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Puerto Rican Arepas, The Most Versatile of Our Fried Foods

The basic recipe for Puerto Rican Arepas calls for all-purpose flour, water, unsalted butter, baking powder, and salt.

Egg White Facts for Your Health

Egg whites are an excellent source of protein. They also provide sodium, potassium, phosphorus, magnesium, selenium, and vitamin B2.

Flavors and History of Limber, a Refreshing Puerto Rican Dessert

The key to making a Puerto Rican Limber is in the correct proportion of juice, water and sugar.

Puerto Rican Bacalaítos: A Beginner's Guide

Puerto Rican Bacalaítos originated from three cultures: West African slaves, Spanish colonizers, and indigenous peoples.

The Health and Nutrition Properties of Dates

Dates have anti-inflammatory properties due to their antioxidant content.

Pickled Bananas, a Culinary Treasure of Puerto Rico

In Puerto Rico, we transform simple ingredients into preparations full of flavor and tradition.

Guanimes, A Taino Dish With History and Flavor

Traditionally, Guanimes are made with corn flour, sugar, water, coconut milk, salt, anise, and butter.

The 7 Best Materials for Non-Toxic Cooking

El titanio es un material ligero, resistente a la corrosión, tolera altas temperaturas y no libera sustancias químicas durante la cocción de alimentos.

6 Factores Nutricionales que Aumentan el Riesgo de Cáncer

Cuando las células cancerosas se reproducen de forma descontrolada, superan en número a las células sanas y crean tumores. 

Authentic Recipe for Puerto Rican Cookies

If you make these cookies at home, the combination of ingredients will give your kitchen a spectacular smell.
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My New Stories

Tazón de requesón bajo en grasa con pasas, acompañado de fresas y rodajas de kiwi, ideal para una merienda saludable en adultos mayores.
Agricultor en invernadero orgánico mostrando cosecha de ajo fresco certificado.
Plato con reloj, cubiertos y manzana que representa el método 16:8 de ayuno intermitente.
Arepas tradicionales puertorriqueñas doradas y crujientes servidas en un canasto artesanal.
Diversas variedades de cebolla —morada, blanca, amarilla y dulce— ricas en compuestos azufrados, flavonoles y fibra prebiótica beneficiosa para la salud.
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