Balancing Puerto Rico's traditionally heavy cuisine with lighter fare is easier (and tastier) than ever.
Photo coutesy of 1919/Sebastian Perez
At the Condado Vanderbilt Hotel—once owned by railroad tycoon Frederick Vanderbilt—1919 restaurant, named for the year of the hotel's inception, strives for a menu that is "60% local." A pumpkin salad with pickled mustard seed, radish, goat cheese, and herbs serves as a palate freshener; then try one of the hearty yet light mains, like poached cod with piquillo pepper in a light root vegetable broth. Executive chef Jose Cuevas has cooked at some of the world's finest restaurants, including Jardinière in San Francisco and New York's Blue Hill.
Pictured: Grilled scallops with baby bok choy at 1919