Puerto Rico
Read MoreMy tofu with criolla sauce at Cafe Berlin. The cuisines of Spain, Taíno and Arawaks Amerindians, and parts of the African continent have had an impact on how food is prepared in Puerto Rico. Although Puerto Rican cooking is somewhat similar to both Spanish and Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine "cocina criolla."
Aisha's seafood mofongo. A plaintain based favorite, mofongo is considered the national dish. Plaintains are fried, mashed, and mixed with olive oil, crushed garlic, and sometimes pieces of bacon, and served as breakfast, or as a side dish. Aisha's version contains "shrimps" as the Puerto Ricans say, and scallops topped with criolla sauce. Make you want to slap yo madre.
Santa Maria Magdalena de Pazzis Cemetery. This is right outside the walls of Fort San Felipe del Morro fortress. The location of the cemetery is central to the Puerto Rican belief in the separation of death and life. The colonial Spanish government at the time construction of the cemetery commenced, viewed death with fear because it was a mystery. Therefore, they decided to build the cemetery to overlook the Atlantic Ocean to symbolize the spirit's journey to cross over to the afterlife.