"In the hills above the town of Juncos, Puerto Rico, fires roar from an open kitchen. Pumpkins and pork chops are kissed by wood smoke as chefs return from the garden, their pots full of ají peppers and culantro: coriander's long-leafed cousin and cornerstone of the island's comida criolla, or creole cuisine. "Puerto Rico's in a great place right now in terms of its music and culture - but especially its food,""
"Opened in 2019 and overlooking a tangle of palms and a serene lake, Bacoa Finca + Fogón is a popular pilgrimage spot for San Juan's foodies. It specialises in creatively plated dishes cooked over fire, and at its heart is a burén: a wood-fired cast-iron grill whose origins lie with the island's Indigenous Taíno people. The method was later adopted by enslaved African arrivals who cooked cassava, meat and fish on the stable heat of a flat griddle."
Fires roar in open kitchens in the hills above Juncos as chefs grill pumpkins and pork chops over wood smoke, using ají peppers and culantro, a cornerstone of comida criolla. Raúl Correa is one of three chefs who opened Bacoa Finca + Fogón on a hacienda half an hour southeast of San Juan. Bacoa Finca + Fogón opened in 2019, overlooks a tangle of palms and a lake, and specializes in creatively plated, fire-cooked dishes built around a burén. The burén originates with Indigenous Taíno technique later adopted by enslaved Africans. A return to countryside sourcing and closer work with farmers highlights Puerto Rican produce in barbecue and creole cuisine.
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