As many of you may or
may not know Puerto Rico is a Caribbean Island that's currently a U.S.
colony/territory and has been since 1989. Before being under the control of the
U.S. government, it was a Spanish colony for over 400 years. Puerto Ricans have
been dealing with oppression and lack of control in their Island since the late
1493. The Island's natives have conserved their strong culture and African
roots, but their economy has fell short. At first, when under Spanish power,
they had strong sugar cane, tobacco, and coffee crops which made the Island's
economy prosper. Nevertheless, the workers that dealt with these plantations
were all native and African slaves who suffered around the clock under inhuman
conditions. Unlike other places, during the Industrialization in Puerto Rico,
around 1985, instead of creating and developing local entrepreneur's companies
and businesses the U.S. decided to go with Operation Bootstap. What does this
mean? It meant attracting entrepreneurs from the U.S. and making Puerto Ricans
their work force. Currently, the Island is facing an economic crisis, which I
believe is a result of the lack of Puerto Rican businesses along with other
issues of corruption in the government. Anyone that visits the Island may
perceive how the millions of U.S. franchises and companies overshadow local
products, businesses and future projects. Before developing this site, I had
heard from many students, coworkers and family members that there wasn’t any
desire from locals to promote the Island’s crops. I firmly disagreed and
decided to do something about it and provide a source where people could access
information about Puerto Rican entrepreneurs and farmers and their affairs
around the Island. I created “Borikénrico” to
promote Puerto Rican businesses that support local products, this is a
space for them to have the spotlight and be the center of attention. There
are so many emerging enterprises looking for possible buyers and clients. I
hope you find my blog interesting and become a supporter of local crops and
producers.
Tuesday, May 29, 2018
Flor de Parcha
In November of 2015 Omar Cruz opened Flor de Parcha's doors to the public providing good food in a colorful ambience. In a place as colorful as Río Piedras this space is no exception; it's painted inside and out with beautiful art that makes the restaurant stand out. In his little corner at Saldaña Street, Omar Cruz, holds his two businesses up float with loyal customers. Along with Flor de Parcha he has been owner of El Boricua, humble bar next door, for almost fifteen years. Both businesses are located near UPR, RP campus which brings a diverse and active vibe to the area. I had the opportunity to speak with Cruz' publicist, Desiree Luna, she explained how he is very focused on enterprise opportunities throughout the whole Island and is currently working in a similar food project at Ceiba (no specifications were given). I also had the chance to meet with Alexandra Soto, Flor de Parcha's manager, where she explained how the owner is very involved with local crops and products.
During my time with Soto, she described various Puerto Rican brands and farmers which they support. These include: Don Rafael's hot sauces (which they have on display at the restaurant), Empresas Bobet, Inc. (which provides them with baguettes) and Ocean Lab and Fresh of Keg (F.O.K.) beers. Also, their natural juices (from Bayamón), the micro-greens and sprouts (part of their decor) and most of their vegetables are from local businesses. Soto emphasized on the fact that their cleanness and consistency in the elaboration of their dishes distinguished them from other restaurants. In addition, she explained that everything is freshly made everyday. Their menu, although short, changes every week and is affordable.
This is, honestly, my first choice when in campus. Their menu has options for any kind of taste. They offer avocado stuffed with shrimp or sopa vieja, skirt steak tomato chimichurri, ropa vieja, chicharrones de dorado, sautéed vegetables, mashed roots, eggplant and yautía pastelón, etc... Furthermore, they make the best pumpkin soup, excellent sangrías and have a great tuna and avocado salad with an asian passion fruit sauce. To anyone looking for a new place to go eat fresh food and vegetables at a nice space with great service this is the first stop you should make.
La Respuesta, Santurce
In Fernandez Juncos Avenue lies a bar called La Respuesta. I couldn’t
find out much information about the owners and the business’ upcoming, sadly
they wouldn’t answer my calls, but throughout the events this bar hosts weekly
it’s evident that it celebrates Puerto Rican culture. This is not only a great
hangout spot, but it’s also a place where people gather to enjoy and support
local art and performances. They host events such as: Battle Lines (rap
contest), Trépate Aquí (stand up comedy), Rompe Cintura
(“Bailar es tu derecho” was the theme of this dancing event, Featuring DJ
Sarielle Killer, Lucha Libre and D’Marquesina along with other local artists)
and Noches de Cabaret Puppet Slam (cabezudo theater).
These events provide a space for unknown
Puerto Rican artists to test their talents and see how an audience reacts to
their work. People get recognition for their work and are even invited to
attend to other events depending on the result. I went a couple of weeks ago to
a stand-up performance they had. One of my boyfriend’s coworkers does stand-up
comedy as a hobby with a group of people. They go to different places monthly
to exhibit their work. It is
great, and I’m not just saying it because I know him. This night specifically
comedians from all over the Island, amateurs as well as professionals, gathered
in La Respuesta and gave an outstanding performance. I was laughing the whole
time. My favorite was at the end when a group of college students performed a
music number. They dedicate their work to rewriting
popular songs into funny stories. They sound amazing and have great vocals.
Apart from the comedic part of their performance, they are very talented
musicians and singers. Their main instrument is el cuatro which is known as a Puerto Rican classical guitar from
the orquesta jíbara. It’s very hard to learn how to play el cuatro because it has ten strings in
five courses, tuned in fourths from low to high, B and E in octaves and A, D,
and G in unisons. In case you don’t know much about instruments or music, I
meant to say it’s a hard instrument to learn how to play due to the strong and
pronounced, yet acute, sound of each string and the specific note each one of
them plays. It’s one of my favorite instruments and for me it’s very impressive
and rare to see someone play it as well as they did. The sound of this
instrument for me is the sound of my Puerto Rican roots. This specific event
had Chente as the surprise host and guest, and it was a surprise because it was
after his “last show” in Puerto Rico which sold out. Chente is a very talented
and known comedian, loved by Puerto Ricans and soon to perform internationally.
It was the first time I saw him perform. I wanted to go to his last show but
couldn’t. It was great!
In conclusion,
if you have gone to La Respuesta it’s a must. It’s a place filled with mostly
locals due to its location, but If you happen to come as a tourist swing by and
learn how to dance salsa, go to a stand-up event, or just to have a good time.
Check out their website (www.larespuestasanturce.com/)
or Facebook page (La Respuesta Santurce) and see their calendar to know if any
of their events interests you. Don’t miss out!
La Coffeetera
Beauty Hurts, Makeup and Piercing Co.
Why go to
Claire's Jewelry to pierce yourself or to Sephora to do your makeup, when you can visit
Anaya Wolf at Río Piedras in her home salon instead? Beauty and Hurts Makeup
and Piercings gives you great service for even better prices. Young business
owner Anaya Wolf began her first enterprise by developing a hobby into a job.
She buys all her jewelry locally and is very fond of her distributors. During
my interview with her she told me “Why buy online, why go to the U.S. if you
have it all here? People just don’t want to look; and that’s exactly the
problem.” Although she can’t buy all of her makeup from Puerto Rican brands
(because there aren’t many) she tries to investigate as much as possible in
search for options for her client’s looks.
I personally
went to her business and had the opportunity to be one of her clients. She was
very calm, had a very good hand, was gentle and attentive. She is very humble
and knows how people may get unsteady when being pierced. Wolf also added how
some patients have fainted because of nerves, but she always remains at ease to
give them the best service possible. Despite her young age is very ambitious
when it comes to her aspirations for her business. She wants to continue having
firm clients and get known throughout the Island. Also, she wants to contribute
in local beauty supplying. Wolf wants to be part of the world of beauty and represent
her Puerto Rican flag as a professional.
I think her
business is great and wish her the best in all her future endeavors! You don’t
see many young entrepreneurs currently and I believe it’s important to spread
the word. Her prices are extremely affordable! I had three piercings done on my
ears for just $45 for the whole procedure and all the earrings (a small hoop
and a star on my helix, a stud on my tragus; all great quality). She is very much available for future new
clients! For more information or to contact her search for her Instagram page
as Anaya Wolf.
Queso de Kbra
Anibal
Escanellas, an eighteen-year-old self-made agro-entrepreneur and owner of Queso
de Kbra, began his business with his pet goat once he discovered he could
profit from the milk without harming the animal. His interest in the goat milk
industry brought him to quickly learn about its making and include his family
in the project. His mother and sister are involved with the care of the goats.
Meanwhile, he is the facility manager, cheese maker, marketing and sales
director. Many may ask themselves, “Self-made? How did he come up with the
money to start the business?.” Well, from a very young age he has worked training horses and talking care of animal’s upbringings. This job
provided him with the necessary funds to begin his business. During the
interview I was able to have with him he described, along with his
accomplishments in Paso Fino representing Puerto Rico, the process of making
the cheese: the milk needs to be pasteurized and left for fermentation for
twelve hours to produce the proper consistency.
He described his business as, "Still growing and needing further development." Currently he sales his cheese to restaurants, but he will soon provide his product to supermarkets. His goal is to include his cheese in US commerce and the Virgin Islands. When asked about his regards on other competitive brands, Escanellas explained that his cheese is the only local goat cheese on the Island so far, “Other brands come from places such as: Canada and France. They take about three weeks to get to the Island and an additional week to be distributed, therefor they don’t provide the freshness I’m offering with my product.” More specifically, when asked about U.S. crops and companies he stated, "U.S. companies give jobs to many Puerto Ricans. Right now I can't provide the amount of jobs I would like since my enterprise is still growing, but once I develop the company further and expand my work force I hope to offer as many jobs as possible." His ambitions as a business owner is to expand his production, contribute to the Island’s economy and create a chain of products all Puerto Ricans and foreigners can have access too.
He described his business as, "Still growing and needing further development." Currently he sales his cheese to restaurants, but he will soon provide his product to supermarkets. His goal is to include his cheese in US commerce and the Virgin Islands. When asked about his regards on other competitive brands, Escanellas explained that his cheese is the only local goat cheese on the Island so far, “Other brands come from places such as: Canada and France. They take about three weeks to get to the Island and an additional week to be distributed, therefor they don’t provide the freshness I’m offering with my product.” More specifically, when asked about U.S. crops and companies he stated, "U.S. companies give jobs to many Puerto Ricans. Right now I can't provide the amount of jobs I would like since my enterprise is still growing, but once I develop the company further and expand my work force I hope to offer as many jobs as possible." His ambitions as a business owner is to expand his production, contribute to the Island’s economy and create a chain of products all Puerto Ricans and foreigners can have access too.
From personal experience I can guarantee this goat cheese is amazing in texture, flavor and goes well with anything (from chips and bread to fresh carrots and peppers). The business owner also has a special brownie recipe he developed with his friends and family involving goat cheese. Its peculiar, but tastes great!
Wicked Burger
What started
off as a student’s idea for a simple job opportunity, ended up being a very
popular burguer food truck in Río Piedras. In the interview I was able to have
with founder and chef of Wicked Burger, Ángel Negrón, he said it all began and
was motivated by his need for a job. He started of selling unique burgers in
his former university (UPR) to students at a low price, until the University notified
him of a one-million-dollar insurance he had to pay to continue his sales. So,
he opened the food truck on Añasco Street in Río Piedras. The idea emerged when a Bakery opened near
his neighborhood and he decided to ask for them to make pan sobao buns for his burgers,
but the Baker asked him, “Why not mayorca burgers instead?” thus the idea of
their famous mayorca burgers was born.
Let
me tell you, I’ve been eating these burgers since my first year in college…and
they are no joke. These are the best burgers in town. Everyone should try them!
They have an awesome menu and have great prices. I’m very picky with my
burgers, but they do them just right. Best part is, they have vegetarian
options as well!
What
surprised me during my talk with Negrón was that he told me exactly what the
employer at Mona Lisa told me, “I would love for all my products to be from
local farmers, but it’s just too expensive.” he also added, “This is student’s
territory, the budget for a burger is not that much and prices would be too
high if I choose to buy from Puerto Rican crops.” He emphasized on the economic
situation of the Island and continually said it’s just too much. Nonetheless,
he buys his avocado, malanga, eggs, vegetables, and bread from local business
owners.
If
you are interested in trying these burgers look them up on their Facebook page
for more information and/or go to Río Piedras and see for yourself. Trust me,
these burgers will impress you.
Look for them on Facebook!Arrope
Arrope is a well-known
coffee place in Río Piedras and has been for almost five years. Originally, it
was a lodge for students, but now it’s a comfortable local with an outside
patio to eat, two closed spaces for studying or getting some work done and inside
tables. As many of Rio Piedras businesses, Arrope, has very artistic touch in
its decoration. It has crystal windows that make clients feel integrated to the
exterior view while sitting in the comfort of their interior tables and counters.
The place has a tranquil vibe and it’s usually very quiet for those who love to
eat in peace or need to do some work while having a quick meal. The service is great,
and the workers are very cordial.
Ricardo Carrero,
the owner, along with his right-hand Carlos Diaz made sure that their local had coffee
no one could replicate. I had the opportunity to interview the local’s executive
manager, Ángel Rivera. He gave me a quick view on how Arrope became the famous
coffee place it is today. To start with, their coffee blend is made from
diverse beans from around the Island. It’s a mix of Yauco, Las Marias, Adjuntas,
Maricao and Utuado beans their staff brews to perfection. He also added their
vergetables and desserts are from local products. Rivera made very clear that
there aren’t many options for low price quality products in the Island, “Outside
product brands give better deals on big sales for businesses such as ours. Nonetheless,
we would love to promote more local products.” In a way, he believes Arrope helps
move the Island’s economy because they produce authentic Puerto Rican coffee, “We
give movement to local products throughout our sales and give people an
understanding of the quality coffee that is grown in Puerto Rico.”
I personally
love starting my day with a cup of coffee from Arrope and they serve great homemade
French toasts too. They have great lunch specials and serve amazing bread soup
bowls. Arrope has a very varied including pastas, sandwiches (made with
ciabatta, whole wheat bread, or baguette), wraps, salads, soups, meats, omelets,
crepes, croissants, etc… Anytime you need a quite place to enjoy yourself,
relax, study a little (or a lot) or simply chat with some friends over a meal
Arrope is the place to go.
Mona Lisa
Former museum curator and UPR Art History Major alumni,
Lisa Blanco, gave an abandoned local a new life by opening the doors to her new
business Mona Lisa on 2015. Her restaurant, although having been opened only 3
years, has a plenty of very loyal customers. The local is decorated in a very
alive way it has as a colorful style that combines well with its artistic theme
and makes clients remember its walls. This
local inevitably stands out in University Avenue at Río Piedras.
It’s an
Italian restaurant with a great menu. Some may think it’s pricey because of its
vibe, but it’s affordable. The owner wants to give quality food at a price that
students and locals can afford, so they a specials menu with great dishes at
low prices ($7-$9). They have an excellent Parmasan Chicken in the specials
menu for only $7.85. It’s honestly great, I ate it for lunch two days straight.
They also have pear stuffed gorgonzola raviolis which I’m anxious to try. Also,
I’m not particularly a fan of their sangria, but the restaurant has a great
craft beer selection.
I love
the fact that food tastes very fresh and their flavors are gourmet. I had the opportunity to speak with some of the waiters, sadly the owner wasn’t there,
but the employee in charge of their inventory told me that 48% of their
products were from the Island. He also pointed out the fact that it’s too
expensive for them to buy all local products. This intrigued me the most.
1950, La Insurrección Nacionalista
This
cinematographic PIECE OF ART was written, directed and produced by José Manuel
Dávila Marichal. It’s an incredible documentary that tells the story of the
1950’s revolutionary movements of the Puerto Rican Nationalist Party lead by
Pedro Albizu Campos. This is honestly the best movie I’ve seen all year and I
exhort everyone to watch it. The movie doesn’t even have actors, it’s all
retold via people that where part of the Nationalist Party. Those who
participated in the film where mostly imprisoned during the revolt various
years and most of them missed important events in their lives because of the
consequences that being part of the Nationalist Party had. They were all Puerto
Ricans who were willing to give their life for Puerto Rico’s freedom.
The film
explains very clearly the Island’s history and its relationship with the United
States throughout the years, from beginning until today. It also gives light on
subjects that history books don’t inform people about. For example, people
think these were just battles; nonetheless, these fights were between the poor
and the government’s military. The people who where organizing these revolts
were from outside the metropolitan area and didn’t even have the money to have
proper fire arms or weapons. One of those who were interviewed emphasized on
the fact that the government was told that there where 600 nationalists waiting
for them in Jayuya and organizing a huge revolt. He laughed and said, “We were
32 nationalists.” His interview impacted me the most because he said that when
the government finally arrived to Jayuya equipped and prepared to face 600 men.
He only had four bullets, two which he fired and missed, and the other two he
didn’t even use because they surrendered before he could even attack properly.
Therefor, in his point of view he didn’t participate in the revolt nor killed
anyone. Nevertheless, he was imprisoned suffered during an individual cell
without being able to speak to anyone for more than 10 years.
Do your
nationalist ancestors a favor, even better do your patria a favor and watch this movie. It’s not only informative on
the Island’s history, but it also gives an inside scoop of it with great photos
and memoirs. For those with a sensitive stomach for strong scenes or for those
who are very sensitive when it comes to violence presented in cinematography
don’t worry about it because this movie is very subtle and soft with its
narration and plot.
MixologyU
The seminar I
attended to was given by Misael Morales, ambassador of Prestige Spirits. He
gave a conference on Montelobos Mezcal
giving a brief explanation of how that specific mezcal is made. Sr. Morales
emphasized on the specific procedures necessary for the making of this mezcal.
It’s made in Guadalajara, center of mezcal productions in Mexico, using zapoteca method. This was a described by
him as a very delicate process needing 10 years of maturing. He also performed
and taught the execution of the Hotel
Nacional Drink. This drink was based on natural lemon and pineapple juice,
along with a touch of peach liquor and the mezcal.
Pirilo’s Pizza Rústica
A couple of years back, Eduardo Rubio and Enrique Rossy saw the need for a local pizza place at Old San Juan. They saw an opportunity for the upcoming of a possible business and firm clients looking for a new place to go. When a house in Old San Juan at Tanca Street was put on sale they found it as an obvious option for their restaurant. Rubio desired to base the theme of the restaurant in a fictional character and developed the name Pirilo. Pirilo was a young boy who loved pizza. The restaurant is a family friendly environment and is decorated in representation of Pirilo’s tastes with family ornaments and pictures. In the food menu, designed and developed by Enrique Rossy, one can see small hand written notes by Pirilo himself where he dedicates plenty of dishes to his crush Genoveva, his aunt and grandparents. Enrique Rossy described the menu at the interview I had with him, as simple and dedicated to Puerto Rican’s taste. The menu offers dishes based on traditional Puerto Rican food such as: croquetas de mamposteao which are fried balls inspired by a Puerto Rican rice and beans mixed with Spanish chorizo and accompanied with their house cilantro sauce, Pizza Pirilo which is a sweet plantain and ground beef pizza based on el piñón, buñuelos de yautía which are based on the local alcapurrias, carne frita which is fried pork that comes with caramelized onions and Pizza Tripleta inspired by the Puerto Rican meat lovers sandwich.
After opening the first restaurant in Old San Juan, in 2010 and seeing their success Rossy and Rubio knew they had enough clients to open up the second floor of the house in Tanca Street. Later, they opened two more restaurants: one in McLeary Street at Loiza and the other one at Dorado in rute 639 near the Dorado Beach Resort. The owner described any other business nearby not at competition, but as colleagues. Enrique Rossy said,“No business affects our sales; any other enterprise brings movement to the area.” This restaurant, apart from being owned by Puerto Ricans, supports local crops and companies. They offer Ocean Lab and Fresh Of Keg (F.O.K.) draft and bottled beers, as well as buy their desserts from a Puerto Rican baker. Along with their craft beers and desserts the restaurant provides fresh juices brought by a local business owner and by 30% of their vegetables and spices from local farmers.
Pirilo’s
Pizza Rústica is great place to eat even when you are not in the mood for
pizza. They have a great arugula salad topped with walnuts, feta cheese,
tomatoes, and their Caribbean cherry house vinaigrette. Also, they make great
raviolis and home-made lasagnas. The skirt steak is my favorite, accompanied by
a pasta side with fresh creamy pesto. .The restaurant offers gluten free options (appetizers, main dishes and a dark chocolate cheesecake) and also provide vegan options (appetizers, Pizza Vegana and a rice and coconut based cheesecake with a raspberry topping).Whenever you get a chance, they have a
great bar menu as well! Look them up and enjoy their delicious food yourself!
Subscribe to:
Posts (Atom)
-
Arrope is a well-known coffee place in Río Piedras and has been for almost five years. Originally, it was a lodge for students, but now ... -
In November of 2015 Omar Cruz opened Flor de Parcha's doors to the public providing good food in a colorful ambience. In a pla... -
A couple of years back, Eduardo Rubio and Enrique Rossy saw the need for a local pizza place at Old San Juan. They saw a...