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The first time I made one of Puerto Rico’s most

Alegría, alegría, alegría,
Alegría, alegría, y placer
Que la virgen va de paso
Con su esposo hacia Belén.
delicious holiday desserts. If you can stir a pot on
the stove, you can make this simple dish. I was
apprehensive of trying our traditional Tembleque,
but finally realized that it was easy. Since then it
is our traditional nochebuena dessert.

Felicidades

El Boricua and Staff

Tembleque, recipe on page 3

DECEMBER 2009
 DECEMBER 2009 EL BORICUA PAGE 2

CREDITS
©1995-2009
All articles are the property of EL BORICUA
or the property of its authors.

Staff
The traditional Puerto Rican hat is the straw pava. The pava Javier Figueroa - Dallas , TX
has become a symbol of Puerto Rico and particularly a symbol Publisher
of a Navidad Puertorriqueña. Many Boricuas have at least Ivonne Figueroa - Dallas, TX
one in a closet, saved for Navidad parrandas. You must wear
Executive Editor & Gen. Mgr.
your pava at least once during Christmas, especially if you like
to claim that you are a ‘jíbaro at heart’. Dolores Flores – Dallas, TX
Language Editor

Carmen Santos de Curran

Food Editor & Executive Chef

Dra. C. S. Ortega
Primos Editor

Anna María Vélez de Blas

Recipe Tester

Manuela Rodello
Hints for a Puerto Rican Household

Guillermo ‘Don Guillo’ Andares,

Gardening Tips for Puerto Ricans
Puerto Ricans, like other Latinos, enjoy Turrón, an almond
candy imported from Spain, during Navidad. This candy, with Alberto González
Moorish origins, combines almonds and honey. Turrón Music Reviews
Alicante is the favorite in the island, and is made in the small
Mediterranean coastal town of Alicante, Spain.

Most back issues available

– in yearly CDRom

Support Staff

Fernando Alemán Jr - Web Consultant

José Rubén de Castro -Photo Editor
María Yisel Mateo Ortiz -Development

Maracas are the instrument of choice for most people on Special Thanks to . . .
parrandas (because they are so easy to play) and a ‘must Tayna Miranda Zayas of
have’ for all Boricua households. You can order maracas MarkNetGroup.com
online at really good prices. George Collazo –
PhotosofPuertoRico.com
DECEMBER 2009 EL BORICUA PAGE 3

Puerto Rican calderos make

great Christmas gifts!
Click here

Tembleque

4 cups coconut milk

½ cup of cornstarch
2/3 cup of sugar
½ tsp. salt
1 tblsp. orange blossom water (optional)
ground cinnamon

In a saucepan dissolve cornstarch in 1/4 cup

Cuánto me alegro
coconut milk.
De haber nacido
En este nido, en este edén
Porque estas fiestas que adoro tanto Once dissolved add the rest of the coconut
Son el encanto de Borinquen. milk, sugar, and salt.

Cook at medium-high heat stirring constantly!

As it thickens, lower heat until it boils thick.
The First Christmas Tree in Puerto Rico
Pour right away into wet molds, pans or cups.

Cool and then cover and refrigerate for at

least 2 hours.

Carefully separate the tembleque from the

mold using a knife. Turn it over unto a
dish. Sprinkle with cinnamon.
It is believed that the very first Christmas tree in Puerto Rico
Makes about 12 servings.
was put up in Bayamón in 1866. Dr. Agustín Stahl, was born
in Aguadilla in 1842, of northern European parents. Don
Enrique Stahl, his German father, surely spoke to his children
of the old German tradition of decorating pines for the
Christmas holidays. Dr. Agustín Stahl, settled in Bayamón in
1865, after having finished his medical studies in Europe.
And it is in the Stahl’s yard that the very first Puerto Rican
Christmas Tree is decorated
 DECEMBER 2009
De La Montana Venimos
De la montaña venimos
para invitarte a comer
un lechoncito en su vara
y ron pitorro a beber . . .
De las montañas venimos
para invitarte a comer
un lechoncito en su vara
y ron pitorro a beber . . .
Ay, doña María,
ay, compai José
ábranme la puerta,
que los quiero ver;
ábrame, compai,
que ya son las tres
y yo no he tomado
gota de café...
De la montaña venimos
para invitarte a comer
un lechoncito en su vara
y ron pitorro a beber . . .
De la montaña venimos
para invitarte a comer
un lechoncito en su vara
y ron pitorro a beber . . .
Canta, canta, canta, canta, canta corazon
Canta, canta, canta, canta que hoy es
navidad
Con su cuatro y con su guiro bien
repiqueteao
Cantar un mapelle o un alegre seis
chorreao.
Cantemos a coro con gran alegria
Con nosotros anda la Virgen María
Cantemos a coro con gran alegria
Con nosotros anda la Virgen María
EL BORICUA PAGE 4
Brisas de Navidad
Las Campanas de San Juan
Ya se oye el murmullo
De una brisa suave. Coro
Son los aires frescos Pero mira como suenan las
De las Navidades. campanas de San Juan
Pero mira como suenan las
Estamos contentos campanas de San Juan
Llegó el momento de parrandear. Tilin, tilan, las campanas de San
Son los aires frescos, Juan
Los aires frescos de Navidad. Tilin, tilan, las campanas de San
Juan
Una vez al año
Podemos gozar Anoche el la iglesia, anoche en
Y olvidad las penas la salve
En la Navidad Que bonita estaba la Virgen del
Carmen
Cuando el gallo canta, Que bonita estaba la Virgen del
Dice en su canción Carmen
Que ha venido al mundo Coro
Nuestro Redentor.
El santo lugar donde se ofrecia
Una vez al año Aquel sacrificio al Hijo de María
Podemos gozar Aquel sacrificio al Hijo de María
Y olvidar las penas Coro
En la Navidad.
Todo se veia con gran esplendor
Para el gran amor que el Niño
traia.
Para el gran amor que el Niño
traia.
Coro
Ya de madrugada los gallos
cantaban
Todos anunciaban del día la
llegada.
Todos anunciaban del día la
Desde la montaña cantando llegada.
llegamos Coro
Y cuando nos vamos queda el
corazon
Cana tiene azucar con nuestro
aguinaldo
Y se los brindamos con bella
intencion
San José y María con su hijo
santo
Van peregrinando en nuestra
cancion
San José y María con su hijo
santo
Van peregrinando en nuestra
cancion
DECEMBER 2009 EL BORICUA PAGE 5

Traigo Un Ramillete El Santo Nombre de Jesús

Coro
Traigo un ramillete Dios bendiga el Santo Nombre de Jesús
traigo un ramillete que murio en la cruz donde sufrio tanto.
de un lindo rosal, Dios bendiga el Santo Nombre de Jesús
un año que viene que murio en la cruz donde sufrio tanto.
y otro que se va.
Un año que viene Una linda estrella, alumbro el camino
Villancico Yaucano y otro que se va. a los peregrinos que fueron a ver
a un divino Ser que dio a luz Maria,
Quisiera niño , besarte Vengo del olivo, un hermoso día al amanecer.
y San José no me deja, vengo del olivo,
dice que te haré llorar, voy pa'l olivar
¿verdad que aún así me dejas? Coro
un año que viene
y otro que se va.
Ha nacido en un portal, El Niño Jesús segun fue creciendo
Un año que viene
llenito de telaraña, también fue adquiriendo saber y
y otro que se va.
entre la mula y el buey, virtud
el redentor de las almas para darle luz a hombres sin
conciencia
y por recompensa murio en una cruz.
Yo soy un pobre yaucano
que vengo de Yauco aquí
y a mi Niño Dios le traigo Coro
un gallo qui-qui-ri-quí
Lo sacrificaron despiadadamente
Ya lo sabes Niño hermoso también lo obligaron a cargar la crúz
soy del pueblo del café y allí en el calvario sufrio
por si quieres dos saquitos amargamente
también yo te los traeré. A La Zarandela Dios bendiga el Santo Nombre de
Jesús.
En Belén tocan a fuego Abreme la puerta, ábreme la
del portal sale una llama puerta Coro
es una estrella del cielo Que estoy en la calle,
que ha caído entre las pajas Y dirá la gente, que ésto es un
desaire.
Yo soy Juan el verdurero
A la zarandela, a la zarandela
que vengo de la montaña
A la zarandela de mi corazón
y le traigo viandas buenas
A la zarandela chiquita, a la
desde mi humilde cabaña
zarandela
A la zarandela de mi corazón.
Al Nño recién nacido
todos le ofrecen un don Allá dentro veo, allá dentro veo
yo como no tengo nada Un bulto tapao
le ofrezco mi corazón No sé si será, un lechón asao. Por fin llegaron la Navidades
No sé si será, un lechón asao. las fiestas reales
de nuestro hogar.
Fiesta de todos
nuestros anhelos,
nuestros desvelos,
y nuestro afán.
DECEMBER 2009 EL BORICUA PAGE 6

Don’t forget to celebrate Los Reyes. This celebration is unique and is an integral
part of the Puerto Rican culture. In the old days, there was no Santa in Puerto
Rico – only Los Reyes. We looked forward to their visit all throughout the year.
De Tierras Lejanas
After Christmas place a nice Three Kings statue on your dinning room table as
centerpiece. This will remind the family that it is not over yet! Have your kids
place boxes under their beds and put a little something in there by morning. De tierras lejanas
venimos a verte
Vispera de Reyes is January 5th – island children prepare for the visit of Los nos sirve de guía
Reyes. They find a shoebox, cut grass and place it inside the box, place their la estrella de oriente
wish list on top, and put the box carefully under their beds. There are Víspera de
Reyes parrandas and parties all over, much like Christmas Eve. Oh brillante estrella
que anuncia la aurora
January 6th is El Día de Reyes. Island children wake up to find treasures under no nos falte nunca
their bed and spend all day playing with their new toys. There are fancy dinners tu luz bienhechora
served on this day and family and friends congregate to celebrate El Día de
Reyes. This is lo nuestro. Al recién nacido
que es rey de los reyes
oro le regalo
para ornar sus sienes

Gloria en la alturas
al Hijo de Dios
Gloria en las alturas
y en la tierra amor

Como es Dios el Niño

Le regalo incienso
perfume con alas
que sube hasta el cielo

Oh brillante estrella
que anuncia la aurora
no nos falte nunca
tu luz bienhechora

Al Niño del cielo

que bajó a la tierra
Le regalo mirra
que inspira tristeza

Gloria en la alturas
al Hijo de Dios
Gloria en las alturas
y en la tierra amor

Even after Christmas, the chords of cuatros and guitars, accompanied by güiros
and maracas, can be heard playing the traditional tunes of an "aguinaldo" or
"villancico" (villancicos are a more religious type-aguinaldo). Parrandas, also
known as "asaltos" or "trullas," are the Puerto Rican version of Christmas
caroling. Friends gather late in the evening and into the night going from house
DECEMBER 2009 EL BORICUA
How to roast a lechón . .. Puerto Rican style
Check our online instructions . . . .
Basics –
The seasoning is only salt, black pepper (I prefer coarsely
ground black pepper), oregano, and lots of ground up garlic
(I use the ready-ground garlic at Walmart, they sell it in
huge jars that are not too big for a Puerto Rican cook).
Some people add vegetable oil and Sazon packets, but you
don’t have to. You can put the whole thing in the blender if
you like. I prefer to taste the bits of seasoning myself.
Order the pig way ahead of time and have them clean it up
and make the incision from the back of the front legs to the
front of the hind legs. Wash the pig inside and out several
times using vinegar in the water and then rinse again a
couple of times with fresh water. Shave up any hairs
missed by the butcher. Season it a day ahead and keep it
refrigerated. It needs to cook for at least about eight hours
in perfect weather conditions.
The pig needs to cook SLOWLY otherwise the outside is
cooked but the inside is raw. If you have never done this
think about using a BBQ grill that has a rotisserie and that
will be much easier. You might begin with a very small pig
and just try it out in the back yard and see how it goes. If
the weather turns bad then put it in the oven to “save the
day.”
Again, please visit our online instructions because they
include a lot of hints and details.
What to serve with your pig? The tradition is arroz con
gandules, guineitos verdes cocidos con aceite de oliva,
ensalada, and for dessert – tembleque, of course!
Enjoy!
PAGE 7
Carving the lechón . . .
You need to divide the pig into sections. But first let the pig
rest for 20 minutes before you begin to cut it up. This has
to do with letting the juices sink into the meat for moist meat.
Make sure you have sharp knives and large trays. And make
sure you keep the meat warm before and during serving for
health reasons.
1. Set the pig on a table.
Steady the pig with a large fork and detach the hind
legs, slicing from the front of the haunch toward the
tail.
2. Cut off the front legs by cutting into the shoulder
where it joins the leg. Slice behind the shoulder
blade to about 1 inch behind the ear. Then cut
straight down to sever the leg.
3. Place the pig (minus the legs) on its stomach. Make
an incision the length of the spine, pressing the knife
down to the bone. Press the back of the carving fork
against the loin and slice down, keeping the knife
blade against the ribs to detach the loin in one piece.
4. Carve each loin crosswise into pieces about 3 inches
wide.
5. Cut through the knee joint to divide the leg into two,
then carve the thigh into thin slices, holding the knife
parallel to the bone.
6. Carve the other side of the pig in the same fashion.
DECEMBER 2009 EL BORICUA
Pernil Al Horno
5 lbs. pork shoulder (picnic cut) don’t cut off fat
6 garlic cloves (or 6 tsp. crushed garlic) or use powder
½ teaspoon black pepper
1 teaspoon oregano
1½ tablespoons olive oil
1 teaspoon salt -- for every pound of meat
Wash the meat and dry (do not cut off fat).
Mix garlic. black pepper, oregano, olive oil and salt in a small
bowl.
Make very deep slits all over the meat and season the making
sure that seasoning goes into all the slits.
Refrigerate the shoulder for 24 hours.
Place the meat in a deep pan with the fat side up. There will
be a lot of grease so be sure to use a deep pan. The fat side up
will make nice crunchy "cueritos” if you don't cover with foil.
Cook in a pre-heated, 350º oven for about 2½ hours or until
well cooked. The meat should be very tender.
What goes with pernil?
Guineítos verdes cocidos
Buy very green bananas from a local wholesale produce
vendor and tell them you want them to keep the bananas green
so they won’t use their quick ripen procedures.
Cut off ends, make a slit from top to bottom only as deep as
the skin. Boil the bananas in salted water without peeling.
Cook for about 20 minutes or so - the center has to be a bit
firm - not too soft.
When done the peel will just slide off. After removing the
peel pour olive oil over the bananas.
PAGE 8
Origen of Aguinaldos –
Villancicos
The Puerto Rican aguinaldo originates in the villancico
español. The term “villancico” was applied in Spain to define
peasant songs, or rustic songs, for particular times of the year.
Villanos refers to village folk and villancico refers to
Christmas carols.
With colonization villancicos are introducted to our island and
immediately a split in musical genre develops. There are
villancicos puertorriqueños that refer to traditional Christmas
carols – being very religious in nature, with subdued rhythms,
and often being traditional Spanish villancicos.
Villancicos remain with sounds associated with traditional
European style music such as the waltz. Samples of classic
villancicos include “Alegría” and “Villancico Yaucano.”
Alegría
“legría, alegría, alegría
alegría, alegría y placer
que la Virgen va de paso con su esposo a Belén”
Villancico Yaucano
"Quisiera Niño besarte y San José no me deja
Dice que te haré llorar; ¿verdad que aun así me dejas?
Ha nacido en un portal llenito de telarañas
entre la mula y el buey el Redentor de las almas.
Yo soy un pobre yaucano que vengo de Yauco aquí
y ami Niño Dios le traigo un gallo quiquiriquí...”
Later villancicos criollos develop which have traditional
rhythms but incorporate Puerto Rican danza with a “paseo” or
introduction that is a characteristic of our danza. A sample of
a villancico criollo is “Los Reyes del Oriente” and “Alegres
Pascuas.”
Los Reyes de Oriente:
"Los Reyes que llegaron a Belén
anunciaron la llegada del Mesías
nosotros con alegría
la anunciamos hoy también.
De tierra lejana venimos a verte
nos sirve de guía la Estrella de Oriente
O brillante Estrella que anuncia la aurora
no nos falte nunca tu luz bienechora...
Alegres Pascuas:
Por fin llegaron las Navidades
las fiestas reales de nuestro lar,
fiestas de todos nuestros anhelos,
nuestros desvelos y nuestro afán.
Cuanto me agrada haber nacido
en este nido, en este edén,
porque estas fiestas que adoro tanto
son el encanto de Borinquén...
DECEMBER 2009 EL BORICUA PAGE 9

Sangría Criolla

1½ cups frozen passion fruit pulp, thawed

2 cups pineapple juice
½ cup fresh lemon juice
Guineítos en Escabeche
2 cups red wine
’great make ahead dish’
2 cups lemon-lime soda
1 cup white rum
4 pounds guineítos verdes, unpeeled, cooked for 20 minutes
1 6-ounce can mandarin oranges
in 2 cups of milk plus 2 quarts of water
1 large jar Maraschino Cherries
ice cubes
½ cup white vinegar
2 cups olive oil
Combine all of the ingredients in a pitcher. Chill for at least 1
1 tablespoon salt
hour before serving. Preferably make a day ahead.
1/2 tablespoon black pepper
1 cup alcaparrado
3 cups sliced olives (not too thinly sliced)
10 garlic cloves, thinly sliced
4 bay leaves
10 pepper corns

Peel the guineítos and cut them into ½-inch-thick slices.

Combine the remaining ingredients in a glass bowl. Add the
guineítos and toss well. Marinate for at least 1 hour before
serving. Even better, marinate overnight, covered,
refrigerated. (guineítos verdes = green bananas)

Coquito

28 ounces coconut milk

2 cups Bacardí rum
14 ounces condensed milk
4 egg yolks
1/8 teaspoon cinnamon

Mix all ingredients in a blender. Pour into a glass bottle and

refrigerate. Make ahead for richer flavor. Serve cold in small
glasses.
DECEMBER 2009 EL BORICUA PAGE 10

Nuestra Música Available online

Title: Una Navidad con Gilberto

Artist: Gilberto Santa Rosa
Release Date: 2008

By: Alberto González

After three successful decades, singing hit after hit, this respected (and
respectful) artist from Carolina, Puerto Rico, added another line to his
extensive “résumé”. 2009 Latin Grammy Award winner for Best Traditional
Tropical Album, Gilberto Santa Rosa’s production “Una Navidad con
Gilberto” is definitely an asset in any Puerto Rican Christmas reunion.

A party-like environment charged with funny Christmas situations are the

main characteristics of some of the tunes in this album. “Apaga la luz (Turn
the light off)”, for example, describes a typical “parranda”, “trulla” or
“asalto” scenario. A traditional “Cuatro”, which is a very distinctive Puerto
Rican stringed musical instrument, played by Edwin Colón Zayas, gives to
this production a touch of the authentic “sonido de campo y de Navidad”. A
special guest from the Dominican Republic, legendary singer Joseíto Mateo
(lead singer in the 1962 very first album of El Gran Combo de P.R.), adds
even more artistic value to this already valuable production.

I just heard it the other days and I am stuck with it, so that it is already
included in my own “Must-Play” CD’s List for this Christmas. As one of
the tunes states, and I agree: “Christmas’ season in Puerto Rico lasts longer
than in other places”. So, since I will not be there, I will make sure to make
that happen, wherever I am!
El Gran Cancionero Navideño
*Back in the ‘70s, Gilberto performed with other band leaders, including the Sheet music and words
popular Tommy Olivencia. During his short stay with Tommy, two hits
were placed on the radio for many weeks in 1979: “Como sube la gasolina”
and “Rumba para los santos”. From there, Gilberto was absorbed by another
popular one, “Mr. Afinque” Willie Rosario, with whom he recorded for
about six years and had a relevant exposition playing from stage to stage in
many different “Plazas Públicas” throughout the whole island of Puerto
Rico. Started his own band in the late ‘80s and was named “El Caballero
(The Gentleman)” due to his decent and clean lyrics and improvisation (in
which he is considered one of the top performers).

* “Parranda”, “Trulla” or “Asalto” is a Christmas custom about friends

getting together late at night with some musical instruments and surprise or
“assault” (in a good way) other friends while they are home sleeping. Food
and drinks are expected to be served.