Food Scene
Food scene
Having the opportunity to enjoy authentic Puerto Rican food is a highlight of many visitors' experiences of the island. The vibrancy of Puerto Rican culture comes alive in its dishes, a celebration of flavors that visitors have the opportunity to indulge in. Some of the favorites are mofongo, tostones, pasteles, arroz con gandules, tembleque and the famous "frituras". Alcapurrias are a fritter shaped like a torpedo, made from shredded root vegetables like yuca and yautía, stuffed with a choice of meat, and fried. Deep-fried fritters normally found in open-air, beachside restaurants that pair beautifully with a cold beer. These are usually stuffed with ground beef, crab meat, chicken, fish, octopus, conch, or other types of seafood. There are a variety of different fritters you will find in Puerto Rico. Empanadillas are a larger version of empanadas, also stuffed with a choice of meat and fried. There’s also a popular pizza version filled with melted mozzarella cheese and tomato sauce. Puerto Rican arepas are flour based, sometimes made with coconut for a slightly sweet flavor, fried and then stuffed, usually with seafood. Bacalaítos are not stuffed, just a simple batter of flour and water with chunks of salted cod and parsley, deep fried into what look like giant corn flakes.
Outdoor plaza with daytime farmer's market & food vendors & a restaurant/music scene at night.
139 người dân địa phương đề xuất
La Plaza del Mercado de Santurce
1348 Calle Jose M. RaffucciOutdoor plaza with daytime farmer's market & food vendors & a restaurant/music scene at night.
One of the best restaurants in San Juan, recommended for a more fine dinning approach. Modern Puerto Rican dining experience driven by Chef Jose Santaella.
Rooted firmly in authentic dishes and local ingredients, Santaella creates an elegant evolution of the flavours that showcase the vibrant energy of the island's 'cocina criolla'.
Reservations recommended!
163 người dân địa phương đề xuất
Santaella
219 C. CanalsOne of the best restaurants in San Juan, recommended for a more fine dinning approach. Modern Puerto Rican dining experience driven by Chef Jose Santaella.
Rooted firmly in authentic dishes and local ingredients, Santaella creates an elegant evolution of the flavours that showcase the vibrant energy of the island's 'cocina criolla'.
Reservations recommended!
Choosing a restaurant while walking around la Placita can be challenging amongst so many options. However, this was a really good find, and I'd always recommend it. This is Latin American restaurant is definitely a nice choice if you're craving for a nice, tasty Puerto Rican food. Prices may vary but it's not overpriced and it's worth it for what you get. Vegetarian options. Super friendly staff!
You can get a table outside to enjoy La Placita's lively vibe and enjoy a really good food.
141 người dân địa phương đề xuất
La Plaza del Mercado Santurce
205 Calle Jose M. RaffucciChoosing a restaurant while walking around la Placita can be challenging amongst so many options. However, this was a really good find, and I'd always recommend it. This is Latin American restaurant is definitely a nice choice if you're craving for a nice, tasty Puerto Rican food. Prices may vary but it's not overpriced and it's worth it for what you get. Vegetarian options. Super friendly staff!
You can get a table outside to enjoy La Placita's lively vibe and enjoy a really good food.
One of the most recommended seafood spots in the area, and a local favorite as well - which is why is constantly packed and service can be a little slow. Recommended if you're free and in the mood to have some drinks and enjoy the night, with no rush. This is a family and kids friendly; very kind staff, and nice prices.
You gotta try their authentically prepared seafood dishes and their homemade sauce!
33 người dân địa phương đề xuất
Tasca El Pescador Seafood Restaurant
178 C. dos HermanosOne of the most recommended seafood spots in the area, and a local favorite as well - which is why is constantly packed and service can be a little slow. Recommended if you're free and in the mood to have some drinks and enjoy the night, with no rush. This is a family and kids friendly; very kind staff, and nice prices.
You gotta try their authentically prepared seafood dishes and their homemade sauce!
Famous Caribbean restaurant by La Placita, featuring authentic Cuban cuisine.
Nice ambience, lovely staff, and the most important: fresh, tasty food! Recommended for special occasions or when you're just feeling giving yourself a nice treat!
43 người dân địa phương đề xuất
Asere Cubano - Kitchen & Bar
180 C. dos HermanosFamous Caribbean restaurant by La Placita, featuring authentic Cuban cuisine.
Nice ambience, lovely staff, and the most important: fresh, tasty food! Recommended for special occasions or when you're just feeling giving yourself a nice treat!
OK, with all this day-tripping around, you will eventually get hungry! And in your travels you’ll see countless people cooking fried food or frituras by the side of the road, at the beaches, and in little kioskos or kiosks. The food certainly smells good. But it looks a little funny. It’s all fried. And you have no idea what it is based on the names. But the food stands are all crowded, so it must be good. Right?
The local food is tasty, even if it’s not the best thing for you. Well we’re going to try to explain some of the local food that you will find at a typical kiosk or road-side stand. That way, when your stomach is growling, you’ll be able to choose a local delicacy with confidence.
Don’t Judge a Book by it’s Cover
First off, don’t let first impressions fool you. Some of these places look terrible, with their peeling paint, dilapidated buildings or just a tent on the side of the road, and using an old metal drum as a fryer. But the food you get at them will be fresh and tasty. I have been told the actual "building" kiosks are regulated by the Department of Health – but I have my doubts. (9/14- they are actually cracking down on some of these places, some close, some fix up, but still new ones just pop up!). I don’t even begin to believe the roadside tents and BBQ’s are regulated by anyone! However, tons of people have eaten at these places everyday for years, and I don’t hear of people getting sick or outbreaks of anything. So why not give it s shot and just experience it!
Forget Your Diet
Second, leave your diets at home. You will not find anything healthy to eat at these places. Puerto Rican food consists of lots of starches (carbohydrates), they are heavy on the salt , and, at these kiosks most of the food is fried (sometimes in lard!). And, there is not a green vegetable in sight! It is all bad for you, so forget your diet and go for it!
Most of tthe places will have a handful of ready-to-go things sitting over the heat or under a light bulb to keep them warm. If you can get a freshly fried or grilled item, it will be better, but even the ones that are sitting out taste good. These are very casual places – you point at what you want and you get in handed to you in a napkin. If you get it to go, they will just plop it in a paper bag. I like to believe it is healthier this way – both the napkin and the bag will help soak up some of the grease! Sometimes they will wrap your food in foil to keep it warm.
I’ll Take One of Those
To help you know what you want (to point at), here is a list of the usual goodies you will find at a kiosk, the beach, or at a road-side stand.
Pinchos – These are usually described as a shish-kabob, so they will look a little familiar to you. Many people just set up a BBQ grill (sometimes right outside their house!) and cook these. They are marinated meat on a stick, usually made with chicken or pork. They usually will come with a piece of bread or maybe tostones on the stick along with the meat.
Pastelillos or Empanadillas – Sometimes called pastellos – these are my favorite. These are the turnover-looking things that are actually filled, deep-fried pies. They can be filled with a variety of things, such as ground beef, chicken, "pizza" or, if you are lucky, lobster, crab, conch, or octopus. Sometimes, the beef/chicken/pizza types are store-bought and contain less filling. If you find a place that sells the seafood ones, these are typically homemade and full of really good stuff.
Tostones are a green plantain, flattened and fried. They are usually salted with Adobo or served with a mayo-ketcup sauce (I would tell you the recipe, but it is a secret!).
Bacalaitos or Bacalao are the large flat round things. They are a deep-fried mixture of salt-cod fish and batter.
Surullitos are the golden fried finger-shaped things. They are made from cornmeal.
Arepas are flour and butter balls, flattened and fried until they puff up, like little dough pancakes. Sometimes they are sweetened with coconut.
Alcapurrias are mashed yautia (a root veggie, like a potato) and green plantains, with some ground meat stuffing inside and then fried. These are larger hotdog-shaped things.
Relleno de papa is a fried ball of mashed potato with ground meat inside. I think that this one needs something to jazz it up a bit. I find it kind of bland.
Piononos are a sweet plantain filled with seasoned meat, then fried. It has both sweet and salty flavors at the same time.
Mofongo is the larger, ball-shaped thing. It is made of mashed fried green plantains. I like it made from yucca (another root vegetable) better than the plantain variety. Sometimes they are filled, in which case its called mofongo relleno.
Chicharron is fried pork skin. I tried it once, it is not bad, but it is just not something I eat.
Some towns or areas have their own "special" frituras. For example, the town of Humacao has Granos, which is made from rice and it has a tiny piece of cheese in it, and then fried. Or Canovanas has their Macabeo, which is similar to an alcapurria, but made only with plantain that is half mashed, half shredded, then put around the meat filling and fried. So ask for the local specialty!
Ask if they they have a garlic sauce – con ajo. If so, get that on your tostones or mofongo to make it extra yummy!
22 người dân địa phương đề xuất
Playa Piñones
OK, with all this day-tripping around, you will eventually get hungry! And in your travels you’ll see countless people cooking fried food or frituras by the side of the road, at the beaches, and in little kioskos or kiosks. The food certainly smells good. But it looks a little funny. It’s all fried. And you have no idea what it is based on the names. But the food stands are all crowded, so it must be good. Right?
The local food is tasty, even if it’s not the best thing for you. Well we’re going to try to explain some of the local food that you will find at a typical kiosk or road-side stand. That way, when your stomach is growling, you’ll be able to choose a local delicacy with confidence.
Don’t Judge a Book by it’s Cover
First off, don’t let first impressions fool you. Some of these places look terrible, with their peeling paint, dilapidated buildings or just a tent on the side of the road, and using an old metal drum as a fryer. But the food you get at them will be fresh and tasty. I have been told the actual "building" kiosks are regulated by the Department of Health – but I have my doubts. (9/14- they are actually cracking down on some of these places, some close, some fix up, but still new ones just pop up!). I don’t even begin to believe the roadside tents and BBQ’s are regulated by anyone! However, tons of people have eaten at these places everyday for years, and I don’t hear of people getting sick or outbreaks of anything. So why not give it s shot and just experience it!
Forget Your Diet
Second, leave your diets at home. You will not find anything healthy to eat at these places. Puerto Rican food consists of lots of starches (carbohydrates), they are heavy on the salt , and, at these kiosks most of the food is fried (sometimes in lard!). And, there is not a green vegetable in sight! It is all bad for you, so forget your diet and go for it!
Most of tthe places will have a handful of ready-to-go things sitting over the heat or under a light bulb to keep them warm. If you can get a freshly fried or grilled item, it will be better, but even the ones that are sitting out taste good. These are very casual places – you point at what you want and you get in handed to you in a napkin. If you get it to go, they will just plop it in a paper bag. I like to believe it is healthier this way – both the napkin and the bag will help soak up some of the grease! Sometimes they will wrap your food in foil to keep it warm.
I’ll Take One of Those
To help you know what you want (to point at), here is a list of the usual goodies you will find at a kiosk, the beach, or at a road-side stand.
Pinchos – These are usually described as a shish-kabob, so they will look a little familiar to you. Many people just set up a BBQ grill (sometimes right outside their house!) and cook these. They are marinated meat on a stick, usually made with chicken or pork. They usually will come with a piece of bread or maybe tostones on the stick along with the meat.
Pastelillos or Empanadillas – Sometimes called pastellos – these are my favorite. These are the turnover-looking things that are actually filled, deep-fried pies. They can be filled with a variety of things, such as ground beef, chicken, "pizza" or, if you are lucky, lobster, crab, conch, or octopus. Sometimes, the beef/chicken/pizza types are store-bought and contain less filling. If you find a place that sells the seafood ones, these are typically homemade and full of really good stuff.
Tostones are a green plantain, flattened and fried. They are usually salted with Adobo or served with a mayo-ketcup sauce (I would tell you the recipe, but it is a secret!).
Bacalaitos or Bacalao are the large flat round things. They are a deep-fried mixture of salt-cod fish and batter.
Surullitos are the golden fried finger-shaped things. They are made from cornmeal.
Arepas are flour and butter balls, flattened and fried until they puff up, like little dough pancakes. Sometimes they are sweetened with coconut.
Alcapurrias are mashed yautia (a root veggie, like a potato) and green plantains, with some ground meat stuffing inside and then fried. These are larger hotdog-shaped things.
Relleno de papa is a fried ball of mashed potato with ground meat inside. I think that this one needs something to jazz it up a bit. I find it kind of bland.
Piononos are a sweet plantain filled with seasoned meat, then fried. It has both sweet and salty flavors at the same time.
Mofongo is the larger, ball-shaped thing. It is made of mashed fried green plantains. I like it made from yucca (another root vegetable) better than the plantain variety. Sometimes they are filled, in which case its called mofongo relleno.
Chicharron is fried pork skin. I tried it once, it is not bad, but it is just not something I eat.
Some towns or areas have their own "special" frituras. For example, the town of Humacao has Granos, which is made from rice and it has a tiny piece of cheese in it, and then fried. Or Canovanas has their Macabeo, which is similar to an alcapurria, but made only with plantain that is half mashed, half shredded, then put around the meat filling and fried. So ask for the local specialty!
Ask if they they have a garlic sauce – con ajo. If so, get that on your tostones or mofongo to make it extra yummy!
Weekends in Puerto Rico are a family affair, especially Sundays. Locals love to get together for meals and family activities. Places that offer cooler temperatures, great food and live music are always popular with locals looking for some fun. If you, as a tourist, want to experience some of that fun and flavor, you can join them and head to the famous lechoneras in Guavate. Lechoneras are outdoor restaurants that specialize in seasoned whole-pig, slow roasted over an open fire. This makes the pork flavorful and delicious. Even Anthony Bourdain, of No Reservations and Andrew Zimmern from Bizzare Foods on the TravelChannel, came to Guavate on their trips here to taste this specialty.
Families make the trip in droves, not just for the lechon, but also for the various side dishes like rice and pigeon peas, cassava, breadfruit, sweet potato, blood sausage, and yellow or green plantains. Of course, besides the delicious pork, there are turkeys and chickens cooked and seasoned in a similar way. Those are really good, too! And not only is the food a draw, but also the live music and the cool mountain air. It is a daytime activity – most people leave before sundown.
We have been to Guavate a few times. It is a tasty and interesting place. The live music gets people dancing and singing, and everyone is eating and drinking. The area is really like a multi-mile long block party. Children play in the streams and forests behind the restaurants. Older people hang out and talk, eat and dance. Young adults just drive up and down this congested area, just scoping out, looking for people they know. It’s a place to be seen.
The road up is just lined with lechoneras. Everyone you ask will have their favorite place. Some people like the first ones you come to on the road – easy in / easy out, and delicious! But you can keep going up and up. The road eventually tees at Road 763. Turn right and then you will start getting into the serious lechoneras. Here is where the street party is – tons of people, bands and food! My way of finding the best place is to look for the crowded ones – then you know you have found the best!
Once you find a crowded one and find some parking (most likely along the side of the road or in one of the pay lots near the lechoneras), walk up and get in line. These are "cafeteria style" places. The food is already prepared in warming trays behind glass. You will need to decide what you want to eat, and then point. When we were "newbies" we would just ask if anyone in line knew English, then ask for explanations and recommendations. People are always willing to help initiate a tourist into the flavors of the island. Or for the more daring, you could always just point to what looks good to you!
I always enjoy just watching as they hack up the pork with a machete. The cutting boards are all concave from years of hacking. It is quite the spectacle! And very reasonably priced. You will have a plateful for about $8-10.
The road up is winding and crowded. The road ends at the Carite Forest Reserve. There are vendors along the roadside selling all sorts of things like plants, honey, seasonings and Puerto Rican souvenirs.
You need to go on a Saturday or Sunday to get the most if this event. Get there early – arrive before noon. After that the road up and down becomes bumper to bumper. Of course, that is part of the experience! So many people enjoying life. So come and enjoy and leave your diets, and timetable, at home!
If you absolutely can’t make it on a weekend, some of the lechoneras are open during the week. There just isn’t the party atmosphere or the live music. But the food is still delicious! Friday has more places open than other weekdays. We usually go to El Rancho Original since we like the tables by the stream. It is open M-F 6am-4:30pm, Sat and Sunday 6am-6pm. Others like El Mojitos and El Nuevo Rancho are also open 7 days/week usually from around 7am until about 7:00pm. Los Pinos is also very good and is open often during the week.
A number of places are open on holidays also, many with extended hours during Christmas season.
It also is generally available all around the island from Friday through Sunday. Just drive down the non-highway roads and look for the pig on a spit, then pull in and enjoy. It is usually sold by the pound. Check out RT 175 in Trujillo Alto.
The best time to go to Guavate is from about noon until early evening on Saturdays and Sundays. To avoid the crowds- get in before 11am.
Driving directions from San Juan to Guavate: Hop on the Luis A. Ferre Expressway (PR-52) southbound for about 30 minutes. When you get near Cayey, take exit #32, which says Guavate, turn left and head up the mountain on PR-184. At km 27 or so, you will see places. If you keep going up, turn right when you get to the tee. Go as far up as you want and choose your lechonera!
102 người dân địa phương đề xuất
Guavate
Weekends in Puerto Rico are a family affair, especially Sundays. Locals love to get together for meals and family activities. Places that offer cooler temperatures, great food and live music are always popular with locals looking for some fun. If you, as a tourist, want to experience some of that fun and flavor, you can join them and head to the famous lechoneras in Guavate. Lechoneras are outdoor restaurants that specialize in seasoned whole-pig, slow roasted over an open fire. This makes the pork flavorful and delicious. Even Anthony Bourdain, of No Reservations and Andrew Zimmern from Bizzare Foods on the TravelChannel, came to Guavate on their trips here to taste this specialty.
Families make the trip in droves, not just for the lechon, but also for the various side dishes like rice and pigeon peas, cassava, breadfruit, sweet potato, blood sausage, and yellow or green plantains. Of course, besides the delicious pork, there are turkeys and chickens cooked and seasoned in a similar way. Those are really good, too! And not only is the food a draw, but also the live music and the cool mountain air. It is a daytime activity – most people leave before sundown.
We have been to Guavate a few times. It is a tasty and interesting place. The live music gets people dancing and singing, and everyone is eating and drinking. The area is really like a multi-mile long block party. Children play in the streams and forests behind the restaurants. Older people hang out and talk, eat and dance. Young adults just drive up and down this congested area, just scoping out, looking for people they know. It’s a place to be seen.
The road up is just lined with lechoneras. Everyone you ask will have their favorite place. Some people like the first ones you come to on the road – easy in / easy out, and delicious! But you can keep going up and up. The road eventually tees at Road 763. Turn right and then you will start getting into the serious lechoneras. Here is where the street party is – tons of people, bands and food! My way of finding the best place is to look for the crowded ones – then you know you have found the best!
Once you find a crowded one and find some parking (most likely along the side of the road or in one of the pay lots near the lechoneras), walk up and get in line. These are "cafeteria style" places. The food is already prepared in warming trays behind glass. You will need to decide what you want to eat, and then point. When we were "newbies" we would just ask if anyone in line knew English, then ask for explanations and recommendations. People are always willing to help initiate a tourist into the flavors of the island. Or for the more daring, you could always just point to what looks good to you!
I always enjoy just watching as they hack up the pork with a machete. The cutting boards are all concave from years of hacking. It is quite the spectacle! And very reasonably priced. You will have a plateful for about $8-10.
The road up is winding and crowded. The road ends at the Carite Forest Reserve. There are vendors along the roadside selling all sorts of things like plants, honey, seasonings and Puerto Rican souvenirs.
You need to go on a Saturday or Sunday to get the most if this event. Get there early – arrive before noon. After that the road up and down becomes bumper to bumper. Of course, that is part of the experience! So many people enjoying life. So come and enjoy and leave your diets, and timetable, at home!
If you absolutely can’t make it on a weekend, some of the lechoneras are open during the week. There just isn’t the party atmosphere or the live music. But the food is still delicious! Friday has more places open than other weekdays. We usually go to El Rancho Original since we like the tables by the stream. It is open M-F 6am-4:30pm, Sat and Sunday 6am-6pm. Others like El Mojitos and El Nuevo Rancho are also open 7 days/week usually from around 7am until about 7:00pm. Los Pinos is also very good and is open often during the week.
A number of places are open on holidays also, many with extended hours during Christmas season.
It also is generally available all around the island from Friday through Sunday. Just drive down the non-highway roads and look for the pig on a spit, then pull in and enjoy. It is usually sold by the pound. Check out RT 175 in Trujillo Alto.
The best time to go to Guavate is from about noon until early evening on Saturdays and Sundays. To avoid the crowds- get in before 11am.
Driving directions from San Juan to Guavate: Hop on the Luis A. Ferre Expressway (PR-52) southbound for about 30 minutes. When you get near Cayey, take exit #32, which says Guavate, turn left and head up the mountain on PR-184. At km 27 or so, you will see places. If you keep going up, turn right when you get to the tee. Go as far up as you want and choose your lechonera!
Because Puerto Rico has direct access to some of the freshest and most delicious seafood on the planet, it would be a crime to not try bacalaito while you’re there. Bacalaito is a thin, deep-fried fritter that is made with cod fish, flour, and baking powder. The best place to get it is at Donde Olga Bar & Restaurant in the town of Piñones.
This fantastic street food dish is crunchy on the outside, dense and chewy in the middle, and packed with delicious cod fish flavor. It’s seasoned beautifully with garlic, cilantro, and sazón, which complement the cod and make it one of the Puerto Rican foods you must eat. Bacalaito is also pretty greasy, so I recommend enjoying it with an ice-cold beer. Cheers!
11 người dân địa phương đề xuất
Donde Olga
Because Puerto Rico has direct access to some of the freshest and most delicious seafood on the planet, it would be a crime to not try bacalaito while you’re there. Bacalaito is a thin, deep-fried fritter that is made with cod fish, flour, and baking powder. The best place to get it is at Donde Olga Bar & Restaurant in the town of Piñones.
This fantastic street food dish is crunchy on the outside, dense and chewy in the middle, and packed with delicious cod fish flavor. It’s seasoned beautifully with garlic, cilantro, and sazón, which complement the cod and make it one of the Puerto Rican foods you must eat. Bacalaito is also pretty greasy, so I recommend enjoying it with an ice-cold beer. Cheers!
The Luquillo kiosks are about 60 different places, each of them are numbered and many of them are named. A few sell souvenirs (like Monkey Threads #30, and Studio Coco #13), some are specialty bars (like Tattoo Tavern #17 and Mojito Lab (in lot before #42) and some are vacant. But most of these kiosks sell food and drinks. Some of these places have been run by the same family for over 20 years, while others are brand new and recently opened. It is hard to say which ones are the best — it all depends on what you feel like eating! But most people will eventually have a favorite — just ask a local and you’ll find out for yourself!
One really cool thing about the kiosks is that they are fun and casual, with open air dining. One side of the restaurants opens to the parking lot and Route 3, and on a number of them they are open toward the beach as well. So some have a beach view, while others do not. One place even made a rooftop seating area!
You can stop by for a simple snack or just an ice-cold beer, or take some time and enjoy a "real" nice, sit-down meal. Or just bar hop and skip the food, if you can resist! A number of places will have live music in the evenings (especially on weekend nights). There are even a few with pool tables. Stop in and enjoy, but don’t bother to get dressed up — come as you are and relax.
Rice & Beans, Italian, Mexican, Peruvian … Oh My!
The 60 kiosks (actually, there are a few less) are very different and range in style, taste and price. You can get humble local fried goodies like bacalaítos, alcapurrias, pastelillos/empanadillas or even rice & beans, and a cold beer, for just a few bucks. You can also get much more unusual things like Pizza, local/Caribbean fusion, Chinese, Italian, and even Peruvian food. This mixing of the new cuisine and the classic Puerto Rican food kiosk now offers something for everyone. The places without liquor licenses even allow you to BYOB or, if you want, just stop into one place to pick up an alcoholic beverage to go with your meal at another place.
Kiosks Serving Classic Puerto Rican Dishes
#8 – de Sylvia
#20 – Terruno
#23 – Antojito
# 40 Wepa Arepa- stuffed arepas! https://www.facebook.com/WepaArepaPR/?ref=br_rs
#48 &ndash: Kiosko 48
#49 &ndash: Mi Favorito
#53 – Ya Yola – 787-655-0944
#54 – El Castillo del Mar
#60 – Roca Taina
Newer Kiosks Serving Different Fare
#2 – La Parilla – 787.889-0590 – Puerto Rican / Caribbean fusion
#18 – Smokey Joe Caribbean Grill – BBQ
#22 – Jibaros – Local fusion/seafood – 787- 655-7312. open daily
#27 – Ocean Palace – Asian (chinese/sushi
#29 – Osso Buco – Italian
#31 – Kongas – Seafood and local cuisine
#34 – Revolution Pizza Shop – Pizzas and Italian cuisine. Open for lunch and dinner everyday from 11am. 787-657-8251
#38 – Edelweiss – 787-355-0888 – Local food but large beer selection!. everyday 11:30am-10pm
#42 – Ceviche Hut – 787-975-0626 or 942-2873 – Peruvian cuisine. Tues- Sunday 11am-10pm
#50 – A Fuego PR – (787) 534-3360 – Caribbean cuisine. THursday- Monday – 11am-9pm
Each kiosk has different hours — some are open 7 days/week, others are not. Some are closed on Monday and Tuesday. Some are open for lunch during the week, but not nearly all of them. Generally, the kiosks are open Monday to Thursday from about 11am or noon until about 9pm or 10pm. Most are open later on weekends, which is also when you can expect more places to be open.
Stop by and check it out! Pick a favorite! And, until you find a favorite, feel free to kiosk-hop and sample a little from everyone! Just remember, the kiosks are popular with tourists and locals, so if you want the best seats, get there early! And on weekend nights, it is a very busy place to hang out and enjoy. Check Facebook for these places- many of them have their own page with updates, specials and live music nights.
The kiosks are located on the north (ocean) side of Route 3 in Luquillo, right next to Balneario Monserrate. They’re about 5 minutes east of the "main" entrance (Route 191) to El Yunque National Forest.
199 người dân địa phương đề xuất
La Taqueria Wepa
56 C. MarginalThe Luquillo kiosks are about 60 different places, each of them are numbered and many of them are named. A few sell souvenirs (like Monkey Threads #30, and Studio Coco #13), some are specialty bars (like Tattoo Tavern #17 and Mojito Lab (in lot before #42) and some are vacant. But most of these kiosks sell food and drinks. Some of these places have been run by the same family for over 20 years, while others are brand new and recently opened. It is hard to say which ones are the best — it all depends on what you feel like eating! But most people will eventually have a favorite — just ask a local and you’ll find out for yourself!
One really cool thing about the kiosks is that they are fun and casual, with open air dining. One side of the restaurants opens to the parking lot and Route 3, and on a number of them they are open toward the beach as well. So some have a beach view, while others do not. One place even made a rooftop seating area!
You can stop by for a simple snack or just an ice-cold beer, or take some time and enjoy a "real" nice, sit-down meal. Or just bar hop and skip the food, if you can resist! A number of places will have live music in the evenings (especially on weekend nights). There are even a few with pool tables. Stop in and enjoy, but don’t bother to get dressed up — come as you are and relax.
Rice & Beans, Italian, Mexican, Peruvian … Oh My!
The 60 kiosks (actually, there are a few less) are very different and range in style, taste and price. You can get humble local fried goodies like bacalaítos, alcapurrias, pastelillos/empanadillas or even rice & beans, and a cold beer, for just a few bucks. You can also get much more unusual things like Pizza, local/Caribbean fusion, Chinese, Italian, and even Peruvian food. This mixing of the new cuisine and the classic Puerto Rican food kiosk now offers something for everyone. The places without liquor licenses even allow you to BYOB or, if you want, just stop into one place to pick up an alcoholic beverage to go with your meal at another place.
Kiosks Serving Classic Puerto Rican Dishes
#8 – de Sylvia
#20 – Terruno
#23 – Antojito
# 40 Wepa Arepa- stuffed arepas! https://www.facebook.com/WepaArepaPR/?ref=br_rs
#48 &ndash: Kiosko 48
#49 &ndash: Mi Favorito
#53 – Ya Yola – 787-655-0944
#54 – El Castillo del Mar
#60 – Roca Taina
Newer Kiosks Serving Different Fare
#2 – La Parilla – 787.889-0590 – Puerto Rican / Caribbean fusion
#18 – Smokey Joe Caribbean Grill – BBQ
#22 – Jibaros – Local fusion/seafood – 787- 655-7312. open daily
#27 – Ocean Palace – Asian (chinese/sushi
#29 – Osso Buco – Italian
#31 – Kongas – Seafood and local cuisine
#34 – Revolution Pizza Shop – Pizzas and Italian cuisine. Open for lunch and dinner everyday from 11am. 787-657-8251
#38 – Edelweiss – 787-355-0888 – Local food but large beer selection!. everyday 11:30am-10pm
#42 – Ceviche Hut – 787-975-0626 or 942-2873 – Peruvian cuisine. Tues- Sunday 11am-10pm
#50 – A Fuego PR – (787) 534-3360 – Caribbean cuisine. THursday- Monday – 11am-9pm
Each kiosk has different hours — some are open 7 days/week, others are not. Some are closed on Monday and Tuesday. Some are open for lunch during the week, but not nearly all of them. Generally, the kiosks are open Monday to Thursday from about 11am or noon until about 9pm or 10pm. Most are open later on weekends, which is also when you can expect more places to be open.
Stop by and check it out! Pick a favorite! And, until you find a favorite, feel free to kiosk-hop and sample a little from everyone! Just remember, the kiosks are popular with tourists and locals, so if you want the best seats, get there early! And on weekend nights, it is a very busy place to hang out and enjoy. Check Facebook for these places- many of them have their own page with updates, specials and live music nights.
The kiosks are located on the north (ocean) side of Route 3 in Luquillo, right next to Balneario Monserrate. They’re about 5 minutes east of the "main" entrance (Route 191) to El Yunque National Forest.
Further along Kiosko Luquillo, you’ll come across another eatery called Antojito, which sells lots of deep-fried Puerto Rican dishes. I suggest trying the blue crab empanada there. I eat empanadas all the time in my hometown of Miami, which has lots of Latin influences, especially Cuban.
The blue crab empanada is made of crispy maza on the outside. On the inside, it’s filled with sweet, succulent crab meat, which gave the empanada a very different flavor than I was used to. However, they don’t call this dish an empanada at Antojito; they call it a taco! Enjoy yours with a refreshing Medalla beer and a small cup of spicy sauce.
Antojitos Restaurant
Further along Kiosko Luquillo, you’ll come across another eatery called Antojito, which sells lots of deep-fried Puerto Rican dishes. I suggest trying the blue crab empanada there. I eat empanadas all the time in my hometown of Miami, which has lots of Latin influences, especially Cuban.
The blue crab empanada is made of crispy maza on the outside. On the inside, it’s filled with sweet, succulent crab meat, which gave the empanada a very different flavor than I was used to. However, they don’t call this dish an empanada at Antojito; they call it a taco! Enjoy yours with a refreshing Medalla beer and a small cup of spicy sauce.
If you’re a lover of alcoholic beverages, you have to visit the Casa Bacardi factory in San Juan. It’s an awesome spot where you can take a mixology class and even bottle your own limited-edition Bacardi rum. You can also taste a lot of the creations, including the traditional mojito!
They make it with four wedges of lime, two bar spoons of white sugar, two ounces of Bacardi Superior, and muddle it seven times. Then, they add eight to twelve mint leaves, stir it up to marry the flavors, and top it off with ice. It’s delicious and full of zesty lime flavor!
196 người dân địa phương đề xuất
Casa Bacardí
200 PR-165If you’re a lover of alcoholic beverages, you have to visit the Casa Bacardi factory in San Juan. It’s an awesome spot where you can take a mixology class and even bottle your own limited-edition Bacardi rum. You can also taste a lot of the creations, including the traditional mojito!
They make it with four wedges of lime, two bar spoons of white sugar, two ounces of Bacardi Superior, and muddle it seven times. Then, they add eight to twelve mint leaves, stir it up to marry the flavors, and top it off with ice. It’s delicious and full of zesty lime flavor!
Speaking of the mind-blowing food presentations at Vaca Brava in Old San Juan, the next Puerto Rican foods you must eat are their red snapper, skirt steak, mofongo, and yucca. The red snapper is a fried fish served on a vertical spit with the strips of skirt steak arranged on a bed of lettuce below it!
The mofongo on the side is mashed plantains with garlic and contains chicken, steak, and a ridiculous amount of cheese. It’s topped with a red salsa that helps cut the thickness of the mofongo. The red snapper is full of tasty and tender meat, but the juiciest parts are the eyes, so don’t leave them! All in all, it’s an insanely eye-catching meal you will never forget!
22 người dân địa phương đề xuất
Vaca Brava
#29 C. del Recinto SurSpeaking of the mind-blowing food presentations at Vaca Brava in Old San Juan, the next Puerto Rican foods you must eat are their red snapper, skirt steak, mofongo, and yucca. The red snapper is a fried fish served on a vertical spit with the strips of skirt steak arranged on a bed of lettuce below it!
The mofongo on the side is mashed plantains with garlic and contains chicken, steak, and a ridiculous amount of cheese. It’s topped with a red salsa that helps cut the thickness of the mofongo. The red snapper is full of tasty and tender meat, but the juiciest parts are the eyes, so don’t leave them! All in all, it’s an insanely eye-catching meal you will never forget!
Lote 23 is a gastronomic park located in the heart of Santurce that highlights the culinary and cultural offer of Puerto Rico.
Lote 23, has become the entertainment center of the capital city.
Market 23 Events:
Every two Saturdays, Lote 23 organizes a market to support local designers and artists.
Santurce Yogi
Every Sunday at 9:00 a.m. Lote 23 has a free yoga class.
One of my favorite dishes in the capital of San Juan is a traditional Puerto Rican bowl called fiambrera. Its name translates to “everything mixed into a big plate.” It can contain meat, chicken, corned beef, ropa vieja, carne asada, chicharron, vegetables, or cod fish. The toppings are typically served on top of rice, beans, and tostones.
One of the top Puerto Rican foods you must eat, fiambrera can be found at Alcapurria Quema at the Lote 23 food truck center. This outstanding dish was once considered working-class food and is a total flavor explosion in your mouth. It’s very filling and boasts lots of contrasting textures that keep your palate guessing with each bite!
226 người dân địa phương đề xuất
Lote 23
1552 PR-25Lote 23 is a gastronomic park located in the heart of Santurce that highlights the culinary and cultural offer of Puerto Rico.
Lote 23, has become the entertainment center of the capital city.
Market 23 Events:
Every two Saturdays, Lote 23 organizes a market to support local designers and artists.
Santurce Yogi
Every Sunday at 9:00 a.m. Lote 23 has a free yoga class.
One of my favorite dishes in the capital of San Juan is a traditional Puerto Rican bowl called fiambrera. Its name translates to “everything mixed into a big plate.” It can contain meat, chicken, corned beef, ropa vieja, carne asada, chicharron, vegetables, or cod fish. The toppings are typically served on top of rice, beans, and tostones.
One of the top Puerto Rican foods you must eat, fiambrera can be found at Alcapurria Quema at the Lote 23 food truck center. This outstanding dish was once considered working-class food and is a total flavor explosion in your mouth. It’s very filling and boasts lots of contrasting textures that keep your palate guessing with each bite!
Locals take their coffee pretty seriously in Puerto Rico — not just any brew will do. For some of the best coffee in town, head over to Café Cuatro Sombras. Owner Pablo Munoz is involved in every stage of production, quite literally from farm to cup, harvesting from the family plantation that dates to 1846. The coffee is 100-percent Arabica, sun-dried, hand selected, and finally roasted at the iconic cherry-red roaster right in the middle of the specialty coffee shop. There’s no bitterness to this café. Try it without sugar, we dare you
83 người dân địa phương đề xuất
Café Cuatro Sombras
259 C. del Recinto SurLocals take their coffee pretty seriously in Puerto Rico — not just any brew will do. For some of the best coffee in town, head over to Café Cuatro Sombras. Owner Pablo Munoz is involved in every stage of production, quite literally from farm to cup, harvesting from the family plantation that dates to 1846. The coffee is 100-percent Arabica, sun-dried, hand selected, and finally roasted at the iconic cherry-red roaster right in the middle of the specialty coffee shop. There’s no bitterness to this café. Try it without sugar, we dare you
Named for its Milanese transplant chef Ivo Bignami, this elegant yet simple Italian trattoria is definitely a family affair: Bignami’s daughters provide attentive and impeccable service as Bignami turns out specialties from his native Italy, like osso buco allá Milanesa, impossibly fluffy gnocchi, and tiramisu. Throw on a nice outfit and head to Ivo’s for a romantic night out: Its incredible Italian cuisine is served in an exquisite ambiance.
11 người dân địa phương đề xuất
La Cucina di Ivo
356 C. de la FortalezaNamed for its Milanese transplant chef Ivo Bignami, this elegant yet simple Italian trattoria is definitely a family affair: Bignami’s daughters provide attentive and impeccable service as Bignami turns out specialties from his native Italy, like osso buco allá Milanesa, impossibly fluffy gnocchi, and tiramisu. Throw on a nice outfit and head to Ivo’s for a romantic night out: Its incredible Italian cuisine is served in an exquisite ambiance.
The Chocobar is the latest project from Chocolate Cortés, a fourth-generation, family-run company that’s been manufacturing chocolate since 1929. The innovative chocolate-themed restaurant offers everything from savory dishes like the chocolate grilled cheese to luscious pastries and exquisite drinks, everything with a touch of chocolate. The hot chocolate, which has reached iconic status among Puerto Rican families, is paired with a slice of Cheddar cheese and a bar of chocolate. Dip these in the hot chocolate and wait till the cheese melts — it’s delicious. Be prepared to wait if you go for weekend brunch, but don’t go too far: the family’s impressive art gallery upstairs is also worth a visit.
111 người dân địa phương đề xuất
Chocobar Cortés
210 C. de San FranciscoThe Chocobar is the latest project from Chocolate Cortés, a fourth-generation, family-run company that’s been manufacturing chocolate since 1929. The innovative chocolate-themed restaurant offers everything from savory dishes like the chocolate grilled cheese to luscious pastries and exquisite drinks, everything with a touch of chocolate. The hot chocolate, which has reached iconic status among Puerto Rican families, is paired with a slice of Cheddar cheese and a bar of chocolate. Dip these in the hot chocolate and wait till the cheese melts — it’s delicious. Be prepared to wait if you go for weekend brunch, but don’t go too far: the family’s impressive art gallery upstairs is also worth a visit.
Just outside Puerto Rico’s central park, an unassuming restaurant serves up the city’s freshest seafood, thanks to the fish market that restaurant owner Pedro Soto operates just a few steps away. When you sit down, you’re immediately greeted with a cup of fish caldo (soup) on the house. There are traditional dishes like ceviche-style conch or octopus salad, seafood-stuffed mofongos, and whole fish filets, but the star of the show is the beer-battered fish tacos, served in a soft shell with heaping slaw. Wash ‘em down with an ice-cold beer or one of the fresh tropical juices like tamarind or soursop. Don’t skip the house hot sauce and mayo-ketchup
25 người dân địa phương đề xuất
Qué PezCao
Just outside Puerto Rico’s central park, an unassuming restaurant serves up the city’s freshest seafood, thanks to the fish market that restaurant owner Pedro Soto operates just a few steps away. When you sit down, you’re immediately greeted with a cup of fish caldo (soup) on the house. There are traditional dishes like ceviche-style conch or octopus salad, seafood-stuffed mofongos, and whole fish filets, but the star of the show is the beer-battered fish tacos, served in a soft shell with heaping slaw. Wash ‘em down with an ice-cold beer or one of the fresh tropical juices like tamarind or soursop. Don’t skip the house hot sauce and mayo-ketchup
The name Cueva del Mar ("sea cave") tells you what you need to know: seafood reigns supreme here. With a lively and familiar ambiance, you’ll find locals and tourists socializing at the bar or sitting down for a casual meal at one of the wooden tables set against fishing nets and nautical decor. The house hot sauce, stuffed empanadas (turnovers), conch salad, salmorejo de jueyes (crab stew), and fish tacos all merit a mention. Don’t fret if you can’t make it the Calle Loíza location, there are two more in Guaynabo and Old San Juan.
269 người dân địa phương đề xuất
La Cueva Del Mar
1904 C. LoízaThe name Cueva del Mar ("sea cave") tells you what you need to know: seafood reigns supreme here. With a lively and familiar ambiance, you’ll find locals and tourists socializing at the bar or sitting down for a casual meal at one of the wooden tables set against fishing nets and nautical decor. The house hot sauce, stuffed empanadas (turnovers), conch salad, salmorejo de jueyes (crab stew), and fish tacos all merit a mention. Don’t fret if you can’t make it the Calle Loíza location, there are two more in Guaynabo and Old San Juan.
A sign at the front announces what you won’t find here: lettuce, melted cheese, hard taco shells, burritos, or anything close to Tex-Mex. The specialties are made-to-order tacos prepared with soft corn tortillas, made fresh daily. The all-stars are the tacos al pastor, sliced al momento from the doner-style spit in the main dining room. Get there early, though, because they tend to run out quickly. (Pork belly, cochinita pibil, tongue, and barbacoa all come a close second if the al pastor runs out.) Pair your taco with an agua fresca, horchata, michelada, or margarita. Save some room for a slice of the fantastic Key lime pie.
178 người dân địa phương đề xuất
Acapulco
2021 C. LoízaA sign at the front announces what you won’t find here: lettuce, melted cheese, hard taco shells, burritos, or anything close to Tex-Mex. The specialties are made-to-order tacos prepared with soft corn tortillas, made fresh daily. The all-stars are the tacos al pastor, sliced al momento from the doner-style spit in the main dining room. Get there early, though, because they tend to run out quickly. (Pork belly, cochinita pibil, tongue, and barbacoa all come a close second if the al pastor runs out.) Pair your taco with an agua fresca, horchata, michelada, or margarita. Save some room for a slice of the fantastic Key lime pie.
The best Argentinian restaurant in Puerto Rico. The churrasco is to die for with 2 types of home made chimichurri salsas. Any meat cut is just succulent and delicious, so you will not regret the trip to El Porteño Restaurant. If you are a meat lover this should be a must go one of the days of your trip
El Porteño
The best Argentinian restaurant in Puerto Rico. The churrasco is to die for with 2 types of home made chimichurri salsas. Any meat cut is just succulent and delicious, so you will not regret the trip to El Porteño Restaurant. If you are a meat lover this should be a must go one of the days of your trip
Best Bakery in the island. The most amazing bread you can imagine you will find it here in Moncho Pan. You can also try the famous Tripleta, a puertorican sandwich that consists in 3 types of meat, however Moncho Pan elevates this dish and adds 3 more types for a total of 6 types of meat all thinly cut in small pieces. A must go if you like bread and sandwiches.
9 người dân địa phương đề xuất
Moncho Pan Panadería
Avenida Winston ChurchillBest Bakery in the island. The most amazing bread you can imagine you will find it here in Moncho Pan. You can also try the famous Tripleta, a puertorican sandwich that consists in 3 types of meat, however Moncho Pan elevates this dish and adds 3 more types for a total of 6 types of meat all thinly cut in small pieces. A must go if you like bread and sandwiches.
El churry is a food truck that serves the best mix of churrasco and chicken. It is a must try while visiting the island.
24 người dân địa phương đề xuất
El Churry
1-13 C. JúpiterEl churry is a food truck that serves the best mix of churrasco and chicken. It is a must try while visiting the island.
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Parking La Placita
It can be challenging to find parking spots around La Placita especially on weekends because of the closed streets. .
On this cases, there's a multilevel parking lot right nearby, which you can find by searching "Estacionamiento Placita de Santurce".
Obs.: Some restaurants offer Valet service!