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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Taro Chips

Andres Ramos



  • 1 large firm taro root- Taro, a starchy tuber that is a staple in the Caribbean is perfect for these chips. Slightly sweeter than your regular potato chip
  • Canola Oil for frying
  • Sea salt
  • Paprika powder

Special equipment: Mandolin slicer


  1. Heat the canola oil for frying to 375 degrees. 
  2. Peel the Taro well and cut in half to have more manageable pieces.
  3. Using the mandolin slicer, slice very thinly and when you have enough, place one by one in the oil for frying.
  4. They have a tendency to stick due to their starchiness, so move them around in the frying oil until sure they are not sticking together.
  5. Fry until golden and crispy, retrieve from oil, sprinkle immediately with sea salt and paprika. Serve alongside the Tuna Tartare.