I'm back. Welcome to Humacao at 775 Slver Lane in East Hartford! The restaurant is named after a city and municipality in Puerto Rico located in the eastern coast of the island, north of Yabucoa; south of Naguabo; east of Las Piedras; and west of Vieques Passage. Humacao is spread over 12 barrios and Humacao Pueblo (the downtown area and the administrative center of the city). It is part of the San Juan-Caguas-Guaynabo Metropolitan Statistical Area. So it's been a couple years since I've been here. This is real Puerto Rican cuisine (similar to Spanish). It's sad considering it's right across the street from the bowling alley (where I bowl every week). This is a very clean place! It appears to be newly renovated too. It also functions as a nightclub on weekends (I think). There is a room equally as big as the restaurant next to it. For my first drink, I'm having a Passion Fruit mojito. Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. This drink is beautifully garnished and tastes great! For my appetizer, I'm trying a Chicken Empanadilla. These are not empanadas. One of the most notable differences between Spanish empanadillas and Latin American empanadas is the spices and flavorings used in the filling. Spanish empanadillas get their sweet, smoky, and savory flavor from Spanish sweet paprika and sofrito, an aromatic base of sautéed onions and tomatoes. This is real good. It's hot, comes out quick and tastes great! I love the sauce. For my next item, I'm having the Soup of the Day - beef soup (small, with rice). This was a LOT to eat - a meal in itself! I just finished my first drink. That is a big sprig of mint! For my next drink, I'm having the mango Margarita. A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice (on the rocks), without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. If you're wondering why there's no garnish, it's because he lip of the glass is too thick to balance it! There is a lime wedge floater too. This is quite good! For my next item, I'm having the Garden Salad which is made with lettuce, tomatoes, peppers, onions, cucumbers and croutons. This is bring served with a custom-made oil and vinegar dressing. Nice presentation! I like the shredded lettuce. I like the slice of lemon on the side. It even smells fresh! This is fantastic! For my entree, I'm having the Mofongo Chicken with creole sauce. This is the signature dish of Puerto Rico. Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb. Look at this masterpiece! The taste is incredible. This is my first time having this. The Mofongo is wicked thick and heavy. This is filling. The red sauce on top is hot sauce I added on the side. For my last drink, the bartender is making me an Old Fashioned. The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey (typically rye or bourbon) or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass (also known as a rocks glass). This one is made with Woodenville whiskey. That's a new one. This is made perfectly! Taste is spot on! They don't make many of these here but she's pretty good at it. For dessert, I'm having the Tres Leches cake. A tres leches is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. The cake is popular throughout Latin America as of recent years but its origins trace to Nicaragua. Look at this presentation! This tastes great!!!

It was a door dash order from here but the service seems on point. The food was so so good! The shrimp empanadillas were so good! The mofungo was good but I've never had it the yellow which was on the hard side where I'm used to green plantains and softer.

Authentic and delicious! Staff was amazing and music was the best! CANNOT WAIT to drive through Hartford area again!

This is a cute little spot . Love the vibe, the food was also good. Worth the drive.

Night time be mad lit, everyone stay having fun bartenders are poppin and drinks he strong best place to go on weekends if you're looking for fun

Very good variety of Puerto Rican food, fresh and flavorful, very good prompt service,

Nice food, nice ambiance with great music. We had the pork chops with onions and a chicken stew.

Came here the day of the Puerto Rican day parade, and we were told early that it may take long as there were only 2 people in the kitchen. However, the pork mofongo was delicious enough to overlook how long it took the food to come out. Delicious plantains, plenteous amount of pork, and to-die-for piece of chicharron, I am definitely coming back - hopefully at a less busy time of the year.

We had an early dinner here after visiting the Wordsworth Atheneum. This restaurant is named after Humacao, Puerto Rico, a southeast town where Rita Moreno was born and where hurricane Maria began its devastating path across the island. It's located in a strip mall with plenty of parking. The restaurant lounge ambiance is casual with multiple TV screens. We ordered appetizers of alcapurrias de masa and bacalaitos (cod fritters) downed with Puerto Rican Medalla beers. The alcapurrias were freshly fried and generously filled with lightly seasoned ground pork, with a nice crunch to the bite. I would have added a bit more sofrito and olives or capers to bring up the flavors of the meat filling. The bacalaito fritter was also freshly fried and full of cod flavors, although a bit too salty for my taste. For entrees, I ordered Roasted pork (pernil), accompanied by included sides of Spanish rice (yellow rice with pigeon peas) and stewed red kidney beans (habichuelas). My partner ordered a shrimp "salad", which really turned out to be a large shrimp cocktail, with a fresh creole sauce with cilantro, garlic, and other spices, but no other components to merit the salad name, perhaps management can edit their menu description. For dessert we had their almond flavored cheese flan, which turned out to be very delicious and one of the highlights of the meal.