“The essence of flavor in dishes lies in the love and dedication with which they are prepared.” This is the philosophy of Puerto Rican chef Ramón Cruz, head of the culinary team at the Condado Ocean Club hotel, whose love for Puerto Rican cuisine dates back to childhood memories in Vega Alta.
For Cruz, each dish is not just a recipe but a living story that revives the flavors and lessons he was taught, especially his passion and respect for local ingredients.
These flavors come to life in his new culinary offering, Sabores D’Aquí, which he has introduced to the menu at Social, the restaurant located in the lobby of the Condado Ocean Club hotel. Here, he not only recreates traditional recipes but also reinvents them, blending modern techniques with Puerto Rico’s native ingredients.
Sabores D’Aquí is an exquisite selection of refined Puerto Rican dishes made using local ingredients that capture the authentic taste of “”grandma’s cooking,”” but with the French culinary techniques that are his hallmark.
“We are extremely pleased with the new menu created by Chef Ramón for Social. Condado Ocean Club is an elegant boutique hotel in a prime location that attracts not only tourists but also locals. Sabores D’Aquí is the perfect addition that allows both audiences to experience the best of Puerto Rican culinary tradition with a modern twist, enhancing the gastronomic offerings in The Condado Collection’s hotel portfolio,” said Rolando Pádua, president of Paulson Puerto Rico.
Among the standout dishes in this new section are the Croquetas de la Abuela, made from mamposteado rice with stewed beans, pig’s feet, and bits of blood sausage, accompanied by aioli and homemade tomato jam. In addition, the traditional yucca mofongo in garlic sauce and onion escabeche serves as a bed for flavorful pickled octopus, paying homage to one of the favorite dishes sought by regular customers that the Chef decided to keep on the menu, making it a local staple.
“Cooking is not just about combining ingredients; it’s about creating dishes that evoke feelings,” explained Cruz, who has extensive experience in restaurants and hospitality. “At Social, we cook with ingredients from local farms, but most importantly, we cook with heart; and guests notice this when they taste our dishes. That’s why they often return for their favorite dish, because each one tells a story,” he assured.
Another menu item set to surprise is the Bistec a la Criolla, where the famous sofrito stands out, a secret recipe the Chef learned from his mother and grandmother in Vega Alta and has perfected over the years. His favorite dish is the charcoal-grilled veal chops with sweet pea puree and a chimichurri sauce made from sweet peppers and recao.
The menu also features Conejo en Fricasé served with pastel al caldero and the classic arroz con pollo and pink beans. Side dishes include rice and beans, fried sweet potatoes, arroz mamposteao, avocado salad, and fried plantains.
With a well-established career in Puerto Rico, Cruz has found the perfect balance to satisfy both the tourist’s palate and the local guest’s craving for refined Puerto Rican flavors.
The new menu is complemented by a carefully selected list of high-quality wines and an innovative menu of handcrafted cocktails available at Social’s bar, offering a complete and enjoyable dining experience for all tastes.
For more information or to make a reservation, visit OpenTable.com or www.CondadoOceanClub.com.
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