Boriken Modern Puerto Rican Cuisine

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.

“Being a small business TMY has given me the opportunity to connect to other cultures and backgrounds and has open platforms of opportunities for our business, not only to the Puerto Rican community but to everyone. It’s been a wonderful opportunity to show case my culture and the authenticity of my cuisine with bold heirloom recipes that have been past down from generation to generations.”

Festival Menu

Boricua Nachos $13- plantain chips, roasted pork
Empanada Sampler $12(1 beef, 1chicken, 1 guava & cheese)
BBQ pincho (1) chicken skewer, garlic bread $6
Jefe Bowl $14- Roasted pork, pigeon pea rice
Carne Frita con Mofongo$14 ( fried pork chunks with garlic mashed plantain
Pastel $5
Passion fruit juice $5
Puerto Rican sodas $3


Cultural Communities / Countries of Origins

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