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One of Puerto Rico’s gifts to the rum industry, Don Q manufactures many varieties – its Light is quite popular.

With additives such as vanilla, coconut, pineapple, and many others, flavored rums make popular apéritifs.

Really? This is a response to a questionable statement. It’s gunna rain.For true ?

An island tradition at local restaurants and bars, full moon parties run the gamut from full-scale blowouts with earsplitting music and huge crowds to more sedate affairs with jazz and special menus.

You’ll find this tasty goat stew on the menu at only the most local of West Indian restaurants in the islands. Cooked with the same type of goat you see wandering along the roadsides, its other ingredients include onions, garlic, tomatoes, and the cook’s own special spices.

A gully or ravine. In heavy rains, water from the hillsides rushes downguts to the sea.

Most bars hold happy hours in the late afternoon, with the free munchies attracting locals, particularly on Fridays. If you want to learn more about local life from the horse’s mouth, here’s your chance.

Conjured up in local kitchens, hot sauce adds extra bite to any dish. It’s made of fresh hot peppers, onions, and whatever else strikes the cook’s fancy. Every one is different; try several of them. A bottle keeps forever in your refrigerator even though the color may change.

A benign swear word or exclamation.Jeese and bread , it sure is hot today!

Found on just about all West Indian menus, this staple is simply a deep-fried, flattened biscuit (dumpling). Johnnycakes are usually served hot, but residents take them cold in their lunches. If you happen on an event with food demonstrations, you may see cooks rolling them out in the kitchen.