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3 dishes
Mofongo on its own — for those who want the star of the show without the supporting cast. Green plantains fried and hand-mashed with garlic and olive oil, in the traditional Puerto Rican style. Dense, savory, and intensely garlicky. Pair with any protein or just eat it as-is
Forget french fries. Yuca frita is what Puerto Ricans reach for — thick wedges of cassava root, boiled until tender and fried until the outside crisps up beautifully. Dense, satisfying, and with a flavor fries can't touch. Once you try them, you'll stop ordering fries everywhere else
Yuca
8 dishes
Puerto Rico's national rice dish. Cooked low and slow with pigeon peas, sofrito, sazon, and recao, our arroz con gandules has layers of flavor that plain rice could never replicate. Get the large if you know what's good for you
Ask whether it actually contains meat, the menu only says it might.
A slow-simmered stew of red kidney beans and potato, seasoned with sofrito and the flavors Juan grew up eating in Toa Alta, Puerto Rico. Spoon it over white rice for a plate that's pure Puerto Rican soul — one of the most underrated things on the menu
Is the stew made with pork or ham?
The double-fried green plantain that defines Puerto Rican cooking. Sliced, fried, smashed flat, then fried again until they're golden, crispy, and slightly salty. Eight pieces per order. Pour the garlic oil over them, then dip them in our house garlic-mayo. Made from scratch, worth the wait! Reviewers have called them the best tostones in Phoenix — and we're inclined to agree
Ask whether it is the same as the "Tostones", which is listed not vegan.
Simple, clean, and perfectly cooked. The foundation of Puerto Rican cuisine. Pairs with everything on this menu
Ask whether it is made with chicken broth.
Crispy golden fries served with our house garlic mayo — a sauce that will ruin every other dipping sauce for you permanently. Simple, addictive, and dangerously good alongside a cold beer
Ask for it without the garlic mayo.
The showstopper. A generous dome of hand-mashed garlic plantain and your choice: This is the dish that earns us five-star reviews from Puerto Ricans who drove from Tucson, San Diego, and Las Vegas to eat here. If it's your first time, start here
Ask what else goes into it besides what the menu lists.
Our take on a classic Chicago creation. Three sliders where the "bread" is fried plantain — a Puerto Rican innovation that turns the classic sandwich into something far more interesting. Filled with Juan's slow-roasted pernil and served with a side of rice. If you haven't had a jibarito, this is the best possible introduction. If you have, you know exactly why this is on the menu
Ask what comes with it, and what each part is made with.
Mushrooms, and dough
Ask whether it contains dairy.
19 dishes
A Puerto Rican street food classic. Grated yuca (cassava) is wrapped around a savory seasoned beef filling, then fried golden and crispy on the outside while staying dense and satisfying inside. This is the snack you find at every kiosk along the Ruta Panorámica. Ours are made from scratch — no shortcuts
Eight little cylinders of pure comfort. Cornmeal and cheese fried until they puff up crispy on the outside with a warm, slightly sweet center. A fixture at Puerto Rican family cookouts — and once you try them, you'll understand why
The sweeter, softer cousin of tostones. Ripe plantains sliced and pan-fried until they caramelize on the outside and turn meltingly soft inside. They balance out any savory dish on the table — especially the Carne Frita or Pollo a la Criolla
El Best Seller The dish that started it all. Juan's pernil is marinated for hours in a garlic-herb rub passed down through his family in Toa Alta, then slow-roasted until the meat falls apart into tender, caramelized shreds. Served with a mound of our arroz con gandules — seasoned rice cooked with pigeon peas — and a fresh mixed greens salad. One plate, one Puerto Rico. This is the one reviewers drive across the state for. No substitutions. Trust us — it's perfect as is
Can't decide? The Mofongo Bowl gives you everything at once — garlic mashed plantain and arroz con gandules topped with your choice of protein. Choose from pernil, chicken, carne frita, or add jumbo shrimp for a little extra. The bowl that converts first-timers into regulars. Choose your protein. Add shrimp
Chicken slow-stewed in a rich tomato and sofrito sauce until it's fall-apart tender and soaked through with island flavor. Served with white rice, red kidney bean stew, and a fresh salad — simple, deeply satisfying, and completely from scratch
Think Puerto Rican lasagna. Layers of seasoned ground beef and sweet fried plantain, baked together with melted cheese on top. The sweet-and-savory combination is one of Puerto Rican cuisine's greatest achievements — rich, comforting, and unlike anything else on any other menu in Phoenix
Pork loin chunks marinated with garlic and Puerto Rican spices, then fried until the outside is deeply golden and crispy. Served with white rice, habichuelas, and a fresh salad. Pure, honest Puerto Rican cooking — the kind that tastes like someone's abuela made it
Plump jumbo shrimp sautéed in a buttery garlic sauce, served alongside a generous portion of crispy tostones to scoop everything up or our famous seasoned rice. Fresh, bold, and impossible to stop eating. One of the best things you can order for a lighter but fully satisfying meal
Crispy fries piled with seasoned beef, nacho cheese, and our house garlic mayo. The garlic mayo brings the whole thing into Puerto Rican territory — a fun, loaded plate that works just as well as a shareable starter or a full meal. A crowd favorite that earns its name
A properly built Cubano: our slow-roasted pernil, ham, Swiss cheese, pickles, and mustard on a pressed Puerto Rican pan sobao (semi sweet bread) in a way that hits every note it should — savory, tangy, and satisfying. Served with fries. Made the right way, with real pernil
For the little ones at the table. Crispy chicken nuggets with fries and a juice pouch — simple, kid-approved, and priced for families. Comes with a juice pouch. For kids 12 and under
Two of our handmade, crispy empanadillas plus a generous side of fries and our house garlic mayo dipping sauce. Mix and match any two flavors — the perfect lunch combo or first-timer's sampler. Pick your two: Beef | Chicken | Cheese | Mushroom (Vegan)
Puerto Rico's most beloved dessert, made the way Juan's family has always made it — slow-baked until silky smooth with golden caramel. Choose your flavor: Made from scratch. Made to finish
1 dish
*Non-alcoholic
6 dishes
Classic, Strawberry, Coconut, or Parcha (Passion Fruit) — Fresh mint, real lime, cane sugar, and rum — built the right way, every time. Light, crisp, and the perfect cut through anything on this menu. Choose your flavor, or if you can't decide which one? Try all 4 in our new Mojito Flight!
Tart, tropical, and dangerously smooth. Passion fruit — parcha in Puerto Rico — brings a floral tartness that transforms a classic margarita into something uniquely tropical and refreshing
Real passion fruit juice — tart, tropical, and completely refreshing. A Puerto Rican staple that you almost never find this far from the island. Perfect with any plate
The non-alcoholic malt drink that's been a Puerto Rican household staple for generations. Sweet, rich, and nostalgic for anyone who grew up with it. 7oz bottle
Is a popular Puerto Rican coconut-flavored soda introduced in 1935, best described as a sweet, refreshing, and lightly carbonated tropical drink. It offers a distinct, natural coconut taste—often compared to creamy coconut water
Is a classic, sweet Cuban pineapple soda introduced in 1905. Known for its intense, authentic tropical flavor, it is best described as creamy pineapple nectar
3 dishes
Creamy coconut milk, cinnamon and rum that tastes exactly like the holidays in Puerto Rico. Shot for a quick taste, glass if you want the full experience. A Puerto Rican tradition you can enjoy here any time of year
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Light, crisp, and easy. Tito's vodka mixed with fresh passion fruit — a simple drink that lets the parcha shine. Perfect for a light buzz without the sweetness of a full cocktail
Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.
Is a nostalgic Puerto Rican soda, best described as a creamy, candy-like, or vanilla-bubblegum flavored beverage. It is extremely sweet with a smooth texture similar to cream soda, rather than tasting like traditional cola
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.