Andaluz, a restaurant in ALMA San Juan, is launching 'Sobre la Mesa', a culinary collaboration series that brings together chefs and restaurants from different parts of Puerto Rico to exchange techniques and highlight locally produced ingredients. The first edition, 'Andaluz x El Júbilo | VSJ x Arecibo', will feature a dinner on October 1 from 6:00to 10:00 p.m. with chefs José Alvarez Collazo from Andaluz and Pierre Michelle Rodríguez from El Júbilo in Arecibo.
The menu includes ten dishes, such as pan de pana and algas with mantequilla de Hatillo, crudo en aguachile de coco and jengibre, and chuleta glaseada with ají paprika and Pedro Ximénez. The dinner will showcase ingredients from various municipalities and agricultural projects, including La Fresca, La Ceba, Iser Caribe, La Crema, Ganaderos Alvarado, Frutos del Guacabo, and Finca Guasábara.
The collaboration reflects Andaluz's philosophy of working closely with local producers and artisans to incorporate their ingredients into the restaurant's offerings.