Old San Juan San Juan, Puerto Rico Travel Guide
The foundation of Puerto Rican cooking lies in its history. Spanish colonizers brought European cooking techniques, wheat, rice, and meats like pork and beef.
African influences, introduced through the transatlantic slave trade, contributed deep-frying methods, root vegetable dishes, and the use of coconut and specific spices.
European techniques, wheat, rice, pork, beef.
Deep-frying, root vegetables, coconut use.
Blending these elements defines island food.
Almost always present. Gandules (pigeon peas) and habichuelas (red kidney beans) are common.
A fundamental side dish.
Plátanos, both green (unripe) and ripe, are fundamental and used in various forms.
Versatile ingredient in many dishes.
Known as viandas, include yuca (cassava), ñame (yam), malanga (taro), and calabaza (pumpkin/squash).
Essential starchy components.
Emphasis on fresh seafood, often prepared simply or in stews (asopao).
Known for traditional roasted meats, especially lechón asado (slow-roasted whole pig), often found at roadside lechoneras.
Lunch (almuerzo) is often the largest meal, generally 12 PM - 2 PM. Dinner (cena) is usually later, around 7 PM - 9 PM, notably in more official restaurants. Casual eateries may serve earlier.
Most dining establishments in The Historic District of san juan maintain a casual and relaxed atmosphere. Even mid-range restaurants are often informal. A relaxed experience is common.
Tipping practices are similar to the U.S. Mainland; 15-20% is customary for good service. Portions can be generous, especially at traditional fondas. Sharing dishes is a good way to try more options.
Mofongo: Fried green plantains mashed with garlic, olive oil, and chicharrón. Served with broth, filled with meat or seafood.
Widely available in authentic restaurants.
Lechón Asado: Slow-roasted whole pig with crispy skin. Arroz con Gandules: Rice with pigeon peas, seasoned with sofrito.
Pasteles: Similar to tamales, filled with seasoned meat, wrapped in plantain leaves.
Skewered and barbecued meat, served with bread.
Thin, crispy, savory codfish fritters.
Official drink: rum, coconut cream, pineapple juice.
Strong, dark roasted Puerto Rican coffee.
Several local companies offer hands-on Puerto Rican cooking classes. Take a class on making traditional dishes like mofongo, often starting with a market visit.
Immersive culinary learning.
Guided food tours are popular. They present curated tastings at various local eateries, with insights into culinary history and cultural significance.
Curated local tastings.
Dining in wonderfully renovated colonial buildings with open-air courtyards or on rooftop terraces has an unique ambiance in The Historic District of san juan.
Many dishes like Pasteles, Coquito, and Arroz con Gandules are notably associated with the Christmas season. Smaller, local food fairs occur frequently.
Fried green plantains mashed with garlic, olive oil, and chicharrón (pork cracklings) or bacon. Formed into a ball.
Slow-roasted whole pig, prized for incredibly crispy skin and succulent, tender meat.
Rice with pigeon peas. Seasoned with sofrito, pieces of pork (often ham or bacon), and various spices.
The official drink of Puerto Rico. Made with rum, coconut cream, and pineapple juice, often blended with ice.
Found everywhere, from bars to restaurants.
A traditional Christmas drink, similar to eggnog but made with coconut milk, rum, condensed milk, vanilla, and spices.
A holiday delight.
A delicate coconut custard dessert, often garnished with ground cinnamon.
A sweet rice pudding made with coconut milk, raisins, plus herbs. Popular during holidays.
Strong, dark roasted coffee is a significant part of Puerto Rican culture. Enjoy it black or with milk (café con leche).
Local markets (e.g., Plaza del Mercado) for fresh produce and a dynamic vibe are worth visiting. Local mini-markets offer snacks and rudimentary provisions. Food kiosks at La Placita de Santurce present evening bites.
