mayagüez

Tabacalera Falto de Mayagüez Receives Global Accolades

One of the best Ultra Boutique Premium cigars in the world

Rosario Fajardo

rfajardo@wjournalpr.com @RosarioWJournal

With cigar smoking enjoying a new boom, the Mayagüez cigar company, Tabacalera Falto Inc., has launched two new blends to celebrate its 26th anniversary as one of the most prestigious brands in the global cigar market, according to the niche publications Cigar Spirits Magazine and The Cigar Vixen.

Entrepreneur Luis J. Falto, master blender, CEO and president of La Tabacalera Falto (owner of the brands La Garita Cigar Co. and Falto Cigars), also unveiled his edition of the cigar for the occasion, the Falto La Pureza. During 2021, he will introduce the Falto Special Edition ELH Hato Viejo 2018, as the cigar that commemorates the company’s 26 years in the tobacco and cigar industry.

“Last year, we had planned to celebrate our silver anniversary in style, but instead we had to reinvent ourselves like the rest of the world. It turned out that our business model, by appointment and with individual attention, was the perfect formula to continue operating and to our surprise, sales increased. We create remote ties with our clients and followers of the brand, and we even carry out remote tastings in which our clients recorded themselves narrating the new rituals they created to enjoy their cigars during the pandemic,” Falto said.

Outside of Puerto Rico, wherever Ultra Boutique Premium cigars are tasted, Luis Falto’s name is known. His passion for the art of manufacturing and tasting a good cigar leads him on a constant quest to create perfect and personalized blends. “That road led me to Santiago de los Caballeros, a region where some of the most prestigious cigar brands in the world are produced. I entered into an agreement with the La Aurora group, the oldest factory in the Dominican Republic, and started with a small, very personal production, maintaining strict quality control. This intimate production was welcomed in the U.S. market, especially by the Davidoff of Geneva stores. From that point on, growth has been dizzying and the name of Puerto Rico is already associated with a world-class tobacco company, “Falto explained.

The master blender also had the vision of anticipating the trend of specialized salons so that his clients can taste their favorite cigars in his Tobacco Studio, accompanied by a good coffee or their liquor of choice.

“We expanded the studio, equipped with the most advanced technology of extractors and equipment so that cigar lovers can have an individualized experience, since we attend to them by appointment and with all the necessary protocols,” he said.

“Premium Cigars are a luxury item. My clientele is mostly a person who enjoys relaxing while

>Photos courtesy of Tabacalera Falto

enjoying a magnificent cigar. A person who enjoys the elegant and company a cigar leads to. It is very different from cigarettes in many ways,” he added.

In his Tobacco Studio, unique in Puerto Rico in size and concept, located in Mayagüez, Falto distributes, stores and exports his product. Tabacalera Falto currently produces 23 types of cigars, each with a very different flavor stamp. Falto, Falto Reserva Especial Tres Luises, Falto Perla Reserva Especial Selected, Falto Invicto, are some of the cigars in the Tabacalera Falto portfolio.

Falto told THE WEEKLY JOURNAL that he uses premium tobacco from all over the world, mainly from the Dominican Republic, Nicaragua, Ecuador, Brazil, Nicaragua and Cameroon.

Your correspondent asked what distinguishes his products from the rest? “My concept is very different from most of many companies. First, I only make a very small production. Only 100 boxes of each of my 23 blends. That is why most people consider Falto Cigars an Ultra Boutique Premium Cigars. Second, when most companies do one blend and four or five sizes, I make one blend in only one size. This is because I consider that size to be the one that best develop and complement the blend that makes a cigar. I have 23 different blends and I only repeat sizes in three occasions. Still, they are all different blends,” Falto explained.

STK Delights Guests With Fruits of the Sea

Enjoy culinary feats from chef Eric González’s creative genius

Yaira Solís Escudero ysolis@elvocero.com @yairasolis

Being so close to the commemoration of Holy Week, THE WEEKLY JOURNAL visited the STK San Juan restaurant in the Condado Vanderbilt Hotel to learn about its seafood delights, which will undoubtedly be highly acclaimed during the remainder of the Lenten period, the period of the year when the Christian world traditionally gives up red meat on Fridays.

STK is a steakhouse that opened its doors at the end of 2019 and its urban lounge atmosphere allows diners to enjoy a tasty and fun evening. Here, the cuts of meat are of the highest quality. On this occasion, we arrived at the renowned modern steakhouse to learn about the gastronomic proposal specializing in cuisine from

Branzino served over sweet potato puree >Yaira Solís

the sea, prepared by executive chef Eric González.

Upon our arrival, we were welcomed by Joel Peña, the general manager, who explained to us the health security protocols that the restaurant carries out to prevent the spread of COVID-19. Next, Chef González introduced us and served several exquisite dishes. The first dish to taste was a crisp and refreshing Brussels sprouts salad, the result of the combination of Granny Smith apples, pickled red onion, goat cheese and almonds. This was followed by a delicious Tuna tartare served on a bed of Hass avocados, dressed with honey emulsion and topped with taro chips. The quality of the tuna is apparent to the naked eye, even more so to the mouth. Its texture was perfect and its flavor was defined without being too “fishy.” From the restaurant’s “raw bar,” we received a fish ceviche with papaya salad, quinoa, yucca fry and “criolla” sauce that was wonderful because it contained all the elements between soft, spicy, creamy and crunchy that one wants to find in a plate. And it was so delicate that it invited you to

Beet salad >Yaira Solís

The restaurant offers amazing cocktails. >Angel Luis Meléndez

leave absolutely nothing on your plate.

The octopus was another of the dishes introduced by chef González, who has more than two decades of culinary experience. He told us that he lets the octopus marinate in soy milk and secret spices for three hours.

This helps its texture to be very smooth on the inside, and the chef undoubtedly knows what he is doing very well, because it was at perfectly done. Nothing gummy, as often happens to those who are not skilled in the task of cooking octopus. Everything has its magic, and this dish has it. As does the surprising golden and purple beet salad, which the chef accompanies with chayote slaw and garnished with a fresh tomato emulsion. At STK, they try to buy the bulk of their harvest products locally because they are committed to offering freshness and quality to the diner. Seared scallops served on cauliflower and parsnip was the dish that chef González personally brought us and told us that it is one of the most acclaimed in the restaurant. The scallop was cooked perfectly to the perfect point of creaminess. What is different about this dish is that it integrates a huge crunch of prosciutto ham in a fan shape. This way, the dish offers the palate different textures and flavors between sweet and salty notes to enjoy.

We completed the culinary experience with a perfectly cooked branzino served over sweet potato puree and dressed with sweet corn and lemongrass sauce, and topped with a taro nest. Delicious!

You can accompany these dishes with your favorite wine or with the variety of cocktails that they make especially for pairing. During our visit, we enjoyed the Spiced Watermelon, which combines Jimador tequila, St. Germain liquor, melon juice, decorated with a Tajin ring and a lime wedge. Another very refreshing cocktail you must try is the Cucumber Stiletto, which combines Ketel One Citroen, St. Germain liqueur, and mixed cucumber and mint juice. STK is open seven days a week for dinner from 5 p.m. to 10 p.m. On Saturdays and Sundays, it opens for brunch from 11:30 a.m. until 2 p.m. and they return to the regular dinner time. It is suggested to reserve seats in advance through 787-722-2828 or Opentable. com.

Brussels sprouts and apples >Angel Luis Meléndez

Scallops served over cauliflower puree >Angel Luis Meléndez

In fact,

STK Condado Vanderbilt Hotel 1055 Ashford Ave., East Tower Entrance Schedule Monday to Friday: 5 p.m. to 10 p.m. Saturday and Sunday: 11:30 a.m. to 2 p.m., 5 p.m. to 10 p.m.