FRANCISCA SAMPLER
36
2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas, and 1/2 serving of Pork Cracklings.
CACHAPA
15
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 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.
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 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 dierent countries in Latin America to try it even more.
Fried White Corn Cakes with a side of Nata.
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.
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”.
BABY BBQ RIBS ( FULL RACK 28 - HALF RACK 21 )
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.
PARGO FRITO (Venezuela)
40
Fried Snapper Fish.
FRANCISCA CHICKEN BOWL
15
Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.
WHOLE CHICKEN ONLY (NO SIDES)
26
CAESAR SALAD
14
CRIOLLA SALAD
14
HALLAQUITAS BLANCAS (4 units)
7
White Corn Flour Tamale.
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
CHICKEN TENDERS
14
LAS TRES LECHES DE SU HERMANA FLOR
10
MARQUESA DE NUTELLA
12
HULA HULA CHURROS (PER UNIT)
5
PAVLOVA ICE CREAM
12
