Opinion | How the U.S. Dictates What Puerto Rico Eats

Supported by Outdated laws prevent local farmers from competing effectively with mainland products. By Israel Meléndez Ayala and Alicia Kennedy Photographs by Damon Winter Mr. Meléndez Ayala is an anthropologist and historian. Ms. Kennedy is a food writer working on a book about ethical eating. Mr. Winter is a staff

Finding Strength in Sofrito in Puerto Rico

Hardship and hurricanes have shaped the island’s food for centuries. But chefs and home cooks make magic with whatever ingredients they have. By Von Diaz From her home in Cayey, P.R., the chef Natalia Vallejo speaks with measured sadness about shutting down Cocina al Fondo, her intimate farm-to-table restaurant in