Рет қаралды 217
General Session VI: The Importance of Puerto Rican Cuisine Made from Puerto Rican Ingredients
Bacoa Finca + Fogón, a farmstead restaurant in Juncos, Puerto Rico, has been described as “possibly the best restaurant in America.” Created as a nod to cocinaos, a rural tradition of casual cookouts, this restaurant’s approachable, sustainable menu embodies Puerto Rico’s rich culinary heritage. Situated on a 3.4 acre farm with a greenhouse, vegetable garden, and chicken coop, Chef Raúl Correa and his two partners, Xavier Pacheco and René Marichal, are at the center of a vibrant movement to make local food production possible in partnership with island farmers and food producers and to create Puerto Rican food with Puerto Rican ingredients-currently the island imports 80% of its food from the mainland U.S. due to government policies that favor mainland vendors. Chef Correa will demonstrate how grilling is central to their menu-cooking “al fogón”-and used to create innovative dishes across the menu, from mains, salads, and inventive vegetable dishes to dessert, imparting a deep, unforgettable flavor.
• Cheryl Tiu (Lifestyle Journalist and Culinary Consultant; Miami, FL)
• Raúl Correa (Co-Owner and Co-Chef, BACOA Finca + Fogón; Juncos, Puerto Rico)
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