Recorrido Isleño : Third Stop, Vieques

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Series of cooking classes exploring the culinary traditions of Loíza, Trujillo Alto, and Vieques featuring Chef Roberto Pérez of Urban Pilón

About this event

Third Stop: Vieques

Arepas de Coco

"Arepa de Coco" is a Puerto Rican coconut fry bread. The texture is crisp on the outside but light and fluffy on the inside. It's used as the ideal companion to ceviches and any seafood salad. This dish is native to the Island-Municipality of Vieques, located 19 miles east of the coast of Fajardo.

Zoom link invitation will be sent on a separate email.


¾ cup cream of coconut

2 cups of flour

1/4 cup of coco milk

1 TSP of baking powder

Frying oil of preference

½ pound of protein like chicken, seafood, fish, cheese, guava paste, etc.


Mix dry ingredients in bowl.

Form dough to pizza dough like texture

Add flour to table and rolling pin so that dough does not stick.

Flatten with rolling pin

Create circular shapes with dough

Fry in oil until all sides are browned

Cut open and fill with desired filling

Equipment needed:

Frying pan

•Rolling pin

About Chef Roberto Pérez and Urban Pilón

Roberto Pérez is a chef, musician, and researcher of Afro-Caribbean traditions. He is one of the founding members of acclaimed Afro-Puerto Rican music group, Bomba con Buya, and the co-founder of educational culinary initiative, Urban Pilón.

Urban Pilón is a culinary movement with a mission: to honor and preserve cooking traditions from Puerto Rico, the Caribbean, and Latin America, while using completely natural, healthy ingredients. With this mission in mind, Roberto serves not only as chef, but as storyteller, sharing the stories of our ancestors through his cooking, classes, and demonstrations. His popular Caribbean cooking courses showcase these stories by teaching both classic and original recipes along with the history behind them.

In addition to his work as an educator, Roberto has found great success in event catering and dinner hosting, and awarded "International Mealsharer of the Month" by the platform Mealsharing.com. His cooking classes have been featured in the Spanish-language channel Univisión and several of his original recipes have been showcased in Puerto Rican television. He has catered for the cast of Hamilton, Snapchat, and cooked in countries such as Trinidad and Tobago, Cuba, Mexico, and Puerto Rico.

Roberto has recently collaborated with brands such as “Amor y Sofrito” (Vegan Chef), “Pressed Cafe” (Restaurant), and “Casa Yari” (Restaurant). This has shown a trusted and firm versatility in creating plant based, natural, and gluten free meals.

About Segundo Ruiz Belvis Cultural Center (SRBCC)

Celebrating 50 years in 2021, SRBCC was named in honor of Segundo Ruiz Belvis, a Puerto Rican patriot and member of a secret abolitionist society that freed slave children under Spanish rule. In that spirit, SRBCC realizes its mission to preserve and promote appreciation of the culture and arts of Puerto Rico and Latin America, with a focus on its African heritage.

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