Puerto Rico's Latin Flavors

Sun worshipping foodies can have it all in Puerto Rico. Thanks to a new generation of chefs specializing in Nuevo Latino cuisine -- a style that mixes Latin American, European and Asian ingredients and techniques -- the island's culinary scene is as hot as the weather.

The term Nuevo Latino was coined in the '90s by Cuban-American chef Douglas Rodriguez, the creative force behind New York City's acclaimed (but now closed) Patria restaurant. His fun mélange of flavors set off a trend that's thriving with gusto in this Caribbean island.

For the smart-mouthed traveler, here are five of Puerto Rico's most creative Latin-flavored menus.

Dragonfly, on a charming cobblestone street in Old San Juan, attracts the city's young and chic with an inventive menu that blends Asian and Latin American ingredients in dishes like pork and amarillo (yellow plantain) dumplings, duck nachos with wasabi sour cream, or churrasco (steak) marinated in a sweet soy sauce with shoestring yautia fries.

Burgundy walls, gilded mirrors and dim lanterns give the space a decidedly Asian, old-opium-den look. Show up early and be prepared to wait at the bar, perhaps while sipping the house's dragon punch, a guava-passion-ginger and rum concoction. (364 Fortaleza St., 787-977-3886)

Next door, turquoise-hued Aguaviva specializes in seafood with a Latin flair. Start with one of the six ceviches on the menu, served with a side of Puerto Rican tostones (fried salty plantains). Follow with the whole, breaded snapper with mofongo (a mash made with fried plantains, garlic and pork cracklings), or the couscous paella, made with chorizo, mussels and clams. At the bar, it's hard to resist the watermelon sangria, a hot pink blend of wine, brandy, triple sec and fruits. (364 Fortaleza St., 787-722-0665)