[Pigging by Wilfrid: January 30, 2012]
A few days in San Juan last week, and mustn't grumble at temperatures in the seventies, a grand resort hotel, tumbling surf, sand and all the rest of it.
But it was a business trip, and I had little chance to forage. So not much cocina auténtico to report.
I did manage to fit in one genuine local delicacy. I don't know that this is found anywhere else in the Caribbean. The mallorca sandwich.
Cheese, ham - in the case both - served on a sweetish roll (the mallorca itself), with icing (or castor) sugar generously shaken over it. La Bombonera, an attractively tiled bakery in old San Juan is a popular source for it.
fsf
I took an al fresco version at one of two old kiosks in the Plaza de Armas. It's a dish best taken while sitting in the sun and reflecting that you are better off than eating a below-freezing bagel in New York.
Otherwise, dining on the trip - a good piece of skirt steak aside, seemed to involve lots of plates of mixed fried things. Stuffed plantains cups, for example, and many potato and cheese croquetas.
Croquetas of different shapes and dimensions. And empanaditas - above at restaurant Barrachina, reputed birthplace of the piña colada. I stuck with margaritas.
Empanaditas of tuna. I think, anyway. And despite the lengthy list of Puerto Rican specialties, Mexican food.
Yes, fajitas. Hmm. Oh well, like I said, it was a work trip, and it was warm and sunny.
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