Puerto Rican cuisine (cocina criolla) blends Taíno, Spanish, and West African influences to create something uniquely delicious. These are the dishes and beverages worth planning a meal around.
| Foods | ||
| Mofongo |  |
Mashed fried green plantains with garlic and pork cracklings (chicharrón), typically mounded around or served with meat, seafood, or a savory broth. |
| Lechón Asado |  |
Whole roasted pig, slow-cooked over charcoal. The town of Guavate, in the mountains south of San Juan, is lined with lechón restaurants (lechoneras) and is a weekend pilgrimage for locals. |
| Alcapurrias |  |
Fried fritters of grated green banana and yaucía (taro) stuffed with seasoned meat – a classic beachfront kiosko snack, especially in Piñones. |
| Empanadillas/Pastelillos |  |
Pastry turnovers stuffed with everything from chicken to vegetables or shark, these are also a classic beachfront kiosko snack. |
| Arroz con Gandules |  |
Rice with pigeon peas and sofrito, the island’s unofficial national dish and a holiday-table staple. |
| Bacalaítos and Tostones |  |
Crispy salted-cod fritters and twice-fried plantain rounds – both classic beach-kiosko fried food alongside alcapurrias. |
| Drinks | ||
| Medalla Light |  |
Puerto Rico’s local beer is a pale lager, and when chilled icy cold is perfect for quenching your thirst on the beach. |
| Pitorro |  |
Made from locally distilled sugarcane moonshine, you’ll find pitorro served plain or in fruit-infused flavors like passion fruit or coconut. Take care, as the flavor might hide just how potent this drink is. |
| Coquito |  |
Puerto Rico’s coconut-rum eggnog, made especially around Christmas – every family has its own recipe and will argue theirs is the best. |
| Rum Drinks |  |
Puerto Rico produces more than 70% of the rum sold in the U.S. and there are many classic rum-based cocktails to try while on the island, like the Piña Colada, Mojito, or Mai Tai. |