Sliders @ Caf Tresb
Walking down Calle Loíza, it’s hard to miss the neon-yellow shipping container with a state-of-the-art kitchen. Owned by Chef Mario Ormaza, who worked with Jean-Georges in New York City and helped open such places as Spice Market, Tresbé is a casual, kickback kind of place. Tresbé stands for “bueno, bonito, barato,” a local saying that stands for good, pretty and affordable.

The beef sliders are a hit. They’re served on sweet Hawaiian buns, topped with a tamarind, coffee and BBQ sauce and local micro greens. Tostones, made traditionally from green plantain, can also be made from pana (breadfruit): be sure to try them if pana is in season. Crispy on the outside and soft within, they make the perfect side.

Alcapurrias @ La Alcapurra Quem
Although many chefs on the Island work with fresh ingredients from local farmers, fried foods still reign supreme. Alcapurrias are perhaps one of the favorites. To try one of these fried goodies, head to La Placita and visit La Alcapurría Quemá. This small neighborhood bar has recently gotten somewhat of a revamp. You can now order a killer Old-fashioned and pair it with your alcapurría.

Banana leaves or sea grapes are used to shape the dough. Then it is stuffed with beef that’s been seasoned with, you guessed it, sofrito, and deep-fried. To give the dough that reddish color, achiote oil is added to the batter. Top it with mayo/ketchup and a dash of homemade pique (hot sauce) and voila!

Patitas de Cerdo @ La Casita Blanca
Casita Blanca, which opened in the ’80s, is in the heart of Santurce, a working-class neighborhood. It is a classic fonda (casual, neighborhood restaurant) serving Puerto Rican comfort food. Portions are large and dishes are very affordable. Tell your taxi driver you are going to La Casita Blanca and he’ll know exactly where it is. As soon as you step into La Casita Blanca, you are transported in time to grandma’s house. The staff treats you like you are part of the family; you are brought chicken soup and bacalaitos (cod fish fritters) on the house as soon as you sit down. Then it’s on to the main dish, patitas de cerdo. First boiled in salt for three hours, then stewed with garbanzo beans and sofrito, this is the essence of Puerto Rican cuisine. Every family has their own recipe of sofrito, but the base ingredients include cilantro, garlic, onions, ají dulce (small, sweet peppers) and a bit of tomato paste or sauce. Throw in some white rice, mix it up and devour. To get all the flavor from the patitas, don't be shy; eat them with your hands. If you refuse, you’ll be missing out.

Ajiaco santafereño @ Casa Vieja
One of the best places to get a true ajiaco is at Casa Vieja. The decoration of the restaurant - terra cotta floors, wood furniture and window frames adorned with flowers – pushes you to crave a meal at home… If your home is an old farmhouse in Colombia. The soup is made with the best quality traditional ingredients and the portions are large. In fact, the restaurant promises if you are still hungry after eating the first bowl, you can have a second one on the house.

Morcilla Rolls with Pique Mayo @ Santaella
La Placita de Santurce is the ultimate locals’ hangout. You can drink on the street and hop from bar to bar sipping whiskey with coconut water and Don Q rum with a fresh-squeezed juice. Near the main entrance on Canals Street is Santaella; it’s an oasis at La Placita. With exposed walls, super cool ceiling fixtures and tropical wallpaper, this is one of the “it” places in San Juan. Everything is always on point and locals flock here nightly.
The Puerto Rican menu includes classic and contemporary dishes. One that stands out are Jose’s morcilla rolls. Blood sausage is a Puerto Rican tradition, especially during the holidays, and the island has mastered the art of making it. These fried, bite-size beauties are delicious and paired with a spicy mayo made from house-made hot sauce. Don't leave without trying a creative cocktail. If pulpo (octopus) happens to be on the menu, make sure to order it as well.

Paletas @ Seor Paleta
You’ve toured the forts and taken selfies against the colorful homes of Old San Juan and now you are exhausted and hot! Well then, it’s time for a refreshing paleta. Kudos to owner Ramon Ortiz who brought this great concept to Puerto Rico. He started selling his homemade popsicles at farmer’s markets out the back of a tricycle. People loved it so much, he opened his first shop in Old San Juan. The paletas have become quite the rage, so be prepared for a short wait. Choose from such flavors as mango, watermelon, coconut, strawberry and mojito. All are homemade with lots of love and natural ingredients.

Café Latte @ Don Ruiz - Roastery, Museum & Cafe
Puerto Rico is known to produce some of the best specialty coffee in the world. So when in PR, a café latte is a must! If you don't like coffee, chances are you’ve been drinking a burnt, low-quality, watery beverage that tastes nothing like the killer latté from Café Don Ruiz.
The latté served at the shop is made from 100 percent Arabica beans that are grown 3,000 feet above sea level in Yauco, a mountain town in the southwest of the island. Their specialty, a medium-dark blend, has chocolate as well as citrus notes from the variety of orange trees on the plantation. The sugars in the vaporized milk give the coffee an ultra-smooth finish. The latté art is amazing: You might find a bear or a butterfly in your cup.

Le Bacon Butty @ Le Swine
From a striking renovated white ambulance from the ’60s on the streets of London, Le swine have taken the modest bacon butty to a new level. James Packman, student of Bruno Loubet, got the idea after devouring his boss’ sandwich one morning at work. Following a few profanities in Packman’s direction, they scoured the UK in search of “happy pigs,” pure-breeds that have the roam of the land and the chance to, well, be pigs! Their philosophy: The happier the swine, the tastier the pork. They’re evidently on to something, as the thick-cut middle bacon (streaky and back in a single cut) is other-worldly. Layer that with a milk and onion bap, bacon butter, fried duck egg and a choice of tomato or mushroom ketchup – all homemade – and you have what has been touted as the ultimate bacon butty.

KFC (Korean Fried Chicken) @ Gallo Negro
The menu at this eclectic, Brooklyn-esque restaurant is always changing and includes a mélange of cuisines from around the world. But one dish remains on the menu: Chef Maria Mercedes’ Korean Fried Chicken. It is, hands-down, among the best fried chicken you will ever have. The process takes two days and begins with air-drying the chicken overnight to achieve that perfect crispiness. Instead of flour, which dries the meat, Chef María uses her secret tempura batter to seal in the moisture. (Her special ingredient is vodka). The chicken is twice fried and covered in a delicious gochujang sauce, a paste made from chile peppers, sticky rice, fermented soybeans and salt. Each bite is a burst of umami. It’s sweet, salty, spicy, tangy and oh so crispy.

Chillo con Majado de Viandas y Mojo de Papaya @ Restaurante Jose Enrique
The line at Jose Enrique is well worth the wait for the fried snapper with root vegetable mash and papaya salad. Fresh fish is always perfectly fried, crispy on the outside, warm, tender and moist within. The fish is frequently deboned and served whole, allowing you to pick at the cheek (best part!) and if you love the eyeball, go for it! The fish is laid on a sweet and creamy mash made from batata amarilla. Root vegetables are a common side dish in Puerto Rican households. But the best and rarest is the yellow batata. It is slightly sweet, making it the perfect accompaniment for the savory fish. The papaya and avocado side is light and fresh, tossed with lime, cilantro, red onion and tomato. People have waited over two hours in line to get a taste of this incredible dish. Put your name and cell phone number on the list and then walk around La Placita, the local square surrounded by bars and restaurants. Pssttt … you can drink on the street.