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The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.
The climate in Mexico is tropical with a rainy and dry season and little temperature fluctuation from season to season. The temperature in all areas of Mexico typically ranges between 50°F and 90°F throughout the year. Average annual humidity is around 70%.
http://www.elboricua.com/food_history.html

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W-Asian Fusion, Liliová, Old Town, Czechia

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W-Asian Fusion, Liliová, Old Town, Czechia

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sofrito ingredients

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sofrito ingredientsThe history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.http://www.elboricua.com/food_history.html

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The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.http://www.elboricua.com/food_history.html

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Roast pork shoulder. rice with pigeon peas and pasteles.

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The masa of pasteles can be a mixture of yautia (taro root), green plantain, green banana, and sometimes kabocha pumpkin.

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The place of origin of pigeon peas has been the subject of much speculation. Alphonne de Cadolie considered it native to tropical Africa, from Zanzibar to Guinea. Remains discovered in tombs testify to pigeon pea culture in Egypt between 2,200 and 2,400 B.C. It is assumed they were carried by traders to India or Ceylon.
Pigeon pea can grow up to around 4 m in height. It is a drought-tolerant crop and can grow with less than 300 mm annual rainfall due to its long tap roots, although it prefers 600–1,000 mm. The ideal temperature range for pigeon pea is 18–30 °C; however it can resist temperatures over 35 °C. It is therefore a crop particularly suited to the drier tropics. It can be grown at altitudes of up to approximately 2,000 m, as long as the temperature is not too low. The plant takes between 6 and 11 months https://www.nass.usda.gov/Statistics_by_State/Puerto_Rico/Publications/Ag_History_of_Pigeon_Peas/index.php
https://link.springer.com/referenceworkentry/10.1007/978-1-4419-0465-2_2320

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Puerto Rico/ Arroz Con Gandules /Rice with Pigeon Peas

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Puerto Rico/ Arroz Con Gandules /Rice with Pigeon Peas

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This dish is mainly served during Christmas season or for special occasions. This is Puerto Rico's national dish along with roasted pork and pasteles. The history of this dish started around the 16th century in Puerto Rico when the techniques on how to grow rice on the island were becoming effective (Estades, 2016). In addition, this dish was called a compound rice and it was created in order to have more food available for parties as well as making it possible to cook two different foods into one dish (Estades, 2016).

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Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.

While a close cousin of garlic has grown in North America for hundreds of years, garlic as the culinary staple we know now, didn’t arrive in North America until the 17th century. French, Spanish, and Portuguese explorers are credited with introducing garlic to North America.
In Eastern medicine, garlic was used to aid digestion, resolve respiratory ailments, fight fatigue - even combat depression. And, in popular folklore, garlic was used to ward off evil spirits and protect people and homes from vampires and werewolves. Its powers were believed to be so powerful that it was hung on windows, over doors, and rubbed in chimneys and keyholes - anywhere it was thought evil could enter a home.
The garlic plant is resilient. It grows almost anywhere, stores for long periods of time, and is susceptible to few pests or diseases. Not to mention the fact that many cultures find garlic absolutely delicious! Part of garlic’s popularity since it was discovered thousands of years ago can be attributed to its many social uses: culinary, medicinal, and folkloric.
https://www.ars.usda.gov/midwest-area/madison-wi/vegetable-crops-research/docs/simon-garlic-origins/

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Based on archeological evidence, rice was believed to have first been domesticated in the region of the Yangtze River valley in China.
Rice is not native to the Americas but was introduced to Latin America and the Caribbean by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s at Veracruz and the Portuguese and their African slaves introducing it at about the same time to Colonial Brazil. Recent scholarship suggests that enslaved Africans played an active role in the establishment of rice in the New World and that African rice was an important crop from an early period. Varieties of rice and bean dishes that were a staple dish along the peoples of West Africa remained a staple among their descendants subjected to slavery in the Spanish New World colonies, Brazil and elsewhere in the Americas.
Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold.
Temperatures in the lowlands of West Africa are high throughout the year, with annual means usually above 18°C.https://totallychefs.com/articles/history-of-rice-cultivation https://www.infoplease.com/encyclopedia/ecology/plants/types/rice/history-of-rice-cultivation