La Central by Mario Pagán celebrated a preview of summer with a refreshed menu focused on charcoal and open-flame cooking.
The restaurant, located in Distrito T-Mobile, added lighter options, main courses, a variety of meat cuts, sharing plates, sauces and sides inspired by Puerto Rican cuisine and culture.
The new multisensory experience, which draws mostly on local, high-quality ingredients, begins at the bar with its monumental still that greets visitors.
What to expect from the new menu
There, the new cocktails Jardín de Edén and El Cortadito open the door to the refreshing flavors of the rest of the menu. The Jardín de Edén is a cocktail made with gin, cucumber, creme de violette and lime juice.
If you're an espresso martini fan, order El Cortadito. Here it's made with aged rum, espresso and cacao liqueur. Rounding out the cocktail list is the Mete Caña, with aged rum, tamarind, lemon juice and egg whites.
To go with the cocktails, La Central added a varied selection of tapas, or "pasa palos," as they call them, to the menu.
These include Beef Sliders with fontina cheese, sweet onion and black garlic aioli on brioche. Next come the Short Rib Montaditos, a bite that pays homage to the classic alcapurria, prepared with sweet pepper and cilantro aioli.
The Beef Carpaccio Tostada, made with sourdough bread, is also a good way to start.
But if you want to go straight to the main menu, look at the "pa' arrancar" section. You'll find salads such as the Batata en su Almíbar with burrata, crispy quinoa, watercress and olive oil, and the Steak Cobb with fried local cheese, charred tomato, crispy shallots with avocado, egg, steak and chimichurri.
In the "la que alumbra" section you'll also find another variety of starters. From there, the Tuna Tartare Criollo, made with green apple, avocado, cilantro and pickled shallots, and the rum-glazed Bacon Steak both stand out for their flavor.
Elevating the essence of charcoal and open-flame cooking
The heartier dishes are in the "del carbón a la mesa" section, with cuts such as the 7- or 12-ounce beef filet, the picanha, the Prime New York, the Rib Eye and the rack of lamb with a coffee rub. New additions are the 30-ounce Chateaubriand and the 32-ounce Porter House.
Two seafood favorites round out the main courses: charcoal-grilled lobster tail in a lobster bisque and lemon reduction, and scallops with fennel and roasted corn with crispy Serrano, served with 21st-century funche.
For dessert, the guava and cheese cake with mascarpone ice cream is an ideal way to end a meal on a memorable note.
Energy and a shared vision
"Since we opened our doors in 2021, Distrito T-Mobile has become the go-to gathering place for local audiences and our visitors from abroad. This year we want to keep offering distinctive and appealing experiences, along with a diverse cultural program, for all audiences," said Francisco Mariani, general manager of Distrito T-Mobile.
Chef Mario Pagán said that "with the balance and versatility we have achieved through the transformation of our menu, without moving away from the essence of our Puerto Rican cuisine, elevated by La Central's signature elements: charcoal, open-flame cooking and rum, we know that many palates will delight in the new dishes, and we are already ready to welcome them."
Chef José Cruz, whom Pagán describes as "the heart of the kitchen at La Central," adds that they have managed to "create a special atmosphere by building a unique, modern take on the steakhouse style that is also proudly Puerto Rican. Our culture is present in the ingredients and in the energy of a living kitchen that is one of a kind."
To enjoy the updated menu at La Central by Mario Pagán, reservations can be made through Open Table or by calling (787) 566-0505.
Hours are Monday 5:00 p.m. to 10:00 p.m.; Tuesday closed; Wednesday through Saturday 5:00 p.m. to 11:00 p.m.; and Sunday 4:00 p.m. to 10:00 p.m.
This content was translated with the assistance of Artificial Intelligence (AI).
