It's hard to have bad food in Puerto Rico. Unless you are going to the gringo (touristy) places.
Puerto Rican's cuisine is mostly about juicy and fatty pork meat.
Blood sausage |
Coming from the airport, we were passing by an area that is known for suckling pig (lechon asado). This place reminds me of a town back in Portugal called Mealhada, that is also famous for suckling pig.
Kitchen |
We stopped at Lechonera Los Pinos. At 3pm it was still pretty crowded and food was running out fast.
We had sucking pig, blood sausage, rice with peas and meat, a potato and a chickpeas stew with small slices of meat. Everything was terrific. Included the potato. At the very least you have to taste all these dishes.
Suckling pig, blood sausage, chickpeas stew and rice |
Rice with peas and meat |
Blood sausage |
Suckling pig |
Chickpeas stew |
After snorkeling and a boat trip to Culebra that departed and ended in Fajardo, nothing better than having a tasty meal to re-energize. We found this awesome restaurant nearby on Yelp, Don Esteban.
The fried fish you could have anywhere else, I mean not as good as this one but cooked the same way. But the trifongo with fish (grouper) is hard to beat.
Trifongo is made with platanos maduros, platanos verdes and yuca. And it's delicious.
Fried fish with tostones |
Trifongo with fish |
In our last day we were having troubles to find a good restaurant opened for lunch around El Yunque. First we tried the Luquillo beach food stalls but they all seemed pretty bad. We had some old sausage in one of the stalls. This is a place for the gringo tourist more interested in booze, not for foodies.
Avoid Luquillo beach food stalls unless you like old food |
Not far from Luquillo beach, in Rio Grande, we found this place very popular among locals, El Verde BBQ. It's quite similar to the Lechonera Los Pinos but not as good. I mean, los Pinos was excellent and El Verde is just good.
We had suckling pig with their famous garlic mofongo. The pork meat was crispy and tasty. And the mofongo was delicious.
No comments:
Post a Comment