Restaurant Review Bagua Restaurant (San Juan, Puerto Rico)

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Restaurant Review Bagua Restaurant (San Juan, Puerto Rico)

Bagua Restaurant (San Juan, Puerto Rico)

March 26, 2015

Bagua Restaurant
51 Calle Maria Moczo
San Juan, Puerto Rico 00911-1702
(787) 200-9616

 

About:

Small Ocean Park neighborhood restaurant serving Caribbean, Latin, Spanish, and Puerto Rican cuisine.

Menu item selected:

Bagua Restaurant (San Juan, Puerto Rico)

Tacoviche                                                                                                      $8.95    
Fired plantain taco with fresh dajao ceviche

Bagua Restaurant (San Juan, Puerto Rico)

Mofonguitos rellenos                                                                                  $7.95
Stuffed with your choice of pollo (chicken), camarones (shrimp), or churrasco (beef), I selected churrasco

Bagua Restaurant (San Juan, Puerto Rico)

Special “Pescado a lo Macho”                                                                 $29.95
Grouper filet topped with octopus and shrimp and a creole cream sauce

Review:

Bagua was about a short 16 block walk from the Marriot hotel my wife and I were staying at. Bagua combines a casual beach-bar vibe with excellent service and creative cuisine. The friendly waitresses were quick to offer drinks, explain menu and the specials. The menu is on a surf board shaped plaque with appetizers, soups Salads, sandwiches and pizzas on one side and the entrees, kids menu and deserts on the back.

Bagua Restaurant (San Juan, Puerto Rico)

My wife and I stared out with two appetizers, the Tacoviche and the Mofonguitos rellenos. My wife and I love ceviche and the Tacoviche didn’t disappoint. The Tacoviche is fresh dajao ceviche served in a taco shell made from fried plantains. Dajao is a fresh water fish native to Puerto Rico. The Tacoviche was amazing, the ceviche was very flavorful and the dajao was fresh and tender. The plantain taco shell was a great vessel to deliver the ceviche. The Mofonguitos rellenos are mini “Mofongo” cups which are mashed plantains with garlic, olive oil, and pork cracklings that are shaped into individual mini bowls to hold your choice of pollo (chicken), camarones (shrimp), or churrasco (beef), I selected churrasco. The mofongo was very flavorful and the churrasco was tender and juicy. Now onto the main event the chefs special “Pescado a lo Macho” a grouper filet topped with octopus, shrimp and a creole cream sauce. The grouper was perfectly cooked and was tender and flaky, the octopus was grilled to perfection, tender and not chewy at all.   The creole cream sauce was very flavorful with just the right amount of heat. For our first meal in Puerto Rico it was outstanding.

Cheers,

Chris

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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