Let’s share some love for Latin America
2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas, and 1/2 serving of Pork Cracklings.
Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream on top.
Don Guille: One evening, when she was in Santo Domingo’s mountain range, a villager named Guille ordered her an appetizer during traditional celebrations. Beefy and crunchy Pork Meat cuts, a traditional Latin American appetizer.
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.
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.
Shredded beef mini empanadas.
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.
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, finally falling in love with Zulia’s cuisine.
Corn Pretzels made with White Cheese, unrefined Cane Sugar and Plantains, served with homemade Nata and Cheese.
Refresh yourself with some greens
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese and Croutons.
Lettuce, Tomatoes, Onions, and Cucumbers with homemade vinaigrette.
MAIN DISHES
(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”.
During her time in the Dominican Republic, Doña Francisca discovers a recipe that was born in 1540 with Christopher Columbus, where they used green wood to cook meat more slowly, without being directly exposed to fire. With our charcoal cooking method, we transfer this technique and prepare these exquisite ribs with a guava sauce and marinade for 24 hours.
Whole red snapper seasoned and fried to a crispy golden finish, tender and flavorful inside. Served with tostones with shredded cheese and thousand islands sauce on top and coleslaw salad.
Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.
ADD MORE FLAVOR TO YOUR DISH
White Corn Flour Tamale.
Crispy yucca sticks.
CHOOSE YOUR FAVORITE SIDES
SWEET FLAVORS
OUR KIDS DESERVE THE BEST
4 pieces of fried Chicken with French Fries.