Taking care with cuisine under these conditions requires persistence and knowledge. workers, which makes many imports quite expensive. ![]() Part of the Jones Act of 1920 requires all trade to be done on U.S.-owned boats staffed by U.S. Serving local produce requires commitment and the development of relationships with farmers, and the same goes for seafood and fishermen. The archipelago has been under the control of the United States since 1898, and that colonial control has had long impacts on agriculture and culinary culture. This ever-growing dining and bar scene has thrived despite ongoing crises both natural and political. ![]() But to come to Puerto Rico for only Puerto Rican food would be a disservice to the imagination, the bar scene is constantly expanding with new venues for cocktails that rival the stalwart La Factoria, and the city’s cafes are perpetually invigorated by the growing nation. They are at the kiosks of Piñones and in the glossy restaurants of the city’s best chefs. ![]() In San Juan, Puerto Rico, the fried alcapurrias and banana leaf-wrapped pasteles of comida criolla, the local blend of Indigenous Taíno, African, and Spanish ingredients and flavors, are everywhere.
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