Menu

Five
decades

Conserving
the future
Chef
Juan José
Cuevas
1919
Recipe
Funche (Puerto Rican polenta), coconut, garbanzo, bacalao, capaez cheese

Included in your box:
Pickled ají dulce

Farm:
F & A Horti Products

Vegetarian alternative:
Yes

Bio

Graduated with honors from the Culinary Institute of America, Chef Juan José Cuevas began his career in 1995 at the 3 Michelin Star rated restaurant Arkelare in San Sebastián, Spain. After dedicating his time in different European and American cities, Chef Cuevas arrived in New York, where he earned a four-star rating from the New York Times. He also achieved a 3-star rating at the Blue Hill Restaurant, one Michelin Star at Restaurant 81, and 3 Stars at the Pluckemin Inn in Bedminster, New Jersey.

Today Chef Juan José Cuevas is the Executive Chef at 1919, located at the Vanderbilt Hotel in Condado, Puerto Rico.

Chef
María
Grubb
Gallo Negro
Recipe
Octopus & shrimp in escabeche

Included in your box:
Escabeche

Farm:
Frutos del Guacabo

Vegetarian alternative:
Yes

Bio

María Mercedes Grubb, a graduate of the French Culinary Institute in New York City where she also acquired years of experience from restaurants like The Modern, Maialino & Pastis. In 2013, María and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first woman in the Puerto Rican culinary industry to be nominated for the James Beard Foundation Best Chef Award. She was also chosen by Food & Wine Magazine as one of the best chefs leading the Puerto Rican culinary renaissance.

Chef
Francis
Guzmán
Vianda
Recipe
Buttermilk fried chicken with eggplant caponata and slow cooked kale

Included in your box:
Caponata

Farm:
Josco Bravo

Vegetarian alternative:
Yes

Bio

After graduating from the Culinary Institute of America in Upstate New York, Francis worked in several high cuisine restaurants in San Francisco. After 4 years, he moved to New York City where he worked at Blue Hill and later as sous-chef at the Two Michelin Star rated restaurant, The Modern. In 2018 Francis and his wife Amelia opened Vianda in Santurce, where they serve a small menu that evolves constantly, always anchored by local ingredients.

Chef
Gabriel
Hernández
Verde Mesa
Recipe
Grilled fish with pumpkin and turmeric chutney, preserved white beans and recao

Included in your box:
Pumpkin & turmeric chutney

Farm:
Al Sol de Hoy

Vegetarian alternative:
Yes

Bio

Gabriel Hernández is the Executive Chef at Verde Mesa, a restaurant established 11 years ago in Old San Juan, and a pioneer in revitalizing the use of local products. Chef Gabriel was nominated as semifinalist in the Best Chef of the South category by the James Beard Foundation in 2018.

Chef
Natalia
Vallejo
Cocina al fondo
Cooking session in Spanish only
Recipe
Pork steak in passion fruit reduction, warm salad of chayote and sweet potato with fresh herbs

Included in your box:
Passion fruit reduction

Farm:
Estancia Santa Rita

Vegetarian alternative:
Yes

Bio

Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007 she traveled to Buenos Aires, Argentina to begin her gastronomic studies, where she graduated as a Professional in Culinary Arts. In 2019 she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.

SOLIDARITY COMMITTEE

SPECIAL COLLABORATION

Brands of Puerto Rico
MOP
The Herrans Group

Solidarity partners  and Collaborators

Questions? Contact us

Diana Betancourt
Individual Reservations
787.636.3037

Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560

desarrollo@pln.org