(with consultation from Tiffany Ledesma Groll)
In Puerto Rico they say the sun always shines, except when it’s raining. Well, even when it rains, the morning always shines with breakfast in this island country. Although Puerto Ricans favor lunch and dinner as the specialty meals, what is a morning without breakfast? The answer is nada. Let’s explore behind the pantries and cocinas of Puerto Rico…
A simple breakfast in Puerto Rico may consist of two kinds of delicious pastries. The first is called a mallorca (my-YOUR-ka). This is a light sweet bread pastry topped with confectioners’ sugar. The other is a flaky, sweet pastry with a cheese filling called a quesito (kay-SEE-toe). Both would be naked, of course, without an eye-opening café con leche (kah-FEY-kohn-LEH-chay), or strong, rich coffee served with milk.
Bread is a typical part of a Puerto Rican breakfast, and if you’re in the casa or on the go, you might want to taste a tostada (toe-STAH-da). A tostada is made up of pan de agua (PAHN-day-AH-guah), which might be compared to a French Bread baguette, a fresh loaf of lusciousness and simplicity that is served flat and hot. The tostada is pressed in a double-sided grill, toasted and smuttered in butter. Have another coffee with that, ¡por favor!
If your appetite won’t let you go until lunchtime, then a revoltillo (reh-bohl-TEE-yo) might hit the spot. In this dish, eggs are scrambled in a pan, and chopped ham, onions, cheese, and possibly peppers are added to make a hearty meal that can be accompanied by a tostada.
Or perhaps you might skip breakfast in Puerto Rico, and drink café until noon, when scents of a nice lunch would no doubt be wafting amidst the towns and beaches. But I’ll be up early, waiting to eat a revoltillo and a few quesitos. And be ready for lunch and dinner. ¡Buen Provecho!