Boriken Modern Puerto Rican Cuisine – 36

Chef Carlos Garcia was born and raised in Guaynabo, Puerto Rico, and has worked worldwide at Five-Star resorts. His booth “Boriken” began as a vague idea for a dream of a restaurant, which never materialized and was then forgotten. During the global Covid-19 pandemic, those initial ideas resurfaced, but this time with a modern approach on wheels, with Puerto Rican gastronomy as the main focus, using heirloom recipes and creativity. Working now with Jackeline García, Carlos is thrilled to Puerto Rican heritage with Tucson.

Festival Menu

•Alcapurria $4- plantain fritter stuffed with ground beef
•Morcilla $4-Pork blood Sausage
•La Trifecta $11 - (1)Guava & cheese Empanada, (1) Beef •Empanada (1) Chicken empanada
•Pastel $4- Puerto Rican tamale
•BBQ chicken Pinchos$13- chicken skewers with Garlic Bread & yucca fries
•El Jefe Bowl $13- Roasted Pork with Pigeon pea rice
•Carne Frita con Mofongo $14- Garlic mashed plantain with fried pork chunks
•Pastelon $12- Sweet Plantain lasagna stuffed with ground beef

Drinks - Jugo de Parcha $4
Coco rico, Uva Colony, Ok champagne $2.50
Malta India $3


Cultural Communities / Countries of Origins

Festival Location

Booth 36

Festival Appearance

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