Monarca Cocina Mexicana opens on Condado’s Ashford Ave.
Monarca Cocina Mexicana opened earlier this year in the heart of San Juan’s Condado neighborhood, adding a new restaurant to Ashford Avenue that pairs contemporary design with the depth and tradition of Mexican gastronomy.
Located at 1451 Ashford Ave., the restaurant positions itself as a gathering space where hospitality, culinary craft and cultural storytelling meet.
The kitchen is led by Puerto Rican chef Claudia Viña, whose experience includes work at Pio Pio in Old San Juan, The Breakers Hotel in Palm Beach and the Hyatt Regency Reserve in Río Grande.
Her approach blends modern techniques with traditional Mexican recipes, emphasizing precision, quality ingredients and dishes designed to convey narrative through flavor and presentation.
Behind the 5,000-square-foot concept is a group of Puerto Rican and Mexican entrepreneurs: Jorge Rodríguez, Ivette Colón, Carlos Viña, Lizette Colón, Carlos Bravo and María Llamas.
The team, which has experience in the U.S. restaurant industry, said it aims to honor Mexican culinary roots while embracing Condado’s modern, cosmopolitan character.
“Monarca is born from our admiration for Mexico — its culture, its history and its cuisine. We wanted to bring to Puerto Rico an experience that is authentic, refined and full of emotion, where every visit becomes a celebration,” said Colón in an interview with News is my Business.
She said it took about 11 months to establish the restaurant, which occupies the former Chili’s location in Condado. The owners invested about $750,000 in a space that seats roughly 127 guests.
The restaurant’s name pays tribute to the Monarch butterfly, a symbol of migration, transformation and beauty. The idea was proposed by Ana Beatriz, daughter of Rodríguez and Colón.
“Just as the Monarch butterfly migrates every year to Michoacán, Mexico, now it rests its delicate wings in Condado,” she said.
Monarca’s ambiance shifts throughout the day, offering a warm setting at lunch and transitioning to a more energetic atmosphere at night. The space includes a private tequila and mezcal cellar for up to 12 guests, intended for tastings and small celebrations.
The menu highlights a wide range of dishes inspired by Mexican regional cuisine such as Bocado Michoacano with carnitas and Mexican cheese, Aguachile with citrus-cured mahi-mahi, classic Enmoladas and Divorced Enchiladas, and the Consomé del Alma, a comforting homemade broth. Other selections include the Burrito Monarca, Pollo a la Brasa, Arrachera Steak and Pescado en Pipián Verde.
Vegetarian offerings include Tacos del Campo, made with roasted sweet potato, zucchini, black beans and fresh garnishes. Desserts include Flan de Elote y Queso and a Margarita Tres Leches infused with tequila and lime.
Operations are overseen by general manager Andrea Torres, who previously worked at the Sheraton Resort & Casino. She leads a 37-person team focused on service and consistency.
“Mexican gastronomy is one of the richest in the world, and we wanted to honor it with respect, technique and creativity,” Colón said. “At Monarca, we strive for every dish to have personality and for every guest to feel like part of our family.”
