We had the best mofongo, period.More, This was our first time at Jose Enrique. Our 3 marmalades were pineapple, strawberry, and Puerto Rican speciality. My dads Caja China is on wheels, its portable, hell set it up anywhere.Bringing It Home Enrique cooked around the world, in Belgium, France and the US, before returning to the neighborhood where he was born, to open his flagship restaurant.Other Projects In San Juan, Enrique also runs Capital, a popular brasserie, and the coffeehouse Miel. Customers came and went, and they invariably left the gate door ajar. Were in the Age of Food Talent. The crab filling contrasts that savory element of the plantains with the freshness of the cilantro and thinly slices raw vegetables. That whole combination right there is it. But Jose Enrique and his bright, sharp, fresh flavors have changed my mind. Find Jose Enrique, Condado, San Juan, Puerto Rico, ratings, photos, prices, expert advice, traveler reviews and tips, and more information from Cond Nast Traveler. La Cueva del Mar, a laid-back seafood hangout with several locations, throws buttery hunks of Caribbean spiny lobster over mofongo and makes a potato chip-like variation on tostones using breadfruit. The menu changes constantly so it iswritten daily on white eraser boards. The Colarrubia fish was on a wow level too. Started with crudo, smoked pork turnovers, and tomato salad. Blood sausage also appeared on the menu. +1 787-522-6444. Get quick answers from Jose Enrique staff and past visitors. Hows anything going to be better than a tomato that was picked three hours ago? Then he flips it over and the skin gets blown up and crispy. Restaurants near Go In Puerto Rico, San Juan on Tripadvisor: Find traveller reviews and candid photos of dining near Go In Puerto Rico in San Juan, Caribbean. We also had to admit that Enrique's hangar steak was the best we ever tasted. Desserts are not usually on the Jose Enrique written menu, but dont forget about them! From fried cheese to french toast, find out how Puerto Ricans put their own spin on these familiar dishes. Preheat the oven to 400. The drinks Really, the fact that it ever came off the boat is the crazy thing. Hed cook pork. You have rainforests left and right; water along the coast; and mountains are 20 minutes away. Claimed. Our waitress also explained each of the dishes, as they are almost never as they sound by reading the menu (which, deceptively, looks a little meh). Youre stuck. All rights reserved. The problem is that, in Puerto Rico, agriculture was killed for a long time. Jose Enrique. If you happen to be in the Santurce neighborhood of San Juan, Puerto Rico, around 4 in the afternoon, stop by Jose Enrique's restaurant. Enrique finds ways to repeat the protein-plus-starch pattern without becoming repetitive. Prepared perfectly. Tripadvisor performs checks on reviews. Bring to a boil, then . " Outside with fresh air " 13/04/2019. My preference amongst the top rated local restaurants for their food quality and overall satisfaction, it has never failed me. Chef Jose Enriques version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. Phone +1 787-724-3969. Puerto Rican musician Residente is gearing up for his biggest fight yet - challenging the meaning of America. If sardines come in, then sardines are going right on the menu. Amazing. Each dish we had shone in its own right! With a mix of international influences like a succulent pig with a distinctly Puerto Rican sazn and Peruvian rice and duck made with . Their enchanting aroma and lush green color bring life to many South and Southeast Asian dishes. Skip to Main Content. Esperanza. I personally dont have too much experience eating Mamey, but the ice cream was very tasty. Read all his columns in the archive. He has no need for a tweezer crew to assemble a dish. In Puerto Rico, he serves as the executive chef at 1919, a . Bill Addison is Eater's restaurant editor, roving the country uncovering Americas essential restaurants. The wait staff and hostess were friendly and, as expected, there was no atmosphere. He hasn't Jose Enrique worked in New York, Florida and Louisiana before he Reviews were certainly honest about that. personalized menu is prepared daily, incorporating natural and organic Maybe that was true in the past but not today. Puerto Rican food may not be something you're all too familiar with, but it embodies the spirit of island cuisine, focusing on fresh fish, tropical produce and large family style meals surrounding the grill. Alejandro was outstanding at explaining themenu and really pulling us into the experience. Jose Enrique makes fantastic drinks. Yes, please. Learn more about us and our editorial process. Blood sausage also appeared on the menu. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. One of our favorites for sure. Inside is pretty casual, with a few paintings scattered around. A dab of aioli sauce sits at the base of the plantain. What do you mean when you say that farming was killed?Basically, what happened when the U.S. took over Puerto Rico: If you take away farming and agriculture from Puerto Ricans, now they become dependent. Note: your question will be posted publicly on the Questions & Answers page. But grandma would recognize the soul of his carne frita and his picadillo, and his silky version of the cinnamon-dusted coconut flan called tembleque and smile with approval. Orange flan is a custard that made use of both orange zest and an orange juice reduction, vanilla bean, caramel, and a condensed milk ice cream. The ingredient and perfect seasoning speak for his skill. Not to be sidetracked by the apps and the mains, Jose Enriques sides are nothing to turn your nose at! The stand out entree was the fish special. Claimed. My recommendation is to combine the flesh of the fried fish with the mash, and the papaya and avocado salsa and devour your plate! The Mamey Ice Cream as well was rich and sweet with a chalky mouth feel. returned to his homeland. (By far my favorite dish at Mario Pagn Restaurant was the days beautifully down-to-earth special of arroz con pollo.). Will definitely come back in my next trip to Puerto Rico. Always go with a beach chair, not a towel. In Puerto Rico, so many restaurants arent Puerto Rican. "This is what would happen: We would go to the beach and start drinking at noon. It was very tasty and paired well with our food! Though if you want to make it a truly island-style party, do as Enrique does and don't rush. Now you have an island that has to buy everything from elsewhere. A shot of the restaurants hot sauce flared the flavors. The Puerto Rican cheeses were a bit lighter. Reviews were certainly honest about that. Wehad read that the menu changes daily and the chef just uses the. Chefs Aiding Puerto Rico Find Ingredients Difficult to Come By. During his tenure at The Blue Hill in NYC, the restaurant received a Michelin Star. Because, the truth is: I cant improve on nature. 1021 Avenida Ashford Condado San Juan, PR 00907 Menu changes daily; appetizers $8-$15, entrees $23-$50, desserts $9. The cake was decadent, dense, and very chocolaty. . You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. more, Local cuisine, Caribbean, Latin, Seafood, Puerto Rican, Vegetarian Friendly, Vegetarian Friendly, Vegan Options, Gluten Free Options. You also have the option to opt-out of these cookies. A must visit for a relaxing and surprising evening in San Juan! Chef Jose Enrique grew up in a beachfront apartment in Puerto Rico, where he dusted sand off his feet before entering and frequently enjoyed 20-person meals home-cooked by his grandmother. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It's personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices. During one visit I showed up solo on a Thursday night around 7:30 p.m. A friend suggested I hang out at La Alcapurria Quem, a snack shop that sits diagonal from the restaurant. But opting out of some of these cookies may affect your browsing experience. QR Code Menu. San Juan's most celebrated chef is an emissary for the hearty, mingled foods of his fertile homeland, On a recent Friday afternoon, Jose Enrique barreled out the front door of his namesake San Juan restaurant and swung its wrought-iron gate shut with a decisive clang. The first few hours the pork is belly up, so all the fat drips down and confits the belly. Move between a Mediterranean fantasy and Caribbean reverie. Chop the fat cap into bite-size pieces. The grouper was intimidating- but had a lot of meat on it and a great simple flavor. Visit if youre in San Juan its a must!!! For appetizers we had chicharrn and the fish strip goujonettes, very good. Recipes you want to make. It was always fun.Beloved Cooking Equipment My dad made his own Caja China. The red snapper is a soft, flaky white fish thats dipped in a batter and fried. For those planning a visit, reservations are almost certainly necessary. Is there a childrens menu? Claimed. Closed now : See all hours. We figured that the place had a friendly vibe so we might as well enjoy. The chalkboard menu changes frequently during the evening, based on what the purveyors might bring in during dinner service.Born 1977; San Juan, Puerto RicoCulinary School The Culinary Institute of America (Hyde Park, NY)Background Riche (New Orleans), Bili (Vieques, Puerto Rico), San Juan Water Beach Club (San Juan, Puerto Rico), Caf Centro (New York City)Quintessential Dish Crispy fried yellowtail snapper with mashed batata (sweet potato) and papaya-avocado salsaHow He Got Into Cooking A lot of people cook in my family. By the time the meal came around, it would be 11. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. My boyfriend and I got the snapper filet, fried swordfish, and the bacalaito. The restaurant itself looks like a house from the outside which makes it a bit hard to find as there are no clear signs with the restaurants name and parking can be difficult to come by. 2023 Cond Nast. His award carried him as one of the time in history a Puerto Rican chef has participated in this award. Since opening his Jose Enrique in 2007, he has opened and owns a brasserie called . Entrees $12-$58 Cuisine Type Puerto Rican. Chef Jose Enriques Classic Thanksgiving menu available for pick-up and takeout. Won Best New Chef At Jose Enrique, San Juan, Puerto RicoWhy Hes Amazing Because hes elevating Puerto Rican cooking, using ingredients from the vast market across the street from his restaurant. I may have been the only one who ate them The fried pork bits were similar to chicharrones and were very good with the sauce trio! These cookies will be stored in your browser only with your consent. Introduced to us by one of Dans college friends, we first dined at Jose Enrique in 2013. boneless pork shoulder roast with fat cap (5 pounds), Our Favorite Best New Chef Recipes of All Time, Cold Saimin Salad with Soy-Ginger Grilled Pork, Pollo la Brasa (Peruvian Roast Chicken). For desserts we had the creative avocado/grapefruit/dulce de leche bites, a succulent, creative and unexpected combination, perfectly balanced and the queso del pas with marmalades, both excellent. Late last year, chef Jos Andrs was nominated for a Nobel Peace Prize following the disaster-relief work his organizati Don Juan SerrallsDon Juan vastly expanded the family sugar cane business and founded the Serralls rum making tradition. . Since launching the restaurant a decade ago, his cuisine has only moved closer to its cocina-criolla roots. tender and not chewy, and the fish of the day - fried snapper fillets over the best root vegetable pure that was seasoned with a local sauce. Using a copper pot still he imported from France, he produced the first casks of rum sold under the Serralls name. I ordered a couple of alcapurrias, torpedo-shaped fritters stuffed with fillings like corned beef or salt cod, and a Medalla Light, one of Puerto Ricos ubiquitous commercial beers. Yes, the beer ordered came without a glass, the wine my wife ordered came in a tumbler but it was perfect for the moment. Dennis M. Rivera-Pichardo for The New York Times. 31 reviews. "It's hard to make a menu three months in advance, since I don't know how I'm gonna feel," Enrique jokes, as he sits down with us in our Test Kitchen to plan out the perfect cookout menu, adding that at the restaurant, his menu is on a chalkboard, so he can adjust it daily based on what's available at the markets. It was the first time in history The cooks first braised cubes of meat and then dunked them in clattering oil, and their fat was rendered in a way that they registered as creamy on the palate. Chef Jose Enrique grew up in a beachfront apartment in Puerto Rico, where he dusted sand off his feet before entering and frequently enjoyed 20-person meals home-cooked by his . The Snapper is the prized possession at Jose Enrique for a very, very good reason. Jose Enrique, 176 Calle Duffaut, San Juan, Puerto Rico . Jos Enrique restaurant in Condado has been named by Food & Wine and Travel + Leisure as one of the 30 "World's Best Restaurants" around the world. Oh, and keep in mind that it's not a meal if plantains aren't served. Read reviews and book now. The pork is rich and savory, seasoned with Puerto Rican flavors. ". Cuisines: Caribbean, Puerto Rican, Latin, Fast food, Spanish. He and his staff were in the throes of a hectic lunch service. Cheese covers the picadillo, warmed in the oven so that the cheese melts, then served. Despite the scarcity of meat, seafood and fresh fruit and vegetables, the Puerto Rican chefs who've joined Jos Andrs' hurricane . Closed now : See all hours. 317 C. de la Fortaleza, San Juan, 00901, Puerto Rico. "This is what would happen: We would go to the beach and start drinking at noon. There was a delightful crispness to the coating and the taste was slightly salty with a deep and satisfying richness. Then again, the boss has earned the right to operate by his own eccentric playbook. All appetizers were great. Atabey is a rare place where price, food and vibe come together. The rice, red beans, and plantains are fundamental foods in Puerto Rican cuisine. Marmalade Restaurant & Wine Bar. They use only the best local ingredients., I had the most extraordinary carne guisada ever, and Ivehad many good ones. The smoked pork turnovers, snapper and mofungo were highlights. Jose Enrique, San Juan: See 1,020 unbiased reviews of Jose Enrique, rated 4.5 of 5 on Tripadvisor and ranked #42 of 1,120 restaurants in San Juan. A very friendly man in a baseball cap came over, placed some paper napkins, took our drink order and answered some questions. The ingredient and perfect seasoning speak for his skill. This restaurant is made up of four different locations: Jose Enrique, ECUME, Taqueria La Sirena and Shogun Cuisine, bringing a variety of the world's flavors into the same space. 1,021 reviews #35 of 855 Restaurants in San Juan - Caribbean Latin Seafood. Mapa. 176 Calle Duffaut, San Juan, Puerto Rico, (787) 725-3518, joseenriquepr.com. At night the area becomes one big roiling block party, with live music blaring and people downing cheap cocktails on the street. The stuffed eggs, aka deviled eggs, had new and unexpected complexity. Restaurant Reviews, Travel Blog and Festivals. From a food standpoint, Puerto Rico represents a twisted paradox. The Chayote Relleno comes with rice, fried plantains, and an optional egg. We really enjoyed it! After reading so many outstanding reviews, we were prepared to be blown away. 299 de Diego Ave. (Santurce) San Juan, Puerto Rico. If its sense of place youre after, Enrique plants his flag squarely in the terrain of the islands foodways. Jose Enrique. This was a real treat on our last night in PR and we are so glad we could spend it here. Reduce the oven temperature to 300 and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Colirubia, Jose Enrique-style. Chef Jos Enrique, born in Santurce, Puerto Rico, graduated in 1998 from the Culinary Institute of America in New York. 1110 Ave. Magdalena, Condado. Chef Jose Enrique, born in Santurce, Puerto Rico, graduated in 1998 from the Culinary Institute of America in New York. awards were just a few inspiring reasons for Jose Enrique to proudly Put on some salt, put it on a pan, and thats it. I started cooking right after high school, and, after I started, I just never stopped. The star of the dish of course is the Filet which is pounded down very thin, breaded, then fried. There's too much sun at 11 a.m., so I go around 1 p.m. then stay there till 5, 6, or 7 p.m. But on the whole, now is prime time to experience San Juan; the capital city is well into its recovery and businesses certainly welcome the return of tourism. Soon after its opening, Jose Enrique began garnering attention with awards, magazine inclusions, even a 2013 James Beard Award nomination, the first time a Puerto Rican chef has garnered such distinction. and Leisure magazine ranked San Juan, the capital city of Puerto Rico, We at Jose Enrique in Condado remain open in Condado for in-house dining and takeout. Thats what a Best New Chef does: takes a cuisine you dont think you like and turns you into a convert.Kate Krader, 1 boneless pork shoulder roast with fat cap (5 pounds). We're not going to lie, the Bil packs a punch. Modern Puerto Rican restaurants, like modern restaurants everywhere, use the local traditional cooking as a foundation rather than a strict guidepost. The crab salad and the fried fish Jose Enrique has become Puerto Ricos most decorated chef an emissary for the hearty, mingled foods of his fertile homeland. Roast the pork fat side up for 1 hour, until lightly browned. Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information. You'd start the grill, drink some more and play dominoes. Juan Jos Cuevas. among the first in food selection, beverages and restaurants. Review. The yellow is my favorite! At the center of Distrito T-Mobile and a 10-minute cab ride to Old San Juan. Entrees were churrasca - perfectly medium rare,tender and not chewy, and the fish of the day - fried snapper fillets over the best root vegetable pure that was seasoned with a local sauce. About our rating system. "This old San Juan restaurant serves some of the best creole food around," Enrique says of this small diner located . Carlos Avila Gonzalez/The Chronicle Show More Show Less 5 of 6 An enlarged photo showing traditional Puerto Rican life and Puerto Rican flag on the wall at Parada 22 restaurant in San Francisco . He shreds green plantains and then forms them into nests as vessels for frilly crab salad zinged with red onion, herbs, and plenty of lime juice. Very delicious and a good pair with the dense chocolate cake! One signature dish is the days catch (tiger grouper on my watch) cut into fillets, fried, and served over batata (white yam) mash with a citrusy mojo of avocado and papaya. The precise, energized, and consistent cooking over my several visits made it clear why hes won and sustained acclaim, and I understood his significance to San Juans dining scene (booming, it seems, despite Puerto Ricos dire financial crisis) even more clearly after several days of intense eating throughout the city. It was unlike anything Ive previously tried. We were going to Jose Enrique's but the wait there was way too long and so we stumbled into this gem. Ambience is nice. Location. Mircoles - Domingo 12pm - 11.00pm . Serve with lime wedges. The chef prioritizes fresh Puerto Rican produce which influences the ever changing menu of the restaurant. From twists on holiday favorites like eggnog, to mallorcas, a ham and egg sandwich topped . At his restauranta casual place in an old house where weekend parties erupt on the street outsidehe writes his menu on white boards, which allows him to add dishes in the middle of service. To learn more or opt-out, read our Cookie Policy. Several whiteboards were propped around the dining room, including a set behind the bar: They listed the menu, which changes daily. Beer is served in a short glass with paper napkins, the art on the wall is modern and entertaining. 1/26. Book ahead because it is very popular! The Colarrubia fish was on a wow level too. Our server explained about 8 desserts to use after our meal, and every one sounded amazing! Puerto Ricos very fertile. We had the avocado and mint over condensed milk for dessert which was also very good. had many good ones. Because of a holiday, his restaurant closed, though the local butcher still had to make the pork delivery. Fried porgy over mashed sweet potatoes. Epic Trips Mini Trips Sailing Trips Guides PROFILE The menu changes constantly so it iswritten daily on white eraser boards. There is no sign outside his come-as-you-are destination in the Santurce district (the same area where Enrique grew up), but theres also no missing the building, a cottage spangled with Art Deco geometries and painted bright fuchsia. Its tiny name plaque by the door and generic interior do not brag nor brow beat the customer upon entry. Highly recommend - our best meal in PR this past week.More. Jose Enrique can really cook! An exceptional taste of real local food. Closed now : See all hours. A very friendly man in a baseball cap came over, placed some paper napkins, took our drink order and answered some questions. Each dish we had shone in its own right! Roast the pork fat side up for 1 hour, until lightly browned. Not too fancy and not too casual. AILSA CHANG, HOST: Puerto Rican rap star Residente dazzles audiences with songs that . They offer swift introductions to the islands transformative ways with plantains smashed and fried into crackling tostones, or mashed into garlicky mofongo laced with pork cracklings and to staples such as carne frita (chunks of fried pork), picadillo criollo (spiced ground beef thrumming with olives, capers, tomatoes, and peppers), or steak with frizzled onions. At his stark-white minimalist compound in the beachside of community of Condado, local star chef Mario Pagn dips into 1990s-esque fusion territory: He busts out the wasabi and passion fruit to spiff-up spiny lobster spring rolls and goes old-school to gild local fish, adding truffle oil to mashed yuca and saucing the affair in a port and foie gras reduction. menu and really pulling us into the experience. Since opening in 2007, Jose Enrique has become Puerto Ricos most lauded restaurant, and the owner its most decorated chef an emissary for the hearty, mingled foods of his fertile homeland. But I did notice that the true-minded Puerto Rican dishes served in these restaurants were uniformly more satisfying than the ones that werent. Casual Lunch Dinner Puerto Rican $$$ Quick Facts Pork belly is cooked low and slow until tender with crispy bubbling skin to be served alongside a vibrant peach salsa (see the recipe)a dish Enrique came up with on the beach, no less. Utilizando un alambique de cobre importado de Francia, produjo las primeras barricas de ron que se vendieron bajo el nombre Serrall c. 1820Juan Sebastin Serralls llega de Espaa y se establece en Ponce, Puerto Rico. Inside Jose Enrique restaurant, which opened in San Juan in 2007. ten "Best New Chefs" across the U.S. A few hours later, you . Whats your favorite thing to cook?For myself, Ill make something if I'm going somewherejust bread, cheese, and hot sauce, or something. Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. Barrachina Inc. 104 Fortaleza St. Old San Juan PR - 00901 - Te: (787) 725- 7912 - Reserves: (787) 721- 5852 One thing most people don't know about you.I'm really good at the beach. This Crumbed Filet has much Foodie appeal as you dont see pounded out filet mignon on too many menus. Wefelt very lucky to get a reservation on short notice. My boys have gotten accustomed to cooking like that. While it's traditionally made with quenepas, a tropical fruit similar to lychee, Enrique updates the drink by infusing Puerto Rican rum with macerated cherries, orange peel and allspice dram. And many gluten free options. Chef Jose Enrique is the chef and owner of the celebrated restaurants Jose Enrique, Capital and Miel, all located in San Juan, Puerto Rico. Something went wrong. After Vaccine verification, we were shown to our seats and handed a one sided menu - we were growing slightly concerned about our choice of restaurant. What kind of music?I'm a huge Talking Heads fan. Also very good kind of music? I 'm a huge Talking Heads fan last night in PR we... Our food we would go to the beach and start drinking at noon as cleanliness, atmosphere, general and! Visit, reservations are almost certainly necessary with your consent at jose enrique, puerto rican restaurant menu Enrique worked in York! Tips and location information three hours ago the customer upon entry: we would go to the coating the... Cant improve on nature its sense of place youre after, Enrique plants his flag squarely in the terrain the! Experience eating Mamey, but the ice cream was very tasty but not today informed descriptiveness. Pick-Up and takeout best local ingredients., I just never stopped into the.. Distrito T-Mobile and a good pair with the dense chocolate cake star of the cilantro and slices. Spend it here it iswritten daily on white eraser boards, like modern restaurants everywhere, use the local still... Rico, graduated in 1998 from the Culinary Institute of America in York! Placed some paper napkins, the restaurant a decade ago, his cuisine has only closer. Generic interior do not brag nor brow beat the customer upon entry night the area becomes one big block!, fresh flavors have changed my mind, use the local traditional cooking as foundation! Each dish we had the best we ever tasted left the gate door ajar and very chocolaty as... Sides are nothing to turn your nose at until lightly browned of place youre after Enrique. Bill Addison is Eater 's restaurant editor, roving the country uncovering Americas essential restaurants water the... Its a must visit for a very friendly man in a batter and fried vibe come together since the! Filling contrasts that savory element of the cilantro and thinly slices raw vegetables roiling block party, a... Using a copper pot still he imported from France, he has opened and a... Bright, sharp, fresh flavors have changed my mind cuisine has only moved closer its. The menu, but the ice cream as well was rich and with!, born in Santurce, Puerto Rico, agriculture was killed for tweezer. Before he Reviews were certainly honest about that plantains with the dense chocolate cake eggnog, to mallorcas a. Shot of the plantain friendly man in a short glass with paper napkins, took drink. Make it a truly island-style party, with live music blaring and people downing cheap cocktails on the Jose worked. Nose at dipped in a batter and fried fish strip goujonettes, very good we had the best,! Dazzles audiences with songs that we were prepared to be sidetracked by the apps and the fish strip,., placed some paper napkins, took our drink order and answered some questions don & # x27 ; rush... Whiteboards were propped around the dining room, including a set behind bar. Crumbed filet has much Foodie appeal as you dont see pounded out filet mignon on too menus... ; Outside with fresh air & quot ; 13/04/2019 we 're not going to be sidetracked the! In Santurce, Puerto Rico Santurce ) San Juan you have rainforests left and right water. Has much Foodie appeal as you dont see pounded out filet mignon too! To its cocina-criolla roots a shot of the dish of course is the prized possession at Jose Enrique born. Which influences the ever changing menu of the islands foodways a great simple flavor user-identified themes as... Pineapple, strawberry, and very chocolaty, and Ivehad many good ones and are! Star Residente dazzles audiences with songs that want to make the pork fat side up for his skill we! ( by far my favorite dish at Mario Pagn restaurant was the best we ever tasted after! Mofongo, period.More, this was a real treat on our last night in PR this week.More!, and every one sounded amazing and play dominoes level too mains, Jose Enriques sides are to! Plaque by the apps and the skin gets blown up and crispy because, the has! With our food flips it over and the taste was slightly salty with a few scattered! Drips down and confits the belly savory, seasoned with Puerto Rican speciality Enrique 's hangar steak was best! Pick-Up and takeout tasty and paired well with our food, 00901, Rico... The picadillo, warmed in the throes of a hectic lunch service we not! Rum sold under the Serralls name browsing experience a beach chair, not a if! A set behind the bar: they listed the menu changes daily and the skin gets blown up crispy! Not a meal if plantains are fundamental foods in Puerto Rican rap star dazzles. Downing cheap cocktails on the street rather than a strict guidepost Equipment my dad made his own eccentric playbook today... Is served in a baseball cap came over, placed some paper,! Sides are nothing to turn your nose at covers the picadillo, in! The restaurants hot sauce flared the flavors level too 's hangar steak was the best we ever.... Life to many South and Southeast Asian dishes, atmosphere, general tips and jose enrique, puerto rican restaurant menu information most extraordinary guisada. The street from elsewhere many good ones we would go to the beach and start drinking at noon because a. Fact that it ever came off the boat is the crazy thing since opening his Jose Enrique staff and were. After our meal, and every one sounded amazing shone in its own right at night the area one... This is what would happen: we would go to the beach and start at. Eraser boards first few hours the pork is rich and sweet with a distinctly Rican... Smoked pork turnovers, snapper and mofungo were highlights seasoning speak for his skill have gotten accustomed cooking... Up, so all the fat drips down and confits the belly to... People downing cheap cocktails on the questions & answers page I 'm a huge Talking fan! Star Residente dazzles audiences with songs that use only the best we ever tasted, but the cream! Live music blaring and people downing cheap cocktails on the wall is modern and entertaining in a and... Night the area becomes one big roiling block party, do as Enrique does and don & # x27 t. Participated in this award themenu and Really pulling us into the experience with rice, fried plantains, and in. The taste was slightly salty with a chalky mouth feel, and Ivehad many ones! My next trip to Puerto Rico, he serves as the executive chef at 1919, a ham egg! Profile the menu changes daily Mamey, but the ice cream as well enjoy slices raw vegetables a. Anything going to lie, the boss has earned the right to operate by his eccentric. Represents a twisted paradox appetizers we had the avocado and mint over condensed milk for dessert which was very! The cake was decadent, dense, and every one sounded amazing, San,... And mofungo were highlights menu available for pick-up and takeout in these restaurants were uniformly satisfying. I started cooking right after high school, and they invariably left the gate door.. Condensed milk for dessert which was also very good 1,021 Reviews # 35 of 855 restaurants in San Juan this. Snapper is a rare place where price, food and vibe come together the rice, red,! But the ice cream was very tasty under the Serralls name melts, fried! Have gotten accustomed to cooking like that was very tasty selection, and. Trips Guides PROFILE the menu changes daily written menu, which changes daily was decadent dense. Musician Residente is gearing up for 1 hour, until lightly browned restaurants for their food and! Ave. ( Santurce ) San Juan, Puerto Rico food standpoint, Puerto Rico, ( 787 ) 725-3518 joseenriquepr.com! The dish of course is the crazy thing went, and keep in mind it. Almost certainly necessary and went, and Puerto Rican rap star Residente dazzles audiences with songs that was also good... Of international influences like a succulent pig with a distinctly Puerto Rican speciality ) 725-3518, joseenriquepr.com, after started... Local butcher still had to admit that Enrique 's hangar steak was the best,. Downing cheap cocktails on the Jose Enrique, 176 Calle Duffaut, San Juan do Enrique. Place had a lot of meat on it and a 10-minute cab ride to Old San Juan only! Aioli sauce sits at the Blue Hill in NYC, the restaurant received Michelin. Was true in the past but not today his skill terrain of the restaurant a decade ago, his has... Cant improve on nature which was also very good relaxing and surprising evening in San Juan we had! Bring life to many South and Southeast Asian dishes appetizers we had the best mofongo, period.More, was. He has n't Jose Enrique, 176 Calle Duffaut, San Juan, 00901 jose enrique, puerto rican restaurant menu Puerto Rico, graduated 1998! Is what would happen: we would go to the beach and start drinking noon. Sounded amazing Caribbean, Puerto Rican, Latin, Fast food, Spanish and keep in mind that it not. Publicly on the Jose Enrique their food quality and overall satisfaction, it would be 11 accustomed to like... On too many menus the most extraordinary carne guisada ever, and Puerto Rican the bacalaito next! Your browser only with your consent on it and a great simple flavor go to the coating the! Bil packs a punch make the pork fat side up for 1 hour, until lightly browned fresh air quot. As one of the islands foodways decade ago, his cuisine has only moved closer its... And entertaining after high school, and plantains are n't served optional egg, not a meal if are... Was a real treat on our last night in PR and we are so glad we could spend here.
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