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La Fonda Boricua East Harlem,Puerto Rican Restaurants East Harlem,Best Puerto Rican Restaurants NYC

Serving our community for 35+ years



(212) 410-7292

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169 E. 106TH ST. BET. 3RD & LEX AVES. NYC


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169 East 106th Street
New York, NY 10029

(212) 410-7292

[email protected]


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La Fonda continues to work hard at bringing El Barrio and lovers of delicious food everywhere the best Puerto Rican cuisine around. From the classics Jorge cooked; Pernil, Various Mofongos, Ensalada de Pulpo, Pollo Guisado, with rice and beans so good you`ll think your Grandmother or Great Tia was in the Kitchen. In addition to that, there are new dishes, such as our Chuleta Kan Kan, Vegan Lasagna, Cañoa, Finger licking Ribs and more. We hope you’ll come for the first time or are coming back to enjoy the vibrant flavors, exciting music and wonderfully rich original art always on display in the same humble spot that has fed so many for over 30 years.

BAR HOURS | Mon Closed
Tue — Thu 12pm — 10pm; Fri & Sat 11am — 11pm; Sun 11am — 10pm

Sun & Tue — Thu 12pm — 9:30pm

Fri & Sat 12pm — 10:30pm


Saturday & Sunday

12pm — 4:30pm


Tuesday — Friday

4pm — 7pm


Order Direct 20% OFF code: ONETIME


Patio & Back Garden

40 — 70 Guests





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Looking for the Best Puerto Rican Food in Chicago 🍽️ My Review of Jibaritos y Mas near Logan Square in Chicago, Illinois

by jazminmarie
United States, Illinois, Chicago

One of my favorite meals is a Jibarito and an Alcapurria. There’s something about the garlic, fried and delicious delicacy that has me on a search for the most perfect one in Chicago. I have tried several different Puerto Rican restaurants across the city, but this week I found myself at one of my new favorite establishments near Fullerton and Kimball in the Chicago neighborhood of Logan Square. Let me share with you a little bit about my experience and my review of the food at Jibaritos Y Mas in Chicago, Illinois:

The Wait

The wait wasn’t bad at all for authentic Puerto Rican food. It took about 25 to 30 minutes from the time that I ordered until the food was completed and in front of me and I was walking back to the car. With how many people that were in line I assumed that I would have to wait a bit, but that wasn’t the case; it was the regular prep time.

The Jibarito

So far this has been the biggest Jibarito that I’ve seen in Chicago! There’s so much meat (steak) inside of this sandwich that I probably could’ve shared with someone else I wasn’t so ready to eat it all. They were definitely generous with the portions and for that I will be visiting for several more times. With the portion being so big, I was surprised that the sandwich was less than $10 in price.

Picture of a Jibarito from Jibaritos y Mas in Chicago, IllinoisPicture of a Jibarito from Jibaritos y Mas in Chicago, IllinoisPicture of a Jibarito from Jibaritos y Mas in Chicago, IllinoisPicture of a Jibarito from Jibaritos y Mas in Chicago, Illinois

The Alcapurria

The Alcapurrias did not disappoint! Alcapurrias have two components: the meat (ground beef) on the inside and the fried banana outside. It was made really well, the outside was crunchy and every bite had such a delicious flavor. My only disappointment is that I didn’t order two of them! I believe each Alcapurria was between $1.50 and two dollars each, super reasonable how big they were.

The alcapurria from Jibaritos y Mas in Chicago, IllinoisThe alcapurria from Jibaritos y Mas in Chicago, IllinoisThe alcapurria from Jibaritos y Mas in Chicago, Illinois

My overall rating of Jibaritos y Mas is 5 out of 5 stars. The establishment is inviting and the food is comforting authentic Puerto Rican food all for less than $20. I especially love the generous portions and the vibe of the restaurant making me such a happy customer. I would recommend this place to friends and you will find me here again soon!

You can find Jibaritos Y Mas near Logan Square in Chicago, Illinois at 3400 W Fullerton Ave, Chicago, IL 60647. You can read their full menu on their website linked here. They’re also active on Instagram at @jibaritosymas.

Jibaritos y Mas at 3400 W Fullerton Ave, Chicago, IL 60647

I actually featured Jibaritos y Más in one of my Chicago travel videos. For my seventh vlog, I shared seven free things to do in Chicago, Illinois and before I kicked off the video I had breakfast / lunch at Jibaritos Y Mas. If you’re interested in seeing a little bit more than photos, you can catch a video footage of the food and my review here. You can check out my Youtube channel here.

Are you looking for more delicious food in Chicago, Illinois? Learn how I purchased restaurant leftovers near Humbold Park and received this huge, delicious meal for less than six dollars.

read more

Chicago Eats

Latin American Cuisine in Moscow

Latin American Cuisine in Moscow

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Restaurant El Asador


spravka. ru



Restaurant Casa Agave









Sombrero bar-restaurant



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El Asador Restaurant


The restaurant specializes in Basque cuisine, which has brought many achievements to the Spanish culinary arts. Here you will be offered dishes with unique seafood and tender juicy meat cooked in a traditional Spanish oven. Unexpected combinations and, of course, the quality of all products give original taste to dishes. The hallmark of the restaurant is cider, made according to old recipes from the Basque Country.

st. Bolshaya Ordynka, 45/8, building 3

Casa Agave Restaurant


Here, under the guidance of Chef Luis Alberto Rodriguez, culinary miracles are created. Fajitos, burritos, anticuchos, tiradito, tacos — the names of traditional Mexican dishes alone awaken the appetite and excite the hearts of even sophisticated gourmets. On weekends, the restaurant also hosts incendiary Latin American dance parties.

trans. Bolshoi Cherkassky, 17

Bar Liberty


A bar where you can have a delicious dinner and dance until you drop all night, and at five in the morning you can go to breakfast right from the dance floor. The menu has everything for fans of Latin American cuisine: nachos, Mexican meat, traditional Mexican chili con arne soup with smoked meats, quesadillas, fajitas, burritos, sambos and enchilados.

pl. Slavyanskaya, 2/5/4, building 3

Bar «Aruba»


This establishment calls itself a small Cuban apartment in the center of Moscow. It was opened back in 1996 by three Cuban friends, based on the concept of a home restaurant. This is a very romantic place where gatherings with newspapers and dominoes are held during the day, and dancing in the evenings. The cuisine is appropriate: paella, lagustinas with chimichurri sauce, Cuban pork, la caldosa soup and other aromatic dishes.

st. Narodnaya, 4, building 3

Pancho Villa Restaurant


Taste Mexico!

Spectacular interiors, noisy parties with dances and DJs, a sea of ​​​​cocktails and, of course, the best dishes of Latin American cuisine — all this is the «revolutionary» restaurant Pancho Villa («Pancho Villa»)! Flatbreads with fillings, charcoal squid, tiger prawns and much more are served here at fairly budget prices for Moscow.

st. Bolshaya Yakimanka, 52, building 1

Bar-restaurant «Sombrero»


All the hottest, colorful, juicy and delicious things that Mexican cuisine is famous for can be found on the menu of the Sombrero bar-restaurant in the center of Moscow. The chef brought authentic recipes from the homeland of the Aztecs so that you can fully get acquainted with the gastronomic traditions of this amazing Latin American country.

st. Bolshaya Polyanka, 51, lit. A

Lima Restaurant

Chef Orlando Baldeon opened a restaurant of Peruvian cuisine in the capital. Here he decided to recreate the atmosphere of his hometown — with hot parties, a relaxed atmosphere and excellent ceviche. This unique dish, known since the time of the Inca Empire, is pieces of fresh fish marinated with lime juice and a cocktail of various aromatic spices. In «Lima» you can take, for example, a tasting set of four types of ceviche to taste everything at once.

Leningradskiy prospekt, 10

Bar Michelada


This is where the michelada is poured, a traditional Mexican cocktail based on beer and lime with tomato juice and spices. And in order not to go into all serious trouble, they offer a snack burrito (with chicken, chili con carne or vegetarian), tacos (besides meat, there is also vegetable, with tuna and shrimp), quesadillas, fajitas and chipotle. For dessert: fried bananas with ice cream and churros.

st. Maroseyka, 4/2, building 3 st. Novoslobodskaya, 16A

Diner Lars Vegans

Brazilian diner serving recipes from Brazil and Latin America. They have a special love for the grill (you should take a traditional Brazilian grilled steak with sauce and fried pineapple) and Brazilian classics: this is feijoada — Brazilian black bean stew with baked beef and pork ribs, camerao on morango — shrimp in ding ding oil, Florianopolis steak — grilled picanha with a baked banana. Prepare, by the way, from Brazilian products.

st. Novodmitrovskaya, 1, building 1

Bar and Grill Puerto Madero


Latin American grill bar, named after the elite district of Buenos Aires. In the open kitchen it is always noisy and lively, but in the hall, on the contrary, a relaxed atmosphere reigns. On the menu, you should pay attention to the Argentine Grill section: meat, by the way, is brought from its own farm. Grilled shawarma will bring hot notes of variety to a familiar dish, especially Mexican shawarma with marbled beef.

Khodynsky Blvd., 2

Bar Borrachitos


To understand the essence of this institution, you only need to know the translation of its name: «Barrochitos» in Spanish means «drunkards». Here you can find more than 15 types of draft beer and about 50 varieties of bottles. However, here they offer not only drinks, but also snacks: the menu includes tacos, quesadillas, nachos, burritos and sweet potato fries with peach sauce (instead of the usual french fries).

st. Tverskaya, 22A, building 3

Restaurant Sangre Fresca


The new restaurant opened in June 2022 at Patriarch’s Ponds. The interior is reserved, but the kitchen is full of national Mexican flavor in all its glory (not for nothing that the restaurant is headed by native Mexican Marco Antonio Ferreira). The name Sangre Fresca translates as «fresh blood». The menu includes traditional hits of Mexico, but without unnecessary spiciness and spices, adapted to the European request. Everything is as it should be in the bar: mezcal and tequila, and two dozen more cocktails.

Ermolaevsky lane, 10/7

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#business #trends

Will Latin American restaurants become a trend? discoveries of 2015 focused on the gastronomic traditions of Latin America. Is this a new trend or a coincidence? Marina Shakleina understood.

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Photo archive of Chicha and Latin Quarter restaurants

Moscow Latin American concepts are too different to be attributed to one market segment. The premium O2 Lounge is obviously an image story for The Ritz-Carlton where it is located. Moreover, O2 Lounge is the first Peruvian restaurant in The Ritz-Carlton system in the world. The Chicha restaurant was made by one of the most famous domestic chefs outside the country, Vladimir Mukhin, who, having realized part of his ambitions in the field of Russian cuisine, decided to try his hand at the new field of Peruvian gastronomy, which was widely promoted in the world. Calicano is the fruit of the love of owner Dmitry Sergeev and managing partner Andrey Telesh for sunny California, an attempt, in their own words, to transfer the atmosphere of the sunny Pacific coast to Patriarch’s Ponds. Cafezinho do Brazil was invented by the Brazilian Aron Lobo and his Russian wife Yana Donkina, among other things, to promote the culture of the largest country in Latin America in Russia. Here, without hesitation, they call themselves the center of gastronomy and culture of Brazil, basing the menu on two Brazilian gastrofetishes — churrasco and feijoada. «Latin Quarter», at first glance, the most working business idea. Alexander Rappoport, who opened restaurants on all fashionable and topical topics, having gone through the brightest gastronomic traditions, obviously, could not help but turn his attention to the most “rocking” cuisine in the world — Peruvian cuisine. However, to open a purely Peruvian restaurant in a city where the audience capable of appreciating (including financially) this gastronomic trend is not so large, he did not dare and diluted the Peruvian menu with understandable and popular steaks (conditionally responsible for Argentinean cuisine), Brazilian feijoada, Mexican chili con carne, quesadillas and tacos.
But there is one motive that unites all these establishments: the desire to offer the market an unhackneyed and unworn concept that can distinguish a restaurant from dozens that open on the market every month. It suddenly turned out that Latin America is not only not represented in our market, but has not yet declared itself through high-profile projects from bright and iconic restaurateurs and chefs.

Not the first time!

If we count according to the Hamburg account, then it is worth remembering that restaurants with Latin American cuisine appeared in Moscow almost earlier than Japanese ones.
In particular, Mexican restaurants have existed in Moscow since the 1990s. For example, in the spring the legendary bar La Cantina closed in the premises of the Theater. Yermolova on Tverskaya Street, who has worked for more than 20 years. The no less legendary restaurant-club «Pancho Villa», which originally worked on the Arbat, and then re-opened on Yakimanka, is still operating. The Casa Agave restaurant in Bolshoi Cherkassky Lane calls itself the “embassy of tequila” and has been operating since 2012. Moe’s is an American franchise restaurant chain. There are two outlets in Moscow, one in Rostov-on-Don. Those who understand should not forget the legendary Santa Fe on Mantulinskaya Street, and the Pepsi metro network, the first to show Mexican burritos to this city. By the way, in American diners, this Mexican dish often coexists on the menu with burgers, cobb and steaks. Apparently, the geography of the region affects. Moscow Mexican restaurants are one way or another connected with the party: they host dance evenings, concerts, events with the participation of representatives of Latin American countries. Actually, most often these restaurants were opened with the participation of foreigners who missed their native atmosphere. This scheme fits the history of the opening of Cafezinho do Brazil.

By the way, the Brazilian and Argentinean concepts, which also existed on the market for some time, have not become the center of attraction for their crowd, ready to go to a restaurant for the energy of their native countries.

By the way, the Brazilian and Argentinean concepts, which also existed on the market for some time, have not become the center of attraction for their crowd, ready to go to a restaurant for the energy of their native countries. Although the first word of the name of the El Gaucho restaurant chain is «Argentinean», the restaurants of this brand are popularly known more as steakhouses. Approximately the same situation has developed with the Brazilian “Macho Grill” by Arkady Novikov and the “Brazilliero” churascaria. They closed, each for their own reason, both — having worked not so long.

On the other hand, the restaurant of one of the pioneers of Peruvian cuisine, Nobu Matsuhis, has been successfully operating in Moscow for seven years, and this year the second Nobu opened in Crocus City. The name Nobu is one of the most famous on the world stage, and although in the mass consciousness, especially in Russia, the Nobu brand is associated with a Japanese restaurant, it is there that for several years now you can try dishes based on the principles of one of the main bonds of the current national Peruvian kitchens, nikkei. This direction appeared in Peru thanks to migrants from Japan, and Nobu Matsuhisa for all progressive mankind is one of those who first introduced the big (and rich) world to modern Peruvian food in principle.

It is possible that Latin American restaurants would continue to open (and close) without the general public noticing, if not for one thing. This year, people and companies with big names took up the topic: Alexander Rappoport, Vladimir Mukhin and Boris Zarkov, Dmitry Sergeev, The Ritz-Carlton system. Some market experts believe that the crisis of ideas has prompted restaurateurs to look for something new and unhackneyed. This opinion is confirmed by some market participants. “When it came to changing the concept of the flagship restaurant at The Ritz-Carlton in Moscow, the idea came up to make an institution with an unused concept, to come up with something that no one else has,” says Maxim Marusenkov, PR manager at The Ritz-Carlton. “We wanted the discovery to immediately attract a lot of attention. Peruvian cuisine is, firstly, very popular all over the world. Secondly, one of the directions that we wanted to leave is sushi. They pair perfectly with Peruvian cuisine.

When talking about sushi in a Peruvian context, it must be assumed that we are talking about nikkei cuisine, a Japanese-Peruvian offshoot of national gastronomy, which was formed under the influence of the Japanese who migrated to America at the beginning of the 20th century. The most famous Peruvian dish in the world, ceviche, is nikkei. There are other areas in Peru, such as chifa (Peruvian-Chinese cuisine) and Creole (Spanish-Peruvian) cuisine. The latter is perhaps the most common in the country and is based on very simple things like potatoes mashed with meat and seasonings.

Three of these directions are presented in one way or another only in the Chicha restaurant of the White Rabbit Family holding. Before the launch of the restaurant, the brand chef of the group, Vladimir Mukhin, undertook an entire expedition to Peru, met the leading chefs who promote this cuisine in the world, including Virgilio Martinez, the chef of the Central restaurant in Lima (fourth line in The World’s Best Restaurants — 2015 ranking). ), and seriously studied the issue. “In my opinion, the Scandinavian trend is giving way to the Peruvian,” Mukhin believes. — First, there are people who spend their energy on promoting it in the world. For example, the famous Peruvian chef Gaston Acurio, who opened several restaurants in London, a TV show host, etc. The promotion of Peruvian cuisine is sponsored at the state level. So, the government supports the Central restaurant. But if it was inedible, then no promo would help. A new generation of Peruvian chefs is exploring the products of their region and discovering many new things for themselves and interesting for the whole world.” It is difficult to disagree with this statement of the chief.

It is also true that Peru is terra incognita even for the wealthiest Moscow public: flying there is long and expensive, but flying regularly and even more so. Which gives domestic restaurateurs a kind of carte blanche for interpretation.

It is also true that Peru is terra incognita even for the wealthiest Moscow public: flying there is long and expensive, but flying regularly and even more so. Which gives domestic restaurateurs a kind of carte blanche for interpretation. However, it’s not just the «mystery». Firstly, despite a similar basic set of products, we are practically unable to get many positions that are significant for Peruvians. For example, Peru uses a dozen types of potatoes, purple and white corn, its own special kind of lime (without which the fundamental dressing called «tiger’s milk», strictly speaking, would be something else), numerous types of peppers, such as hot rocoto. Some of this can be imported, in particular certain types of peppers (supplied in dried form) and hot pastes for sauces, but some alternatives have to be found locally. Or go for tricks like tinting ordinary potatoes with saffron to give it a yellowish tint, characteristic of the Peruvian root crop.

Chicha comes from taste. And from the author. “We are equal to the tastes that I met in Peru,” says Vladimir Mukhin. “The main thing is that the taste should correspond to my ideas about what the dish should be like, and what ingredients will end up in it — the second thing.

O2 Lounge boldly calls potato casserole a casserole for ease of perception, including a gourmet version with crab. In the «Latin Quarter» they remove the sharpness in order to get into the tastes of the Moscow audience. By the way, the Rappoport restaurant initially did not have the idea of ​​gastronomic education of Muscovites. As they say, only business. According to Kristina Zhegunova, PR director of the Latin Quarter restaurant, Alexander Rappoport planned to launch a Peruvian restaurant, but over time it became clear that this was too new a topic for the Moscow audience. Therefore, the concept has evolved from various Latin American dishes with obvious hit potential. Ceviche and tiradito nikkei, Mexican tacos, Brazilian feijoada, Argentinean steaks, just like the doctor ordered. “There is no demand for Peruvian cuisine in Moscow yet,” said Florent Curriol, head chef of the O2 Lounge restaurant. We are creating it. I think it will take at least a couple of years to promote this direction. ” Vladimir Mukhin has a purely culinary approach, albeit a very original one: “In my opinion, Peruvian tastes and basic products are similar to our Russian ones. These are potatoes, corn, fish. Peruvians prefer sour-salty tastes, we have been eating sour apples since childhood. And although we love sweet and sour shades more, there are still a lot of similarities. ”

However, some market experts doubt that Peruvian cuisine will be able to develop too actively in Russia according to the downward scenario, emerging in the form of democratic restaurants or even street food, and without this there is nothing to talk about a real trend. In Russia, there is no culture of consuming more or less fresh fish in a fast or street format, and, on the contrary, there are high prices for the desired product. So the concept of an inexpensive sevicerie, of which there are many, say, in London, in Moscow, most likely, immediately receives a red light. It is easier to spin the concept around anticuchos (Peruvian meat kebabs), but the question is whether it is worth climbing with your “samovar” into the territory where kebabs are a national weekend dish.

Or the neighborhood?

One way or another, for now, the current glory of Peruvian cuisine is a precedent understandable only to the most advanced. And restaurateurs, and megacities. But other cuisines of the Latin American region can boast of their own characteristics. For example, Mexican cuisine, which is on the UNESCO World Heritage List, is considered the most famous in the world, which is no wonder if you define the fame of a cuisine based on the frequency of use of basic ingredients like chili peppers or jalapenos. However, the global expansion of any national cuisine is, as a rule, the massive popularity of the basic minimum like pizza and pasta, burger and cheesecake, noodles and duck, sushi and rolls, ceviche and anticuchos, burritos and guacamole, pancakes and caviar. Regional culinary stamps, sometimes very different from the original. And according to the whole logic of events, Moscow, which has consistently experienced a boom in Italian, Japanese, North American and Pan-Asian institutions, can already rush headlong into the arms of Latin America.

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