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How Puerto Rico’s Chefs Are Surviving the Island’s Economic Crisis | MUNCHIES

Long associated with deep-fried tostones and roadside lechón, Puerto Rican cuisine has undergone a transformation in the last decade. Having previously depended on imported fruits and vegetables (which is still the norm in big supermarkets there), younger chefs are now rediscovering the produce that the island has to offer, dealing directly with local farmers. Chefs like José Santaella, José Enrique, and more have earned international acclaim by focusing on using local produce and stepping away from traditional preparations while still being respectful of the island’s culinary history.

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