The Culinary Institute of America

Marí Dolores de Jesús, who goes by her nickname Lula, shows us how she prepares Puerto Rican Empanadillas de Jueyes at her roadside stand, El Buren de Lula.

For recipes, visit www.ciaprochef.com/WCA7

Marí Dolores de Jesús, who goes by her nickname Lula, shows us how she prepares Puerto Rican Empanadillas de Jueyes at her roadside stand, El Buren de Lula.

For recipes, visit www.ciaprochef.com/WCA7

Loiza is a town on the north coast that is the African heart of Puerto Rico. Another of Puerto Rico’s traditional delights are empanadillas de jueyes. These banana leaf-wrapped treats are typical of the town of Loiza, and are prepared from land crabs that have been fed a diet of bread and coconut. They’re available in several small restaurants, but the woman who is the acknowledged master of empanadillas is Marí Dolores de Jesús, nicknamed Lula. At her small roadside spot, El Buren de Lula, we watch as she prepares them.

For recipes, visit www.ciaprochef.com/WCA7

Loiza is a town on the north coast that is the African heart of Puerto Rico. Another of Puerto Rico’s traditional delights are empanadillas de jueyes. These banana leaf-wrapped treats are typical of the town of Loiza, and are prepared from land crabs that have been fed a diet of bread and coconut. They’re available in several small restaurants, but the woman who is the acknowledged master of empanadillas is Marí Dolores de Jesús, nicknamed Lula. At her small roadside spot, El Buren de Lula, we watch as she prepares them.

For recipes, visit www.ciaprochef.com/WCA7

Loiza is a town on the north coast that is the African heart of Puerto Rico. Another of Puerto Rico’s traditional delights are empanadillas de jueyes. These banana leaf-wrapped treats are typical of the town of Loiza, and are prepared from land crabs that have been fed a diet of bread and coconut. They’re available in several small restaurants, but the woman who is the acknowledged master of empanadillas is Marí Dolores de Jesús, nicknamed Lula. At her small roadside spot, El Buren de Lula, we watch as she prepares them.

For recipes, visit www.ciaprochef.com/WCA7

Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled. For recipes, visit www.ciaprochef.com/WCA7

Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled. For recipes, visit www.ciaprochef.com/WCA7

Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro.

For recipes, visit www.ciaprochef.com/WCA7

Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro.

For recipes, visit www.ciaprochef.com/WCA7

For lovers of pork, there is no greater Puerto Rican treat than a trip into the hills for a sampling of lechon, or roast suckling pig. Apa Ramos, owner of Lechonera La Ranchera, in the hills above San Juan at Agua Buena, Guaynabo, shows us the process. Pork here is sold with sides like pigeon peas and rice, morcilla, green bananas in vinaigrette, cassava in a garlicky sauce called mojo, or a good potato salad.

For recipes, visit www.ciaprochef.com/WCA7