I had
the opportunity to sample the flavors of Puerto Rican cuisine from two of their best chefs: Alfredo Ayala and Augusto Schreiner at
Puerto Rican restaurateur Manuel Iguina’s MIO restaurant.
The media event was organized by Saborea Puerto Rico, A Culinary
Extravaganza 2010, Puerto Rican cuisine’s top foodie event, now in its third year. Their visit to DC
was part of its Saborea Gastronomic Journey throughout the United States to
promote the event in the mainland.
Saborea Puerto Rico is an
annual event by the Puerto Rico Hotel and Tourism Association carried out to
highlight the best of the of the island’s cuisine. Over 60 restaurants and 50
local and international chefs come to this culinary extravaganza.
The highlight of the afternoon was the very first course that was served as we arrived: a roasted pig cooked by Luis “Apa” Ramos and accompanied by yucca with
garlic sauce. Let me just make it clear ... OMG! Cut with precision by a machete-like cleaver into tasty morsels of moist, extraordinarily flavorful pork ... the dish placed itself into the category of what I would call an "instant classic." The skin was a radiant light mahogany with the feel and texture of a savory candied brittle. With a sipping glass of Bacardi Reserva Limitada, the spirit calmed the juicy meat of the pig.
This excellent beginning was completed with a Conch Ceviche,
followed by Mahi-Mahi dish served with a sweet corn sauce seasoned with a little sofrito. The next course was
a guinea hen cooked in its own juice with a rum reduction.
Dessert was candied guava slices and papaya in syrup with a pastry likeness
of San
Juan’s famous sentry box, made by chef Schreiner. Pieces of Puerto
Rican white cheese completed the sweet finish.
The third
edition of Saborea Puerto Rico will be held on April 9 to 11, 2010 in the Third Millenium Park,
located at El Escambrón beach in San Juan. For more information, access: www.saboreapuertorico.com.
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