Salty, fried, and full of flavor is how most Puerto Rican cuisine used to be described; a modern wave of inventive local chefs, however, has changed the landscape of cocina criolla (the term used to describe PR's cooking style), melding more American and European techniques to add a new dimension to fine dining. The Parrot Club, Toro Salao, Aquaviva, Augusto’s, and Pikayo are just a few of the restaurants successfully blending old and new. For more traditional fare, La Fonda de Frank and La Mallorquina have been at it for years -- you can't go wrong with either. Finally, if you want to keep things simple, go for the arroz con pollo at Orozco’s in the Condado district, or a Tripleta, a hearty sandwich made with, you guessed it, three meats: ham, chicken, and beef.
Local brews: While Medalla Light's the country's most ubiquitous beer (and you're likely to drink a lot of it), try Magna Special Craft. It debuted two years ago from the same brewery (Compañía Cervecera de Puerto Rico), and is billed as PR's first premium lager.