Explore the tropical flavors and rich culinarytraditions of America's island paradise.Puerto Rico, a land of gorgeous beaches and luxuriousresorts, also boasts a rich culinary culture witha mix of influences: Spanish, African, Taíno (NativeAmerican), and French. For adventurous mainlandcooks in pursuit of exotic flavors, this book offersexciting new territory, and for Puerto Rican descendantseverywhere, it pays tribute to the belovedhomeland.Jose Santaella presents foods that only a local wouldknow: the tradition of lechón spit-roasted sucklingpig in the mountains near the rainforest, ordumplings of mashed plantains with land crab handrolledin ramshackle shacks along the shore. Amongthe book's more than one hundred recipes are classicslike Salt Cod Fritters with Piqué and FriedWhole Snapper with Pineapple and Cilantro Salsa,as well as contemporary creations, such as Avocadoand Papaya Salad and Curried Goat with Lime andOrange Rice.Cocina Tropical captures the flavors and spirit of thistruly enchanting island.Jose Santaella trained with Ferran Adrià, EricRipert, and Gary Danko before opening his owneponymous restaurant in his native San Juan.Santaella has been lauded in Departures, Delta Sky,and Marie Claire. Eric Ripert is the chef of LeBernardin and the author of four cookbooks.