"Mossy mason jars and worn tin ceilings giveVerde Mesagreenhouse vibes that are further reflected in the vibrant plant-focused menu. Owner Loyda Rosa opened her restaurant ten years ago and became a pioneer of sustainable sourcing, with a pescatarian approach inspired by the indigenous Taíno diet. After Maria damaged crops, Rosa and chef Gabriel Hernandez worked magic with any underutilized produce they could get from farms to keep the doors open. And their ingenuity paid off. Dig into grassy chayote, pickled to cut through salty bacalao salad, or simply served with mango, lemon, and cilantro to ease the heat of the San Juan sun." - ByAliza Abarbanel
ichie Y.
Alejandro V.
Jim A.
Todd S.
Jonathan F.
Tammy R.
Tyler M
Stephanie M.
