Melissa Quiñonez

#CosaNuestra's 'Atardecer En El Campo' Brings Puerto Rican Flavor To NYC

The cultural event used authentic Puerto Rican culture and flavor to combat the anti-immigrant rhetoric of the current administration.

In the midst of an anti-immigrant climate the United States has reflected, due to the current administration, #CosaNuestraNYC stood as a flavorful opponent with their Atardecer En El Campo event on Sunday evening (June 25) held at Brooklyn Grange Rooftop Farm. The event, spearheaded by founder Manolo López and producer Tita Garcia, heightened the best aspects of Latino culture through the culinary artist with their unique farm-to-table experience.

The New York-Puerto Rico collaborative traveling culinary celebration garnered approximately 75 industry leaders and tastemakers for the unforgettable affair. Guests were awakened by Puerto Rico’s roots, history and traditions by way of the palette.

“We created this event to transport people to the countryside of Puerto Rico. The most effective way to stand up for our people at a time when our home is in crisis is by embracing the purest expressions of our culture and inviting people to experience that with us.” - Manolo López (pictured below)

Besides enforcing a refreshing collaborative, international experience, Cosa Nuestra is focused on serving up the importance of traveling culinary happenings - with a healthy side of consciousness. The collective believes that this foody lifestyle is the "next frontier for young chefs," by adding a new and improved spin to the very prevalent pop-up restaurant movement. Not to mention, it allowed New Yorkers the chance to get a behind-the-scenes look into the projected trends in Puerto Rican cuisine brought in part by chefs Rene Marichal, Xavier Pacheco, Fernando Lechonero Narvaez, Carlos Portela, Gabriel Antunez, and Raul Correa.

Chef Xavier Pacheco

Chef Carlos Portela
Chef Rene Marichal

The chefs teamed up to push the boundaries on what is known as contemporary Puerto Rican cuisine and defining new culinary Caribbean trends. Some of the readapted selections included in the eight-course meal were Snapper Dressed in Creole Sauce & Crispy Tomato Skin, Pork Belly with Goat Ricotta & Gremolata, Breadfruit stuffed with Codfish, and Malanga & Ceti Fish.

 Lechonero Fernando Narvaez, professional pig roaster from Puerto Rico

The infectious, yet delicious sharing of authentic Puerto Rican culture certainly did not stop there. Acoustic folklore music was provided from the stylings of island-born acclaimed artist, Fernandito Ferrer.

With the Red Bull and Don Q-partnered event, drinks were plentiful. The Costa Nuestra Punch was mixed with an assorted alcoholic bevy, including the Yellow Edition Red Bull. But Don Q made sure their guests remembered their names with their Old Fashioned cocktails served in flasks that the guests were able to take as keepsakes. Puerto Rico’s best of the best were brought out to prepare the eclectic list of cocktails. Hailing in from award-winning cocktail bars, renowned Director of Mixology, Roberto Berdecia and Chuck Rivera acted as the facilitators spiking all of the punches.

What a rich way to combat the current administration with flavor, a full belly, excellent libations and tons of bonafide Boricua culture.

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