Very nice. Very Benihana-ish/Kobe Steak House like... It has the THEATRICS of a guy that can throw knives, break eggs, be corny but funny and make fried rice for 12 people in one sitting. It's a Hotel Restuarant, (Hotel Intercontinental) and it was in a great location. Walking distance from our 1 bedroom condo.
Favorite Dish: I had grilled shrimp. Can't screw that up too much, ya?
Great atmosphere and food:
Dragon Fly (Latin-Asian Old San Juan. Does not take reservations)
Pikayo (pricey but great. At the PR Museum of Art in Santurce)
Tepe a Tepe (relaxed, great sandwiches, live music on weekends. In an old house in Miramar)
Pamela's (pricey, but you can have a table on the sand with a great view. At Numero Uno Inn in Ocean Park)
Cobia (pricey, great seafood, view of the lagoon. At Wyndham Condado Plaza)
Baru (great Latin food and atmosphere on San Sebastian Street)
El Picoteo (tapas in the inner courtyard of a convent turned hotel in Old San Juan) in El Convento Hotel
Zabo (great appetizers in an old house) on Ashford Avenue in Condado
Good value and great food:
Casa Dante (PR food) on Isla Verde Avenue
Das Pastelhaus (try the cream pizza) on Isla Verde Avenue
Marisqueria Atlantica (Spanish seafood) on Isla Verde Avenue
Miro (Catalonian seafood) on Condado Avenue
I could go on and on...
Favorite Dish: PR food (mofongo, seafood)
Dragon Fly (Peking Duck nachos and desserts)
Baru (shrimp with yuca mofongo)
Tepe a Tepe (Unforgettably Turkey on pretzel bread)
Zabo (lobster and apio pancakes)
Das Pastelhaus (Festival cream pizza)
Dinghy Dock in Culebra is a dockside cafe open for breakfast lunch & dinner.
The place is very casual and right on the water. Boats pull up alongside your table.
Favorite Dish: We only had breakfast here - the omlettes are great!
When you're in Puerto Rico, eat NOTHING but Puerto Rican food! It is delicious! Look for restaurants that serve "comida criolla". While not the healthiest food in the world, nor very good if you're a vegetarian, it is some of the most flavorful food I have ever had. Rice and chicken (arroz con pollo) are the staples, often combined with gandules or habichuelas (red beans). It is not hot like Mexican food, very different. Pasteles are amazing, but they are difficult to find except around Christmas time, made from mashed plantains and pork or beef. Yum! Plantains are sort of like the Caribbean cousin to the banana, and besides their use in pasteles, they are used in tostones (like large potato chips, but made with plantains, or "plantanos" en espanol), and plantanos maduros as a dessert, which is fried ripe plantains. Yuca is a deliciously flavored potato with garlic, churrasco con cebollas is a very flavorful skirt steak with onions, and tres leches is my favorite dessert, a very moist cake made with three types of milk. Flan, a custard in vanilla (vainilla), cheese (queso), and coconut (coco) flavors, is another great Puerto Rican dessert. You have to finish all meals off (after dessert) with some cafe con leche, Puerto Rican coffee made with boiled milk instead of water. As far as drinks, Puerto Rico is of course famous for the Pina Colada, and Puerto Rican rum is some of the best in the world (try Don Q rum, it's better than Bacardi).
Also look for roadside stands selling coco frio or the Taino Indian version of beer, Mavi!
Well, I was here cuz a friend of mine bought me dinner (thanx Jean-Claude!)
Favorite Dish: Premier steakhouse serving prime aged grain fed beef, fresh seafood and award winning wine list.
Try the traditional Puerto Rican dessert!
Ok so what's the diference right?? This is good!!! This is home made. yeah!!!! more difficult to find, and you don't usually use it for a full meal, but it can trick your stomach. Try to look for little tents (to say something) you can get slice of pizza or more local food, like empanadillas, for example. Look for them on highways or curvy roads preferably.
They are everywhere!!! And you'll mostly see them all together, in a bunch. Those greasy places like Mac Donalds, Burger King, Kentucky Fried Chicken, bla bla bla. However, within this bunch you can find a couple of places that are ok. Ponderosa or Bonanza. You can eat and drink lots of stuff by a good price. So if you get in here, try to be hungry!!!
Favorite Dish: Charboiled chicken!!! great!!!
There’s a wonderful choice of Puerto Rican (creole), American (fast food), Italian,…restaurants in the Condado area. A creole meal (puerto rican)usually consisted of rice, beans, fish and baked plantains (a kind of banana). The plantains were very tasty! You could also order french fries, salad, chicken or meat. It's much cheaper than the fast food restaurants.
(The hotels an guesthouses have plenty of info about restaurants and nightlife.)
Amadeus, in Old San Juan. This place was packed during Festival, but somehow they found us a table. The meal was terrific.
This place was recommended to me by a coworker who grew up in San Juan. It is popular with local business people as well as tourists.
Favorite Dish: Baked brie with guava...oh, it was amazing. When my husband got to town, and I was showing him Old San Juan, I brought him here for lunch. It was as good as at dinner a couple nights before. (this picture has nothing to do with the restaurant, it is simply a cool shot outside the walled part of Old San Juan.)
Cocina Criolla , traced back to the Arawaks and Tainos includes the following:
Bacalaitos -crunchy cod fritters
Surullitos -cornmeal fingers
Empanadillas -turnovers filled with lobster, crab, conch or beef
Frijoles Negros -black bean soup
Sopón de Polloo con Arroz -chicken soup with rice
Sopón de Pescado -fish soup
Garbanzos -chick peas
Asopao -hearty gumbo with chicken or shellfish
Carne Guisada Puertorriqueña -Puerto Rican beef stew
Pastelóon de Carne -meat pie
Sesos Empanadas -breaded calf's brains
Lengua Rellena -stuffed beef tongue
El Nuevo Oasis near Mayaguez. All sorts of indigenous dishes. The typical mofongo with a variety of sea food, tostones, local stew meat, and the regular asortment of fruit drinks.
This is home cooking at its best. Down to earth humble people who consistently manifest the old Spanish charm and simple elegance of time which only live in most people's memories.
Favorite Dish: Mofongo with Red Snaper. What a delicacy, although by no means food for the faint-hearted. Mofongo is nothing but mashed plantains with a healthy amount of garlic and pieces of pork fat. It is served in a 'pilon' with chunks of seafood on top of it. Wash it down with a Pina Colada or a tropical Rum Punch and you think you've gone to heaven.
We did the tourist thing and hit all the American resturants. A favorite memory was at the Outback Resturant, where the menu was in Spanish, and we had to guess at what we wanted.
The picture is of the Hard Rock Cafe in San Juan.
A small Cuban restaurant on Loiza Avenue, just off of de Diego, near the Pueblo. The flan is to die for, and the albondigas are great. I cook Cuban and Puerto Rican, and this is better than mine (and mine is really good).
Friendly and local.
Favorite Dish: Albondigas and flan....with white rice or congre'.
You have to go Anchors Inn in Fajardo and eat the Paella, tasts like heaven.
This place is nice to sleep to, have nice rooms for a good price.
Favorite Dish: The paella is great with much fish, rice and a lobster with it.
I really have not eaten at a PR resturant since I have family. Instead, here is a recipe, ENJOY!!!
ARROZ CON POLLO 3 cups of short or long grain rice (washed and drained)
2 lb's of chicken parts (trim fat and cut off most but not all of the skin)
4 1/2 onces of tomato sauce
2 tablespoons of alcaparrado (mixture of manzanilla olives, capers and pimientos)
2 tea spoons of salt or to taste
1/2 teaspoon of black pepper
2 tablespoons of recaito
2 tablespoons of vegetable oil
4 cups of boiling water
1 packet of sazon with saffron
Wash the rice, drain and set aside. In a large olla (dutch oven pot with heavy lid) brown the chicken parts with the oil, 5 minutes each side. Remove from the pot onto a bowl. Leave the chicken drippings inside the olla and add all the other ingredients except for the rice, water and chicken. Mix well in medium heat and cook the sofrito for 5 minutes, taste to see if there is enough salt. Add the chicken and rice to the pot and mix well. Add the boiling water until the water is about 1 inch above the rice, mix well again.
Don't cover the pot until the water is absorbed. Once the water is absorbed use a wooden spoon and gently stir from bottom to top. Cover and lower the heat to low for 20 to 25 minutes or until the rice is tender. You can garnish the rice with pimiento strips. Serve with a green salid, tostones or amarillos.