I’m pleased to announce that it is officially quenepa season! Quenepas have a tight and thin but rigid layer of skin, traditionally cracked by the teeth. Inside the skin is the tart, tangy, cream pulp of the fruit, which is sucked by putting the whole fruit inside the mouth. So delicious!

The quenepa are small fruits of Melicoccus bijugatus, a tropical tree. It also has many names across the globe. Here in Puerto Rico they are quenepas. The fruit is called chenet inTrinidad and Tobago), guaya, gnep, guinep, and skinnip are common names in Jamaica and St. Kitts, genip, guinep, ginnip, and kenèp in the Dominican Republic, Guyana, Haiti, Belize, and the Bahamas.

The quenepa tree known as mamoncillo (Melicoccus bijugatus) is fruit-bearing tree in the soapberry family. It is a large tree growing up to 30 m high. The leaves are alternate, 8–5 cm long, pinnate with 4 or 6 opposite leaflets (no terminal leaflet), each leaflet 5–10 cm long. It is grown and cultivated for its ovoid, green fruit, which grow in bunches. The fruit ripen during the summer. So only July through September can we indulge in the delicious quenepa but it’s definitely worth the wait!

Best for Singles: Sandwiched between the Condado and Isla Verde along San Juan’s coast, Ocean Park beach attracts more adults and less of the family trade.


Best Beach for Families: Luquillo Beach, 30 miles (48km) east of San Juan, attracts both local families, mainly from San Juan, and visitors from Condado and Isla Verde beaches in San Juan.

Best for Swimming: Pine Grove Beach, which stretches between the Ritz-Carlton and the Marriott Courtyard at the end of Isla Verde near the airport, is a crescent, white-sand beach, whose tranquil, rich blue waters are protected by an offshore reef from the often rough Atlantic current. By the Ritz-Carlton and the Casa Cuba social club to the west, the water is completely sheltered, and a long sandbar means shallow water stretches way off shore. There’s more of a surf to the east, which is a popular spot for surfing, boogie boarding, and body surfing.

Best for Scenery: In the southwestern corner of Puerto Rico, Boquerón Beach and its neighboring area brings to mind a tropical Cape Cod. The beach town of Boquerón itself, filled with colorful scenery, stands along the coast just beside the beach running along a 3-mile (4.8km) bay, with palm-fringed white sand curving away on both sides.

Best for Surfing: The winter surf along Puerto Rico’s northwest coast is the best in the region. Generally regarded as one of the best surf spots across the globe, it draws surfers from around the world. Rincón is the center of the island surf scene, but it extends to neighboring Isabela and Aguadilla. Dubbed the “Caribbean Pipeline,” winter waves here can approach 20 feet (6.1m) in height, equaling the force of the surf on Oahu’s north shore.

Since I’ve arrived here in Puerto Rico I’ve noticed many birds I never saw out in the United States. The two coolest of all the birds have to be:

El Guaraguao

The Guaraguoa is an eagle like bird. Farmers hate them because they’ll come and steal the chickens. Which is actually sort of funny.

El Pitirre

This one is a tiny bird about the size of a Humming Bird but it’s size is to it’s advantage because the tiny Pitirre will kick any Guaraguaos ass! That’s why they say here in Puerto Rico “Que Cada Guaraguao Tiene Su Pitirre“.

To further elaborate here’s a professional explaining the story:

Puerto Rico has tons of beautiful plants exclusive to the island but the most interesting one has to be El Muere Vivir. Found just about anywhere from coast to coast this plant has one very cool property. Upona single touch it will apear to die and after a few moments in the sun it will come to life again hence it’s name Meure Vivir (Life Die)

Though I’m not a botanist I imagine that this property is a survival strategy. The plant is full of thorns and it’s retractable ability keeps the animals and bugs from eating it. Since it’s hard to explain how it works here’s a video so you can get a better understanding:

It’s scientific name is Mimosa Pudica. It is common in rather moist waste ground, in lawns, in open plantations, and weedy thicklets. It forms a dense ground cover, preventing reproduction of other species. It is a wild land fire hazard when dry.

Other names it is known by include: ensitiva, sensitive plant, dorme, dormidera, humble plant, marie-honte, mayhont, morivivi, honteuse, sleeping grass, ti mawi, touch-me-not, adormidera, feuilles honte, honte, quitem tranquille, memalu (modesty), puteri malu (modest princess)

It has prickly stems and small, fluffy, ball shaped pink flowers in summer. It grows to a height of 5 ft and spreads around 3 ft- a perennial plant, it grows to a height of 0.5m with a spread of 0.3m. In some areas this plant is becoming a noxious weed. The stem is erect, slender and branching. The leaves are bipinnate, fern like and pale green- closing when disturbed.

1. El Charro – This small restaurant tucked away in the Puerta de Tierra neighborhood of San Juan offers well-made traditional Mexican food. Enjoy queso fundido (melted cheese fondue) or pico de gallo with your chips and salsa while drinking a great-tasting margarita or cold beer. Select from enchiladas, burritos, tacos, fajitas, ceviche and more. El Charro is closed on the weekends, so you’ll need to treat yourself during the week.

2. Terra Campestre – Serving their creative style of authentic Puerto Rican food in Guaynabo, Terra Campestre offers classic appetizers (like meats and cheeses) and salads to start you off right. Chicken, pork and fish make up the main entrees, but there are also grilled churrasco, mofongo and other traditional country foods. Be sure to make room for some fresh dessert.

3. El Mariachi – Located in the Condado district in San Juan, this Mexican / Puerto Rican restaurant serves a wide variety of authentic dishes. Start with tasty nachos or fresh fish ceviche before moving on to traditional tacos, burritos, or fajitas. Or try their take on chicken cordon bleu (chicken stuffed with Serrano ham and manchego cheese), Mahi Mahi in chutney of banana and white wine sauce, or even a seafood paella. Many choices and flavors for everyone.

4. Good Four Seasons – Also located in Condado, San Juan, this Chinese / Japanese restaurant offers a good variety of traditional dishes. From spring rolls to hot and sour soup, fried rice to lo mein, and numerous pork, chicken, beef and seafood dishes on their Chinese menu, combined with sushi and tempura from the Japanese side, you will find many ways to satisfy your Asian food desires. As one reviewer states, “Good chinese food, but the best is that they deliver!”

5. Danny’s International – An Italian and pizza restaurant in the Condado area of San Juan, Danny’s International always draws a crowd. Come early for breakfast (they open at 7:00 am) for pancakes, eggs, omelets or just a bagel and coffee. Enjoy lunch and dinner from their pizza menu with over 30 toppings and many unique combinations, hot and cold sub sandwiches, cheesesteaks, burgers, and a whole lot more.

6. Metropol – This popular Cuban restaurant has several locations in Puerto Rico, including Isla Verde (Carolina), Hato Rey (San Juan), and Fajardo. They offer a wide selection of chicken, pork, seafood and beef dishes. If you can’t decide, there is always the Fiesta Cubana, which is a selection of typical Cuban dishes: congri, tamale, pork, cassava, pot roast and shredded beef. Daily specials, tortillas, great desserts and a kid’s menu round out their menu. A reviewer states that “It’s a great place for cuban food, my family and I go there quite often. The congri is the best.”

7. Jibia by Chef Frank Maldonado – Serving Puerto Rican and International dishes in the Caparra Terrace of Rio Piedras. Start with a Caesar salad or even escargot, then move on to salmon, pork cops, or one of their risottos. Daily specials and sushi on Monday’s and Saturday’s ensure that every day you can try something different. Also available for birthday, wedding, and anniversary parties, as well as orders to go.


8. Faccio Pizza – With numerous locations around Puerto Rico, Faccio Pizza is always popular. Over 20 toppings available (including uncommon ones like octopus and tuna), or try one of their combinations. Non-pizza eaters will find a large selection of pasta or classics such as chicken parmesan. Finish with a cold cerveza and some desert. Great for the whole family.

9. Mejico Lindo y Que… Rico – Mexican food served deliciously in the Puerto Nuevo area of San Juan. Begin with what a reviewer calls “excellent soup” or a plate of nachos with the works. Select from numerous versions of burritos, chimichangas, salads, fajitas or combinations of tacos, enchiladas or flautas. Try something a little different with a steak or shrimp dish, and finish with a flan, fried bananas, or fried ice cream. A kid’s menu is available.

10. Paellas y Algo Mas Catering and Take Out – Located in Caparra Terrace, this restaurant delivers fine catered dishes, focusing on Puerto Rican style. Choose from traditional dishes such as mofongo, croquetas or one of their many styles of paella (they have more than a dozen varieties). Additionally, other dishes are available like pastas, sandwiches, salads and even deserts. You are sure to find something you like, whether you are buying for one, for a family dinner, or to cater a party.

Mofongo, a dish of garlic mashed plantains, is one of the most popular dishes in Puerto Rico. Mofongo is generally made from fried green plantains and it is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup.

So how do you make it?

Ingredients:

4 to 6 servings

• Green plantains, peeled and cut into rounds on the diagonal — 4
• Olive oil — 3 tablespoons
• Garlic, minced — 3 to 5 cloves
• Pork cracklings (chicharrones), crushed — 1 cup
• Salt — to taste

Cooking directions:

1. Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.
2. Heat the oil in a saute pan or skillet over medium flame. Working in batches, saute the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
3. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.
4. Using moistened hands, form into 3-inch balls and serve warm.
5. Traditionally served in a pilon

For variation:

• Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.
• For a lower fat version, boil the plantains in salted water instead of sauteing them.
• Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.
• Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.
• If you can’t find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.

If you’re not looking to go threw all the trouble of making Mofongo but still are interested in discovering it’s taste try Mofongo Munchie’s by Frito Lay.

Flan…mmmm….so delicious! In Puerto Rico flan is sold at just about every restaurant and they sell already made flan in the grocery stores, such as ECONO.

A flan is an open-topped pie similar to a quiche or custard tart. In savory versions, its filling is often not custard-based. The base is of shortcrust pastry, distinguishing it from the tart, which more often has a puff pastry base.

There are several different recipes but the best one I’ve used goes as follows:


Ingredients:

1 1/2 cups of sugar

6 egg yolks

2 Cups of milk

3 egg whites

1 tsp vanilla

1 lemon peel

1/4 tsp salt

1 cinnamon stick

1/4 cup water

Mix instructions:

1) Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).

2) In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit.

3) In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.

4) Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.

5) Place the flan mold inside a baking dish filled with water up to half of the mold side.

Cooking instructions:

Now you have three choices of cooking it

1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry

2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm

3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.

When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.

Now you have flan…let it cool, try some and store it in the refrigerator. This is by far the best recipe and if you follow it well you should create a delicious treat estilo Boriqua (Puerto Rican style)!!

When you think coffee, you think of a nice hot cup to wake you up everyday. After living in Puerto Rico for a while I realized that coffee here is a part of good manners too. We drink it in the morning to wake up but unlike in the states it’s custom to serve coffee at night, usually after dinner.

Puerto Rico has a rich history of coffee. One can say it’s a part of the Puerto Rican Culture. Their is a wide variety of coffees made here in the island, my favorite being Cafe D Aqui, made in Utuado Puerto Rico. But from the map below you can see all the areas coffee is grown here in Puerto Rico.

Mainly in the center of the Island where you find the mountains. Puerto Rico has a well developed coffee tradition. The history of coffee is closely tied to the history of this Caribbean island. First brought in 1736.

There are also many ways to make coffee but from my experience it’s best from The Perkulator! Puerto Rican coffee has always been considered one of the finest quality in taste and aroma and it was coveted around Europe as the BEST coffee of the world! With that said, it’s clear that you should only use a gourmet coffee maker like a Perkulator to enjoy this rich tradition.

If you were ever wondering how a perkulator works…well I did the research:

Percolator coffee makers heat a small amount of water in the base of the unit, forming steam that pushes the hot water up a tube in the center of the percolator. At the top, water falls into the coffee basket and soaks up all that great coffee flavor from the grounds. The resulting hot coffee then drips through holes in the basket base and into the main compartment to be recycled. A thermostat determines when the coffee has brewed sufficiently, then turns the percolating system off. A heating element continues to maintain the coffee at the selected temperature.

It’s not too much of a different system from a regular coffee maker, but trust me the difference is in the taste!

Upon arriving to Puerto Rico one of the first things you might encounter is the Coqui.

A Coqui is a tiny little frog native to Puerto Rico, they are also an endangered species. Living in Puerto Rico you would never really think they are endangered because you find them just about everywhere in the island. Being such a small Island and the fact that they can only survive here in Puerto Rico, you can see why they are a protected species.

Some interesting fact about the Coqui include:

• During the time of the Taino Indians trillions of coqui’s serenated our ancestral home. Many Taino Indian myths surround the coqui. Coqui’s are found in much of the Taino art like pictographs and pottery.
  
• Coqui’s are in danger of extinction and actually two of them are already extinct – the Coqui Dorado and the Coqui Palmeado.
• Others are endangered species like the Coqui Caoba and the Coqui de Eneida. Why are coqui’s in extinction? Because of deforestation. People have destroyed their habitat or homes (nests) destroying their eggs and destroying their source of food and nourishment.
• The male coqui sings – not the female. That means that in Puerto Rico we hear only half the coqui’s singing. The male coqui watches over the eggs. The eggs hatch in 28 days and the young coqui’s remain in the nest for an additional 5 days. Again the male coqui watches over them until they leave the nest. (source)
• Its length ranges between 15mm-80mm
• More than 16 different species live in the island. (source)

When I say you can find them just about anywhere I’m not exaggerating. They come out at night and you’ll find them in your home in moist places like:

The Shower

The Sink

They are very tiny. Some as small as a dime and then some a little bigger, about the size of a quarter

Coqui the size of a quarter

They are nocturnal and have chameleon properties. They have translucent skin that changes its shade based on the color of the surface they are on at the moment. I suppose they are called Coqui’s because every night you can hear them sing their song…..”Coqui…Coqui”

They are one of the natural treasures of this Island and they are pretty cute too.