PARRILLITA FRANCISCA
25
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
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 di erent 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.
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
BEER
5.5
SODAS
3.5
FRESH FRUIT JUICES
5.5
CHAMOMILE TEA
4
CHAMOMILE TEA
5
LARGE COFFEE
4.5
BLACK TEA
4
SMALL COFFEE
3
SPECIAL BEVERAGES
Cocada
6
Coconut Limeade
6
Watermelon Limeade
6
Mint Limeade
6
Aguapanela
5
Lemon Iced Tea
4
WATER
3.5
Still Water
Sparkling Water
SPARKLING WINE
| Per Glass | Per Half a Bottle | Per Bottle | |
|---|---|---|---|
| Anno Domini Prosecco Diamante | 10 | - | 34 |
| NYY Passion Fruit | 10 | - | 34 |
WHITE WINE
| Per Glass | Per Half a Bottle | Per Bottle | |
|---|---|---|---|
| Anno Domini Pinot Grigio | 10 | - | 34 |
| Palena Reserva Especial Sauvignon Blanc | 10 | - | 34 |
RED WINE
| Per Glass | Per Half a Bottle | Per Bottle | |
|---|---|---|---|
| Palena Reserva Especial Cabernet Sauvignon | 10 | 18 | 34 |
| Palena Reserva Especial Merlot | 10 | - | 34 |
| Cruz del Sur Reserva Malbec | 10 | - | 34 |
| Rocklin Ranch California Cabernet Sauvignon | - | - | 34 |
| Hesvera Ribera del Duero | - | - | 34 |
| Per Glass | Per Half a Bottle | Per Bottle | |
|---|---|---|---|
| Red Wine Sangria | 12 | 22 | 42 |
| White Wine Sangria | 12 | - | 42 |
| Sparkling Sangria | 12 | - | 42 |
| Daiquiri | 14 | ||
| Mojito | 14 | ||
| Watermelon Mojito | 14 | ||
| Caipiroska | 14 | ||
| Moscow Mule | 14 | ||
| Sex On The Beach | 14 | ||
| Long Island Iced Tea | 14 | ||
| Margarita | 14 | ||
| Watermelon Margarita | 14 | ||
| Pisco Sour | 14 | ||
| Tequila Sunrise | 14 | ||
| Cosmopolitan | 14 | ||
| Dry Martini | 14 | ||
| Bloody Mary | 14 | ||
PREMIUM LAGER
5.5
BLONDE ALE
5.5
Colada Santa Lucía
16
DIPLOMÁTICO PLANAS RUM, COCONUT CREAM, PINEAPPLE JUICE AND COCONUT SHAVES.
Francisca always enjoyed a traditional Piña Colada on her beach days, but nothing compared to the coladas Teresa used to prepare on the shore of Santa Lucia in Cuba. Both developed a lovely friendship, and she learned the original recipe from her.
Cepilla’o El Escondido
16
DIPLOMÁTICO PLANAS RUM, MARACUYÁ REDUCTION AND WHIPPED CREAM.
Francisca’s Old Fashioned
16
DIPLOMÁTICO RESERVA EXCLUSIVA RUM WITH ORANGE REDUCTION.
Francisca’s joyful spirit made her live each day with enthusiasm. With that same enthusiasm, she always found a way to get her friends together to share good moments and create new, flavorful cocktails, without forgetting joy, since for her it was the recipe to achieve the perfect cocktail!
Diplomático Spritz
16
DIPLOMÁTICO MANTUANO RUM, APEROL ORANGE RINGS AND CLUB SODA.
The adrenaline Francisca felt when being mischievous always accompanied her during her time as a student at La Universidad del Zulia, where she had a particular tradition with her friends that consisted of adding rum to the typical Zulian cepillaos without her teachers knowing it; that’s where the Cepillao’ “El Escondido”, as she called it among her friends, came from.
La Paila
16
DIPLOMÁTICO PLANAS RUM WITH VODKA, CONDENSED MILK AND LIME TWIST.
In Jardín del Oriente, the first natural monument of Venezuela discovered by the
great botanist Alexander von Humboldt, there was a waterfall called Salto La Paila
that stood out as an attraction and place for Francisca and her friends to relax
during their youth. Almost by mistake, they mixed Rum and Vodka with the
intention of warming themselves up, and to make the taste smoother they
sweetened it up with the only thing they had at hand: condensed milk. The result?
You have to try it!
