The Culinary Institute of America

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.
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Food is everywhere in Puerto Rico. Roadside truck stops offer hearty, stick-to-the-ribs workingman’s dishes such as cassava in vinaigrette, fricasseed rabbit, and blood sausage called morcilla. Guajo is a mixture of a pig’s innards served with rice and red beans. Green bananas known as guineos are boiled and provide an alternative starch to root vegetables and rice.
Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.
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 www.ciaprochef.com/WCA7

Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls.
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Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo.
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www.ciaprochef.com/WCA7

Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours.
Get Recipes and watch the full series with closed captioning at:
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Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.
Get Recipes and watch the full series with closed captioning at:
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Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7