Walking the line between tradition and innovation.
From fresh-caught seafood and mofongo to brunch and barbecue, the eastern region has everything. Outside the metropolitan region, it is the most gastronomically diverse region of the Island. Most restaurants have personal relationships with the local fishermen on the coast, guaranteeing an ample supply of fresh-caught lobster, snapper, mahi-mahi, and conch, typically served on top of mofongo or stuffed into an alcapurria or empanadilla. Some forward-thinking restaurants are experimenting with Asian seasonings and preparations, American barbecue techniques, and incorporating local ingredients into dishes like risotto or sushi.
Head up into the mountains, and you'll find classic Puerto Rican cuisine is king at most eateries, many with breathtaking views of the central mountain range, the rainforest, or the coast. But in more urban areas like Caguas and Juncos, a burgeoning restaurant scene led by young chefs brings innovation and creativity to a fair traditionalist region. Coffee shops serving brunch, artisanal pizzerias, creative tapas and cocktails, and fun food trucks are now cropping up where you'd least expect them.