When I booked Cocina al Fondo last Friday—well in advance because it's one of the hottest culinary experiences in San Juan—I felt a thrill that only a truly special evening can bring. My friend’s warning was right: this place is in high demand.

Effortless Hospitality, Even When You're Running Late

We ran behind schedule thanks to Uber delays (blame Bad Bunny heading our way!), so I texted ahead—and, to my delight, received an unexpectedly warm, highly understanding reply. Their tone? Top-tier service that instantly made us feel like family.

An Inviting Casita in the Arts District of Santurce

Pulling up, the cozy façade revealed a packed gem; people were waiting outside, anticipating the same magic we were about to experience. Located in Santurce, a neighborhood pulsating with art and culinary innovation, the restaurant sits in a converted casita from the 1940s—once a family home passed down through generations. Architecturally, it's a perfect fusion of modern elegance and rustic warmth, with Caribbean vibrant hues, floral accents, and a tangible connection to Puerto Rico’s soul. As authoritative travel sources note, it “invites you to a dinner party at abuela’s house”—if abuela held a James Beard award.

Walking up the steps felt as nostalgic as visiting your grandmother—plants all around, staff greeting you like long-lost family. We chose to dine inside due to the heat, though the outdoor patio, strewn with fragrant local herbs, fruits, and plants, would be equally divine on a cooler night.

Chef Natalia Vallejo: A Culinary Pioneer

Natalia Vallejo, born between the mountains of Caguas and Cayey and refined through culinary studies in San Juan, Madrid, and Buenos Aires, returned to Puerto Rico with a mission: to celebrate and elevate her island’s culinary identity.

She opened Cocina al Fondo in 2019 in Santurce, and within a year, earned a James Beard Foundation nomination for "Best New Restaurant" and "Best Chef: South". In 2023, she made history as the first Puerto Rican to win a James Beard Award, taking home Best Chef: South.

Her kitchen philosophy—anchored in intuition, memory, tradition, and local ingredients—turns each plate into a love letter to Puerto Rico.

Cocktails to Transport You

Our evening began with the refreshing Fresquito Caribeño—gin, macerated basil, soursop, lime, and soda—a literal taste of freshness. We also savored the Bruma de Montaña—gin, almond horchata, lime, and lemon bitters—where the almond horchata added a silky, crave-inducing layer. Chef Vallejo’s bar is led by mixologist Karla Z. Torres and blends artisanal spirits, island botanicals, and produce sourced onsite—making the cocktails as meaningful as they are memorable.

A Feast of Memories & Flavor

Appetizers

• Taro fritters with salted codfish salad and habanero mayo: crispy and just spicy enough to awaken the palate.

• Beets and ‘Lucía’ goat cheese terrine, with honey, cherry tomatoes, almonds, and artisanal toast: though I’m typically not a beet fan, the creamy tang of the goat cheese completely won me over—this became one of my favorites.

Our group also enjoyed the local fish, expertly shared by my friend Samy while I dwelled in conversation—another perfect moment of communal warmth.

Entrée

• “La Ceba” pork shank, served with white rice and sweet plantain: unctuous and comforting—with deep flavor that reminded me of home.

Wine Pairing

We chose a bottle of Albariño Adega, Pedralonga, Rías Baixas (Spain)—elegant, smooth, and a seamless match for the richness of the pork shank.

Dessert

To pre-celebrate my birthday, we indulged in a homemade Puerto Rican flan—silky, sweet, and just the right note to close our culinary journey.

Ambience That Stays with You

Every detail—from the staff’s warmth and knowledgeable service, to the cozy interiors blending Caribbean and modern textures—made us linger. We stayed until closing. Being the last guests to leave says enough.

A Culinary Renaissance Rooted in Pride

Puerto Rico’s food scene is thriving— uplifting local ingredients, producers, and stories. As someone who left the island fourteen years ago and returned to celebrate, I feel an overwhelming sense of pride. I’m excited to continue spotlighting other restaurants that amplify Puerto Rican culture and elevate our culinary heritage.

Why You Should Visit

• Chef Natalia Vallejo’s James Beard–winning excellence

• Thoughtful, locally sourced, seasonally inspired dishes

• Intimate, art-infused casita setting in Santurce

• Cocktails and wine thoughtfully paired and locally expressive

• Service that feels familial in the best possible way

Whether you’re a visitor or a returning Boricua, Cocina al Fondo is a must-experience—an invitation to taste Puerto Rico’s soul, with every bite, sip, and moment.