Farm to Flame: How Chef Xavier Pacheco Honors Puerto Rico's Gastronomy

Step into the delicious world of Chef Xavier Pacheco, where every dish tastes like Puerto Rico.

Chef Xavier Pacheco’s journey into the culinary arts is deeply rooted in family traditions and Puerto Rican heritage. From a young age, he was surrounded by the rich aromas of his grandfather’s cookouts, his grandmother's stews, and the flavorful dishes prepared by his mother and aunts. Growing up in San Juan and spending time in the kitchen sparked his passion for cooking.

Today, Chef Pacheco's culinary philosophy focuses on fresh, local ingredients and traditional techniques, with a love for open-fire cooking and blending classic methods with modern innovation. He is the chef and co-owner of Bacoa Finca y Fogón, a farm-to-table restaurant in Juncos, Los Guapos, a taquería in San Juan, and Aldeana, a new gastronomic experience in the mountains of Cidra. Chef Pacheco's cuisine offers a true taste of home, with each dish celebrating culture, community, and flavor. In this Q&A, discover his journey, the influences behind his unique approach to Puerto Rican cuisine, and his must-try dishes and local dining recommendations.

Portrait of Chef Xavier Pacheco. — **Chef Xavier Pacheco** carefully prepares each dish with locally sourced ingredients at **Aldeana**.

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What sparked your passion for cooking?

My grandpa, Edmundo McDougall, was a mechanic, and every Friday he would host a cookout for friends and family, featuring a roasted whole pig, stews, and plenty of grilled fish.

My grandma, mother, and aunts were incredible cooks, creating everything from blood sausage and pasteles to classic desserts, candies, and various rice dishes, salads, and stews. They were the true artists of our family gatherings. Growing up in this environment and coming from a middle-class family with working parents, my older brother and I began experimenting in the kitchen at a young age, often surprising our parents with dinner.

My daycare was at Rodo’s house, a Cuban chef who owned a catering company. It was there that I was exposed to the production of artisanal hors d'oeuvres, pasteles, whole hogs roasting, and more. I was mesmerized, and that’s where my interest in food began. I started cooking very early on, at family gatherings and with my brother at home. By the age of 15, I was working with Rodo as an apprentice.

The art and magic of cooking feel like they're in my blood, shaped by my life experiences and, most importantly, inspired by my Puerto Rican heritage.

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Dish of bacalaitos from Bacoa. — The fresh country air and views of the farm blend with the flavors of Puerto Rican open-fire cooking at Bacoa.

How do you define your approach to cooking?

My approach to cooking is centered around fresh ingredients. I believe that to create an excellent meal, you don’t need a lot of ingredients; you just need the best ingredients and the right techniques to bring out their full flavors.

Can you explain your culinary philosophy?

My culinary philosophy centers around using fresh, local products, and traditional techniques. I love classic cooking methods like open-fire cooking, underground baking, the burén (a Puerto Rican flat top), curing, and smoking, combined with modern techniques like sous vide and creating textures with foams.

Three Chefs pose for a portrait picture at Bacoa restaurant — Bacoa Finca + Fogón collective of chefs.

Influence of Puerto Rican Culture

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

I've had the privilege of traveling, cooking, and dining all over the world. During my culinary apprenticeship in Barcelona, I was exposed to fresh, local ingredients sourced by farmers, fishermen, cheesemakers, and more. I witnessed the pride these chefs had in their local cuisine, and that experience forever changed my culinary perspective.

How do you strike a balance between traditional methods and innovative practices in your kitchen?

I began to study my native cuisine deeply and returned to Puerto Rico eager to learn more. This was a turning point in my culinary career. Seeing chefs worldwide taking pride in their cuisines; from Mexico to Perú, Argentina to Colombia, and beyond, inspired me to do the same with my Puerto Rican roots. These chefs were reviving recipes and techniques and presenting their own interpretations of classics, using the ingredients and techniques they’d learned throughout their careers. I am incredibly proud to be Puerto Rican! I cook Puerto Rican dishes because I was born and shaped by my culture.

Must-Try Dishes

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

When you visit Bacoa, be sure to try our “Arroz a la jaquita”, a rice dish inspired by the meals we enjoy at home but elevated with the fresh artisanal ingredients we use at the restaurant. These include our house-smoked pork, longaniza (pork sausage), various types of sofritos, stewed beans, and house-made aioli. You can close your eyes and taste Puerto Rico in every bite! Also, don't miss the “Local Catch of the Day al Burén”, where the magic of the burén—a local iron griddle heated by wood and coconut husk—brings the flavors of fish to life.

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Puerto Rican Cuisine Essentials

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

It's tough to pick just one dish that represents our cuisine, as our Island offers many great recipes from different regions. I'd recommend trying a mixta, (a single dish containing rice, grains, and meat), where you can mix and match some of the classics of our cuisine.

Start with a good caldo (fish, meat, or chicken broth), then add arroz con habichuelas (rice and beans) or arroz con gandules (rice with pigeon peas). Choose your protein—carne frita, (fried meat), chicken, rabbit, stew, bistec encebollado (steak with onions), lechón asado (slow-roasted pork), or fried fish. Pair it with a pastel or funche (Puerto Rican polenta), some tostones made from breadfruit, plantain, or ripe plantains, and top it all off with a slice of avocado.

Chef Raúl Correa prepares a dish — Chefs Xavier Pachecho and Raúl Correa plate a savory dish at Aldeana restaurant.

Visitor's First Bite

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

Begin with caldo de pescado, res, or gallina (fish, beef, or chicken broth) paired with an arepa, bacalaíto (cod fritter), tostones, or granito (rice flour fritter) for dipping.

First-Time Diner Tips

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

Visit any local restaurant where Boricuas like to eat.

Local Dining Favorites

Could you share a few of your favorite local eateries?

El Punto in Cupey offers the best sandwiches, while Moncho Pan is known for its tripletas. For local food, head to El Corozal, El Cinco, or Casita Blanca. If you're craving fritters, El Boricua in Piñones is the best. For delicious local food in the south, visit La Fonda de Angelo, and for lechón, check out Angelito’s in Carraízo or Apa in Aguas Buenas. Chompy’s in Piñones serves fresh fish, and Bacoa in Juncos provides a farm-to-table, wood-fired cooking experience. And of course, nothing beats Mom’s cuisine at my her house in Cupey!

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Hometown Pride

Which municipality in Puerto Rico do you hail from?

I grew up in Cupey, a neighborhood in San Juan, where I learned the importance of community and respect for diversity.

What do you cherish most about your hometown?

Interacting with families from various economic backgrounds, political views, family philosophies, and religious beliefs helped me realize that what truly matters is who you are as a person, not your status or beliefs.

Local Exploration Recommendations

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

There’s not a lot to do in Cupey, but you should visit El Punto Panadería and Moncho Pan for great sandwiches. Or stop by my mom’s house for the best Puerto Rican food.

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