Puerto Rico

===Cuisine===
{{main|Puerto Rican cuisine}}
[[File:Arroz con gandules.jpg|thumb|260px|[[Arroz con gandules]], widely regarded as "Puerto Rico's national dish"<ref>[https://www.newspapers.com/image/555749450/ ''Reporter's Notebook.''] York Daily Record (York, Pennsylvania). 15 December 2003. Page 35. Accessed 24 January 2021.</ref><ref>[https://www.newspapers.com/image/655608371 ''El Gusto Boricua en el Sur de la Florida.''] Yined Ramírez-Hendrix. El Nuevo Herald (Miami, Florida). 27 July 2011. Page D12. Accessed 24 January 2021.</ref><ref>[https://www.newspapers.com/image/641731265/ ''Sofrito, imprescindible para latinos.''] Viviana Caraballo. El Nuevo Herald (Miami, Florida). 6 January 1999. p. 19. Accessed 24 January 2021.</ref>]]

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the native [[Taíno]]s. Basic ingredients include [[grain]]s and [[legume]]s, [[herb]]s and [[spice]]s, starchy tropical [[tuber]]s, vegetables, meat and poultry, seafood and shellfish, and fruits. Main dishes include ''[[mofongo]]'', ''[[arroz con gandules]]'', ''[[pasteles]]'', and [[pig roast]] (or [[Suckling pig|lechón]]). Beverages include ''[[mauby|maví]]'' and ''[[piña colada]]''. Desserts include flan, ''arroz con dulce'' (sweet [[rice pudding]]), ''[[Piragua (food)|piraguas]]'', ''[[brazo gitano]]s'', ''[[tembleque]]'', ''[[Polvorón|polvorones]]'', and ''[[dulce de leche]]''. From the diet of the [[Taíno]] people come many tropical roots and tubers like ''[[taro|yautía]]'' (taro) and especially ''Yuca'' (cassava), from which thin cracker-like ''[[casabe]]'' bread is made. Ajicito or cachucha pepper, a slightly hot habanero pepper, ''[[culantro|recao/culantro]]'' (spiny leaf), ''[[annatto|achiote]]'' (annatto), ''[[Capsicum|peppers]]'', [[allspice]], ''[[ají caballero]]'' (the hottest pepper native to Puerto Rico), peanuts, [[guava]]s, [[pineapple]]s, ''[[cocoplum|jicacos]]'' (cocoplum), ''[[mamoncillo|quenepas]]'' (mamoncillo), ''[[Calathea allouia|lerenes]]'' (Guinea arrowroot), ''[[calabaza]]s'' (tropical pumpkins), and ''[[soursop|guanabanas]]'' (soursops) are all Taíno foods. Spanish / European influence can be seen in the use of wheat, [[chickpea]]s, [[caper]]s, [[olive]]s, onions, garlic, rice, [[cilantro]], [[oregano]], [[basil]], [[sugarcane]], [[citrus]], [[eggplant]], [[Chicken (food)|chicken]], salted cod, beef, pork, lamb, dairy and a variety of other fruits, herbs and spices all came to Puerto Rico from Spain.
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