La carta.

Lacy salt-cod fritters fried to order. The way the cousins make them on the beach in Piñones. Ají caballero on the side.

Green banana and yautía masa around a long-cooked picadillo of beef, capers, olives. Three to an order.

Crisp corn fingers with a molten queso de papa center. Served with a guava-ají dip that takes them somewhere unexpected.

Hand-crimped land-crab turnovers. The masa is rolled thin enough you can see the filling through it. Two per order.

Twice-pressed green plantains, garlic-cilantro mojo, a hit of sour orange. Almost a sport eating them while hot.

House-cured white anchovies, sweet onions, oregano, sherry vinegar. Toasted sourdough alongside, but eat them with your fingers.

Cold octopus, red onion, ají dulce, cilantro, olive oil, lime. The version Camila's tía makes for Easter; we serve it year-round.

A rice-thick chicken stew the texture of risotto's louder cousin. Sofrito, recao, gandules, a squeeze of lime at the table.

Sunday cure-all. Short rib, plantain, calabaza, yuca, corn, in a long-cooked beef broth. Comes with white rice and an avocado half.

White-bean potaje, salt pork, ham hock, sherry, smoke. A bowl that breathes.

Green bananas in escabeche — red onions, olive oil, sherry, bay. We start them on Mondays and you taste the time.

Honeynut squash roasted dark, brown butter sofrito, pepitas, a little hot honey. Vegetarian but built like a main.

Globe eggplant stewed with sofrito, ají dulce, capers, raisins, almonds. Served with crusty bread for the broth.

Avocado, hearts of palm, cherry tomato, ají dulce, lime, sea salt. Bright and direct.

Twelve-hour pork shoulder shredded over the mound, chicharrón folded in, hot pernil broth poured tableside.

Pacific shrimp finished in garlic, white wine, and a splash of brandy. We use the shells to make the broth.

Green plantain, yuca, and ripe plantain mashed together — sweeter, richer, denser. Comes with the pernil broth.

Plantain pilón finished with garlic and olive oil only — no chicharrón. Roasted mushroom escabeche on top.

Twelve-hour pork shoulder, citrus-garlic-oregano mojo, the crackling we live for. Arroz con gandules and maduros alongside.

Half a brined bird stewed in sofrito with potatoes, olives, capers. The bowl people order when they want to be taken care of.

Eight-ounce hangar steak over wood embers, recao-and-ají chimichurri, a charred lime. White rice and habichuelas rosadas.

Slow-braised pork ribs, tomato-sofrito gravy, brined red onion. Built for a fork.

Whole roasted local rockfish, criolla sauce of tomato, peppers, olives, capers. For one with appetite, easily for two with a side.

Thin steak smothered in lime-brined sweet onions. The dish Camila's grandfather made on Sunday afternoons after church.

Coconut-cream pudding, cinnamon dust, lime zest. Cold, simple, the way the island wants it.

Cream-cheese flan, deep amber caramel. Heavier than the regular kind — we cut small slices.

Sticky coconut-milk rice pudding, ginger, raisins, clove. Served warm in a small clay cazuela.

Coconut kisses — chewy, almost-burnt-on-the-edge cookies. Three per plate, like the Three Kings.

Soaked sponge cake, three milks plus Yauco Selecto cold brew, vanilla whipped cream.

Caña Brava 3-yr, lime, coconut cream, mint, a tree-frog whistle from the bartender (optional).

Don Q Añejo, hibiscus-ginger shrub, lime, cracked black pepper.

Don Q Gran Añejo, cane-sugar gomme, allspice & culantro bitters, orange peel, smoked.

Bacardí 8, fresh-cracked coconut, fresh pineapple, lime. The original recipe, the way Monchito wrote it in '54.

Medalla, dark rum float, lime, salt. Two glasses, one bill.

Don Q Cristal, passion fruit, jasmine tea syrup, lime, dry cava top.

Caña Brava 7-yr, lime, plantain-honey syrup, egg white, Angostura signature.

The one your tío hides in the back of the fridge. Don Q, coconut, evaporated milk, cinnamon, nutmeg.

Real Sicilian pistachio paste, cardamom, a softer rum hand.

Cold-brew Yauco Selecto, Don Q Gran Añejo, dark cane sugar.

Single-origin Dominican cacao, Bacardí 8, chile mulato, salt.

Pineapple, coconut, lime, ginger beer, mint.

House-fermented mauby bark soda, lemon, allspice. Slightly bitter, very Caribbean.

Frozen passion fruit, lime, cane sugar. Served in a paper cup like home.

Yauco Selecto espresso, scalded whole milk, one sugar by default.

Lemon pith, salt spray, slight petillance. Built for bacalaítos.

Stone and saline. The shrimp mofongo's best friend.

Cherry skin, baker's yeast. Drinks with anything.

Old rosé, dried orange peel, fenugreek. A weekend wine.

High-altitude, light hand, long finish. Goes with churrasco.

Local. Pretty. Pernil-friendly.

Dark, structured, for the costillas.

Crisp, cold, no apology. The pour we open with most Fridays.

Reliable PNW citrus IPA. From the neighborhood.

Local German-style pilsner, dry, lager-bright.

If you want the IPA without the IPA. <0.5% ABV.