This Christmas Eve Bolo is Offering its “Noche Buena Dinner,” an Authentic Puerto Rican Feast Featuring Lechon & Traditional Dishes
When it comes to Christmas, Puerto Ricans are known for their many food and drink customs. From coquito, to pasteles, lechon and much more, the food element has become popular even outside of the island. For those looking to experience a slice of Puerto Rican Christmas or looking to keep the tradition going in their household, Chef Yun Josué Fuentes of Bolo (2025 Sansom St.), will be offering both dine-in and take away options featuring traditional menu items.
For families looking for the perfect catered Puerto Rican spread, Chef Yun Josué Fuentes will be offering his annual Noche Buena Dinner which features a special family style feast that can feed up to 10 of your beloved family & friends.
Available for take out between 10 am – 2 pm on Christmas Eve December 24th, the Noche Buena Dinner will feature a half roasted suckling pig, arroz con gandules (rice with pigeon peas), pasteles, plátano maduro (sweet plantains), ensalada (salad), and flan (caramel custard dessert).
“Family gatherings are very important to us Puerto Ricans, especially during Navidad. I wanted to provide the opportunity for everyone to enjoy the authentic vibes of Puerto Rico and bring home an authentic feast,” states Chef Yun Josué Fuentes.
The Noche Buena Dinner will run $350 and orders can be emailed to [email protected]. In addition Bolo will also be offering a half roasted pig option for $250. The deadline for orders is December 21st.
Bolo will remain open the night of December 24th and offering a suckling pig dinner for $45 per person which includes achiote, oregano and sour orange marinated lechon, slow roasted, served with garlic-orange mojo, green salad, rice, beans, maduros, and mofongo. In addition guests at Bolo can also purchase virgin coquito, a perfect compliment to dinner.
“I look forward to sharing our Noche Buena Dinner with everyone this year, I’ll see you at Bolo. Feliz navidad,”Chef Yun Josué Fuentes added.
