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BIENVENIDOS
Welcome to the internet home of
EL BORICUA
a monthly cultural Magazine

Dedicated to the descendants of Puerto Ricans
Established in 1995
- Cultural Anthropology -

Puerto Rico,
Borinquen, Folklore and traditions -

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Food & Recipes
Ivonne's Food Blog
Coquí
Taínos
Jíbaros
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Navidad Boricua

AfroBorinquen
Fact Sheet
Medal of Freedom
Poesia Criolla
Poets and Poetry
Book Reviews
Borinqueneers
Puerto Rican 101
BoricuaKids
Canciones Infantiles
Lesson Plans for Teacher
Word Puzzles 

 

 



Pan fried chuletas de cerdo, pork chops Puerto Rican style. Simply season ahead of time with Adobo, refrigerate and sit on the counter 20 minutes before frying them. What to serve with it? Arroz y habichuelas with tostones, of course.

This was one of my father's favorite dishes. He loved the pork chop crunchiness. He always said Mami was the best cook he knew and he was right. Mami cooked the chuletas over medium high heat to get the crispy edges and tender meat. They were always delicious.

Choose chops that are not terribly thick. Cook about 3 minutes per side and you're done. Fast, easy and delisioso!

 

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On our website we post a sampling of the different topics and recipes we publish monthly. We do not have a recipe book. Subscribe to our online publication to get all our recipes.

Past food posts can be found in Ivonne's Flood Blog.

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The December issue of EL BORICUA, a monthly cultural publications is already out. An online publication only.
It is full of aguinaldos, and traditional Navidad recipes and information. Don't delay . . . subscribe today. Only $15.00/yr
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Soy Boricua, mi amor es - Puerto Rico.

We hope that you enjoy this site and that it will take you back to our ancestral land.

¡Ay le lo lai, le lo lai . . . . . !

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