The Culinary Capital of the Caribbean Presents Saborea Puerto Rico

By Barbara Mari-Pennock

Puerto Ricans truly have a passion for food. Everywhere you go on the island you will find food stalls, food stands, food festivals, fine restaurants, and friquitines (places too small to have a name or much of a nonlocal following). There are festivals devoted to avocados, bananas, breadfruit, coffee, crab, oranges, and pigeon peas—and a dozen other fruits and vegetables (see our activities listings for places and dates).

In addition to our annual Saborea Puerto Rico event, there are major food shows during the year that draw huge crowds, such as the Condado Culinary Fest, the Old San Juan SoFo Culinary Fest, and the Wine & Food Fest at the Convention Center. There are competitions sponsored by the Puerto Rico and the Caribbean hotel associations and there are bartenders’ competitions and barbeque competitions.

Puerto Rican food is often referred to as comida criolla and there is no shortage of places to find it. The Puerto Rico Tourism Company recognizes a series of restaurants called Mesones Gastrónomicos that spotlight local dishes (see list in this issue). Many locals and visitors head for the Ruta del Lechón (literally, the “roasted pig route”) in Guavate, located in the mountains of Cayey, and to the kiosks at Luquillo Beach or the Piñones area for alcapurrias, bacalaítos, tostones rellenos, and other tasty fried foods.

The quality and the quantity of restaurants in Puerto Rico are unmatched in the region. Our chefs—and our cuisine—have been featured in national and international media, including Food Network’s Iron Chef! There are hundreds of restaurants all over the island serving virtually every popular international food—but mostly serving the criollo menu that has helped make Puerto Rico a superb dining destination—the best in the Caribbean!

But the high point of the food-festival season is Saborea Puerto Rico, A Culinary Extravaganza. It is being held this year at the very beginning of April (April 1-3) at San Juan’s beautiful Blue Flag El Escambrón Beach. This weekend-long event, full of flavor and taste, features more than 50 chefs and culinary personalities from Puerto Rico, the U.S. mainland, and around the world.

This fourth edition of Saborea Puerto Rico has an unparalleled lineup of chefs and personalities such as local celebrity chefs Roberto Treviño, Mario Pagán, Giovanna Huyke, Marisoll Hernández, Ángel Santiago, Efraín Cruz, Fernando Parrilla, Mario Ferro, Germania María Díaz, Juan Peña, José Vicente, and Pablo Budet.
Making their mark at this year’s edition are famed Latino Iron Chef José Garcés; this season’s Next Iron Chef winner Mark Forgione; Ted Allen, host of Chopped; Anne Burrell, host of America’s Worst Cooks, and Robert Irvine of Dinner Impossible, all aired on the Food Network, plus Cooking Channel’s Latina Chef Daisy Martínez and George Duran, host of TLC’s Ultimate Cake-Off.
Also participating are notable chefs Govind Armstrong of Los Angeles; Douglas Rodríguez, Doreen Colondres and Harry Pagancoss of Miami; AlexGarcía, Denisse Oller, and Máximo Tejada from New York; and Francisco Castro and Kalych Padró from Panama.

The festival features a unique Kids’ Pavilion. For a modest price, children can learn to prepare some simple but special meals and snacks. Games, cooking, and arts & crafts are some of the activities planned.

Puerto Rico is full of music, passion, and great food. The evolution of its cuisine has transformed the island into the Culinary Capital of the Caribbean. Don’t miss out on this feast—created especially for you!

For information and tickets, visit www.saboreapuertorico.com or Ticket Center at www.tcpr.com.

La Capital Gastronómica del Caribe presenta Saborea Puerto Rico

Los puertorriqueños sienten verdadera pasión por la comida. En cualquier lugar de la Isla usted encontrará puestos y quioscos de comida, festivales de comida, restaurantes finos y friquitines (lugares demasiado pequeños para ostentar un nombre y tener una clientela fuera de los parroquianos de la vecindad). Hay festivales dedicados al aguacate, el guineo, la pana, el café, el cangrejo, las chinas (naranjas), los gandules y una docena de otras frutas y vegetales (consulte nuestras listas de actividades para lugares y fechas).
Además del evento anual Saborea Puerto Rico, hay importantes festivales culinarios durante el año que atraen a grandes multitudes, incluyendo el Condado Culinary Fest, el SoFo Culinary Fest en el Viejo San Juan y el Wine & Food Fest en el Centro de Convenciones. También hay competencias patrocinadas por las asociaciones de hoteles de Puerto Rico y del Caribe, competencias de cantineros y competencias de platos a la barbacoa.

La comida puertorriqueña se conoce como comida criolla y no escasean los lugares para saborearla. La Compañía de Turismo de Puerto Rico reconoce una serie de restaurantes llamados Mesones Gastronómicos (vea la lista en esta edición) que se especializan en platos típicos. Muchos residentes de la isla —al igual que los visitantes— acuden a “la ruta del lechón” en el sector Guavate, ubicado en las montañas de Cayey, y a los quioscos del Balneario de Luquillo y del área de Piñones para comer alcapurrias, bacalaítos, tostones rellenos y otras delicias fritas.

La cantidad de restaurantes en Puerto Rico y su calidad es inigualable en la región. Nuestros chefs y nuestros platos han tenido presencia en los medios de comunicación a nivel nacional e internacional, incluyendo el programa Iron Chef de Food Network. Hay cientos de restaurantes a través de toda la Isla donde encontrará prácticamente cualquier plato popular de la comida internacional, pero también sirven el menú criollo que ha ayudado a hacer de Puerto Rico un excelente destino gastronómico, ¡el mejor del Caribe!

Pero el evento culminante de la temporada de festivales gastronómicos es Saborea Puerto Rico, un Gran Espectáculo Culinario. Este año se llevará a cabo del 1 al 3 de abril en la hermosa playa Bandera Azul El Escambrón. El fin de semana lleno de sabor y gusto contará con la presencia de más de 50 chefs y personalidades culinarias de Puerto Rico y del mundo entero.

La cuarta edición de Saborea Puerto Rico contará con un grupo sin precedentes de chefs y personalidades —incluyendo los célebres chefs locales Roberto Treviño, Mario Pagán, Giovanna Huyke, Marisoll Hernández, Ángel Santiago, Efraín Cruz, Fernando Parrilla, Mario Ferro, Germania María Díaz, Juan Peña, José Vicente y Pablo Budet.

La edición de 2011 también contará con la presencia de José Garcés, el afamado Iron Chef latino; Mark Forgione, ganador de la más reciente temporada de Next Iron Chef; Ted Allen, anfitrión del programa Chopped; Anne Burrell, anfitriona de America’s Worst Cooks y Robert Irving, del programa Dinner Impossible—todos transmitidos por el canal Food Network— además de Daisy Martínez, chef latina del Cooking Channel, y George Duran, anfitrión del programa Ultimate Cake-Off, transmitido por TLC.
También participarán distinguidos chefs como Govind Armstrong de Los Ángeles; Douglas Rodríguez, Doreen Colondres y Harry Pagancoss de Miami; Alex García, Denisse Oller y Máximo Tejada de Nueva York y Francisco Castro y Kalych Padró de Panamá.

En el festival habrá un singular Pabellón para Niños. Por un precio módico, los niños podrán aprender a preparar comidas y meriendas simples pero muy especiales. Juegos, cocina y manualidades son algunas de las actividades planificadas para ellos.
Puerto Rico está lleno de música, pasión y excelente comida. La evolución de su cocina es responsable de haber convertido a la Isla en la Capital Gastronómica del Caribe. No se pierda este festival, ¡creado especialmente para usted!
Para información y boletos, visite www.saboreapuertorico.com o Ticket Center: www.tcpr.com.

Taste, Mix, and Engage at Saborea Puerto Rico

By Barbara Mari-Pennock

Saborea Puerto Rico: A Culinary Extravaganza takes place April 1-3 at San Juan’s beautiful Blue Flag El Escambrón Beach. This weekend, full of flavor and taste, features more than 50 chefs and culinary personalities from Puerto Rico and around the world.

Visitors to Saborea Puerto Rico Village will enjoy dishes from 60 of Puerto Rico’s restaurants and sample the island’s fi nest rums, wine, beer, and distilled spirits. Nine daily demo kitchens provide the opportunity to learn to prepare recipes the way the experts do. With a one-day pass, “foodies” have access to all tastings and demonstrations.

“We are truly excited about the 2011 edition of the festival, which promises to be refreshing and innovative. We will keep your taste buds tempted all weekend long,” said Clarisa Jiménez, president & CEO of the Puerto Rico Hotel & Tourism Association (PRHTA), host organization of the event.


This fourth edition of Saborea Puerto Rico has an unparalleled lineup of chefs and personalities—such as local celebrity chefs Roberto Treviño, Mario Pagán, Giovanna Huyke, Marisoll Hernández, Ángel Santiago, Efraín Cruz, Fernando Parrilla, Mario Ferro, Germania María Díaz, Juan Peña, José Vicente, and Pablo Budet.


Making their mark at this year’s edition are famed Latino Iron Chef José Garcés; this season’s Next Iron Chef winner Mark Forgione; Ted Allen, host of Chopped; Robert Irvine of Dinner Impossible, and Keegan Gerhard from Food Network Challenge, all aired on the Food Network, plus Cooking Channel’s Latina chef Daisy Martínez.

Also participating are notable chefs Govind Armstrong of Los Angeles, Douglas Rodríguez and Harry Pagancoss of Miami, Alex García and Máximo Tejada from New York, and Julio Pascoe, Francisco Castro, and Kalych Padró of Panama.

“The island is reaching its goal of captivating food enthusiasts and reinforcing the image of Puerto Rico as a destination with diverse offerings, one that is able to meet the needs of all visitors,” said Mario González Lafuente, executive director of the Puerto Rico Tourism Company, title sponsor of Saborea Puerto Rico.

The festival features a unique Kids’ Pavilion. For a modest price, children can learn to prepare some simple, but special, meals and snacks. Games, cooking, and arts and crafts are some of the activities planned for them. Puerto Rico is full of music, passion, and great food. The evolution of its cuisine has transformed the island into the Gastronomic Capital of the Caribbean. Don’t miss out on this feast—created especially for you!

For information and tickets, visit www.saboreapuertorico.com or Ticket Center at www.tcpr.com. Saborea Puerto Rico is a Puerto Rico Hotel & Tourism Association event benefiting its educational fund, which provides training and certifications for people in the hospitality industry. For information, visit prhta.org.

“Puerto Rico is full of music, passion, and great food. The evolution of its cuisine has transformed the island into the Gastronomic Capital of the Caribbean. Don’t miss out on this feast—created especially for you!”

–Bárbara Mari-Pennock, Festival Founder & Director

Culinary Capital of the Caribbean

Puerto Ricans have a passion for food. Everywhere you go on the island you will find food stalls, food stands, food festivals, fi ne restaurants, and friquitines (places too small to have a name or much of a nonlocal following). There are festivals devoted to avocados, bananas, breadfruit, coffee, crab, oranges, and pigeon peas and a dozen other fruits and vegetables (see the Activities Listings in ¡Qué Pasa! for places and dates).

In addition to the annual Saborea Puerto Rico event, there are major food shows during the year that draw huge crowds, such as the Condado Culinary Fest, the Old San Juan SoFo Culinary Fest, and the Wine & Food Fest at the Convention Center. There are competitions sponsored by the Puerto Rico and Caribbean hotel associations, bartenders’ competitions, and barbeque competitions.

Puerto Rican food often is referred to as comida criolla and there is no shortage of places to fi nd it. The Puerto Rico Tourism Company recognizes a series of restaurants called Mesones Gastrónomicos (see page 70 in this issue) that spotlight local dishes. Many locals and visitors head for the “Ruta del Lechón” (literally, the roasted pig route) in Guavate, in the mountains of Cayey, and to the kiosks at Luquillo Beach or the Piñones area for alcapurrias, bacalaítos, tostones rellenos, and other tasty fried foods.

The quality and quantity of restaurants in Puerto Rico are unmatched in the region. Our chefs—and our cuisine—have been featured in national and international media, including Food Network’s Iron Chef! There are hundreds of restaurants all over the island serving virtually every popular international food, but mostly serving the criollo menu that has helped make Puerto Rico the culinary capital of the Caribbean.

Pruebe, comparta y disfrute en Saborea Puerto Rico

Saborea Puerto Rico, un Gran Espectáculo Culinario se llevará a cabo del 1 al 3 de abril en la hermosa playa Bandera Azul El Escambrón. El fin de semana lleno de sabor y gusto contará con la presencia de más de 50 chefs y personalidades culinarias de Puerto Rico y del mundo entero.


Los visitantes a la Villa Saborea Puerto Rico disfrutarán platos de 60 restaurantes en Puerto Rico y degustarán los mejores rones, vinos, cervezas y licores disponibles en la Isla. Nueve cocinas llevarán a cabo demostraciones diarias y allí tendrá la oportunidad de aprender a preparar recetas de la misma manera en que los expertos las confeccionan. Con un pase de un día, los fanáticos de la comida tendrán acceso a todas las degustaciones y demostraciones.

“Estamos verdaderamente emocionados con la edición de 2011 del festival, la cual promete ser refrescante e innovadora. Tentaremos sus papilas gustativas durante todo el fin de semana”, indicó Clarisa Jiménez, Presidenta y Principal Oficial Ejecutivo de la Asociación de Hoteles y Turismo de Puerto Rico (PRHTA por sus siglas en inglés), organización anfitriona del evento.

Esta será la cuarta edición de Saborea Puerto Rico y contará con un grupo sin precedentes de chefs y personalidades — incluyendo los célebres chefs locales Roberto Treviño, Mario Pagán, Giovanna Huyke, Marisoll Hernández, Ángel Santiago, Efraín Cruz, Fernando Parrilla, Mario Ferro, Germania María Díaz, Juan Peña, José Vicente y Pablo Budet.

La edición de 2011 también contará con la presencia de José Garcés, el afamado Iron Chef latino; Mark Forgione, el ganador de la más reciente temporada de Next Iron Chef; Ted Allen, anfitrión del programa Chopped; Robert Irving, del programa Dinner Impossible y Keegan Gerhard del Food Network Challenge —todos transmitidos por dicho canal— y Daisy Martínez, chef latina del Cooking Channel.

También participarán distinguidos chefs como Govind Armstrong de Los Ángeles, Douglas Rodríguez y Harry Pagancoss de Miami, Alex García y Máximo Tejada de Nueva York y Julio Pascoa, Francisco Castro y Kalych Padró de Panamá.

“La Isla está logrando la meta de cautivar a los fanáticos de la comida y reforzar la imagen de Puerto Rico como un destino que cuenta con ofertas variadas y que es capaz de satisfacer las necesidades de todos los visitantes”, dijo Mario González Lafuente, Director Ejecutivo de la Compañía de Turismo de Puerto Rico, patrocinador de Saborea Puerto Rico.

En el festival habrá un singular Pabellón para Niños. Por un precio módico, los niños podrán aprender a preparar comidas y meriendas simples pero muy especiales. Juegos, cocina y manualidades son algunas de las actividades planificadas para ellos.

Puerto Rico está lleno de música, pasión y excelente comida. La evolución de su cocina es responsable de haber convertido a la Isla en la Capital Gastronómica del Caribe. No se pierda este festival, ¡creado especialmente para usted!

Para información y boletos, visite www.saboreapuertorico.com o Ticket Center, www.tcpr.com.

Saborea Puerto Rico es un evento de la Asociación de Hoteles y Turismo a beneficio de su fondo educativo, el cual provee adiestramiento y certificaciones para personas en la industria turística.

La capital culinaria del Caribe

Los puertorriqueños sienten pasión por la comida. En cualquier lugar de la Isla usted encontrará puestos y quioscos de comida, festivales de comida, restaurantes fi nos y friquitines (lugares demasiado pequeños para ostentar un nombre y tener una clientela fuera de los parroquianos de la vecindad). Hay festivales dedicados al aguacate, el guineo, la pana, el café, el cangrejo, las chinas (naranjas), los gandules y una docena de otras frutas y vegetales. Consulte las listas de actividades en ¡Qué Pasa! para lugares y fechas.

Además del evento anual Saborea Puerto Rico, hay importantes festivales durante el año que atraen a grandes multitudes, incluyendo el Condado Culinary Fest, el SoFo Culinary Fest en el Viejo San Juan y el Wine & Food Fest en el Centro de Convenciones. También hay competencias patrocinadas por las asociaciones de hoteles de Puerto Rico y del Caribe, competencias de cantineros y de platos a la barbacoa.

La comida puertorriqueña se conoce como comida criolla y no escasean los lugares para saborearla. La Compañía de Turismo de Puerto Rico reconoce una serie de restaurantes llamados Mesones Gastronómicos (vea la página 70 en esta edición) que se especializan en platos típicos. Muchos residentes de la Isla —al igual que los visitantes— acuden a “la ruta del lechón” en el sector Guavate, ubicado en las montañas de Cayey, y a los quioscos del Balneario de Luquillo y del área de Piñones para comer alcapurrias, bacalaítos, tostones rellenos y otras delicias fritas.

La cantidad de restaurantes en Puerto Rico y su calidad es inigualable en la región. Nuestros chefs y nuestros platos han tenido presencia en los medios de comunicación a nivel nacional e internacional, incluyendo el programa Iron Chef de Food Network. Hay cientos de restaurantes a través de toda la Isla donde encontrará prácticamente cualquier plato popular de la comida internacional, pero también sirven el menú criollo que ha ayudado a hacer de Puerto Rico la capital culinaria del Caribe.

Editor’s Diary

Going Italian in San JuanBy Ronald C. Flores

Ask me the name of my favorite restaurant in San Juan and the answer is immediate: Tuscany at the San Juan Marriott. Tuscany is a hotel restaurant, not a concession, which—for me—makes the consistently high quality of its food and service especially remarkable.

The cost of a fine dinner at Tuscany could always be considered reasonable, but currently it is participating in the Puerto Rico Hotel &Tourism Association’s Puerto Rico Zest program, which makes it especially affordable. If you pay with a MasterCard, a three-course dinner is $25 per person (not including tax, tip, and beverages.)

Remember, this is a first-class hotel restaurant that specializes in authentic Northern Italian cuisine, the food is prepared by master chefs using fresh ingredients, and the dining room is under the expert supervision of former Marriott Executive Chef Cesare Biancalano—making it a real bargain!

In all restaurants participating in Puerto Rico Zest you get to choose between two appetizers, two entrees, and two desserts. My wife and I signed up for a MasterCard and headed for Tuscany as soon as we found out about the program.

The choices were classics: Caesar salad (made with a dressing of pasteurized eggs, anchovies, and Parmigiano-Reggiano cheese) or minestrone soup; veal scallopine (with pine nuts and steamed Italian vegetables) or chicken parmigiano; and tiramisu or torta dinonna (a version with walnuts, rum, and honey).

As you can see in my photos, the presentation was perfect and the servings generous. I tasted all six courses and enjoyed every one! We ordered a house pinot grigio (I think its was Placido) to go with the meal and it was nicely served from carafes chilled in a tableside ice bucket. The total bill was $78 including tax and tip. I didn’t think there were still fine dining establishments on the island where a couple can dine (with wine) on less than $100!

You can find the list of restaurants, menus, and prices at www.puertoricozest.com. We are planning to head for Club Seabourne in Culebra and Copamarina in Guánica soon—two more of the many places around the island that we like and that are also “Zesting.”

A Walk in the Old City

Even after 50 years in Puerto Rico, I never get tired of walking around Old San Juan. Our young friends like its exciting late nightlife, but we like to go early in the evening, on Fridays, when there are no cruise ships in port but the streets are still filled with happy people coming and going to the restaurants and just hanging out.

Our latest excuse was to catch a friend whose band (nas’ka) was scheduled to play at Café La Princesa starting at 8:00 p.m. We got there at nine—and there was no music: an earlier downpour on the open-air café caused the cancellation. Not to be daunted, we strolled along Recinto Sur Street, listened to some jazz at Carli’s in the Banco Popular building, debated having a boutique beer at Old Harbour Brewery, looked in at some of the new places on the street that had opened since our last visit, and generally people-watched our way past the outdoor café tables to Plaza Colón. We ended up at Sofía around the corner on San Francisco Street and spent a pleasant hour sipping wine with owner Sandro Calenda. Sandro is the son of Bruno Calenda, former owner of two sorely missed great Italian restaurants, Tutti Italia in Condado and La Piccola Tutti Italia in Hato Rey. Since Sandro took over Sofía, he has given the menu a first-rate overhaul and upgrade, favoring the dishes from his (and his father’s) native Naples.

Northern Italian at Tuscany, Southern Italian at Sofía—you don’t have to leave Puerto Rico to travel to tutti Italia!