Anthony Bourdain Puerto Rico - PR-187, Carolina, Loíza 00983, Puerto Rico - photo by Edgar Torres under CC-BY-3.0
PR-187, Carolina, Loíza 00983, Puerto Rico - photo by Edgar Torres under CC-BY-3.0

PUERTO RICO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Puerto Rico for his show, Parts Unknown Season 10 Episode 6 (originally aired November 5, 2017):

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¡Pastel al Caldero!

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Manjar Borincano. #ViejosSomosTodos

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DISH – Tortitas de Maíz con Jamón, Sopa de Platanos, Pastel al Caldero and Morcilla

WHAT IS IT?

Tortitas de Maíz con Jamón – corn fritters with ham; Sopa de Platanos – plantain soup; Pastel al Caldero – slow-cooked pork marinated in bitter orange, taro root, green plantains, squash and garbanzo beans; Morcilla – blood sausage

READ MORE: HUNTER S. THOMPSON – THE RUM DIARY

WHERE IS IT?

Casa Vieja
Km, 26 PR-149
Ciales, Puerto Rico

ANTHONY BOURDAIN PUERTO RICO NOTES

Typical grandmother’s house serving “grandma” food – Pastel al Caldero being the house specialty.

READ MORE: TRADITIONAL JAMAICAN FOOD: A DELICIOUS, UNIQUE TREAT

DISH – Steamed Land Crab

WHAT IS IT?

Steamed corn-fed land crabs.

WHERE IS IT?

El Trasmayo
Medianía Alta
Loíza, Puerto Rico

ANTHONY BOURDAIN PUERTO RICO NOTES

A crab shack in a local beach in Loiza, about 45 minutes from San Juan.

DISH – Lechón and Gandinga

WHAT IS IT?

Lechón – slow-roasted suckling pig on a spit; Gandinga – traditional stew made from pig’s heart, liver and kidneys.

WHERE IS IT?

Lechonera El Rancho de Apa
Carr. 173 KM 28.9 Bo
Guaynabo, Puerto Rico

ANTHONY BOURDAIN PUERTO RICO NOTES

Luis “Apa” Guzman, the owner of El Rancho de Apa, has been slow-roasting suckling pigs for about 50 years, with no part of the pig going to waste.

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