Carlos Garcia, owner and culinary director of Batey Puerto Rican Gastronomy, spent years internationally honing his craft.
“I came into Tucson in 2007,” Garcia said. “I was working for the Ritz-Carlton in Puerto Rico and got transferred to the JW Marriott. From there, I worked at different luxury hotels before deciding to step out from the hotel industry.”
He also served as executive chef at Tucson Medical Center, then cleared out his 401(k) plan to open his food truck.
After launching his food truck, Boriken Modern Puerto Rican Cuisine, he saw a growing demand for authentic Puerto Rican cuisine in Tucson. That success inspired him to open Batey, a full-service restaurant dedicated to traditional dishes made from scratch.
“We make sure everything is the way my grandma would have done it or my standard,” Garcia said.
The word “Batey” holds cultural significance in Puerto Rico. In Taíno history, it referred to a communal space where people gathered for celebrations, rituals, and ceremonies. Garcia wanted his restaurant’s name to reflect that same spirit.
“The meaning really is, ‘come to celebrate with us,’” he said.
The interior features bright and colorful umbrellas in the ceiling, drawing inspiration from Calle De La Fortaleza in San Juan.
Batey’s menu highlights the bold yet balanced flavors of Puerto Rican cuisine. Garcia takes pride in crafting dishes that reflect his upbringing and culinary expertise.
“Our food is more bold in flavor,” he said. “We are not spicy, but we are punching in flavor.”
One of the most popular dishes is El Cacique — a plate featuring roast pork, Puerto Rican rice, pigeon peas, and a traditional pastel (a Puerto Rican tamal).
Customers also gravitate towards the Mofongo Relleno de Camarones made with fried and mashed plantains, garlic, and pork rinds, and shrimp in a rich Creole sauce.
“Mofongo is a signature dish,” Garcia said.
Batey also offers mofongo as a side without the shrimp, such as pictured above with the Chuleta Kan Kan crunchy pork chop and belly with sauteed onion.
Other highlights include the PR Seafood Paella and the Churrasco skirt steak and chimichurri.
Vegan options are available upon request, since Garcia often likes finishing dishes with butter.
For dessert, the Pastelillo de Guayaba takes a modern French form Napoleonesque layers and guava.
The panna cotta-inspired Tembleke comes vegan as-is with coconut instead of dairy, granola, and guava spheres.
“Our mixology program is based on Puerto Rican rum,” he said. “We have plenty of variety. We also have different liquors inside the bar, but we focus more on Puerto Rico and the concept.”
One of his most creative cocktails is Sabor a Campo, inspired by memories of cooking outside with his grandmother.
“I infuse tamarind, use a little bit of mint, and a seven-year aged rum,” Garcia said. “I smoke the ice, and when you smoke it with something wooden, it changes the notes and perspective.”
Other signature drinks include Sangria Los Garcia, made from his father’s personal recipe, and La Mulata, a grapefruit-based cocktail infused with basil and Puerto Rican rum.
Batey Puerto Rican Gastronomy is located at 4230 N. Oracle Rd. #100. Keep up with Batey Puerto Rican Gastronomy on Instagram.
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