Puerto Rico

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

From San Juan to Oakland, chefs are breaking new ground with meat-free takes on the classics.

Two years after Hurricanes Irma and Maria, San Juan is a sustainably farming, boundary-pushing city that’s staying true to itself.

The chef and founder of Liberation Cuisine is our Superpowered NY honoree.

“What went wrong with the disaster relief in Puerto Rico? The simple answer is: most of it.”

Almost a year after Hurricane Maria, San Juan's Lote 23 has become a support network and a gathering place.

My first stop off the plane in Puerto Rico is the roadside kiosk where the fried food is crispy and the beer is ice-cold.

The microbiologist-turned-cheesemonger is the founder of Vaca Negra.

Von Diaz, author of Coconuts & Collards, on breaking stereotypes about her island’s food.

For an island that imports 85% of its food, this could be the beginning of a local food renaissance.

José Enrique and José Andrés are heading up efforts to feed the battered island.

Chef Jose Enrique's gained an avid following on his island home of Puerto Rico and the mainland for his pared down cooking style and dedication to fresh, local ingredients.

You've never had chocolate chip cookies quite like this.

Puerto Rico is on its way to being a bonafide food destination. Learn about the people who are taking risks and defying stereotypes.