Similar cultures, same ingredients but different flavors, Puerto Rico: a unique Caribbean Culinary d

Jennymar Torres
Aug 28, 2016
4 min read

Puerto Rico has a rich culinary culture and history that has established a place of honor featuring Spanish, Taíno, and African influences.

“The creativity of Puerto Rican cuisine and variety, ensuring quality and innovation has allowed positioning ourselves as an ambassador of the Caribbean” stated Raquel Berríos, freelance marketing and business consultant in Puerto Rico.

In a recent Huffington Post article, Puerto Rico has become the Culinary Capital of the Caribbean.

Berríos said that Puerto Rico has a large variety of chefs who have placed their effort to renew the traditional cuisine. Also, gastronomy has been revolutionized with trends in modern and avant-garde cuisine for the most sophisticated palates.

According to Berríos, the Island’s geographical location and resources have been reinforced to attract all kinds of international public. She recognized that all the Caribbean Islands share a similar heritage, culture, and gastronomy, but she is proud of her roots.

“Puerto Rico is unique on its own,” she said. “We are persistent and although we are small in size there is a lot of talent on this island, from our music and food. Our fusion of culture is very prevalent, I think one of the elements that distinguish us is that Puerto Rico has highly educated people and that level of competitiveness highlights us in the Caribbean and even our infrastructure.”

Berríos understands that much remains to be done to market the island’s culinary influence.

“We need education on what is a gastronomic route and traders to make cooperative ties among others; not to be seen as a competition but as a brotherhood with a common purpose. We see the case of Peru as Gaston Acurio, uses the food to move the economy and make gastronomic routes”.

Puerto Rico has been for many years in the eye of the public, despite not being the largest island, thanks to many chefs who have represented the Island at different culinary competitions internationally.

Puerto Rico’s National Culinary Team made history in their participation at the Taste of the Caribbean Culinary Competitions held recently at the Hyatt Regency Hotel in Miami. About 14 Caribbean Islands competed against each other in order to bring glory to their country.

The Puerto Rico team won 3 Gold Medals, 2 Silver Medals, 2 Bronze Medals, and one Honorable Mention.

Ingrid M. Rodríguez, former captain of the National Culinary Team of Puerto Rico describes her experience as one that changed her life forever. Rodriguez made history twice. She won a bronze medal as Caribbean Chef of the Year but also brought home a gold medal as Team of the Year.

"It was the first time that a married couple enters the Puerto Rico team back to back in different years. I was also the only woman who participated in the tryouts to be on the team and I finished with the highest scores becoming the first woman captain of the team,” she said.

Puerto Rico’s culinary team cooked for approximately 700 guests at the Taste of the Caribbean Competition. The team had only four hours to prep and cook “but in one and a half hours everything was gone” said Rodríguez.

“It was an enriching experience, we had a good team and especially a lot of communication. We practice a lot, the long hours were worth it”.

Rodríguez understands that the island needs an aggressive marketing strategy and more advertising. “We need a more visual display, for example, magazine packages and also, create a good advertising campaign that can be transmitted on planes that travel to Puerto Rico,” she said.

Christopher Santiago, Founder & Chef of PR Food Crew says what sets the island apart is the diversity of cultures.

“For example, Puerto Rico and the Dominican Republic uses plantains on their diet,” he said. “But however, we use this ingredient deep-fried to cook Mofongo while they boiled it to cook Mangú. It can be seen similar but believe me, it is very different.”

Chef Santiago believes that not only our history impact Puerto Rican culture but also its status as an American territory.

“Many things that have been brought to us as the kitchen continues to evolve. Sometimes for good and others not, because we merge ingredients to create new things that not always work,” he said. “While adding new ingredients, others are lost. People focus on the new ones and gradually can forget their roots”.

Puertorrican Plates made by Executive Chef Victor Woods from Courtyard Marriot Isla Verde with the dessert trio.Photo by Jennymar Torres (2016)

Mofongo relleno de Churrasco. Mashed plantain stuffed with skirt steak made by Executive Chef Victor Woods from Courtyard Marriot Isla Verde.

Photo by Jennymar Torres (2016)

Chillo Frito con Tostones y Arroz Blanco. Fried Red Snapper & Plantains with white rice & beans made by Executive Chef Victor Woods from Courtyard Marriot Isla Verde.

Photo by Jennymar Torres (2016)