Besides having a good time and eating well, the purpose of Saborea is featuring Puerto Rico as an unparalleled culinary destination throughout the Caribbean. The island tourism has been strengthened by the notable growth and development of the gastronomic sector. The event also served to present the new generation of Puerto Rican chefs.
Eco-kayaking, Horseback Riding and Other Adventures in Puerto Rico
Skip the cleaning this spring and escape to the Caribbean with the My Puerto Rico Experience Package from La Concha, A Renaissance Resort. Recently renovated to the tune of $220 million, this beachfront resort in San Juan comprises 483 rooms (including 226 suites), a casino, lobby bar and five on-site restaurants, including Perla, a floating seashell restaurant.
You’ve always wanted to live like a Rockefeller — and now you can. Dorado Beach, A Ritz-Carlton Reserve hotel has just opened on the former Laurance Rockefeller estate in Puerto Rico.
This 1,400-acre property, boasting 100 guest rooms and fourteen beach suites, offers a unique mix of luxury, nature and culture in a one-of-a-kind, open-air enclave for the most discerning of travelers. The indoor space blends seamlessly with its surroundings, melding well-appointed accommodations with an immersive natural experience.
As the world gets global and progressively engulfs its denizens into a single one-fits-all mold, it’s an encouraging sign that here and there some rebels are proclaiming a personality of their own. Interestingly enough, the affirmation of such an individualism stems from the food, not as a raw material, but from the understanding we have of it and the procedures we invent to process it.
I had the privilege to observe such a comforting manifestation where last week in Puerto Rico when I attended the third annual “Saborea” (Spanish for “Savor” or “taste) event. It takes place along a sandy beach fringed with coconut trees on this American-style Caribbean island. The tropical setting is enough to tell what is reasonable to expect under these latitudes. Indeed, location, tradition, and production determine ipso facto the limits of the gastronomy. But imagination, this essential human addition, can transcend—or not—the regional capacities.