Raya is shaped by Mario Pagan, a renowned chef from Puerto Rico. Mario Pagan's culinary expertise and unique cooking style have had a significant influence on Raya's menu and overall dining experience. The main idea of Raya being shaped by Mario Pagan can be seen in the restaurant's innovative dishes and bold flavors. Mario Pagan's commitment to using fresh, local ingredients is evident in every plate served at Raya. He takes traditional Puerto Rican flavors and ingredients and combines them with international techniques and flavors, creating a fusion of cuisines that is both exciting and delicious. One of the standout dishes at Raya is the Mofongo, a classic Puerto Rican dish made with green plantains and served with a choice of meat or seafood.
One of the standout dishes at Raya is the Mofongo, a classic Puerto Rican dish made with green plantains and served with a choice of meat or seafood. Mario Pagan puts his own spin on this traditional dish by adding unique ingredients and flavors, such as truffle oil or saffron aioli, elevating it to a whole new level. In addition to the Mofongo, Raya offers a variety of other dishes that showcase Mario Pagan's creativity and expertise.
In Praise of San Juan's Sophisticated Design Scene
Husband and wife team, Loisse Herger and Fernando Davila. All hotel photos courtesy of OLV: Fifty Five.
SAN JUAN, Puerto Rico — When you think of places in the United States with great design and a flourishing art scene, you might imagine Los Angeles, Miami, or New York, though not necessarily San Juan, Puerto Rico. Which is too bad, because in recent years, the U.S. Territory has emerged as an epicenter and creative home base for many artists, designers, and hoteliers. Beyond the postcard beaches, resorts, and palm-lined streets, a close-knit creative community is creating, collaborating, and demonstrating a spirited resilience. And doing so despite the island's frequent tensions with the American government, internal financial issues, and its vulnerable location in the Atlantic where the eyes of twin hurricanes Irma and Maria brought destructive havoc in 2017. As they've proven again and again, Puerto Ricans know how to rebuild anew and emerge with strength.
Loisse Herger and Fernando Davila, the founders behind O:LV Fifty Five and O:Live hotels in Condado, the buzziest neighborhood in San Juan, are leaders in Puerto Rico's creative renaissance. As first-time hoteliers, the husband and wife team continuously find the silver lining in the wake of any storm, taking advantage of the opportunity to start anew. When 160-mile per hour winds from Hurricane Maria barreled over the island, the couple spent the storm caring for their guests at O:Live and providing food and water for neighbors in need. At the time, they were months away from opening their second property, O:LV Fifty Five, which emerged unscathed from the storm. They were committed to supporting the local community and helping restore the island and its resources, and made great strides through their food and beverage program. Because destructive winds had flattened the landscape and destroyed nearly all crops on the island, most hotels were outsourcing from the United States, taking business away from local farmers. But Herger and Davila, along with the hotel group's chef, Mario Pagan, instead worked with local farmers and utilized the resources that were available, serving Puerto Rican comfort food and the best of the island's surf and turf. And while the island has continued its recovery in the past four years, Pagan has maintained those relationships with farmers, infusing his global dishes with Puerto Rican flavors.
Discerning travelers themselves, Herger and Davila go against the grain of a relaxed island resort vibe, adding a dose of glamour to their hotels, which are both located on the serene Condado Lagoon. Fifteen-room O:Live takes inspiration from the Mediterranean (a rustic farmhouse style, lots of reclaimed wood) and Old San Juan (pastel-colored terraces and wrought-iron balconies). At O:LV Fifty Five, they immerse guests in a minimalist city vibe, using lots of marble, sleek crisp lines, moody interiors, floor-to-ceiling windows, and large balconies in each of the 26 rooms with views of the lagoon. The impressive rooftop overlooks downtown San Juan on one side and the Caribbean waters on the other.
Many Americans underestimate Puerto Rico as an easy, no-passport-required Caribbean destination. That's a mistake Herger and Davila are helping to correct by showcasing the creative design and spirit of the island — one that is constantly able to reinvent itself through the strength of the local community. Which makes O:LV Fifty Five an ideal home base for exploring San Juan's emerging design scene.
From the Grilled Octopus with Chimichurri to the Baked Sea Bass with Coconut Curry, every dish at Raya is a testament to his skill and passion for cooking. Beyond the food, Mario Pagan's influence can also be felt in Raya's overall dining experience. The restaurant's sleek and modern design reflects his contemporary approach to cuisine, and the attentive and knowledgeable staff ensures that every guest has an exceptional dining experience. Overall, Raya is a true reflection of Mario Pagan's culinary vision. Through his unique cooking style and dedication to using fresh, local ingredients, he has shaped Raya into a destination for food lovers looking for innovative and flavorful dishes. Whether you're a fan of Puerto Rican cuisine or simply looking for a memorable dining experience, Raya is sure to exceed your expectations..
Reviews for "Raya Jewelry Transformed by the Vision of Mario Pagan"
1. Jessica - 2/5 stars - I was really excited to read "Raya shaped by Mario Pagan" as I love cooking and trying out new recipes. However, I was disappointed with this cookbook. The recipes were too complicated and required ingredients that were not easily available. Moreover, the measurements were not accurate and I ended up with a failed dish. The layout of the book was also confusing, making it difficult to follow the instructions. Overall, I found this cookbook to be more frustrating than helpful in the kitchen.
2. Mark - 2/5 stars - As a fan of Mario Pagan's cooking shows, I had high expectations for "Raya shaped by Mario Pagan". Unfortunately, this cookbook did not live up to my expectations. While the photographs were visually appealing, the recipes themselves lacked creativity and were quite basic. I was hoping for unique and innovative dishes, but instead found variations of common recipes that I have seen before. Additionally, the book was poorly organized, making it difficult to search for specific recipes. Overall, I did not find this cookbook to be worth the money and would not recommend it to others.
3. Sarah - 1/5 stars - I found "Raya shaped by Mario Pagan" to be a complete waste of money. The recipes were overly complicated and required expensive and hard-to-find ingredients. I also had issues with the instructions, as they were poorly written and unclear. I attempted to make a few recipes from the book and they all turned out to be disappointing. The final dishes did not taste as good as I had hoped and were not worth the effort put into making them. I regret purchasing this cookbook and would strongly advise others against doing so.