Flap Meat cut in small pieces with Blood Sausage, Pork Sausage, and
Hallaquitas Blancas with Cilantro Aioli.
FRANCISCA SAMPLER
36
2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas,
and 1/2 serving of Pork Cracklings.
CACHAPA
15
Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream
on top.
PATACÓN PICADO
27
Colombian-style Fried Plantain Rounds. While still living in Venezuela,
one of Francisca’s neighbors, Maria Teresa, gave her a taste of this dish
and it became a perfect dish to share with friends at Francisca’s house
ever since.
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 oered 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 dierent 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
A thick slice of traditional Venezuelan Cheese grilled on our Josper.
MAÍZ HECHO AL CARBÓN
8
Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.
CRUZADO DE RES Y AVE (Venezuela)
15
Pectoral Meat, Chicken Meat, Roasted Vegetables with 2 Arepas.
CAESAR SALAD
14
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese,
Croutons.
CRIOLLA SALAD
14
Tomato, Heart of Palm, Onion, Avocado, House Dressing
WHOLE CHICKEN 30
.½ CHICKEN 18
¼ CHICKEN 14
(INCLUDES 2 SIDES)
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
½ Organic Chicken, 16 oz. of Picanha , Pork Sausage, Blood
Sausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.
BRANZINO ENTERO HECHO AL CARBÓN
30
Very tender and soft fish.
TAPA DE CUADRIL HECHA A FUEGO LENTO (16 oz.)
36
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese,
Croutons.
ENTRAÑA (10 oz.)
40
Skirt Steak.
WHOLE CHICKEN ONLY (NO SIDES)
26
FRANCISCA MEAT BOWL
20
Picanha Steak on our Grill, Ripe Plantains, White Rice and Fresh Salad.
PLAYERO BOWL
18
Very tender and soft fish, Tostones, White Rice, Coleslaw Salad and Avocado.
FRANCISCA CHICKEN BOWL
15
Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.
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
Fried Snapper Fish.
ARROZ MAMPOSTEAO
7
Yellow Rice, Cumin Stir-fry, Ripe Plantains, Smoked Ham, Red Beans.
CHORIZO (2 units)
7
Smoked Pork Chorizo.
HALLAQUITAS BLANCAS ( 4 units)
7
White Corn Flour Tamale.
MORCILLA (2 units)
7
Blood Sausage.
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
4 pieces fried chicken with French Fries.
CHEESEBURGER
14
4 oz. of Beef with a slice of American cheese accompanied with French Fries.