Tostones de pana
I have just returned from a brief holiday in la Isla del Encanto, where I indulged in tostones de pana, turron de coco, jugo de parcha, pastelillos de chapin, asopao de langosta, bolitas de mofongo, arroz con habichuelas blancas, queso blanco con pasta de guayaba, and many other delicacies. During my stay, I took part in a Boricua BootcampTM, deep in the Island, with a charming host family that taught me to cook typical dishes, use traditional vocabulary (example: Ese arbol esta choreto de pana. That tree is chock full of breadfruit), and catch up on pop culture. While there, I caught up on my tan and on the Dada Poetry that is Island nomenclature.
Here are just some examples:
Agne Marie (accent on the "e" in Agne)
Jomar (note: Naylomi through Jomar are all part of one family!)
Yetzenia (not a Russian name, believe it or not)