Oriundo is a culinary laboratory dedicated to cherish a responsible consumption of ingredients that are part of Puerto Rico’s archipelago biodiversity through the menu. 

We integrate professionals from various disciplines to identify native and naturalized ingredients from our immediate surroundings, in order to preserve and propagate them.

"Sustainable consumption is also a way of preserving."
- Chef Martín Louzao
How was it? How is it? How it will be? 

These are the questions we ask ourselves about the biodiversity of Puerto Rico’s archipielago, in terms of gastronomy. The presence of multiple cultures and the plurality of food availability, fulfilled this geographic area with color, resonance, taste, vibrations and essence. 

It is here where Oriundo begins his journey towards a responsible consumption and propagation of ingredients that nourish our immediate surroundings, gastronomy and living.

Puerto Rico currently produces 18% of the food it consumes.
But it is important to remember that by 1943, out of a total of 2.88 million pounds of food to supply local consumption, 1.81 million pounds (62.84%) were produced in Puerto Rico.