Tucked behind Cocina Abierta (worth a visit on its own), Oriundo is chef Martín Louzao’s newest experimental concept. Louzao, a long-time restaurateur and creative, pays homage to Puerto Rico’s forgotten and underutilized ingredients in a monthly dinner series. Seatings are announced on the restaurant’s Instagram page and sold out within hours. Each dinner includes prix fixe menus for omnivores, pescatarians, and vegetarians, along with thoughtfully selected wine pairings by sommelier Michelle Negrón. A few recent pop-ups paid tribute to pana (breadfruit) and the Caribbean land crab. Top chefs from the Caribbean and Latin America frequently make appearances, showing up with native ingredients of their own. If you can score a reservation, you’re in for a memorable experience.