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Melicoccus bijugatus. Jacq. Baj Melicocca carpopodea Juss. Melicoccus bijugatus is a fruit -bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits, commonly called quenepa or guinep, are edible.
Puerto Rico is the smallest of the Greater Antilles. It is 80% of the size of Jamaica,[68]just over 18% of the size of Hispaniolaand 8% of the size of Cuba, the largest of the Greater Antilles. [69] The topography of the island is mostly mountainous with large flat areas in the northern and southern coasts.
In Belize, the Mayan people call it masapan. In Puerto Rico, breadfruit is called panapén or pana, for short, although the name pana is often used to refer to breadnut, seeds of which have traditionally been boiled, peeled and eaten whole. In some inland regions it is also called mapén and used to make pasteles and alcapurrias.
Gab Valenciano. Gary Valenciano. Kiana Valenciano. Categories: People of Puerto Rican descent. Filipino people of Caribbean descent.
Philippines. Simbang Gabi ( Tagalog for "Night Mass"), also called Misa de Aguinaldo ("gift mass"), is the Filipino version of the Misa de Gallo. It traditionally begins on December 16 and ends on December 24. In most parts of Philippines, however, the term " Misa de Gallo " specifically only refers to the last mass on Christmas Eve. [5]
Puerto Ricans. Puerto Ricans ( Spanish: Puertorriqueños ), [12] [13] most commonly known as Boricuas, [a] [14] but also occasionally referred to as Borinqueños, Borincanos, [b] or Puertorros, [c] [15] are an ethnic group native to the Caribbean archipelago and island of Puerto Rico, and a nation identified with the Commonwealth of Puerto Rico ...
Tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French ...
Suckling pig being grilled at La Paloma fair in Madrid, among ribs and other pork produce. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.