There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao.
Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain’s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.
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