<Ul> <Li> </Li> <Li> </Li> <Li> </Li> </Ul> <P> Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos . Starting from the latter part of the 19th century, the cuisine of Puerto Rico has been greatly influenced by the United States in the ingredients used in its preparation . Puerto Rican cuisine has transcended the boundaries of the island and also has a lot of Asian influence especially Japanese and Chinese, and can be found in several other countries . </P> <P> Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, African, and American . Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients . Locals call their cuisine cocina criolla . By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established . By 1848 the first restaurant, La Mallorquina, opened in Old San Juan . El Cocinero Puertorriqueño, the island's first cookbook, was published in 1849 . On November 1, 2004 a book titled Puerto Rico: Grand Cuisine of the Caribbean, was released in Spanish and English . The cookbook is a dedication to Puerto Rico's rich gastronomic and chefs sharing old and new recipes . The book features not only native Puerto Rican chefs but chefs from all over who have been influenced by Puerto Rico's cuisine calling it "the gastronomic capital of the Caribbean". </P> <P> See: Native American cuisine </P>

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