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Puerto Rican cuisine — cocina criolla — is a synthesis of three culinary traditions: Spanish, West African, and Taíno Indigenous. The Spanish brought the techniques, the pork, and the olive oil. The Africans brought okra, pigeon peas, and the seasoni...
Puerto Ricans call themselves Boricuas — from Boriquén, the name the Taíno Indigenous people gave to the island. It is a term of deep cultural pride, used in music, in political speech, in everyday conversation. When Bad Bunny performs at the Super B...
Puerto Rico has produced a dining scene that punches far above its size. The combination of exceptional local ingredients (fresh seafood, tropical fruits, heritage pork, local coffee), a strong Spanish and African culinary tradition, and a generation...
Puerto Rico rewards visitors who arrive prepared. Most first-time visitors make the same set of avoidable mistakes — staying only in San Juan, not renting a car, eating only at tourist restaurants, or being surprised by the heat and the language. The...
Puerto Rico is a small island — 100 by 35 miles — that contains an almost implausible amount of geographic and cultural variety. Rainforest and desert. Atlantic surf and Caribbean calm. 500-year-old walled cities and modern food markets. Glowing bays...
When you arrive at Luis Muñoz Marín International Airport in San Juan, you do not clear customs or immigration. The currency is the US dollar. Signs are in English and Spanish. Police drive Ford Explorers with lights and sirens identical to those in ...
Puerto Rico sits in a unique position among Caribbean destinations: it offers the richness of Latin Caribbean culture — the food, the music, the Spanish architecture, the warmth of the people — wrapped in the practical ease of a US territory. No pass...