Pan de Mallorca is the tweener of Puerto Rican breakfast foods, since depending on the filling (or lack thereof), it can be sweet, savory, or somewhere in between. The bread takes its name from ...

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero) 15 medium garlic cloves, peeled, divided 2 tablespoons dried oregano, divided 3 tablespoons white vinegar, divided, plus more to taste 2 ...

Puerto Rican artist Bad Bunny released a new hit album this year that has transcended generations. The record is gaining fans ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that's seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

While the menu touches on a few Caribbean cuisines, it’s no surprise that Puerto Rican food gets a bit of a showcase—La Fábrica’s opening chef was Giovanna Huyke, who has been dubbed “the ...

Jose Enrique is often credited for Puerto Rico's food renaissance and bringing Puerto Rican fine dining to the forefront of the global culinary stage. In addition to his eponymously named flagship ...

One of the few Puerto Rican restaurants in the Bay Area is opening this week. La Perla Puerto Rican Cuisine is opening this Friday, Feb. 14 in Castro Valley. It will be inside the ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...