We been gone awhile, pero ahora regresamos.

Well folks, it has been some time since you last heard from us.  Things get busy and a blog gets forgotten.  We shall not let that happen again.  We hope to be bringing you some updates with food and fun.  Great times have been had in California, Puerto Rico, Toledo, Ann Arbor, Denver, and home sweet home, beautiful Santa Fe, New Mexico. Here's a taste of what's to come.

The Monterey Bay Aquarium was incredible!

We enjoyed some delicious lechón y café at La Finca Doña Rafa.

We  got some sun.

We cheered for the New Mexico Lobos.

The dogs even got in on the action.

The snow has been incredible!  #SkiBueno

But let us not forget that election season is upon us.  Don't let the Deatheaters win.

We look forward to bringing you more soon!  Stay tuned...

¡ Viva Nuevo Mexico !

¡ Bienvenidos amigos!

On the open roads of America.

The road was long, but we have returned.  Apologies gentle reader, as it has been some time since the last installment of this blog.  Much has been happening!  Your adventurers have once again settled in to the Land of Entrapment, er, Enchantment!  Beautiful Santa Fe, New Mexico is once again our home.

In the Sangre de Cristo mountains.

 Many asked why we were moving to Mexico.  We simply reminded folks that New Mexico is neither "New", nor is it "Mexico".  After repeated assurances that New Mexico is actually a part of the United States, our friends and family bade us adieu with a wonderful dinner at The Beirut (this place is top notch and super affordable and you must eat there if you are ever around Toledo.)  

After saying "Adios, Toledo!", we hit the road and made a mad dash across the county. 

Somewhere in Kansas.

We made it into Santa Fe late one night at the beginning of May.  The drive was interesting to say the least.  Yours truly thought it might be a good idea to tow a 2 ton Volvo behind a 26 foot truck...through mountain roads....at night.  I honestly thought I was a goner on more than one occasion.  Suffice it to say that one should exercise extreme caution in Apache Canyon.

The trusty steed

As soon as we got here, we took a trip to the Jemez Mountains to remind ourselves just why we came back and why we love this high desert.  The Valles Caldera in the Jemez Mountains is the collapsed top of an ancient volcano.  It stretches 14 miles across and is comprised of 89,000 acres. 

Looking over the Valles Caldera on a lovely May day.

Sadly, a section of this preserve was burned with the recent fires.  New Mexico was plauged by fires in the West, East, North and South.  Many thousands of acres burned and Santa Fe often smelled like a barbeque.  Air quality was compromised.  

The Tres Lagunas Fire burns over Santa Fe.  The Southwest lost some firefighters this summer when they were killed in the line of duty in Arizona.  Forest fires are no joke.

The Thompson Ridge fire brought deadly beauty.

The good news is that the fires around us have been pretty well contained.  The rain has finally started falling and we are all praying for a good monsoon season.  Monsoon season is the time of year New Mexico gets most of its water.  All the rivers are flowing quite low and reservoirs are in need of a recharge.  

Greetings from New Mexico! 

A close to another beautiful day!

That's all we really have time for right now.  Stay tuned, however, because we will be back before long with lots more.  In the mean time, grab yourself a cold local beer and put your feet up.  

Cheers!

DryflySaltydog Brewing (c)

Gone Hawgin' at the Fall Feedbag

Being that this blog is called "Dry Fly Salty Dog", I figured that a fishing report was long overdue.  Thankfully, my buddy Ted and I were able to experience one of those perfect days on the river.  Well, it was almost perfect.  Ted managed to snap his new(ish) rod in half early in the trip.  Being the generous guy that I am, I was happy to share.

 There is something serene about heading out on a river early in the morning.  You get to watch the river wake up.  There is something magical there.  It's God's place.  Our secret river, let's call it Dixie Ditch, is a constant producer of quality smallies.  Occasionally, however, a real trophy can be pulled from its honey holes.

It was a long dry summer.  Thankfully the rains have begun to revisit our area and the farmers are no longer irrigating their fields.  This means that my favorite river is in full swing for the fall feedbag of Micropterus dolomieu.  The Smallmouth Bass is one of the most tenacious game fish pound for pound.  When hooked, these fish run for their lives and occasionally display explosive acrobatics.

Thanks to Sweaty Teddy for the photos in this blog post.

A fish so nice, you see it twice.

The old Dixie Ditch hasn't always been treated well.  Even today, farmers irrigate their fields using river water.  In the dry summer months this water suction causes the river to drop to low levels and warm up, leading to fish kill.  Thankfully, a good number of fish hold in the deep holes and survive the winter.

Our day out was picture perfect.  One of those rare autumn days where the sun shines, the wind lays down and everything just converges.

Tying up a tube bait at a favorite stop.

We normally see owls and bald eagles on this river.  Blue heron are also quite common.  We didn't see the eagle or the owl on this trip, but we definitely saw some heron. Mostly though, we were there for the fish.

Despite breaking his rod early in the day, Teddy managed to grab a few smallies for himself.  Gotta love that Rufus Poop.

This was a female with a very big belly.

All the fish looked really healthy. 

That's the report from Dixie Ditch.  If you ever happen to find it, make sure you say hi to Johnny Reb for me.

Hoppy Friday! Pure Genius.

Beer has been around for a while (ca. 9500 BC).  Beer genius is a slightly newer phenomenon (ca. 2004).

From these tanks, all good beer comes.

You wouldn't think twice looking at Joseph R. ("Joe") Short.  At first glance, one might think he's a hipster skirting the paradigm of conventional wisdom in Northern Michigan.  He rocks some pretty outstanding facial hair, but is otherwise physically unremarkable.  While his initial appearance may seem quotidian, this guy is to beer what Che Guevara was to post-colonial Latin America.  Amongst his brewery team, genius is a term utilized frequently but not used lightly to describe the paternalis of Short's Brewing. 

Salty Dog and I had the distinct privilege of visiting Short's Brewing Company's brewing and distribution facility in Elk Rapids, Michigan.  While Short's was started "By People Who Care in Bellaire, MI", the discerning palates of Michiganders demanded more than the small facility in Bellaire could provide.  Ergo, the streamlined operation of Short's Brewing Company in Elk Rapids, MI was born.  Despite this growing operation, Short's remains committed to creating a Michigan product.  Short's Beer cannot be found outside of Michigan and the brain/beer trust at Short's doesn't see fit to change that any time soon.

Sweet, hallowed hall of beer, how I would love to bask in your warm, fermented glow on a regular basis.   The fermentation vessels and conditioning tanks at Short's Elk Rapids facility.  Note the catwalks above; creating easier access for late fermentation additives like dry and wet hopping.

If you are oblivious to Short's Brewing, you simply have no concept of how far craft brewing has come in the past 20 years.  While many brewers boast superb craft brews in the traditional styles of English Style Ales, Lagers, Pilsners, IPAs, Pale Ales, Porters and Stouts; Short's has taken everything light years beyond conventional wisdom.  While Short's creates many of the traditional brew styles favored by connoisseurs , Short's stands alone in its ability to create never-before-tasted brew creations.

The lauter tun and brew kettle at Short's.  Got Wort?

Sine qua non.  No malt, no beer.  Raw product in the mill room at Short's.

Take, for example, Short's Bloody Beer.  This specialty beer is fermented with roma tomatoes and spiced with tellicherry peppercorns, celery seed, fresh horseradish and dill.  Who the hell thinks of this stuff?  Joe Short & Co., that's who.  And it tastes pretty good!

In addition to this lycopene laden brew, Short's crafts beer fermented with berries (Soft Parade) or peaches (Peaches 'n Creme) or locally grown fresh hops (Kind Ale).  The good folks at Woodford Reserve also send Short's their used oak barrels to cask condition their bourbon flavored ales.

Craft beer and craft bourbon: a match made in heaven or hell?  Discuss.

Cold storage, including some tasty cerveza being aged in
Woodford casks.

You can't taste any Short's Brew at the Elk Rapids facility.  Not yet, at least.  Plans exist for Short's to create a tasting room of sorts.  No firm date on when it will open, but when it does it'll be open 3 seasons of the year.  Winter will miss out on the bier garten fun.  Most intriguing about this new location, the staff at Short's bought their founder a mini brew system to allow him to experiment however he sees fit.  They plan on having a micro-batch creation each week based upon the whim and fancy of Joe Short.  Now, that sounds exciting.

The brewpub in Bellaire always has ~20 beers on tap.  All of the beers on tap in the Bellaire facility have been brewed within 100 ft. of where you're drinking them.  While the beer is always phenomenal, the food is a treat easily overlooked.

The last time we journeyed to the Bellaire pub, my brother's wife was upset with me.  She wasn't upset with the time needed to get to Bellaire from Petoskey (45 min).  She wasn't upset with the company's take on kids in the bar (Encouraged, so long as accompanied by an adult and not in the pub at night.)  She was upset because she mistakenly believed that the only menu items were those listed on the chalkboard next to the registers.  Despite the fact that her legal genius husband picked up the menu and pondered its meaning, they believed Short's only offered 3 menu items and a pizza.  Seriously?!?!  I mean, seriously?!?!!  You were holding the menu, bro!  (On our most recent trip, the helpful young woman behind the counter reminded us the full menu was in the record jacket looking things in front of the register.)

Why is she with me, you ask.   Because: I feed her delicious, high gravity craft beer fermented with peaches

I'm not really a lawyer, I just play one on this blog.

Had my dear brother opened the menu he was holding, he would have discovered a plethora of tasty treats.  Curiously, all of the menu items are named after songs by the band Ween.  Puerto Rican Power is a perennial favorite for obvious reasons.  Sketches of Winkle and Flutes of Chi also generate greedy smacking of lips.  Despite these staple item's availability, failure to peruse the constantly changing daily offering could result in remorseful second guessing of one's culinary choice.

YOU MUST TRY THE MAC AND CHEESE!!!!!!  Every day, the gastronomic wizards at Short's create a new variety of mac n' cheese.  We've had blue cheese and pancetta, a gorgonzola variety and something involving gouda.  This most recent trip, however, provided the best mac 'n cheese ever created....EVER!!!!  Bacon Cheeseburger Mac 'n Cheese.  Genius!  Just eat it.  You'll be so happy you did... unless you're on a diet.  Then, you'll kick yourself for eating it until you blissfully drift into contentedness induced by the sheer ecstasy of what you just ate.

Bacon Cheeseburger Mac 'n Cheese.  Eat it.  You can thank us later.

Short's is not, however, without controversy.  Some of their tag lines and beer names have not been universally embraced.  My personal favorite is the old tag line of Soft Parade, "Ye Olde Leg Spreader."  Soft Parade is a rye ale, flavored with an assortment of berries.  A certain beer drinking demographic liked it, hence the name.  A certain other demographic didn't like the name, hence the change.

Another notable instance of political correctness in the craft beer world is Short's ControversiALE.  My mom had grabbed us some tickets to the Robert Emmet Society event at the City Park Grill in Petoskey, Michigan this evening.  The county within which Petoskey sits is named after Emmet. Emmet was an Irish rebel who was hung, drawn, quartered and beheaded by the British in the early 1800's for asserting the then-controversial point that Ireland should be a sovereign; separate and distinct from Great Britain.  Suffice it to say, the Brits didn't much care for his position.  He is celebrated because, honestly, who doesn't like an Irish rebel. The money raised at the event goes to send a student to study in Ireland for the semester.  Now, please enjoy some bagpipes.

Anyway, while at the City Park Grill I noticed a Short's beer that I'd never seen before; Hangin' Frank Pale Ale.  Curious, I ordered one.  The grapefruit nose was familiar to me.  I felt that I'd sampled this libation on prior occasions, but I'd certainly never before heard of Hangin' Frank Pale Ale.  Due to the dedicated beer liberation efforts of Short's team, our waitress informed me that Hangin' Frank Pale Ale is otherwise referred to as ControversiALE.

The only place in America you can find Hangin' Frank Pale Ale.  City Park Grill.  Petoskey, MI

Papa drank at the City Park Grill (formerly The Annex).  You should too.  A spot at the bar literally has his name on it.

According to our server, only the City Park Grill is permitted to refer to this beer as Hangin' Frank.  Frank was a former owner of the City Park Grill many years ago when it was named the Grill Cafe.  He hung himself in the basement.  Apparently, Short's originally called the brew Hangin' Frank, but certain elements decided that the name was inappropriate.  Being controversial, the folks at Short's decided that an appropriate and obvious name was ControversiALE.  Despite this downward departure for the politically correct, the City Park Grill retained the right to call it Hangin' Frank and remains the only establishment allowed to call the brew by its Christian name.

Yeah, that's right.  They have an awesome truck, too.

Please, drink good beer.

Thanks to all at Short's for showing us such a great time today.  We learned a thing or two and had some fun.  Keep making great beer!

Biking for Burgers (and Bourbon)

So, you're looking for a great burger but don't want to break the bank.  If you live in Toledo, Ohio, you're in luck.  Bar 145 has been around for a little while now and has become a fixture on the Dry Fly Salty Dog food circuit.  This little bar and restaurant on Monroe Street has the best burgers around, not to mention live music and an impressive selection at the bar.  The bar's theme is "Burgers.  Bands.  Bourbon."

Be forewarned, however, that these are not your grandma's burgers.  With topping ranging from Mango habañero Chutney to fried egg to prosciutto, this is a food destination for the more inventive burger eater.  Even the choice of meat can leave you indecisive.  With options ranging from chicken to salmon to turkey to veggie to beef, it may be tough to even start the process of deciding what's for dinner.  Fear not, the folks back in the kitchen will make sure it's all great.

Yes, a burger lurks somewhere under all of this goodness.

White China, Red Chucks is the logo emblazoned on the back of all of the server's shirts at this original Toledo eatery.  Behind the bar the bartenders will be happy to whip you up one of the house specialty Manhattan's (complete with a maraschino cherry) or pour an ice cold pint of a regional microbrew, including the Kentucky Bourbon Barrel Ale.  The Bourbon Ale is really a treat if you like beer and bourbon and can't decide which you'd prefer.  This tasty beverage has all of the wonderful qualities of both.

But let's talk about the real reason we come here...burgers.  DF and SD ride our bikes to this local haunt every Monday that we are home for Endless Topping Monday.  As the name conveys, the toppings are endless every Monday night.  With the exception of cheese (only one is included in the price), you could theoretically craft a burger with one of every topping that 145 puts on its menu.  And that's a lot of toppings. While you have the regular favorites, such as ketchup, pickles, onion, you also get to select from things like fried onion straws, bacon, mango habañero chutney, julienne jalapenos, grilled apple, guacamole, artisinal lettuces, arugala and many more that I cannot remember.  It does not matter what you choose, it will be good.

What is a burger without cheese?  145 proudly serves Zingerman's Cheese.  Zingerman's will certainly be on an upcoming blog post, but a brief explanation should suffice for now.  Zingerman's is an Ann Arbor institution that is renowned for its breads, meats, and cheeses.  It is one of the most famous Jewish Deli's outside of New York, and rightfully so.  My old law school roommate used to get Zingerman's sent to him by his mom because she always feared he wasn't eating.  She didn't worry about me not eating, but I still enjoyed a taste of undergrad while living in New Orleans.

Anyway, 145 provides at least 12 cheese options.  I typically go with the Zingerman's Detroit Brick, which has a smooth creamy texture when melted and a very mellow taste.  Other options include cream cheese, horseradish havarti, goat cheese (also Zingerman's) and the usual suspects like Swiss, cheddar and American.

Will you eat this burger or will it eat you?

The real measure of a burger isn't the cheese, the toppings or even the meat.  A truly great burger is never served on a plain white roll.  The bun is what makes a burger.  At 145, you always have the option of going breadless, but if you want bread you have some great choices.  Brioche, an onion roll, ciabatta, or (my favorite) a pretzel roll can cloak your meattastic creation.  The brioche and onion rolls are baked fresh daily, so you know you're getting some high quality grub.

A more reasonably sized option.

The sides alone are a reason to come here.  They have crispy truffle oil fries, fried green beans with a sweet chili sauce and the most not-to-be-missed mac and Gouda!  Any way you try it, you're sure to be happy. 

Stop by one of these Monday nights.  You'll probably see us in our usual spot drinking, eating and laughing.  Bar 145 is endorsed by the Dry Fly Salty Dog Blog.

Hello Puerto Rico, Goodbye Rules

"There are no rules in Puerto Rico!"  This became my mantra over a wonderful 10 day trip to La Isla Del Encanto.

Bienvenidos a Puerto Rico!  The flags of El Morro greet visitors to Viejo San Juan.

While Puerto Rico obviously has rules (it is a possession of the United States and is, therefore, governed by our constitution and federal law), those rules seem to be relaxed at best.  One's first experience with this perceived lackadaisical application of rules (and common sense for that matter) occurs as soon as one leaves the airport and hits the open roads.  People pass on whatever side they feel like.  They drive 20 below the speed limit in the left lane.  The minute you pass someone, they speed up to prevent you from getting around the next car despite the fact that they were traveling 20 mph below the speed limit until you passed them.

I come from Toledo, you know, the Michigan part of Ohio.  I consider myself a Michigan man.  We have rules here.  Those rules are enforced by police and often by other motorists.  Take, for example, the average drive to Northern Michigan in the winter.  The speed limit on most Michigan highways is 70mph.  You DO NOT enter the left lane unless you are doing about 80mph.  If you try, some yahoo in an F-250 towing a giant trailer filled with snow mobiles will tailgate you.  He remains firmly on your ass until you move over to the lane in which you are supposed to travel: the right.  Remember, this is all being done on roads that are often covered in snow and ice.  God, I love Michigan.

Such common sense does not exist on the roads of Puerto Rico.  People drive where ever and however they see fit.  This is made especially enjoyable when driving on the back mountain roads of Puerto Rico.  These roads are narrow, winding, and often rutted.  They take you to wonderful places if you survive the drive, but survival is never guaranteed.  Just a few years ago, my dad almost drove us off a cliff (literally) trying to get around some asshole who parked in the middle of the road.  We had to use every ounce of ingenuity to avoid catastrophe and get the car back on the road.  We survived that day and laughed about the event over some cold Medallas, the official beer of PR.

Sweet liquor eases the pain.  Medalla and a Mojito after a tough day of driving in PR.

A brew and a view if you make it up the mountain.  (This is a Dominican beer, not a PR beer.  It still tasted great.)

We survived our trip from the airport courtesy of Salty Dog's native driving skills.  I learned some new Spanish profanity that day.  After driving over the mountains and down along the southern coast, we arrived in Ponce, La Perla del Sur (The Pearl of the South).  This is where Salty Dog grew up.

I love Ponce.  It has a fraction of the chaos of San Juan and very few stateside tourists.  There is a wonderful art museum that is generally regarded as the best in the Caribbean.  The downtown is filled with beautiful restored homes, a plaza containing the Ponce Cathedral and the Parque de Bombas.  Parque de Bombas was a fire station for years, but is now a museum celebrating the storied and heroic history of Ponce's firefighters.  The building itself is impossible to miss.

Parque de Bombas, Ponce

La Cruceta El Vigia

Sitting high above the city is the Cruceta El Vigia and the Serralles Castle.  The hill upon which these impressive structures are built is also home to the vacant Hotel Intercontinental Ponce.  This hotel, with its commanding views of the valley and sea, was one of the hottest spots in the Caribbean for years.  Now it sits vacant and abandoned, though it is owned by a group of Ponce investors who hope to restore it at some point in the undetermined future.

When Ponce was first settled, one man would be stationed on top of the hill and would raise flags for those in the town below to alert them if the ships approaching the coast were friendly or otherwise.  Merchants would also rely on these flags to determine if their shipments were arriving. The spot is now a tourist destination with a viewing deck to let you soak in that Caribbean grandeur. 

Salty Dog y su madre learning about the Castle.

The Serralles Castle sits just below La Cruceta on the same hill.  This sprawling, opulent mansion was the home of Juan Serralles, the founder of Don Q Rum.  (This is the ONLY rum served in our house.  Bacardi is crap.)  He built the home so that he could oversee the sugar cane fields and town below.  The home is now a museum and weddings are frequently held on its grounds.  If you find yourself in Ponce, take a trip up the mountain and see this place for yourself.  The views alone are worth the modest entry fee.

Aside from being used as a museum, the castle hosts private events.  Weddings, corporate events, and assorted other parties are held here throughout the year.  If you are considering a Caribbean wedding and don't want the hassle of the tourist traps, this is a venue worth exploring.


A wedding was the purpose of our trip to Puerto Rico this time around.  Salty Dog's sister was getting married to her childhood sweetheart, Dr. Pedro.  The wedding was adorned with all of the customary nuances.  Most importantly, the bride looked beautiful and the groom was ecstatic.  A live band played throughout the night, encouraging all in attendance to shake their booties.  Yours truly even had the privilege of a dance with Elizabeth Rodriguez, the actress.  She was very sweet and beautiful.

The wedding party.  One of the 18,000 pictures taken in the church that afternoon. 

Due to a minor mishap with family travel plans, I was asked to stand in as a groomsman.  The last minute tux rental proved to be no big deal, especially with the expert eye of my father in law.  I tried to look good as I posed for family picture after family picture.  One thing of note, it seems there is a major difference between the schedule of weddings in PR and the US.  Here, bride and groom proceed down the aisle and the guests are sent away after the ceremony to go enjoy cocktails.  In PR, the entire group of guests sat in the pews of the church until family pictures were taken.  It was only after everyone had their picture taken that the bride and groom walked down the aisle as hubby and wife.  Then came the drinking!

It was a wonderful time.  The food was good and the music was great.  I was thrilled to see a girl in a bright yellow dress with blue adornments.  It was a dress that every classy lady Michigan fan should own.  I've included a photo with the dress.

Best non-UM approved UM dress EVER!  Can you guess which one I'm talking about?

The happy groom with his beloved's garter.

Where is that garter?

The cake was incredible.  Guava jelly filled!

A regal venue at the old Ponce Casino.

The reception was a whirlwind.  I drank "several" Ron Barralito's and Coke.  Barralito is another Puerto Rican rum of the dark variety.  It has a very smooth taste and pairs very well with Coke and lime.  I literally danced my butt off throughout the night.  My hips were sore the next morning.  Salty Dog's family could be heard commenting how this gringo could really shake his hips like a Puerto Rican.  I was honored.  We ate a locally made cake filled with guava jelly.  I wasn't sure if I would like it, but I ended up going back for seconds...and thirds...and some more after we got home from the reception.

Once our family obligations with the wedding were over, SD and I decided to explore her home island and see what could be seen.  Our first stop was Platano Supreme.

Find this place outside Rincon.  You'll be happy you did.

Be your own super hero at Platano Supreme!

Dry Fly chows down on sopa de platano, carne frita, mofongo, fried yucca, and platano sorullos! 

This little restaurant outside of Rincon serves everything Platano.  They have plantain soup, tostones, mofongo and other comidas crillollas, otherwise know as local food.  The highlight of this restaurant, however, is the platano sandwich.  For those with gluten issues, this is a delicious fresh made sandwich between two slices of fried plantain instead of bread.  We have eaten many plantains in our day, but this was the first time we had seen such a creative use of this tannic starch.  We were filled up and ready to explore some more after such a delicious meal.

Next stop was Rincon.  This is a famous surf spot several months of the year.  While we were there, the surf was not up, but we were able to explore the town a bit.  We had a few beers and wandered around on the beach.  The area is beautiful and a worthwhile trip, even if you don't surf.  Just off the coast you can see Mona Island, which is home to (almost) as many endangered species as the Galapagos. The beaches were clean and you could see the waves breaking over the immense coral reefs just offshore.

Hang ten and grab an American microbrew at Maria's Surf Bar in Rincon Beach. 

A little beach on the southwest coast in Boqueron.  Que bonita

Drinking beer on the beach in Rincon while the storms were rolling in.

Maria's Beach Bar.  Rincon, PR

We next traveled to our local hangout of La Parguera.  Parguera is home to one of the most active bio-luminescent bays in Puerto Rico. The little organisms light up when you put a hand or paddle in the water.  While we haven't seen this up close yet, it is on our schedule for future trips.  Parguera is also home to numerous reefs and mangrove islands and is considered by experts to be one of the top diving destinations in the world.  We mostly hung out on the dock and did a little fishing.  DF caught a baby tarpon on a fly after chumming the water with some salami and cheese.  The fish surprisingly love that stuff.  Spoiled fish.  We also rented a yola (local boat) and went for a trip around the mangrove islands.  It was a fun-filled two days and we got to sleep on the water each night at the family dock house.

We took turns driving.

The view from Mata la Gata.

By jove, I've caught a Tarpon.  (Look hard, it's there.)

On the flats.  Man, is this water clear!

 Following all this fun, we had to head back to Ponce.  With the family in town from Cali and assorted other points north, we decided to take a "10 minute" drive to Starlight El Original in the mountains around Adjuntas.  10 minutes is the time that Salty Dog told us it would take to get to Starlight on our first trip there.  That time, we were with my parents on their first trip to Puerto Rico.  Roughly an hour later, after driving winding mountain roads through a torrential downpour, we made it to Starlight.  Now, whenever we go, I also ask SD if it's only ten minutes away.  She remains adamant that it is.

Don't miss the entrance to this place!  Open air dining at its best.

Here's the number, just in case you want to call ahead.

The menu is two pages.  What they do, they do well.

 If you do want to try this place, it is best to talk to someone who knows and can get you there.  They have a facebook page, but the address doesn't register with Google maps.  You basically just have to drive around on winding roads near Adjuntas until you find it.  If you find it, you'll be happy you did.  Drink a few ice cold Medallas and enjoy the carne frita, mofongo, and sorullos.  Sorullos are the best thing ever to come out of PR, other than Salty Dog.  These little fried corn sticks are served with mayo-ketchup (a PR specialty).  I eat a ton of these things while in PR.

We had such a great time on our trip and the hurricanes didn't mess with us.  We always look forward to going to PR.  We don't so much look forward to the forced diet we begin upon our return home.  The food, the beer and the people of PR are not to be missed.  That's why they say, "Puerto Rico Lo Hace Mejor!"  Have a great time and brush up on your Spanish!  Most importantly, remember to relax because there aren't any real rules here, just guidelines that are summarily ignored.  Coño!