It’s been a hectic past couple of weeks, so I have been pretty delinquent in my posting, but I promise you I will try to catch up a bit over the weekend.
On a recent trip to Puerto Rico, I stayed with one of Mami’s sisters who is nothing short of a pepperpot. Tia Bienvenida has a joie de vie that is to be envied. Nothing gets her down, and I wish that I could have half the energy now, that she has at 72. Tia Bien took me to one of her favorite seaside restaurants in Quebradillas, Puerto Rico called Restaurante Historico Puente Blanco. The views from the restaurant are picturesque and dramatic, but since we went in the evening, the view was quite wasted on us. The restaurant is at the very end of a long road that is studded with restaurants and “posadas”, little guest houses that dot the coastline. I was curious as to why Tia had decided to go to the very last of the restaurants on the road. My fears were soon resolved. We were greeted with a basket of fresh, hot Pan de Agua rolls that practically melted in our mouths.
The appetizers featured fresh seafood, of course, but I ordered the Surtido Platter, with corn sorullitos, fried cheese, chicharron, masitas, and croquetas de bacalao.
The Coctel de Langosta was sweet and delicious with a hint of citrus. Nothing too complicated, just good clean food.
Whenever I find myself in the caribbean, I do not miss the opportunity to eat conch. My cousin Jeanette graciously offered to share her appetizer of Coctel de Carrucho with me. The conch was sweet and surprisingly tender…I could have madea meal of this alone.
The entrees were equally typical of Puerto Rican seaside fare, with some interesting twists. I ordered the Chillo Frito, of course (it was done a tad more than I like, but was impeccably fresh and well seasoned), my cousin Jeannie had the Langosta and Camaron Ajillo stuffed into Yuca Mofongo cups (this was twenty kinds of wonderful!), her husband ordered the Mofongo Relleno de Langosta, and her son Christian, ordered the Camarones Ajillo. Tia enjoyed the Langosta “Criolla” which tasted like home.
We were feeling quite satisfied now, but decided to order a few desserts to share. We had a tres leches that was so incredibly delicious, I had to call the Chef Jose Morales over to the table and beg him for the recipe (he was generous enough to share!). We rounded out the order with Guava Shells served with cheese, Candied Papaya slices with cheese and Flan.
Chef Jose was a chef in numerous hotel restaurants in New York for over 30 years, before moving to Puerto Rico and starting his own business. He runs the kitchen seven days a week, but is passionate about the work he does. Along with his partner and wife, Felicita Morales, and his lovely staff, Chef Morales make Puente Blanco the obvious choice when dining in Quebradilla.
What the “historic” aspect of the Puente Blanco was, I’m not clear on (and I could not understand the explanation that Chef Morales told me) but what was crysalline was that I enjoyed an incredible meal at this lovely restaurant. The restaurant also has a seperate “salon” with a lovely bar that makes it perfect for parties and events.
Restaurante Historico Puente Blanco
Calle La Estacion Ramal 4484
Quebradillas, P.R. 00678
787 895 1934