Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of Puerto Rico has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Tainos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago. Other foods native to Latino America were brought to the island with the Spanish trade, such as cocoa, avocado, tomatoes, chayote, papaya, bell peppers and vanilla from Mexico and Central America. Potatoes and passion fruit were also brought over by the Spanish or Portuguese from Peru and Brazil. Panapen (breadfruit) was first imported into the British Caribbean colonies from the South Pacific as cheap slave food in the late 18th century.

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