Editor's note: This interview was conducted after the James Beard Awards nomination was announced in January. On Monday, June 16, the bar was named an official James Beard winner in the Best New Bar 2025 category.
In a recent episode of Punto Aparte, the Platea podcast, Edrick Colón and Stephen Alonso recalled the news that gave them a flutter in their hearts: just six months after opening, Identidad Cocktail Bar received a nomination for the prestigious James Beard Awards, considered the Oscars of the culinary world.
Among plants that adorn the high ceiling and the warmth of a softly lit bar, this space has achieved what many dream of: capturing the world's attention without losing its local identity.
"That day I'm talking to my mother and I see on social media that someone tags us," Alonso recalls, about the moment they found out about the nomination.
"I go to the Identidad business page and I manage to see the James Beard thing… I quickly call Edrick [co-founder]." It goes without saying that the nomination caught them off guard.
The story behind this nomination began almost ten years ago, when Edrick Colón and Stephen met at Bar La Unidad.
Their path includes five years at the speakeasy (where they reached the Top 500 of world bars), three years running Antillano, their first joint project on Calle Cerra, and now Identidad, where Silkia Goveo, Edrick's wife, also works, overseeing menu creation and kitchen operations.
Elevating Caribbean cocktail culture
"My focus has always been to highlight everything Caribbean, everything Latin, and to show the world that we can stand at the level of any other country," Colón explains. That philosophy is reflected in every detail of the menu.
The current menu builds on those early experiments from Antillano. The "Trinidad" and the "Amargura Tropical," Colón's favorite cocktail, a Caribbean take on the classic Negroni with notes of pineapple and vanilla, share space with dishes that survived the transition, such as the signature Piña Colada Fish Bao, now refined with pineapple and cucumber chutney.
For Alonso and Colón, Puerto Rico tastes like a fusion of cultures, a melting pot of flavors where hospitality and passion meet in every creation. "We are already quite a mix of our original Spanish, Taíno and African blend," Colón reflects.
The space
"We have always liked businesses that are calm," Alonso explains. That philosophy is reflected in every detail of the current space, from the dim lighting to the personalized service.
Calle Cerra has changed significantly since they opened Antillano four years ago. Back then, Colón recalls, the area had some businesses, but not as many as today. The growth since then has been exponential, something they celebrate with enthusiasm.
"The more businesses there are, we support each other and try to lend a hand, we congratulate each other, whatever happens, we go, whatever any one of us is missing we cross the street and ask and we help each other as neighbors," Colón says, describing the community spirit that defines the area.
What's ahead for Identidad
With nearly a decade of experience in the industry, Colón and Alonso share their lessons learned. "Eighty thousand obstacles are going to come up in all kinds of things. It could be partners, it could be the country itself… But we are an example that it can be done."
That same philosophy of perseverance guides their future plans. When asked about a possible expansion, the partners stay focused on the present. "For now, no, we've only been open six months, we're still processing all this," Alonso explains.
"We have a lot of plans to do different things in our space, different collaborations, keep moving forward," Colón adds. "The business asks it of you, the people ask it of you, depending on the opportunities that come up."
Identidad is located on Calle Cerra, steps from businesses like Matcha Muchacha, Ambar and 100% HP.
This content was translated with the assistance of Artificial Intelligence (AI).
