Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico

by José Santaella, Eric Ripert (Foreword), Ben Fink (Photographer)

Explore the tropical flavors and rich culinary traditions of America's island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of Spanish, African, Taíno (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland. Jose Santaella presents foods that only a local would the tradition of lechón--spit-roasted suckling pig--in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book's more than one hundred recipes are classics like Salt Cod Fritters with Pique and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. Cocina Tropical captures the flavors and spirit of this truly enchanting island.

Genres: Cookbooks

256 pages, Hardcover

First published October 14, 2014

Reviews

[Frederic · Rating 5 out of 5]

There are a number of decent Puerto Rican cookbooks, but this one stands among the best. Unsurprisingly given Santaella's background and training, the recipes here start with classic dishes and then give them a twist. Now, I love traditional Puerto Rican cooking as much as anyone, but I also like this kind of updating based in a global vision. The photos here are truly mouthwatering, and I look forward to trying a number of these recipes. (But I still stand by my own recipe for coquito.)