Eats · Taste
Start with the dish or drink. We'll match it to the right spots in Old San Juan.
Fried green plantains, mashed in a wooden pilón with garlic, olive oil, and pork cracklings. The dish that defines Puerto Rican cooking.
Green banana and root-vegetable masa filled with seasoned pork, wrapped in plantain leaves, and boiled until silky.
A soulful Puerto Rican chicken and rice stew — somewhere between soup and paella, simmered with sofrito, olives, and cilantro until every spoonful tastes like home.
The seafood cousin of the classic asopao — shrimp, calamari, and Caribbean broth.
Whole pig slow-roasted over open coals until the skin snaps. The Sunday cornerstone of the island.
Green banana and yautía fritters stuffed with seasoned beef or crab.
Salted cod fritters, thin, crackly, and impossible to eat just one.
Golden turnovers filled with beef, cheese, or seafood.