Born between the mountains of Caguas and Cayey, chef Natalia Vallejo of Cocina al Fondo has transformed a lifelong connection to Puerto Rican flavors into a heartfelt culinary movement that celebrates tradition, community, and the richness of local ingredients. Vallejo’s passion for cooking began with deep ties to family, culture, and the Island, later refined through studies in San Juan, Madrid, and Buenos Aires. However, her return to Puerto Rico truly shaped her purpose. Back on the Island, this Boricua chef, and the first Puerto Rican to win a James Beard Award, found her calling: to protect, preserve, and elevate Puerto Rico’s gastronomic identity through intuitive, ingredient-driven cuisine. As the chef behind Cocina al Fondo, she leads with pride, crafting menus that respond to harvest cycles, honor traditional recipes, and spotlight native crops, including endangered ones.
In this Q&A, you’ll learn more about her culinary path —and how, from her kitchen to your plate, every dish is an invitation to experience Puerto Rico’s people and produce.
Vibrant spread of dishes by chef Natalia Vallejo at Cocina al Fondo.
Share your journey of becoming a chef in Puerto Rico
What sparked your passion for cooking?
My gastronomic journey as a chef began with the influence of the cities where I studied: San Juan, Madrid, and Buenos Aires, but it has been shaped most deeply by Puerto Rico, where I was born, raised, and I live. The decision to be a chef in Puerto Rico had to do with returning to my country, with my interest in traditional cuisine and connecting with local ingredients, recipes, traditions, and cooking styles. I’ve always been interested in defending our gastronomy, its richness, and our pride in it, as well as in sharing the joy and love that cooking brings. From intuition and connecting with local and Caribbean traditions and ingredients, the concept of my cooking was born.
Culinary Style and Philosophy: How do you define your approach to cooking? Can you explain your culinary philosophy?
My philosophy in the kitchen involves telling and sharing Puerto Rican gastronomy, not just from a personal perspective and my own journey, but also from intuition, creativity, memory, and all of that through flavors, colors, and textures. I intend to bring that philosophy to the table with pride.
Cocina al Fondo in San Juan is magical and a must-visit culinary destination.
Chef Natalia Vallejo in action at Cocina al Fondo.
Influence of Puerto Rican Culture
In what ways do Puerto Rico's culture and locals shape your culinary creations? How do you strike a balance between traditional methods and innovative practices in your kitchen?
My culinary creations acknowledge the existence of local traditions and cuisines, and for that reason, they are a tribute and a celebration of Puerto Rican gastronomy. My food is simple; it honors ancestral recipes and local ingredients, but I innovate by combining or expanding flavor profiles. That tribute seeks to evoke and provoke memories that lead to conversations.
Must-Try Dishes
What is one signature dish that every visitor should experience at your restaurant or through your culinary services?
Just one dish? There are so many! I invite you to Cocina al Fondo. Our menu is varied and dynamic; it changes week by week, aligning with the harvest and fishing seasons and the reality of the Island’s farmers and fishermen. In line with this, each of my dishes tells something about our territory, even incorporating vegetables and fruits on the verge of extinction.
The warm and inviting interior of Cocina al Fondo.
Puerto Rican Cuisine Essentials
Quintessential Puerto Rican Dish: From your perspective, which dish quintessentially represents Puerto Rican cuisine and why?
Puerto Rican cuisine is so vast, creative, and diverse that even a piece of chicharrón volao’ (ultra-crispy pork crackling) with boiled ñame (yam)is a worthy representation. For example, beans are stewed in many different ways across the Island — some add sugar, salt, garlic, or pepper; others add celery, potatoes, or pumpkin.
Visitor's First Bite: What dish would you recommend to someone new to Puerto Rican cuisine?
More than recommending a specific dish, I would invite them to try the delicacies of this country: ñame de mina (yam), lerenes, yautía amarilla (yellow malanga), pomarrosa, corazón, acerolas (Caribbean cherry), calabaza taína (pumpkin), dulce de grosellas (gooseberry preserve), and so on…
Chef Natalia Vallejo blending tradition and innovation over the stove.
First-Time Diner Tips
Do you have any advice for individuals dining in Puerto Rico for the first time?
I recommend that they explore the varied gastronomic offerings the country has to offer, that they support local chefs, and that they trust in what we provide.
Local Dining Favorites
Could you share a few of your favorite local eateries?
I have so many favorite places! I’m a big foodie and can’t name just a few.
A lush, mountainous view of Cayey, Puerto Rico.
Hometown Pride
Municipality Origins: Which municipality in Puerto Rico do you hail from? What do you cherish most about your hometown?
I was born in Caguas, but I live in Cayey. What I appreciate most about both towns is that they are surrounded by mountains. In fact, the two towns border each other.
Local Exploration Recommendations
Where should visitors go, or what activities should they partake in when visiting your town?
It’s always lovely to visit the town of Caguas, walk its streets, have a coffee in the plaza, have lunch at a local fonda, and visit the Botanical Garden. From there, head to Cayey, visit El Bosque de los Pinos, and try the diverse culinary offerings the municipality offers.
Rapid Fire Questions
Find out about Natalia Vallejo favorites!
Whole fried fish, mojo criollo, lime, and arepas.
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Survival Beach
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I can’t specifically answer that question, but Puerto Rico’s fondas are my inspiration.
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Salsa, boleros, indie.
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If they add ketchup, everything will be fine.
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Always to the mountains; I always bet on the mountains.
Learn MoreTastes like Puerto Rico
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