Pigeon pea mamposteao is a classic local dish made with locally grown pigeon peas, peppers, onions, and cilantro, which provides some of the biggest flavor in Puerto Rico's comida criolla.
Chef Raul Correa known for his modern Latino menus, shares his Puerto Rican chicken and rice recipe prepared with Israeli couscous and served with shaved avocado.
Chef Alfredo Ayala's carrucho carpaccio on arugula salad is a mix of salty and sweet with a burst of fruity freshness where almost every ingredient is local.
Local produce serves as an inspiration for Chef Daniel Vasse's modern twist in his classic French cooking techniques.
PUERTO RICO: The authority in medical tourism
The island is the Caribbean paradise for those who need to heal..
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Must try bites that will make you crave in Puerto Rico
There is so much to crave in Puerto Rico's traditional cuisine - outstanding flavor at the right price, often in unmatched mountainside, or beachfront ambiance.
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