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Grilled chicken breast typically includes onions and a garlic citrus sauce.
Diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic, and root vegetables.
Chicken stew with corn pupusas and mixed white rice.
Grilled meat with fries, avocado, cheese, rice, beans, and salad.
Corn tortillas stuffed with seasoned drt chicken, then rolled up tight and deep-fried. The flutes are topped with shredded cabbage and a special sauce.
Flour tortilla filled with a smear of mashed refried red beans and crumbled queso duro.
Deep-fried wheat dough pocket, filled with ground beef and rice.
A beleada recipe with avocado and egg, wrapped in a big flour tortilla.
A traditional Latin-American soup typically includes a rich broth with a variety of meats, seafood, or vegetables.
Ground beef with fried green plantains, typically garnished with cabbage, pico de gallo, tomato sauce, and cheese.
Fried sweet plantains typically served with sour cream.
Eggs, fried plantains, cheese, and beans.
Empanadas de arina con pollo typically include shredded chicken wrapped in a fried flour dough. (2 pieces)
Fried tilapia served with fried plantains.
Grilled chicken breast served with french fries and a side of ketchup.
Grilled chicken leg quarter typically includes ketchup, served with cabbage salad.
Fried chicken and fried plantains, with a fresh combination of sauces and crunchy toppings.
Seasoned pork with fried plantains.