PUERTO RICAN COOKERY TOUR
$104 Per Person

Since Christopher Columbus discovered this island on his second voyage to the New World in 1493, Puerto Rico’s diverse ethnicity and culture has evolved into its own cocina criolla (literally translated this is “Creole cooks”) – better put, its own modern-day Caribbean cuisine. Originating with the Arawak Indians’ basic “cuisine” of some five centuries ago, Spanish and African influences are folded in, to spice up (sometimes literally) this half-day market-to-table shopping and dining experience.

The desires of the group will help decide what your finished meal will include. Your first step is a trip to the traditional open-air market, to purchase the freshest ingredients (based on your collective palate) and, in the bargain, learn the basics of Puerto Rican and Caribbean cuisine. Spices and herbs, root vegetables, tropical fruits, several kinds of beans, sausage, meat and seafood will mostly likely be on your shopping list.

Then (eat your heart out, Emeril!) it’s back to the kitchen for comprehensive cooking lessons and the preparation of your sumptuous five-course dinner.

Although the menu is flexible, most likely you’ll encounter sofrito, a traditional condiment, incorporating green and red bell peppers, onions, garlic, culantro and recao that gives that distinctive, characteristic taste to many Puerto Rican recipes. Sopas (soups) are always a good first course. Yours probably will be lighter than the hearty sopon de pollo con arroz (chicken soup with rice).

While roast or barbecued pig is the meat most often served and reserved for festive occasions, because of its longer preparation time, chicken or fish will probably be your main course. Perhaps a side dish will be tostones, specially prepared green plantains. Maybe pineapple juice, or nectars of tamarind, papaya or lime will also grace your table. Postres (desserts) like flan or coconut spice ice cream might be enjoyed with lots of dark, rich Puerto Rican blend coffee.