Creole lunches

The dish named in the inn's own listing: tender beef stew, in its creole sauce with potatoes and carrots. Served with rice and beans according to the daily menu.

The foundation of every Puerto Rican lunch: fluffy white rice and stewed beans with our house sofrito. Pairs with any of the meats of the day.

Chicken stewed in its own creole broth, juicy and with that gravy that calls for a side of rice. A classic diner staple from Monday to Friday.

Slow-roasted pork shoulder, with crispy skin just as tradition dictates. One of the most sought-after lunches when it appears on the daily menu.

Stewed cod with onions, peppers, and potatoes, in the style of the old-fashioned diners. A taste of Lent all year round.

Green plantain mofongo with pork cracklings, served with its broth for dipping. Ask about the available fillings of the day.

Layers of sweet yellow plantains with seasoned ground beef and cheese: the casserole that sells out first at the fondas. Subject to daily availability.

The soup that lifts your spirits: sancocho or chicken soup, depending on the day. Ask which one is coming out of the kitchen when you call.