A short menu.
A proper lunch.
Yucandela is a Puerto Rican kitchen built around a few dishes we like to cook again and again. Mofongo is mashed in the pilón. Pernil gets its time in the oven. Rice and pigeon peas make their way onto the plate.
Come in for a plate at the counter, take something home, or make a plan for a tableful. Tostones and alcapurrias are easy additions when everyone wants a little more.
In December, the pernil dinner gives Nochebuena a place on the calendar. The menu has the size, price, and cutoff so you can plan the rest of the meal.
Read the whole menu