Chef Xiomara Marquéz Serves Up Puerto Rican Cuisine with a Spanish Twist

Chef Xiomara Marquéz spices up Puerto Rican and Spanish cuisine with bold flavors and a playful twist.

Proudly born in the capital city of San Juan, Chef Xiomara Marquéz is a Boricua who infuses every dish she creates with the bold flavors and vibrant energy of Puerto Rican culture. Growing up in a home filled with a love for cooking, she embraced her family's culinary traditions, finding her passion in both savory dishes and baking. Marquéz’s journey took her from learning the classics in her grandmother's kitchen to mastering Spanish cuisine, and eventually to opening her own restaurant, La Pícara by Chef Xiomy (which translates to 'mischievous'). Her restaurant has become a hotspot in the neighborhood of Santurce, known for its eclectic dishes that really hit all the senses. Today, she fuses Puerto Rican tradition with innovation, crafting dishes that highlight bold, authentic flavors and create unforgettable memories. In this Q&A, she shares insights on her approach to cooking, the importance of local ingredients, and her favorite places that she recommends visitors explore.

Guide to Puerto Rico's Top Chefs

Portrait of Chef Xiomara Marquéz. — **Chef Xiomara Marquéz** is the owner of the popular restaurant **La Pícara by Chef Xiomy**.

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What sparked your passion for cooking?

My passion for cooking was born with me, as my father's side of the family dedicated themselves to making pasteles during Christmas. I still remember making my first arroz con pollo (rice with chicken) with my paternal grandmother and my first pasteles with my beloved Aunt Betzaida. My mother was always an excellent cook, and from my maternal grandmother, I inherited a love for baking. I began making birthday cakes and creating delicious desserts with her.

As time went on, with all this running through my veins, I met my mentor, who is an expert in classic Spanish cuisine. This is where my extensive knowledge of traditional Spanish cooking, the motherland's cuisine, comes from. I feel like I've always had it in my blood. As a Puerto Rican, I carry the Boricua flavor in me.

La Pícara Restaurant entrance. — **La Pícara by Chef Xiomy** is located in the heart of **Santurce**.

Culinary Style and Philosophy

How do you define your approach to cooking?

I define myself as a diverse chef and entrepreneur. I aim to elevate the senses in every dish. I strive to ensure that each bite, with its bold and distinct flavors, is etched in the memory of my diners.

Can you explain your culinary philosophy?

I believe my philosophy is to fuse cultures in every bite, creating unforgettable memories for those who experience my food.

Influence of Puerto Rican Culture

In what ways do Puerto Rico's culture and locales shape your culinary creations?

First of all, I’m as Puerto Rican as the coquí. I love my Island and take pride in promoting it. I'm very proud to be a Puerto Rican chef, and my culinary creations are shaped by this pride. I work with local market products, giving opportunities to different local producers, in order to craft memorable dishes that reflect and embody our culture. As a Puerto Rican, I will never forget our seasonings—recao’ (culantro), cilantro, and sweet peppers typical of our culinary culture.

Must-Try Dishes

What is one signature dish that every visitor should experience at your restaurant or through your culinary services?

My interpretation of the Cuban sandwich, which I call “Cubanito Roll.” It consists of boneless chicken wings with chickpeas, chorizo, and fresh cod paired with spectacular white rice. And for dessert, the Basque tart.

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croquetas La Picara — **La Pícara by Chef Xiomy** blends Puerto Rican and Spanish cuisine.

Puerto Rican Cuisine Essentials

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

For me, a well-made arroz con habichuelas (rice and beans) is quintessential—there isn't a Puerto Rican who leaves the Island and doesn't miss it! Then there's mofongo, lechón a la vara (slow-roasted pork on a spit), our morcilla (rice blood sausages), and traditional dishes with our seasoning, sofrito, and a touch of spice, as well as piña colada, tembleque, and, of course, coquito.

Visitor's First Bite

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

Rice and beans with the protein of your choice. Mofongo with fried meat.

First-Time Diner Tips

Do you have any advice for individuals dining in Puerto Rico for the first time?

Let yourself be seduced by the flavors of our Island and by the talent that we Puerto Rican chefs wish to showcase.

Local Dining Favorites

Could you share a few of your favorite local eateries?

La Alcapurria Quemá in Santurce are my amazing neighbors. Lala is run by friends with a lot of talent. Luisa is where my Spanish cuisine mentor works, and 1919 is led by my great chef colleague and friend, Juan José Cuevas.

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Family looking at cruise ship. — Endless activities await on your Puerto Rico cruise!

Hometown Pride

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

I was born in San Juan, Puerto Rico, right on Avenida Juan Ponce de León. On the same avenue where I have my restaurant, La Picara by Chef Xiomy. The diversity of the city is what I cherish—it’s the center of everything. I can find great restaurants, shopping centers, beaches, and easy access.