Step into the vibrant world of Chef Carlos Portela, a James Beard Foundation "Best Chef of the South" nominee.

Get ready to indulge in the culinary style that defines his career: a fusion of Puerto Rican culture and innovative culinary artistry.

Born in the bustling town of Caguas, Chef Portela was raised in a family of creatives, who inspired him to pursue his own artistic medium—food. His passion for cooking developed early, shaping a unique, sustainable approach to cuisine that's as flavorful as it is environmentally conscious.

His philosophy, which you can experiment at his restaurant Portela by Orujo, is all about letting the ingredients shine, with a focus on low intervention and zero waste. You’ll find him masterfully combining traditional Puerto Rican flavors with modern techniques, crafting dishes that tell the Island’s story. Think comforting classics like mofongo and sancocho, reimagined with a fresh, local twist.  

Ready for a culinary adventure? Let Chef Portela guide you through Puerto Rico’s rich gastronomic landscape, where every bite is a celebration of flavor, tradition, and creativity. 

A sample of Chef Portela's plate at Orujo

The Path to Becoming a Chef in Puerto Rico

What sparked your passion for cooking?  

From the beginning, I’ve been fortunate to have my family’s unwavering support for my passion for cooking. Growing up surrounded by writers, artists, musicians, and poets, I was immersed in a creative environment that nurtured my artistic expression and experimentation. This upbringing gave me the foundation to explore and develop my culinary skills. Today, my family and I remain committed to continuous learning and staying up-to-date with the latest trends and techniques in the culinary world. My journey began with the guidance and collaboration of exceptional mentors, setting me on the path to becoming the chef I am today. 

Explore Puerto Rico's Vibrant Culture

A sample of Chef Portelas plates in Orujo

Culinary Style and Philosophy 

How do you define your approach to cooking?  

 Last season, my focus shifted to in-depth product research and utilization, leading me to develop what I call a "low intervention and wholesome" approach to ingredients. This method emphasizes precise temperature control and maximizing the use of every ingredient, creating a no-waste, sustainable cooking process. My goal is to blend traditional homestyle flavors with modern, progressive techniques, ensuring that every dish reflects a thoughtful and resourceful approach to cooking while honoring Puerto Rico's culinary heritage. It’s all about enhancing natural flavors while minimizing intervention for a more authentic and sustainable dining experience. 

 How do you balance traditional Puerto Rican cooking methods with innovative techniques in your kitchen? 

Historically, Puerto Rican cuisine draws heavily from African, Taíno, and Spanish European influences, which form the foundation of its robust and healthy flavors. What began as humble, straightforward cooking methods has evolved into a modernized culinary experience, blending traditional roots with contemporary American service styles. Today, long-forgotten and heirloom ingredients are being reintroduced into the kitchen, enhanced by modern technology and scientific innovation, which creates new textures and flavor combinations. Despite these advancements, there is still a deep respect for tradition, with techniques like wood-fire cooking over a fogón and creole methods playing a central role in maintaining the authenticity of Puerto Rican cuisine. 

Learn More about Traditional Boricua Food

Some dishes at Orujo Gastronomic

Puerto Rican Cuisine Essentials  

From your perspective, which dish quintessentially represents Puerto Rican cuisine and why? 

Cassava, apio, taro root, malanga, and yams are some of the more emblematic items, but rice, beans, tostones, and mofongo are the more popular and commonly sought-after dishes for the traditional and homestyle Creole approach. 

What dish would you recommend to someone new to Puerto Rican cuisine? 

Asopao de pollo (chicken and rice stew), sancocho (traditional stew), cuajito (a savory dish made from the pig’s stomach), gandinga and bacalao guisado (stewed codfish) are my favorite for a more robust and hearty take on the cocina de campo style.  

Local Dining Favorites

Could you share a few of your favorite local eateries?   

Puerto Rico is a treasure trove of delicious and diverse dining experiences. Some of my favorite spots include Rancho de Apa for their incredible roasted pig and Cocina al Fondo for an ancestral approach to cooking. For a delicious lunch, check out En Boga by Chef Pedro Torres, or enjoy the renewed, curated menu at Verde Mesa by Gabriel Hernandez. I also love exploring the vibrant food truck and container parks like Leña Eh and El Jangiri in Miramar. For a sea-to-table experience, El Cuchifrito Costero by Pablo Texidor in Cabo Rojo is a must-visit. Vegan options shine at Aliado by Chef Jerome in Old San Juan, while traditional meals are best enjoyed at Mesón de Melquiades in Cayey and Gallo Pinto in Guayama. These are just a few of the Island's culinary gems! 

 

Chef Portela crafting a dish at Orujo Restaurant

Hometown Pride  

Which municipality in Puerto Rico do you hail from? What do you cherish most about your hometown?  

I was born and raised in Caguas, a vibrant city located in the heart of Puerto Rico. It's a beautifully developed area that strikes a perfect balance between mountainous landscapes and urban sophistication. Known as "La Ciudad Criolla," Caguas is rich in history, art, and culture, with a strong emphasis on food, music, and innovation. What I cherish most about my hometown is its deep-rooted connection to Puerto Rican traditions, while still embracing progress and modernity, making it a thriving cultural and economic hub on the island. 

Some Recommendations

Where should visitors go, or what activities should they partake in when visiting your town?  

Visit El Pueblo and grab a loaf of pan criollo at La Asturiana one of the oldest bakeries in the region, A delicious mamposturria at La Mancha de Plátano by Chef Emanuel Ocasio. Stroll through the beautiful gardens and the Jardín Botánico and then have dinner at Funche Restaurant by Chef Juan Nieves. 

Discover Portela's hometown

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