Like many Caribbean islands, Puerto Rico is a culinary crossroads. The native diet mainly consisted of fresh fish, root vegetables like yucca and yame, beans, squash, and peppers. The Spaniards arrived in 1493, bringing preserved foods such as olives, codfish, and ham, as well as garlic and cilantro. Trade with other colonial powers, along with immigration, also introduced these influences, giving rise to "La Cocina Criolla," a Creole cuisine—a culinary language made up of borrowed words and phrases from many sources.
The preparation of the dish may seem simple. However, the flavors simply burst in your mouth. The secret to making a good tripleta lies in the marinade of the meat. The diced beef, called steak, is marinated with garlic, onion, and lemon juice. The pork comes from a roasted pig (roast pork over fire). The ham may have a smoky flavor that adds another dimension. When all these ingredients are combined in the bread, each of the meats retains its texture and flavor. It’s like tasting the best of Puerto Rican flavors in a single bite.
The sandwich ends up being huge. An order can feed two people. Well, this is just a warning. I don’t know how you could share something so good and tasty.
