The tacos are the star of the restaurant and its Mexican-inspired menu designed by Executive Sous Chef José Alvarez, includes favorite delights like the Mushroom & Sweet Potato tacos for those who prefer vegetarian dishes. Also features tacos al pastor, and the famous tinga chicken tacos. Make sure you ask for the amazing house made salsas… Verde Cruda, Tatemada, and Sasla Brava!
The drinks offerings, made with more than nine varieties of Tequila Patron and Patron Roca, include specialty cocktails made with herbs and organic and fresh ingredients purchased from local farmers, spices, as well as an appetizing variety of margaritas. Refresh with “cerveza”, tequila, sangrías, and Old Fashions.
Executive Sour Chef José Álvarez
Graduated honors of the French Culinary Institute in Manhattan, NY. He has 18+ years of experience in the industry. He worked in restaurants in New York City, such as Ferris at the Made Hotel; Union Square Café / North End Grill under the USHG company of restaurants Danny Meyer, where he directed in both about 35 chefs in the preparation of Italian and French American cuisine; and Alder, where he worked on the molecular cooking technique under the tutelage of Wylie Dufresne.
In addition, in Brooklyn NY, he was Chef de Cuisine at Claro, a restaurant specializing in Oaxacan food that won a Michelin star in its first year; and in NOLA Gastropub, in Buenos Aires, Argentina, the first Cajun food restaurant in the South American city, where he also collaborated in its opening. In 2019 he decides to return to Puerto Rico to continue his career on the Island, now he holds the position of Executive Sous Chef for the Vanderbilt Hotel.
Executive Chef Juan José Cuevas
Puerto Rico native and Culinary Institute of America honors graduate, Chef Juan José Cuevas began his professional career in 1995, at a three-star Michelin restaurant, Akelarre in San Sebastián, Spain. In 1997, he returned to the United States and continued enhancing his culinary skills as Tournant & Saucier for the Dining Room at The Ritz-Carlton, San Francisco under the internationally known Chef Sylvain Portay.
In July of 2000, Juan José joined the prestigious Alain Ducasse at the Essex House in New York as Saucier. Afterwards, he returned to Spain and completed an externship, staging at the Michelin-starred restaurant, El Raco de Can Fabes of Chef Santi Santamaría. In 2001, Juan José returned to New York as Sous Chef under Chef Christian Delouvrier of the legendary restaurant, Lespinasse. During his tenure at Lespinasse, the restaurant received the highest accolade a food critic for the New York Times can award a New York restaurant, four stars.
His next move was to join Chef Dan Barber at Blue Hill where they both obtained international recognition thanks to Juan José’s culinary skills and for Dan’s passion for the farm to table concept. Under the command of Juan José, Blue Hill was recognized and rated three-stars by the New York Times and one-star by Michelin. Later, Juan José joined Chef Ed Brown as Chef de Cuisine at Restaurant 81, achieving one star from Michelin during their first year.
In 2009, Juan José was awarded, Chef de l’ Avenir, (Chef of the Future) by the International Academy of Gastronomy. Juan José was the Executive Chef at The Pluckemin Inn at Bedminster, New Jersey during the following two years.
After many years honing his culinary craft alongside some of the most notable chefs in the world, Juan José returns to Puerto Rico as Executive Chef of the luxurious Condado Vanderbilt.
Pastry Chef – Nasha Fondeur
PUERTO RICO RESTAURANT WEEK™ MENU
Choose one for each course
Carrots, Mole, Queso Fresco, Sesame, Almonds, Amaranth
Cotija Cheese, Chili Powder, Charred Corn Aioli
Caramelized onions, Rajas, Mexican Oregano
Salsa Verde Tatemada, Crema, Onion, Cilantro, Egg
Avocado, Refrito, Oaxacan Cheese, Jalapeno, cilantro
Candied Pepitas, Amaranth
Dulce De Leche, Spicy Chocolate Sauce
Almonds, Cinnamon Ganache
By Chef Jose Alvarez
*Price does not include tax or tip
Local Ingredients: carrots, queso fresco, herbs, chips, cilantro, salsa verde, eggs, sweet potato, pork, pumpkin