We enjoyed some of the best that Colombia and Puerto Rican cuisines have to offer and have decided which we think is better. We know that many of our readers have attachments to either culture, so we proceed knowing that someone will be disappointed.
Christmas is celebrated with vigor around the world, but perhaps no one revels quite as hard as the Puerto Ricans. Beginning at the end of November and lasting until the latter part of January, the Puerto Rico Christmas season is dotted with celebrations, each its own reason for a feast. Holiday gatherings might feature lechón, roast young pig; tostones, fried plantain slices; bacalaítos fritos, salt cod fritters; or various other local specialties. Virtually no holiday meal, though, is without arroz con gandules (recipe follows), rice with pigeon peas.
Puerto Rican cuisine today is a blend of the native Taíno culture’s practices (sadly, there are no remaining Taínos to keep this tradition alive) along with influences from European colonists (you guessed it, the Spanish) and African slaves that later inhabited the Caribbean island. After the Spanish ceded the island to the United States in 1898 (one of the clauses in the Treaty of Paris that ended the Spanish-American War), American influences became a part of the local cuisine as well.