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Puerto Rico Guide: Verde Mesa

Puerto Rico Guide: Verde Mesa

Verde Mesa

Address | 107 Calle Tetuan Esq, C. de San José, San Juan, 00901, Puerto Rico

After a day spent in the sun surfing and golfing we were ready for a nice dinner and decided to navigate the colorful and narrow streets of Viejo San Juan to dine at Verde Mesa. The moment we entered the restaurant we were greeted with boisterous conviviality and an ambiance that was cozy, creative, and full of personality. We chose Verde Mesa because it checks all the boxes: a strong farm-to-table mission, a vegan-friendly menu, and solid options for the fish and meat eaters in our group. With a commitment to sustainability and local sourcing, and we knew this would be more than just a dinner—it would be a place we could feel good about supporting.

Puerto Rico imports most of its food, so when a restaurant goes out of its way to buy directly from local farmers and fishers, that matters. Supporting Verde Mesa is about more than just eating a great meal—it’s about backing a movement toward food independence on the island. That’s something we care deeply about, and it played a big role in why we chose to dine here.

The space itself feels like a secret garden. Mismatched chairs, vintage mirrors, hanging plants, large ribbons tied to bows hang from the ceiling with winged angels set-between. This old-world charm gives the restaurant a unique, welcoming vibe. It's intimate without being stuffy, artsy without feeling over-designed.

Verde Mesa’s menu changes often based on what’s in season and available locally.

Local Tomato Salad

This dish surprised all of us in the best way. A mix of juicy cherry tomatoes and thin slices of pickled star fruit sat in a flavorful tamarind and black vinegar dressing that hit every note—tangy, sweet, and just the right amount of punchy. The combination was bright and refreshing, and the pickled star fruit added a unique twist. Even our 15-year-old, who usually turns his nose up at tomatoes, kept reaching for more. It was beautifully plated, vibrant with color, and one of those simple-but-memorable starters that sets the tone for the rest of the meal.

Sourdough Toast

This dish was unexpected and completely addictive. Thick sourdough toast was slathered with a savory cabbage-fried egg spread that was creamy and full of umami. That was layered with a swipe of sweet date jam, then topped with shredded local cheese and a sprinkle of sunflower seeds for crunch. The contrast of flavors and textures made it one of the more memorable bites of the night. Our 15-year-old described it as having an “elevated peanut butter and jelly vibe,” and honestly, he wasn’t wrong. It had that same comfort-food appeal but done in a totally new and creative way. The sweet and savory balance, the richness from the egg, and the nutty crunch from the seeds made it something we’d order again in a heartbeat. It was one of those small plates that quietly steals the show.

Kofta

The local chicken longaniza kofta was one of the boldest, most flavorful dishes of the night. Ground chicken sausage was shaped into tender kofta, grilled with just the right amount of char, and laid gently over a bed of Moroccan-style beans. The beans were hearty, saucy, and spiced just enough to warm without overpowering. The whole dish was tied together by a drizzle of chermoula—a North African herb sauce—that added brightness and a bit of kick. This plate managed to feel rustic and elevated at the same time, blending local Puerto Rican ingredients with global flavors in a way that felt totally seamless. The chicken was juicy, the beans were comforting, and the spices were balanced and layered. It was a generous portion too, making it one of the more filling dishes we tried. Perfect for someone who wants a meat option that still matches the creativity and care of the rest of the menu.

Lamb-Filled Cappelletti

The lamb-filled cappelletti was rich, tender, and deeply satisfying. The handmade pasta was delicate yet held its shape beautifully, stuffed with seasoned lamb that had clearly been slow-simmered for hours. Each bite was packed with warm, comforting flavor. The reduction sauce, made from the same lamb, was glossy and intense, bringing out even more depth from the filling. Underneath, a bed of buttery sautéed kale provided a welcome contrast—slightly bitter, soft, and perfectly wilted to soak up the juices from the pasta. It added both balance and body to the plate. This dish was rustic in concept but polished in execution, full of technique and care. If you’re someone who appreciates handmade pasta and a slow-cooked meat dish done right, this one delivers. It’s the kind of plate that makes you pause mid-bite just to appreciate how good it is.

Local Snook Filler

The Local Snook fillet was a delicious. The fish itself was perfectly cooked — tender, flaky, and fresh, showcasing the best of Puerto Rico’s local catch. It rested on a comforting bed of white cabbage stew, which added a gentle sweetness and earthiness that complemented the mild flavor of the snook. The freekeh, cooked in chili oil and fish broth, brought a smoky, slightly spicy note and a wonderful chewy texture that paired beautifully with the softness of the fish and cabbage. On the side, the cassava boiled in ghee with ginger was rich and buttery, with a warm, subtle ginger kick that tied the whole dish together. Each element felt thoughtfully prepared and balanced, delivering a harmony of flavors and textures that was both satisfying and exciting. This dish was a perfect example of Verde Mesa’s commitment to local, creative, and soulful cooking.

Verde Mesa Rice

This is one of Verde Mesa’s signature dishes, and it completely lived up to the hype. The sautéed rice came loaded with sweet cherry peppers, eggplant, zucchini, pumpkin, and mushrooms—all cooked just right to keep their texture and flavor. Caramelized onions added depth, while walnuts and cranberries brought crunch and bursts of sweetness that made every bite interesting. It was topped with a local herb vinaigrette that tied everything together with a fresh, earthy brightness. The whole bowl felt hearty, nourishing, and perfectly balanced—rich without being heavy, and full of personality. It’s one of those dishes that manages to be both comforting and exciting at the same time. Whether you’re vegan or not, this is the kind of meal that makes you feel like you’re eating something good for both your body and the planet.

Purple Cloud

The Purple Cloud dessert was a delightful way to end our meal at Verde Mesa. It featured homemade whipped cream, light and airy, perfectly balanced by a vibrant forest berries compote. The compote had a slight chewiness that added an unexpected texture, making each bite interesting and flavorful. Hidden beneath the whipped cream was a crispy baked meringue that brought a satisfying crunch to contrast the softness above. The delicate lavender flower garnish added a subtle floral note, elevating the dessert’s complexity without overpowering the natural sweetness of the berries. We loved how the layers of texture—from the creamy whipped topping to the chewy berries and crunchy meringue—worked together harmoniously. This dessert was both comforting and sophisticated, a perfect reflection of Verde Mesa’s ability to blend creativity with thoughtful use of local ingredients. It was a sweet, refreshing finish that left us wanting more.

Choosing Verde Mesa felt like a small but meaningful way to support a better food system. Puerto Rico’s path to food sovereignty is complex, but places like this make a difference. They create demand for local produce, give small farmers steady income, and show that good food can be ethical, inclusive, and exciting.

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Vegan Pumpkin Pancakes