Whats the difference between Mexican and Puerto Rican food?

Question

Im just wondering is there any difference between Mexican and Puerto Rican food? Everytime I see a Latino restaurant it always says Mexican but never Puerto Rican or anything else. So is there a real difference in the food or do they just always call it Mexican as a catch-all term for hispanic food?

Answer 1

puerto rican food is very different from Mexican, it includes   plaintains (bannanas), rice and beans, pork (chops), saffron spices.  Domican Republic food is different from Puerto Rican food, so you cannot put all of them under the umbrella of 'Hispanic Food'.

Answer 2

by no means confuse MEXICAN with other latin origin ,foods as culture are very different in many ways for one there are few chile spice in puerto rico and yet many in cuba,spain with paprika,middle east with sweet yes you said latin right ?

anyway no ,a puerto rican restraunt will specify it is from there same as portugese,spanish,bolivian,and so on........

Answer 3

Each region in the world has different foods.  Mexican food basically comes from Mexico and Puerto Rican food comes from Puerto Rico, an island in the caribbean sea.  Possible similarities in their foods could be found in Mexican cities closest to the caribbean sea.  Like the use of banana leaves for tamales instead of the traditional Mexican corn husks.  While there may be chicken, meat, and seafood dishes, they are definitely different in the spices used and cooking methods used,

Answer 4

Puerto Rican food is just plain better!

Answer 5

Thats like asking whats the difference between Italian food and Japanese food, a whole lot.  For starters, Mexican cuisine is founded in the use of corn. Puerto Rican food implements more rice and beans.  In Mexico depending what region you are in there are a wide variety of dishes and products that are used that are indigenous to each area.  In the U.S. generally speaking, places that serve Mexican food has very little to do with real Mexican cuisine and is usually adapted to the taste of American palates, greasy, cheese filled replicas of misinterpreted dishes from the south.  I speak of this with knowledge being an American chef who lives and works in Mexico and have also traveled to Puerto Rico.