In a weird way, we have Just Churros to thank for Batey Puerto Rican Gastronomy.
Carlos Garcia had been running his Puerto Rican food truck, Boriken, in Phoenix before he and his family relocated to Tucson. While working the truck, people would ask him about opening up his own spot, urging him to start his own brick-and-mortar.
In an interesting twist of fate, Garcia and his family moved into a house that the owner of Just Churros used to live in. After receiving some of their mail, Garcia stopped by their former spot on North Oracle Road to deliver it.
As he dropped off the mail, the owner told Garcia about an open space in the plaza, sitting empty and waiting for someone to turn it into a restaurant. When everything aligned so perfectly, Garcia decided to give it a shot.
Now, the place that once housed ATL Wings is painted turquoise. Puerto Rican flags cover the walls as Garcia brings all the flavors and flair from his home island to the northwest side of town.
By the end of the month, Tucson’s only Puerto Rican restaurant, Batey Puerto Rican Gastronomy, located at 4230 N. Oracle Road, will hold its grand opening, serving up all the mofongo and plantains you can eat.
Born and raised in Guaynabo, Puerto Rico, Garcia learned how to cook at an early age by watching his mother and grandmother. He later attended culinary school to sharpen his cooking skills.
In 2007, Garcia and his family moved to Tucson. He saw the move as an opportunity to expand his career and learn about another culture.
“I was looking forward to learning more about Mexican heritage and all the food,” Garcia said.
So Garcia did what he does best: cook. He worked as an executive chef at multiple places around Arizona.
Unfortunately, he lost his job around the time of the pandemic — but it was a blessing in disguise.
Since his best skills are in the kitchen, he decided to take matters into his own hands and start his own food truck, Boriken, first in Phoenix and later returning to Tucson.
“I remember I was hoping to get a taco truck,” Garcia said. “My wife convinced me and said, ‘You know, you always complain that there’s no good Puerto Rican food, so why don’t you do a Puerto Rican food truck?’ She was right.”
After running the truck for a few years, Garcia was ready to take the next step. While Boriken focuses more on street food, Batey will specialize in authentic Puerto Rican dishes with a modern twist.
“The meaning of Batey is something that is more profound, it was where the native did all the celebrations, the reunions, the games and the rituals,” Garcia said. “That's really what the name means for us, come celebrate with us. Allow us to introduce our heritage, our recipes, our service and our culture.”
From the food to the wooden napkin holders placed on the tables, Garcia wanted to bring a piece of the island to the space. Bright blue tables fill the dining area and benches that have the Puerto Rican flag painted on them sit by the entrance.
A sandy beach is painted on one side of the wall. The mural combines three of Garcia’s favorite beaches, adding a tropical feel to the restaurant.
As if things couldn’t get more colorful, when you look up you’ll see bright pink, yellow and blue umbrellas hanging from the ceiling. The umbrellas pay homage to Calle Fortaleza, a street in Old San Juan that also suspends vibrant umbrellas in the air.
Don’t expect to see tacos or quesadillas on the menu here. At Batey, you’ll only be able to find Puerto Rican delicacies full of flavor and spices. Classics like tostones, empanadas, seafood dishes like ceviche, tembleque and quesitos are all on the menu.
While the menu is filled with mouth-watering options, Garcia’s specialty is mofongo, a Puerto Rican dish made with fried plantains which are mashed together and seasoned with garlic and other mixings. At the end, you're served a plate with a mountain of deliciousness.
The mofongo relleno camarones at Batey come with the signature mountain of mofongo, topped with a red sauce and shrimp. The mofongo has a garlicy taste, reminiscent of mashed potatoes. Mixed with the red sauce and cooked shrimp, you’re hit with a wave of flavors that melt in your mouth.
There is something about well-cooked Latin American food that makes you feel at home. The perfect empanada or enchiladas can make you feel like you’re eating a homecooked meal with your loved ones.
That feeling is what Batey makes me feel like. Garcia’s mofongo is comfort food and it feels like getting a giant hug with every bite.
As for Garcia’s favorite dish on the menu, he enjoys the pastelillo de guayaba. To make the dish, he uses puff pastry and fills it with guava paste. To take it up a notch, he uses the same guava and makes a reduction with port wine, cinnamon and ginger to use as a sauce. Lastly, he makes a guava, cream cheese and whipped cream mousse.
He puts all the components together to create a fruity dessert that’ll transport you to the sandy beaches of Puerto Rico.
Right now, Batey is still in its soft opening stage, aiming to hold a grand opening by the end of the month. Garcia is also working on getting the bar up and running so he can create unique cocktails with a Puerto Rican flair.
As you take a bite of the tasty tostones, you’ll be thanking Just Churros for helping Batey find a home.
“The main purpose is to make people happy,” Garcia said. “See that smile and see that connection. You connect people with the food.”
