PARRILLITA FRANCISCA
28
Flap Meat Steak, cut in small pieces with Blood Sausage, Pork Sausage, and
Hallaquitas Blancas with Cilantro Aioli and Ketchup on top.
FRANCISCA SAMPLER
36
CACHAPA
15
Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream
on top.
PATACÓN PICADO
30
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.
Shredded beef mini empanadas.
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, 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.
QUESO TELITA HECHO AL CARBÓN
13
A thick slice of traditional Venezuelan Cheese grilled on our Grill.
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 and Roasted Vegetables with 2 Arepas.
CAESAR SALAD
14
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese and Croutons.
CRIOLLA SALAD
14
Tomato, Heart of Palm, Onion, Avocado and House Dressing.
WHOLE CHICKEN 32
½ CHICKEN 19
¼ CHICKEN 15
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
77
½ Organic Chicken, 16 oz. of Picanha, Pork Sausage, Blood
Sausage, Pork Cracklings, Ripe Plantains and Hallaquitas.
BRANZINO ENTERO HECHO AL CARBÓN
30
TAPA DE CUADRIL HECHA A FUEGO LENTO (16 oz.)
38
Picanha on our Grill.
ENTRAÑA (10 oz.)
40
WHOLE CHICKEN ONLY (NO SIDES)
28
FRANCISCA MEAT BOWL
20
PLAYERO BOWL
18
FRANCISCA CHICKEN BOWL
16
PABELLÓN (Venezuela)
18
An expression of culinary miscegenation where every ingredient has a harmony and a Venezuelan story to tell.
Shredded beef, white rice, black beans and ripe plantains with shredded cheese on top.
BANDEJA PAISA (Colombia)
35
Great exponent of Colombian cuisine in which you can find all of its
flavors in just one dish.
Picanha, pork sausage, ripe plantains, avocado, arepitas, red beans, pork cracklings and white rice with a fried egg on top.
PARGO FRITO (Venezuela)
40
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.
ARROZ MAMPOSTEAO
9
Yellow Rice, Cumin Stir-fry, Ripe Plantains, Smoked Ham and Red Beans.
CHORIZO (2 units)
9
HALLAQUITAS BLANCAS (4 units)
9
White Corn Flour Tamale.
MORCILLA (2 units)
9
CONGRÍ
9
White rice, Cumin Stir-fry, Bacon and Black beans.
FRIED YUCCA
9
Crispy Yucca Sticks.
TOSTONES
6
RIPE PLANTAINS
6
WHITE RICE
6
RED BEANS (6 oz.)
6
FRENCH FRIES
6
BOILED YUCCA
6
COLESLAW SALAD
6
BLACK BEANS (6 oz.)
6
FRESH SALAD
6
AVOCADO
6
CHICKEN TENDERS
14
4 pieces of fried chicken served 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
