The term was used by the indigenous Taino people, who referred to the practice of slow-cooking food over a raised wooden platform as barabicu, which means "sacred pit" in their language. By some counts, the earliest recorded use of the term barbecue can be traced back to a journal entry made by a Spanish settler upon landing in the Caribbean. It is hypothesized that Taínos used cooking methods that resemble what is called barbecue today. Other popular root vegetables include Yam ( Spanish: ñame), sweet potato ( Spanish: batata ), and taro (Spanish: malanga ), all of which are cultivated in the mountain regions of the island. These include cassava ( Spanish: y uca) and Tanier ( Spanish: yautía) which are staples in traditional Puerto Rican dishes. Many of the starchy root vegetables used in Puerto Rican cuisine, collectively known as viandas, have their roots in the diets of the indigenous Taíno people. Taíno influence Maví bottles from Ponce, Puerto Rico left bottle has maví, the right one is empty The island's first cookbook, El Cocinero Puerto-Riqueño o Formulario, was published in 1849. In 1848, the first restaurant, La Mallorquina, was opened in Old San Juan. The roots of traditional Puerto Rican cuisine can be traced back to the 15th century. It is characterized by a unique blend of Spanish seasonings and ingredients, which makes it similar to Spanish and other Latin American cuisines. Puerto Rican cuisine is a product of diverse cultural influences, including Taíno Arawak, Spanish Criollos, and Africans.
History Cocina criolla can be traced back to Spanish inhabitants of the island. Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors. Arroz con gandules, widely regarded as "Puerto Rico's national dish"
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