PARRILLITA FRANCISCA
25
FRANCISCA SAMPLER
36
CACHAPA
15
PATACÓN PICADO
27
EL PAN DE BONO DE DON PEDRO
8
Don Pedro: When Francisca traveled to Bogotá for the first time, she discovered the authentic flavor of the “Pan de Bono Valluno” or “Artisanal bread from El Valle del Cauca” which is known for its subtle baked Cheese flavor.
LOS CHICHARRONES DE DON GUILLE
16
Don Guille: One evening, when she was in Santo Domingo’s mountain range, a villager named Guille offered her an appetizer during traditional celebrations. Beefy and crunchy Pork Meat cuts, a traditional latin american appetizer.
LAS AREPITAS DE TÍA MICA
9
Tía Mica: Thanks to her Aunt Micaela’s Arepas, Francisca developed her
love for homemade cooking. She also taught her about cooking with charcoal, which later motivated her to travel to different countries in Latin America to try it even more.
Fried White Corn Cakes with a side of Nata
LAS EMPANADAS DE TÍA ALMIDA
12
La Tía Almida: Her aunt, who was a widow, had to go out to the Mercado Municipal de Barrancas to sell Empanadas in order to provide for her
children.
LOS TEQUEÑOS DE MA’ MARIA
9
Ma’ María: Her grandmother, Ma’ María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños.
100% Venezuelan-style Cheese sticks, served with Green Sauce.
LAS MANDOCAS DE CASA VIEJA
9
Ma’ Vieja: While attending La Universidad del Zulia, she normally went to a small food stand located in an area named Tierra Negra, it was called “Casa Vieja” and she developed the habit of going every single Sunday to buy Mandocas, finallyfalling in love with Zulia’s cuisine.
Corn Pretzels made with White Cheese, unrefined Cane Sugar and Plantains, served with homemade Nata and Cheese.
QUESO TELITA HECHO AL CARBÓN
13
MAÍZ HECHO AL CARBÓN
8
CRUZADO DE RES Y AVE (Venezuela)
15
CAESAR SALAD
14
CRIOLLA SALAD
14
WHOLE CHICKEN 30
.½ CHICKEN 18
¼ CHICKEN 14
On the last Sunday of each month, Francisca, following her grandmother’s tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family Sunday where they arranged traditional games, drank Tizana, and played Bolas Criollas and Dominos. That is how this dish became the pride of our tradition: “El Pollo de Doña Francisca”.
PARRILLA MULTICULTURAL
75
BRANZINO ENTERO HECHO AL CARBÓN
30
TAPA DE CUADRIL HECHA A FUEGO LENTO (16 oz.)
36
ENTRAÑA (10 oz.)
40
WHOLE CHICKEN ONLY (NO SIDES)
26
FRANCISCA MEAT BOWL
20
PLAYERO BOWL
18
FRANCISCA CHICKEN BOWL
15
PABELLÓN (Venezuela)
18
An expression of culinary miscegenation where every ingredient has a harmony and a Venezuelan story to tell.
BANDEJA PAISA (Colombia)
35
Great exponent of Colombian cuisine in which you can find all of its
flavors in just one dish.
PARGO FRITO (Venezuela)
40
ARROZ MAMPOSTEAO
7
CHORIZO (2 units)
7
HALLAQUITAS BLANCAS (4 units)
7
White Corn Flour Tamale.
MORCILLA (2 units)
7
CONGRÍ
7
FRIED YUCCA
7
TOSTONES
5
RIPE PLANTAINS
5
WHITE RICE
4
NATA (2 oz.)
4
FRENCH FRIES
5
BOILED YUCCA
5
COLESLAW SALAD
4
BLACK BEANS (6 oz.)
4
FRESH SALAD
4
RED BEANS (6 oz.)
4
AVOCADO
5
CHICKEN TENDERS
14
CHEESEBURGER
14
4 oz. of Beef with a slice of American cheese accompanied
with French Fries.
LAS TRES LECHES DE SU HERMANA FLOR
10
MARQUESA DE NUTELLA
12
HULA HULA CHURROS (PER UNIT)
5
BARQUILLITAS FRANCISCA (PER UNIT)
3.5
BROWNIE WITH ICE CREAM
14
PAVLOVA ICE CREAM
12
