Signature dishes

Our signature dish. Thinly sliced shoyu chicken, ajitama egg, white kimchi, black mushshrooms, fresh cabbage and scallions in a subtly flavored pork broth.

Pasteles are Puerto Rican tamales with a dough of grated green bananas or yuca, packed with spicy pork or chickpeas, wrapped in banana leaves, and steamed to yum. Served with rice or hot sauce, they’re so good you’ll arm-wrestle Abuela for seconds!

Alcapurrias are Puerto Rican fritters made from a dough of grated green bananas or yuca, stuffed with seasoned ground beef, chicken, or pork and deep-fried to crispy, golden perfection. Served as a street food snack, they’re crunchy outside, soft inside, and so delicious you’ll challenge Tío for the last bite!

Sorullitos de Maíz are Puerto Rican cornmeal fritters, made from a seasoned cornmeal dough, rolled into cigar-like shapes, and deep-fried to a crispy, golden crunch. Often served as a snack or appetizer with a mayo-ketchup dip, they’re so addictive you’ll swipe the plate before Tía can blink!

Piononos are Puerto Rican treats where ripe plantains hug a filling of zesty ground beef or cheese, then get fried or baked to golden glory. Crispy yet soft, they’re so scrumptious you’ll distract Cousin Juan with a fake UFO sighting to snag the last one!

Papas rellenas are Puerto Rican stuffed potato balls, made with mashed potatoes wrapped around a savory ground beef filling, breaded, and deep-fried to a crispy, golden finish. Crunchy outside, soft inside, they’re so delicious you’ll savor every bite with a goofy grin!

Sandwich de Mezcla is a Puerto Rican party staple made with a creamy spread of processed cheese, Spam or ham, and pimientos, slathered between soft white bread or crackers. Sometimes toasted, it’s smooth, savory, and slightly tangy, so tasty you’ll be humming a salsa tune with every bite!

Mini sandwiches, often served as appetizers or party snacks, featuring small buns stuffed with fillings like seasoned ground beef, shredded pork, or ham and cheese, sometimes with a smear of mayo or mustard. Juicy, bite-sized, and packed with flavor, they’re so tasty you’ll be doing a little merengue dance after each one!

Deviled eggs, or “huevos rellenos” in Puerto Rican cuisine, are hard-boiled eggs halved, with yolks blended into a creamy mix of mayo, mustard, and sometimes a zesty touch of hot sauce or pimientos. Piped into the whites, they’re smooth, tangy, and so delicious you’ll snag one and murmur, “Egg-cuse me, you’re too perfect!”

Smoked Salmon Crostini is a classy little appetizer that starts with crispy baguette slices, gets a creamy cheese upgrade, and finishes with elegant smoked salmon—like a canapé that went to culinary school. Perfect for parties, or whenever you want your snacks to wear a tuxedo.

Chicken and Waffles is the ultimate sweet-and-savory power couple: crispy, juicy fried chicken perched on top of fluffy golden waffles, often drizzled with maple syrup or honey. It’s breakfast, lunch, and dinner all arguing over who gets the credit—and everyone wins.

Quiche is a savory pie that’s basically what happens when eggs, cream, cheese, and your favorite fillings (like spinach, bacon, or mushrooms) decide to throw a brunch party in a buttery crust. It’s elegant, versatile, and just fancy enough to make you feel like you brunch better than you actually do.

Mini Loaded Baked Potatoes are tiny spuds with big personalities—crispy on the outside, fluffy on the inside, and piled high with cheese, sour cream, bacon, and chives. Basically, all the comfort of a loaded baked potato, just in a bite-sized form that politely encourages second (and third) helpings.

Korean BBQ Meatballs are sweet, savory, and just a little bit spicy—juicy meatballs glazed in a sticky Korean-style BBQ sauce that’s rich with soy, garlic, ginger, and a hint of heat. They’re like your favorite BBQ got a K-pop makeover: bold, addictive, and ready to steal the spotlight.

Bruschetta is a simple yet flavorful Italian appetizer featuring toasted bread rubbed with garlic and topped with a fresh mix of diced tomatoes, basil, olive oil, and a splash of balsamic. It’s like summer on a slice—fresh, zesty, and way easier to make than it looks.