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Traditional Puerto Rican cooking is the norm in this part of the island. Many of the ingredients that will appear on your plate—breadfruit, coconuts, plantains, mangoes, root vegetables, and the ají pepper, to name a few—are sold at roadside stands throughout the region, and they are served at humble eateries along the highways and secondary roads. With a couple of exceptions, don't expect upscale dining or international influences in these regions. Do expect down-home cooking and memorable meals, especially along Route 184, where you'll find a number of restaurants serving slow-roasted lechón (suckling pig), a local delicacy cooked outdoors over coals.
Often packed with locals, especially on weekends, this diner near Hatillo makes a good pit stop to refuel. You can sit at the curvy counter or at one of the cozy booths. One favorite from the long menu is carne mechada (stuffed pot roast); other specialties include snapper served with rice and beans. Breakfast is served from 6 am.
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