The end of the year in Puerto Rico is quite a party. From late November through to January, Puerto Ricans bring together various celebrations and traditions, showcasing their multicultural heritage. During these months, the Puerto Rican archipelago enjoys temperatures ranging from lows of 22°C to highs of 30°C. It’s the perfect weather for celebrating Christmas alfresco on its beaches and in its squares.

As soon as you land in the capital, take an evening to stroll through the streets of Old San Juan and immerse yourself in the beautiful Christmas lights that decorate the city’s historic district from early December. In squares such as Plaza Colón, stunning light installations abound, while in areas such as La Fortaleza – one of the epicentres of historic San Juan – light shows are projected on to the walls until mid-January. 

During these evening strolls , you can also enjoy another of the treasures of Puerto Rico: the incredible music. At Christmas time, parrandas – the island’s version of Christmas carolling and one of the most deeply rooted local traditions – fill the streets. Groups of friends and families bring along their instruments – such as congas, maracas and the Puerto Rican cuatro (similar to the guitar) – and put on an incredible show in almost every corner.

Parrandas are joined by another of the traditions that mark the Puerto Rican Christmas: gastronomy. Families and friends gather around the table on Christmas Eve – the most important day – to spice up the celebrations with recipes such as the asado a la varita suckling pig, which has Colonial roots and is one of the meals that best typifies the spirit of community. The island’s most popular side dishes include tropical tostones (fried plantains), and pasteles. Made from grated green banana dough, these are stuffed with beef, pork or chicken and wrapped in banana leaves. When it comes to desserts, tembleque (a soft and creamy coconut pudding) and arroz con dulce (a rice-based delicacy infused with spices) stand out.

To celebrate New Year’s Eve, there’s nothing like enjoying a cocktail in the streets of Old San Juan. The most traditional drink served on this holiday is coquito, a rum and coconut drink similar to eggnog. It’s so popular that each family has its own recipe, and there are innovative variations in the country’s top bars and resorts. eaten on New Year’s Eve are washed down with a toast made with a piña colada – Puerto Rico’s most famous drink – or with a locally produced rum, many of which are recognised as being among the world’s best. The law requires that Puerto Rican rum be aged for a minimum of a year and always in white oak barrels, which gives them exceptional quality and flavour. Continue your New Year’s Eve party with fireworks over San Juan Bay and visit the Placita de Santurce to carouse in one of the capital’s most famous bars.

Early January is perfect for journeys, especially gastronomic ones. To try the most traditional flavours of Puerto Rico, don’t miss the Criollo de Caguas trail, which takes place at a town in the centre of the island a short distance from San Juan, or the Kioskos de Luquillo, about 40 minutes east of the capital. It’s located in front of the Balneario La Monserrate spa, which boasts incredible turquoise waters and a row of stalls where you can taste arroz con gandules, mofongo or fried fish.  

The traditional Three Kings Day is also celebrated in style in Puerto Rico, with parades and festivals in honour of this holiday. The largest takes place in the town of Juana Díaz in the south. On 6 January, try delicacies such as dulce tres leches, polvorones and de guayaba cakes, local cheeses or dulce de coco. The icing on the cake for the holiday season is the Fiestas de la Calle San Sebastián, an event celebrated in the streets of San Juan from Thursday to Sunday on the third weekend of January. On San Sebastián street, in the city’s north, you can enjoy live music, buy local handicrafts, taste fried foods such as bacalaítos, sorullitos, alcapurrias and empanadillas, try various craft beers and drinks such as maví and bilí (made with fermented fruits) or cool off with ice cream or a piragua of passionfruit, lemon or other local fruits and flavours.