From my last visit to Puerto Rico: Views of El Morro, our (most?) famous landmark; me eagerly stuffing my face at a food truck plaza; Wild horses interrupting our breakfast; the beach where we spent most mornings.
It comes as a surprise to most people when I tell them I’m Puerto Rican. And although Puerto Ricans aren't immigrants (we're the US citizens everyone forgets about) I fell into that stereotypical 2nd generation immigrant phenomenon: wanting to be more like the people I grew up around (white, middle-class suburbanites) than my parents (thick-accented, loud-laughing, unapologetic Puerto Ricans).
Why did it take so long for me to realize that trying to be like everyone else is dumb? In trying to fit in, I lost touch with the incredible foods and flavors distinct to Puerto Rican cuisine, I wore neutral colors and silhouettes because “that’s what chic NYC people do, right?," and I missed so many chances to get to know people better because of how little Spanish I could speak.
Well, I'm done with all that! In the last few years I've dug into my Puerto Rican roots by trying new recipes featuring Caribbean flavors, leaning into color in both my wardrobe and my work, and practicing my awkward Spanish with (very) patient friends and family.
Want a sampler of Puerto Rican culture? Let’s dive in!
Your Puerto Rican Starter Pack
🍳 GRAB A LIGHT BREAKFAST AT: Little Rico in Hudson, NY. Healthy juices and breakfast bowls, plus a coquito latte I can’t get enough of.
🥘 GET AN AGGRESSIVE LUNCH AT: Cafe con Leche in Rhinebeck or Wappingers Falls, NY. The pernil (slow-roasted pork) and arroz con habichuelas (rice and beans) are the closest I've had to my mom's and I'm obsessed.
🎶 LISTEN TO: Bad Bunny’s “DeBÍ TiRAR MáS FOToS” (entirely in Spanish, the need to dance will overtake your body) or The Maria’s “Cinema” (English with some Spanish thrown in, very vibey/moody)
🥖 SNACK ON: Literally anything from Potters Table Bakery based in Hudson, NY. Their flatbreads are addictive and they make bundle boxes great for gifting.
🍍 BAKE THE FLAVORS: I’m working my way through Paola Velez’s “Bodega Bakes” and have so far loved her plantain sticky buns recipe the most. Check out her substack for more.
🤫 THE PASSWORD THAT UNLOCKS EVERYTHING: ¡Wepa! (WEH - pa, like “well” but without the L's, and “pa” like the start of “Papua New Guinea”.) It's an enthusiastic “woohoo!” and if you drop this in front of a Puerto Rican you’ll get instant cheers right back.