MI CASA BY JOSE ANDRES

In order to move on, I need to close our Dorado chapter and start our Singapore life so what better way to end than with my final Puerto Rico post on the dinners we had Mi Casa by Jose Andres.   The menu is divided into four parts - Tapas and Antojitos (starters of mostly tapas), To Follow (salads and soups) and Platos Fuertes (main courses) and Simply Prepared (mostly grilled fish or meat).  There is also an option to do Jose's Tapas Experience Menu, an 11-course small plates tasting menu which lets you experience the full flavors of his take on modern Caribbean cuisine.  Some of my favorite Puerto-rican style tapas (moms of which are shown above) were the Bocadillo de lechon (roasted pork belly with chayote mojo and crispy crackling on a soft bun),  ceviche de atun con coco y aguacate (tuna ceviche tossed in coconut milk and topped with fresh avocado and topped with crispy quinoa), cono de queso con lechoza (Canarejal cheese and papaya marmalade stuffed in a crispy mini cone) and the modern take on the Puerto Rican classic - the mallorca, a sweet brioche style powdered sugar coated bread filled usually with ham and cheese and grilled. This version is stuffed with foie gras and mango jam and is a must!  Jose's classic tapas like the croquets de pollo, served in an acrylic shoe as usual, are also present along with the not-to-be-missed jamon Iberico y pan con tomate.  From the main courses, I loved the Rossejat Negra - a Catalan squid ink noodle dish sort of like paella served with Spanish langoustines and the gnocchi de yuca (Yuca gnocchi with hearts of palm and a Puerto Rican style pesto).

Desserts were also a treat from the Tres Leches - a Puerto Rican classic rum and pineapple cake to the arroz con coco - a light Caribbean version of rice pudding flavored with coconut milk and served alongside a tart guava sorbet and finally the tierritas de Puerto Rico - grated chocolate with the texture of soil (tierra is the Spanish word for it) topping homemade cocoa and vanilla ice creams.

In case you though that Mi Casa was a formal fine dining restaurant, they also have a children''s menu filled with kid-friendly dishes (just don't expect nuggets) - there's a peanut butter and guava jelly sandwich on toasted mini-brioche buns,  chicken and béchamel croquettes, mini rib-eye hamburgers with french fries or a simple grilled fish served with yuca puree.  

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Mi Casa by Jose Andres
at the Dorado Beach, a Ritz Carlton Reserve
100 Dorado Beach Drive
Dorado PR 00646
Telephone: +1 787 278 7217
*Open daily for breakfast and dinner.

BREAKFAST AT MI CASA

It's been ages I know and although we moved to Singapore and left Dorado in mid-September, I still need to post about the wonderful breakfast at Mi Casa by Jose Andres at the Dorado Beach, a Ritz-Carlton Reserve.  Breakfast is one of my favorite ways to enjoy what a restaurant has to offer.  I figure that if they can't get breakfast right, then why would I even go for dinner.  One of the best ways to enjoy the mooring in Dorado is to sit outside on the terrace of Mi Casa, watch the waves crash to shore and have the first meal of the day al fresco.

 

As the restaurant specializes in Spanish influenced Caribbean cuisine, there are modern touches on Caribbean classics like homemade guava jelly, a banana and rum muffin, passion fruit or pineapple flavored yoghurt and even Jose Andres' arroz a la Cubana - fried rice served with crispy pork belly, plantains and a crispy battered poached egg.  You can also have classic croissants and pains au chocolat, the Spanish breakfast classic pan con tomato y jam on Iberico, waffles, pancakes and a frothy concoction that is the specialty Eggs Benedict.  Whatever you do, don't expect something new and done with a twist because that's what breakfast a la Jose Andres is going to be like and as you sip that Puerto Rican coffee and listen to the waves, remember that you are in Puerto Rico.

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Mi Casa by Jose Andres
at the Dorado Beach, a Ritz Carlton Reserve
100 Dorado Beach Drive
Dorado PR 00646
Telephone: +1 787 278 7217
*Open daily for breakfast and dinner. Reservations recommended.

Hello, hello

After months of not signing in, I finally sat down today at my new desk in our new home, still in Dorado Beach, to explain why.  First, the kids are on their summer break which means that they're at home 24/7 so there's not much time to sit quietly and write.  Second, we went away for two weeks - first to Orlando (to the dreaded DisneyWorld) and then to Washington DC to go sightseeing and museum-hopping.  Finally, when we got back, we had one week to pack up our house and move to a ground floor apartment (we still have a large terrace and a garden - yay!).  This was much more difficult than when we just pack everything up and move to another country because there was lots more planning involved.  We ended up placing some furniture in storage along with lots of other things that we had to box up and put away as this place is smaller than the house we were in.  After a week of back-breaking work and unpacking, we are done and our new house can now be home once again.  So, I'll be back with more posts on Orlando and Washington DC and a few more from Dorado Beach.  Happy Summer!

ENCANTO BEACH CLUB, BAR AND GRILL

Encanto is the beach club and restaurant of the Dorado Beach, a Ritz-Carlton Reserve.  Located away from the arrival pavilion and main pool and Positivo Sandbar, the open-air beach complex has a large pool, sun loungers, cabanas and a main restaurant serving both lunch and dinner.

At midday, there is menu of lunch classics - sandwiches, wraps, tacos, salads and pizzas and for dinner, the menu changes to Asian-inspired hot and cold appetizers along with several grilled items and sides.

For lunch, I've eaten almost everything on the menu - the blackened fish tacos are my favorite along with their freshly made tortilla chips with guacamole and salsa.  There's a good ceasar salad which can be ordered with churrasco (skirt steak), shrimp or chicken or the large kobe beef burger with Parmesan fries.

For dinner, we often order several appetizers to share and make a meal of that.  From the cold selection, don't miss the green papaya salad and the snapper ceviche while from the hot selection, my favorites are crispy yellow tail snapper with ginger sauce and the soy honey glazed Berkshire pork belly.  I've also had a simply grilled Atlantic salmon with green asparagus and the irresistible garlic fries.  Since the menus at lunch and dinner are so different, it's like eating in a different restaurant every time.  I prefer the dinner menu which is more creative and modern but that's just me.

Desserts are also different at lunch and dinner.  Don't miss the giant ice cream sundae for lunch and for dinner, try one of the Asian-inspired desserts like the banana spring rolls with a caramel dip or the coconut-flavored rice pudding.
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Encanto Beach Club Bar and Grill
at the Dorado Beach, a Ritz Carlton Reserve
100 Dorado Beach Drive
Dorado PR 00646
Telephone: +1 787278 7232
*Open daily for lunch and dinner.

POSITIVO SANDBAR

The Dorado Beach, a Ritz-Carlton Reserve has been open almost half a year now so it's time for me to finally write about the restaurants on the property.  In the first of a series of four posts, I'll be featuring the food and beverage options at the hotel.

First up is Positivo Sandbar which is a beautiful open-air deck located right on the beach with lounge chairs and tables set in the sand and a large bar serving creative cocktails. They serve a small menu at lunch of salads and appetizers and a slightly different dinner menu with the same appetizers without the salads and the addition of pork belly sliders and kobe beef sliders.

Lunch is open only to hotel guests who can enjoy their meal either at the bar or poolside then at sunset, the bar is open to everyone.  On several occasions, I've had both lunch and dinner.  For lunch, the alcohol-free Cucumber mint drink is refreshing accompanied by either a Carribbean Cobb salad with lobster or my favorite tomato avocado tostada salad.  The empanadillas (mini empanadas or fried turnovers), spinach and corn or beef, are delicious and so is the crispy calamari.  In the evening, try one of their signature cocktails then continue with the shrimp ceviche or the shredded pork belly sliders while enjoying the spectacular sunset.
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Positivo Sandbar
at the Dorado Beach, a Ritz Carlton Reserve
100 Dorado Beach Drive
Dorado PR 00646
Telephone: +1 787 278 7223
*Open all-day for lunch (hotel guests only), drinks and dinner (for everyone).
*DJ on Fridays at sunset.  Sushi on Tuesday nights.

BARLOVENTO

Dorado Beach Club has closed West Beach and opened their new beach restaurant - Barlovento.  Housed in the Ambassadors of the Environment building (which is run by the the Ritz-Carlton Reserve), Barlovento also has a non-motorized water sports facility offering lessons in kayaking, paddle boarding, wind surfing, kite surfing and sailing.  The restaurant is bright and airy just like West Beach but with more modern tables and chairs and a short menu of starters, salads and sandwiches with a full bar list. 

We have already been twice for lunch and enjoyed some of the new menu items - calamari and the beer-battered fish fillet sandwich.  It's the perfect place for a quick al fresco lunch or  sunset cocktail.  Open to members of Dorado Beach Club and to guests of the Ritz-Carlton Reserve, Barlovento will serve an all-day menu from noon till early evening.

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Barlovento

Ambassador's House

Dorado Beach

Phone: +1 787 626 1054

*Open Wednesdays to Sundays from 11 a.m. till 7 p.m.

DORADO BEACH, A RITZ CARLTON RESERVE OPENS TODAY

On 12.12.12, Dorado Beach, a Ritz Carlton Reserve finally opened with a ribbon cutting ceremony followed by cocktails at Positivo Sand Bar and a sit-down four-course lunch at the Surf Room.  Here are a few photos from the event to give you an idea of the event.  Soon, I'll be posting on the restaurants and beach club at the hotel.  For now, I leave you with this.

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Dorado Beach, a Ritz Carlton Reserve
100 Dorado Beach Drive
Dorado PR 00646
Puerto Rico
Telephone: +1 787 626 1100

DORADO BEACH, A RITZ-CARLTON RESERVE

In three days, the first Ritz-Carlton Reserve in the Americas - Dorado Beach will open.  Here's a preview of what the main pool, Positivo bar and Mi Casa by Jose Andres looks like from the beach.  It's finally happening!

Food, Wine and Art in Dorado Beach

On two occasions, A and I were invited to lunch at C and F's lovely home.  The well-designed space is bright and modern with direct views to the ocean and many wonderful art pieces prominently displayed in the gallery-like entrance hall and all over the house.  The table was set with striking cowhide place mats and colorful napkins in an enamel ring.  Several glasses were at each place setting signaling a tasting meal with matching wines.  Before sitting down to lunch, C gave us a short tour and explanation of the different art pieces and their provenance.

A Puerto-Rican themed lunch was organized by C and prepared by chef Jose from Zafra.  We began with ice-cold champagne rose and soon after for the first course of seared foie gras and banana - an interesting combination with the richness of the foie gras and the sweet banana coming together partnered with a glass of Chateau d'Yquem.  With the subsequent white wine, we had seared halibut atop a lighter version of mofongo made with yucca instead of the usual mashed plantains followed by a risotto con gandules (pigeon peas or tropical green peas), another typical Caribbean ingredient.  Then came the magnum of 1981 Vega Sicilia Unico - a velvety blend of tempranillo, cabernet sauvignon and a little bit of merlot  from the famed region of Ribera del duero which was served with the main course of seared tenderloin wrapped in a thin slice of crispy plantain still keeping with the Puerto-Rican influenced cuisine.  Last but not least was a light cheesecake served with guava sorbet and jelly which came with a shot of mango-flavored pitorro (Puerto Rican moonshine rum), a fitting end and digestif to the exquisite meal. 

Our second lunch at their home started with an amuse bouche of foie gras, prawn tempura and smoked salmon gravlax followed by a beautiful rendition of the classic caprese salad - one hollowed plum tomato filled with greens alongside several chunks of fresh mozzarella followed by mahi-mahi with mashed chickpeas.  Along with F's favorite wine, the Vega Sicilia unico, came two dishes: a slab of veal accompanied by mushroom sauce and apple chunks then seared skirt steak topped with baby vegetables including purple yam and a caramelized turnip.  To go along with the rest of the red wine was a molten milk chocolate dessert with guava sorbet.  This time lunch finished with a shot of Venezuelan reserve rum - Diplomatico.  Another one-of-a-kind meal from exceptional hosts who know how to live the good life with food, wine and art.

C and her cockatoo plus a few art pieces from their art collection.

Our First Puerto Rican Dinner

On our second week here in Puerto Rico we met a lovely couple by chance, Scott and Ann MacDonald, who very kindly invited us to a Puerto Rican dinner at their holiday home.  We were pleasantly surprised when we arrived as a husband and wife chef team (she's Puerto Rican and he's Hong Kong Chinese) from the Chophouse restaurant were already hard at work preparing the multi-course dinner we were about to enjoy.  To start, we had some cold mojitos - rum, sugar and crushed mint - while we waited for the other guests to arrive.

Soon after, the other four guests arrived and we sat down to dinner.  First course was a simple and delicious tuna ceviche inside half an avocado - the tuna was fresh and tasted of sesame oil and lemon and the avocados were creamy.  Next course is were two typical Puerto Rican starters - pastele, which is similar to a tamale and usually eaten at Christmas, is made of mashed plantain, green bananas and yucca with pork wrapped in a banana leaf and steamed.  This was accompanied by bite-size crunchy pastries called pastelillo (like open empanadas) filled with shredded crab and olives in a tomato sauce.  The pastele is quite filling and not really sweet or salty but the crunchy pastelillos were delicious.  A salad course came next - conch and octopus over greens - fresh and served just with a light lemon-based vinaigrette.

The piece de resistance was the main course of traditional lechon asado, spit-roasted suckling pig, served with yellow rice (rice cooked with chorizo and red peppers), beans and plantain stew and bacalao - cod fish cooked in a tomato-based broth.  Lechon reminds me of back home so I had two servings of the tender meat with several pieces of crackling (crispy skin) with the rice.  I was so full by then that I thought I didn't have space for dessert but since it was another Puerto Rican specialty, I had to try it - guava jelly over queso fresco (fresh white cheese) and a shortbread base.  The cheese complemented the sweetness of the guava jelly and was a nice end to the meal.  It was a wonderful introduction to Puerto Rican food.  I'm looking forward to discovering more about Caribbean cuisine and the different ingredients they make use of.  Thanks Scott and Ann for the entertaining evening and the delicious dinner!

DORADO BEACH

My last post was in mid-February and the last four weeks have zoomed by.  Since then, we have packed up our house into a 40-foot container, said goodbye to our friends in Bali, taken four flights and flown over 24 hours to finally arrive in Puerto Rico on the first of March.   It's been a bit over a week since we arrived in Puerto Rico and the first days have been surprisingly easy.  The kids are in school, we found a house nearby and we've started exploring the area.  Dorado Beach (at least what we've seen so far) is beautiful - the beach is nearby, there are several golf courses spread out through the property and there's lots to do for everyone. I think we're going to love living here.

The history of Dorado Beach started out in 1905 as La Sardinera - a grapefruit and coconut plantation owned by Dr. Alfred Livingston.  At that time, transport was on horseback or on foot and people lived in thatched roof dwellings.  When Dr. Livingston died in 1925, his daughter Clara, an aviator and friend of Amelia Earhart, inherited the plantation and built herself a new beachfront "hacienda" called Su Casa.

In 1955, the plantation changed hands when it was auctioned off and bought by Lawrence Rockefeller who wanted to create a resort in the Caribbean on the golden sands of Dorado Beach.  Rock Resorts constructed a 125-room hotel right on the beach and for twenty years, Dorado Beach was where the rich and famous friends of Rockefeller came to spend their holidays. In December of this year, the Dorado Beach, Ritz-Carlton Reserve will open on the same place where the original Rock resort used to be.  Su Casa is still there on the beach with some of the original furniture and an atmosphere of the plantation life and days gone by while the new hotel will be modern with all rooms facing out to the sea.  I can't wait to see what it'll be like.