Cocina Candela is an experiment in Puerto Rican gastronomy honoring the traditions of our Taíno roots and the purity of ingredients. I remember from my childhood in Puerto Rico: when I pulled yams from the ground with my grandmother, drank fresh milk from a cow in the morning with my grandfather, and ate dinners prepared on the fogón with whatever else could be found on the land in the evenings. Before Brooklyn, before supermarkets, and before sazón and adobo..these are my earliest memories of Puerto Rican food. I have tried to replicate it and refine it as much as possible by choosing the most natural, local ingredients available to me and by incorporating what I have since learned in the culinary world. I hope you enjoy.