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The North Coast and the Cordillera Central Restaurants
Traditional Puerto Rican cooking is the norm in this part of the island. Many of the ingredients that will appear on your plate—breadfruit, coconuts, plantains, mangoes, root vegetables, and the ají pepper, to name a few—are sold at roadside stands throughout the region, and they are served at humble eateries along the highways
Traditional Puerto Rican cooking is the norm in this part of the island. Many of the ingredients that will appear on your plate—breadfruit, coconuts, plantains, mangoes, root vegetables, and the ají pepper, to name a few—are sold at roadside stands throughout the region
Traditional Puerto Rican cooking is the norm in this part of the island. Many of the ingredients that will appear on you
Traditional Puerto Rican cooking is the norm in this part of the island. Many of the ingredients that will appear on your plate—breadfruit, coconuts, plantains, mangoes, root vegetables, and the ají pepper, to name a few—are sold at roadside stands throughout the region, and they are served at humble eateries along the highways and secondary roads. With a couple of exceptions, don't expect upscale dining or international influences in these regions. Do expect down-home cooking and memorable meals, especially along Route 184, where you'll find a number of restaurants serving slow-roasted lechón (suckling pig), a local delicacy cooked outdoors over coals.
Dorado's most charming restaurant—and perhaps the most appealing one on the North Coast—Grappa is spectacular, both in design and on the plate. Specializing in Italian fare, the kitchen staff makes pasta by hand, and it's served with fruits of the sea or delicious, tender beef. The setting is romantic and intimate, serving their meals in a small dining room. Reservations are essential and the service exceeds all expectations.
Often packed with locals, especially on weekends, this diner near Hatillo makes a good pit stop to refuel. You can sit at the curvy counter or at one of the cozy booths. One favorite from the long menu is carne mechada (stuffed pot roast); other specialties include snapper served with rice and beans. Breakfast is served from 6 am.
This popular restaurant is named for its floor-to-ceiling brick walls covered in original painting. It's known primarily for steaks—and offers an excellent filet mignon—but given its coastal location, there's also a wide selection of fresh seafood. The zarzuela, a seafood stew, is one favorite dish. Lobster is also a specialty, and you can order it a la criolla (in a spicy stew), a la parrilla (from the grill), or ajillo (with a garlic sauce). A meal in such a pleasant dining room, served by skillful red-jacketed waiters and accompanied by a bottle of wine from the ample cellar, leaves you with fond memories.
This popular restaurant specializes in value-priced Puerto Rican favorites, including daily specials ranging from sancocho (root-vegetable stew) to pork chops with plantains and rice and beans. Portions are generous, service is attentive, and the atmosphere is ultracasual. Everyone raves about the coffee, so don't leave without asking for your own cup of joe.
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