America since 1917.
National Anthem of Puerto Rico
Puerto Rico's Anthem:
La Boriqueña Lyrics
La tierra de Borinquén donde he nacido yo, es un jardín florido de mágico fulgor.
Un cielo siempre nítido le sirve de dosel y dan arrullos plácidos las olas a sus pies.
Cuando a sus playas llegó
Thursday, February 21, 2013
The Art of Dance
Dancing is extremelly popular in Puerto Rico. The picture above shows the dance called La Bomba, which was influenced by African culture and dances. In addition, the Salsa originated in Cuba. Now, that famous type of dance is used throughout the world. Likewise, the Mambo, as seen below, came from Spain, and Jazz came from the United States of America.
The Arts of Puerto Rico
The Arts in Puerto Rico are a major thing. Dancing especially which will be mentioned in the post following this one. Visual Arts in Puerto Rico is mainly influenced by Spanish and African Arts. Both use similar stylings and mediums. 
Many of the Puerto Rican films are influenced by the filming occuring in the U.S and Cuba.
The image shown above is the filming of "Operation Boot Strap" for a benefit for the teachers' union.
Fially, Literature is mostly influenced by the U.S.
Many of the Puerto Rican films are influenced by the filming occuring in the U.S and Cuba.
The image shown above is the filming of "Operation Boot Strap" for a benefit for the teachers' union.
Fially, Literature is mostly influenced by the U.S.
The Two Major Languages of Puerto Rico
The two major languages of Puerto Rico are English and Spanish. The Spanish aspect originated form Spain and the English was influenced by the U.S.The only difference is the people of Puerto Rico use a modified spanish language. This is because the people also use certain words form the Taino Indian dialects as well a little influence from African languages. 
Tuesday, February 19, 2013
PR's Food Influences
Puerto Rican Food
In Puerto Rico, soups are served as starters of a meal. The lunch and dinner is usually a sizzling appetizer. Chicken with various spices and seasonings are extremelly popular in Puerto Rico. In fact, one of the most beloved dishes on the island is arroz con pollo or chicken with rice. Below is a recipe of this famous food.
Puerto Rican food is influenced by multiple places/countries. One major influence came from the Taino Indians. One specific dish from this group is called Mofongo.
MOFONGO
(Makes about 3 medium size balls)
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
3 green plantains
1 tablespoon crushed garlic
1 tablespoon olive oil
½ lb. chicharrón or cooked bacon (crumbled)
Vegetable oil for frying
First make tostones . . . .
Mix together the garlic olive oil and chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Keep forming balls until mixture is all used up.
Serve with fried pork meat and fried onions, or with soup, or as a side dish….. yummy!
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.
Other influences are from Spain, Cuba, other Europeon countries, and the U.S. All these different cultural foods mixed together create the wonders of the Puerto Rican food.
Total Time: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings
Level: Intermediate
Ingredients
- 1/4 cup Achiote Oil, recipe follows
- 1 (3 to 4-pound) chicken, cut into 10 pieces
- Fine sea or kosher salt and freshly ground black pepper
- 1/2 cup Sofrito, recipe follows
- 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
- 1 teaspoon ground cumin
- Pinch ground cloves
- 4 cups long-grain rice
- 5 cups homemade or store-bought reduced-sodium chicken broth
- 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
Directions
In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
Achiote Oil:
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.
Yield: about 1 cup
*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.
Yield: about 1 cup
Sofrito:
- 2 medium Spanish onions (about 12 ounces), cut into large chunks
- 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see Cook's Note*), optional
- 4 leaves culantro (see Cook's Note*), optional
- 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.
Yield: about 4 cups
*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.
Yield: about 4 cups
Puerto Rican food is influenced by multiple places/countries. One major influence came from the Taino Indians. One specific dish from this group is called Mofongo.
MOFONGO
(Makes about 3 medium size balls) Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
3 green plantains
1 tablespoon crushed garlic
1 tablespoon olive oil
½ lb. chicharrón or cooked bacon (crumbled)
Vegetable oil for frying
First make tostones . . . .
Mix together the garlic olive oil and chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Keep forming balls until mixture is all used up.
Serve with fried pork meat and fried onions, or with soup, or as a side dish….. yummy!
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.
Other influences are from Spain, Cuba, other Europeon countries, and the U.S. All these different cultural foods mixed together create the wonders of the Puerto Rican food.
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