Month: October 2012

The Best Beaches in Puerto Rico

Puerto Rico
Puerto Rico Beaches

The Best Beaches in Puerto Rico There is nothing quite like the beaches in Puerto Rico – the cashmere sands sprawling some 270 miles along the fringes of the glittering Caribbean Sea and stretching out over to the deep blue Atlantic Ocean. Soft swaying palm leaves, never ending margaritas, the rolling soapy surf and some of the most secluded bays and famous surfing spots in the world. Whether you have come to the legendary Caribbean island for the lush rainforest, the crystal caves, the gateway to surfing paradise, the island…

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Pumpkin: So Poor and Yet So Rich

Puerto Rico
Calabaza

Pumpkin: So Poor and Yet So Rich Among vegetables, it’s one of the most nutritious and rich in vitamins, particularly A, and has great detoxifying, diuretic and antioxidant powers. In addition, it’s very versatile, since it can be the main ingredient of soups, stews, desserts and an endless number of recipes. At the same time, pumpkins have very few calories and are among the most economical foods. Pumpkins,known as calabaza, auyama or zapallo in Latin America, have been known throughout the Americas and Europe for many centuries. Apparently, the first British explorers to land on the coast of…

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Puerto Rico 101 for First Time Visitors

Puerto Rico
Old San Juan Puerto Rico

Puerto Rico 101 for First Time Visitors There are many things one should learn about Puerto Rico. Especially for first time visitors, it is best to get to know this island, inside out, before enjoying its many wonders. First and foremost, Puerto Rico is neither a country nor a state. This is perhaps one of the major misconceptions about this tropical destination which is understandable enough given they have their own Olympics team and Ms. Universe contestant. But, hear ye, hear ye! Puerto Rico is in fact a commonwealth, hence…

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Finger Foods

Puerto Rico
Bacalaíto and fried pork

Finger Foods by E. Garriga There is no greater pleasure than to eat a delicious fritter such as bacalaítos (codfish fritters), o a piece of  dulce de coco (coconut candy squares) you long for using your hands or remembering a scrumptious arroz con gandules  (rice with pigeon peas) cooked over a make-shift stove of three stones heated with coal or wood!   I remember as a child visiting family in the countryside in Moca, Puerto Rico, and the best arroz con gandules we ate using our fingers.  People would often say…

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