Foodie Tuesday: Been There, Eaten That

Travel: good. Travel while eating delicious foods along the way: fabulous. Puerto Rico last week: a joy.

We went there for a specific reason, to attend the wedding of loved friends. But if one, well, has to go to an island paradise for any reason, one might as well enjoy as many other  aspects of said island as possible during the visit. So we did that, too. Good excuse to try out a few of the classic traditional foods of the place, enjoy a few modern additions, and relish the marvelous atmosphere that makes it all taste so wonderful.

Photo: Bacalaítos

Bacalaítos (http://en.wikipedia.org/wiki/Bacala%C3%ADto) are a delicious small bite, fried seasoned salt cod that is often served with a dipping sauce to complement it—for example, here, a buttery garlic sauce; elsewhere, a sweet-bright guava sauce. When beautifully made, as tender and light as the most fabulous fish cakes or fish-and-chips cod anywhere.

Photo: Kitty Cat Fried Eggs

While we did sample our way through the trip, we couldn’t manage to eat *everything* on offer. I was left wondering what precisely this menu item was, if not eggs produced and cooked by felines, but it amused me to ponder on it all the same.

Photo: In Lieu of Ginger Ale

If what’s requested isn’t available, sometimes what you get might be even more fitting for the occasion. No ginger ale? Coconut soda suits a casual meal of Puerto Rican treats just fine!

Photo: Fried Pork Luncheon

A delicious lunch of fried pork, beans and rice, and tostones goes down ever so nicely and makes perfect fuel for a busy afternoon of exploration in San Juan Viejo, especially when eaten with a massive side order of mofongo.

Photo: The Apotheosis of Limeade

The current crisis of the Mexican lime crop notwithstanding, the fabulously refreshing limeade at Cueva del Mar is jammed with both limes and flavor.

Photo: Egg-Battered Shrimp

Seafood reigns supreme in island culture, and with good reason. The egg-battered prawns my spouse ordered were fresh and sweet and tender. Better yet, they were plentiful enough he was willing to share some with me. Hurray for seafood!

Photo: Conch Empanadillas

I, meanwhile, opted to get my first taste of conch. Also tender and flavorful! Diced up and seasoned as they were, they reminded me a little of something about halfway between ham and clams. And all the way delicious.

Photo: Yummy Little Fried Pies

I started with shrimp and mahi-mahi empanadillas, because despite the server’s assurance that my initial choices of conch and crab were her two favorite varieties, the kitchen was entirely out of them at the moment. Turns out they were *all* tasty little fried hand pies.

Photo: Mamposteao

One of the clear favorites in the dish derby of our trip was Mamposteao, the glorious beans-and-rice concoction originating as leftover bean stew mixed with rice and cooked in a hot pan until it develops a crisp crust around its tender and succulent insides. (https://www.google.com/search?q=mamposteao&client=safari&rls=en&tbm=isch&tbo=u&source=univ&sa=X&ei=z16BU7r7GdWVqAakwYLgBQ&ved=0CEEQsAQ&biw=1328&bih=763). We ordered it more than once, and I think I could eat it more than once a *week* if given the chance.

Photo: Madame St. Germain

A lovely drink, the Madame St. Germain; simply add a splash of St. Germain (elderflower) liqueur to a flute of Prosecco, and splish-splash, you have a sparkling glass of sunlight at any time of day or evening.

Photo: Chocolate Grilled Cheese

As it happens, the Madame St. Germain goes beautifully with the chocolate grilled cheese sandwiches at the magical Casa Cortés ChocoBar, made of brioche, cheddar and cocoa-blended butter and sprinkled with confectioner’s sugar just in case you didn’t feel delightedly decadent enough already.

Photo: Swiss Pastries

Even with my seemingly boundless appetite, sometimes there were actual items I couldn’t quite manage to eat. It didn’t stop my wandering, food-lustful eyes from enjoying every bit, though, as in the Swiss bakery where we went with our friends to pick up a birthday cake. Because having a big wedding celebration for his sister and the opening of his new brewpub wasn’t quite enough celebrating for one fantastic man.

Photo: the Wedding Cake

There *was* a glamorous and deliciously moist wedding cake, should you wonder, and I assume it came from that same phantasmagorical bakery. So beautiful, so happily massacred by the hungry after-wedding crowd.

Photo: Pork, and All the Trimmings

But first there was the buffet of roasted pork with all of the trimmings: an unfussy and freshly crisp salad, more delicious rice and beans, what I believe were pasteles (a sort of tamale cousin—http://www.theawl.com/2012/11/puerto-rican-pasteles) and, oh yes, more pork.

Photo: The Pig in All Its Glory

All of the wedding feast was magnificent, but the star is and was, as it should be, the roasted pig in all its shiny, juicy, crackling-skinned glory.

What, you want more? Of course there was more, and plenty of it, beginning with a scrumptious party at the bride’s brother’s brewery (try saying that trifecta after a couple of glasses of his spectacularly creamy Scotch Porter style beer, infused with just a touch of Puerto Rican rum!) with all kinds of pizza made on the spot, my favorite of which was bacon and sweet plantains. We succeeded in eating more than was necessary, but not more than was enjoyable, on every single day of our visit, not counting having to get up at 4:30 on the last one to get to the airport on time. And I will certainly get right on board, fork in hand, with the opportunity to revisit the island and all of its culinary kindnesses any time I get the chance. You probably should, too.

7 thoughts on “Foodie Tuesday: Been There, Eaten That

  1. what a lovely abundance of island tastes, and thanks for sharing all the photos

    will definitely have to try my own version of mamposteao … sounds simple, and delicious

    • We were told that Mamposteao is an easy fix, and if I could even begin to approach how delicious that particular restaurant’s version was, I’d probably make it every week and never tire of it. 🙂

    • Ooh, lucky you! The closest I’ve come to the whole roasted beast is putting a big pork shoulder into the slow cooker for carnitas, but we don’t object to that version either. 😀 I have some in the fridge that’s calling my name right now…

  2. Pingback: Foodie Tuesday: When Cultures Collide | Art-Colored Glasses

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