Food & Biodiversity
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.
Perhaps no other culinary experience is as groundbreaking as Oriundo, a six-course meal hosted in Cocina Abierta’s studio kitchen in Condado. Spearheaded by Chef Martin Louzao, in collaboration with a range of experts – including a food historian, beer brewer, marine conservation expert and an agricultural economist – the pop-up menu aims to revive Puerto Rico’s biodiversity by identifying and incorporating the island’s native ingredients in each meal.Where to experience Puerto Rico’s vibrant cultural scene in 2020, February 26th 2020
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.