Crispy pork belly pieces served with a traditional cornmeal cake.

Corn patty traditionally filled with a blend of cheeses, often cooked to meld flavors together.

Quail eggs, served in the style of Huevos Rancheros, typically includes a base of tortillas, topped with a mildly spiced sauce.

A Latin American pastry filled with seasoned beef and potatoes, encased in a crispy corn dough.

Golden-fried pastry filled with seasoned potatoes, offering a crispy texture and savory taste.

Colombian sausage served with a traditional arepa, often accompanied by a side of spicy salsa.

Shredded chicken encased in a fried pastry, typically includes a mix of seasoned vegetables.

Golden, crispy fried yuca sticks, offering a satisfying crunch with a soft, tender interior.

Papitas crollas are thinly sliced and deep-fried potatoes, typically seasoned with a blend of Latin American spices.

Cubed cheese, fried and served with a pineapple sauce.

Fried mini plantains topped with a mix of seafood, typically including shrimp and calamari, served with a special house sauce.

Fried green plantains served with a side of guacamole and hogao, a Colombian sauce typically made from tomatoes and onions.

Chicken wings tossed in a spicy sauce, typically accompanied by celery and carrots.

Crispy pork crackling, typically includes lime juice, red onion, cilantro, and may be served with plantain chips or tostones.

Chicharrón, papa amarilla, tostones, empanadas y yuca frita. / pork belly rind, yellow potato, fried green plantain, empanadas, and fried yucca

Sweet, ripe plantains, fried to a golden brown, offering a caramelized exterior and tender interior.

Crispy fried pork belly served in soft tortillas, typically includes fresh guacamole, onion, and cilantro.

Fried green plantains topped with grilled carne asada, typically accompanied by fresh avocado slices and a cilantro sauce.

Fried green plantains topped with seasoned chicken, often accompanied by a selection of sauces.

Fried green plantains topped with tender shredded beef, typically accompanied by a selection of Latin American sauces.

Fried green plantains topped with a mix of seafood, commonly featuring shrimp and octopus, served with a selection of sauces.

Mixed rice and beans with grilled steak, typically includes eggs and a corn cake topped with cheese.

Mixed rice and beans, typically accompanied by a traditional arepa with cheese, following the essence of Latin American breakfasts.

Scrambled eggs with tomato and onion, typically served with a side of mixed rice and beans, known as calentao.

Scrambled eggs served with a traditional Latin American mix of rice and beans, typically including a side of arepa.

Grilled steak served alongside a traditional mix of rice and beans, commonly known as calentao.

Calentao #6 con chicharrón typically includes mixed rice and beans, pork cracklings, often accompanied by eggs, arepa with cheese, and sweet plantain.

Scrambled eggs with tomatoes and scallions, typically accompanied by a corn cake with cheese.

Huevos revueltos con salchichas, tomate y cebollas. / scrambled eggs with sausages, tomato, and onions.

Scrambled eggs mixed with rice and small diced potatoes, often accompanied by traditional Latin American seasonings.

Chocolate caliente. / hot chocolate.

Bebida colombiana caliente. / hot colombian beverage.

Oatmeal cooked with milk and mixed with a variety of fresh fruits.

Crispy fries topped with savory sliced sausage, a Latin American street food classic.

Breaded chicken tenders, typically accompanied by a small portion of french fries.

Chicken wings typically seasoned and cooked, often accompanied by a mild sauce tailored for a younger palate.

Tender beef, corn on the cob, potato, and carrot in a hearty broth.

Sopa de mondongo typically consists of slow-cooked tripe, often accompanied by a variety of vegetables such as carrots, cabbage, and potatoes, seasoned with cilantro.

Sopa de pescado typically includes a variety of fish cooked in a seasoned broth, often accompanied by vegetables such as carrots, onions, and cilantro.

A rich seafood stew combining shrimp, mussels, clams, and various fish, simmered with onions, garlic, peppers, and tomato, flavored with saffron and cilantro.

Pollo de la casa typically includes a savory blend of mushrooms, sweet corn kernels, bacon, and tomatoes, paired with Latin American spices.

Yellow rice and chicken, typically mixed with vegetables such as peas and carrots, often accompanied by sweet plantain.

Grilled chicken breast, often accompanied by onions and a variety of sides such as rice, beans, and salad.

Tender breaded chicken, typically accompanied by a blend of Latin American spices.

Pollo a la criolla typically includes chicken cooked in a rich, savory creole sauce, often accompanied by onions, bell peppers, and tomatoes.

Chicken cooked with mushrooms, typically served in a savory sauce.

Sauteed chicken chunks, typically prepared with a mix of onions and peppers, reflecting the essence of Latin American cuisine.

Bistec de falda. / top flank steak.

Bistec seasoned with Latin spices, served criolla-style with sautéed onions and tomatoes or plancha-grilled.

Beef tongue, choose between Criolla style with local seasoning or grilled.

Posta available in two styles: 'a la criolla' with savory local seasoning or 'a la plancha,' grilled to perfection.

Grilled pork loin, often accompanied by a creamy mushroom sauce or a creole sauce, and typically served with rice, beans, and salad.

Sautéed beef strips, onions, and tomatoes, typically includes soy sauce, served with rice and french fries.

Shredded beef gently mixed with eggs, often accompanied by traditional Latin American spices and herbs.

Breaded pork chop, typically accompanied by a selection of Latin American sides.

Carne a la milanesa consists of thinly sliced beef, breaded and fried, typically accompanied by a selection of garnishes such as tomato sauce, ham, and cheese.

Combinación de res, pollo, cerdo y salchicha. servido con arroz, vegetales, tostones y papitas criollas. / combination of beef, chicken, pork, and sausage. served with rice, vegetables, fried green plantains, and small yellow potatoes.

Grilled steak accompanied by a creole sauce, typically includes onions and tomatoes, topped with fried eggs.

Char-grilled, marinated steak, expertly seasoned for an authentic flavor.

Carne encebollada is grilled steak sautéed with onions, often accompanied by traditional Latin American sides.

Grilled skirt steak typically accompanied by chimichurri sauce, reflecting a traditional Latin American preparation.

Grilled skirt steak typically served with a barbacoa sauce, which may include a blend of spices and ingredients like onions and mushrooms, reflecting its Latin American roots.

Parrillada, a Latin American traditional dish, consists of a mixed grill featuring a variety of meats such as beef, chicken, and sausage, often accompanied by sides like arepas and yuca.

Pork ribs coated in BBQ sauce, typically accompanied by traditional Latin American sides.

Grilled steak, fried egg, crispy pork belly, sweet plantains, white rice, and a golden arepa.

Cazuela peñol typically includes a savory mix of beans, chicharrón (fried pork belly), beef, plantains, corn, avocado, and a blend of traditional spices, served in a hearty bowl.

House salad typically includes a mix of lettuce, tomatoes, cucumbers, and onions, often garnished with avocado and served with a house dressing.

Romaine lettuce combined with Caesar dressing, typically includes croutons and parmesan cheese.

Fried plantains topped with a mix of vegetables, typically including lettuce, and finished with a sprinkle of cheese.

Saffron-infused long grain rice combined with a medley of artichokes, roasted red peppers, asparagus, tomatoes, potatoes, peas, and spinach, garnished with avocado slices.

Breaded fish fillet, typically includes a crispy coating with subtle seasoning.

Breaded shrimp, typically accompanied by a selection of Latin American sides.

Grilled fish fillet served in a creamy mushroom sauce, typically includes a blend of herbs and spices.

Shrimp sautéed with onions and bell peppers, typically includes a sweet tomato sauce.

Salmon cooked in a creamy mushroom sauce, typically includes a blend of herbs and spices to enhance the flavor.

Rice cooked with shrimp, often includes onions, peppers, and traditional spices, creating a harmonious blend of flavors.

Saffron-infused rice, typically includes a mix of seafood such as shrimp, clams, and mussels, cooked together in a traditional Latin American style.

Shrimp marinated in lime juice, typically includes onions, cilantro, and tomatoes, served with a side of plantain chips.

Mixed seafood, including fish and shellfish, marinated in lime juice with onions, cilantro, and typically includes corn and sweet potato.

Trucha marinera con camarones typically consists of trout and shrimp, likely served in a savory seafood sauce.

Whole fried trout, typically accompanied by a combination of rice, salad, and either fried plantains or beans.

Trucha en crema typically consists of trout cooked in a creamy sauce, often accompanied by a blend of spices and herbs unique to Latin American cuisine.

Grilled fish fillet, typically includes a light seasoning or marinade to enhance its natural flavors.

Grilled thick-cut steak, typically includes a generous portion of seafood, served in a manner that highlights the robust flavors of Latin American cuisine.

Grilled or breaded fish fillet accompanied by shrimp, typically served with a sauce that complements the seafood.

Lomo Saltado, typically includes sautéed slices of beef mixed with onions, tomatoes, and served over a bed of fries.

Grilled salmon fillet, often accompanied by a selection of seasonally fresh vegetables.

Salmon marinero typically includes grilled salmon accompanied by a selection of seafood, served in a savory sauce, often garnished with fresh herbs.

Arroz marinero typically consists of rice mixed with a variety of seafood, often including shrimp, calamari, and mussels, along with diced carrots and green peas.

Shrimp sautéed with garlic, typically served in a light garlic-infused sauce.

Trout sautéed in a garlic sauce, often accompanied by traditional Latin American sides.

House special dessert, typically a unique creation featuring a blend of traditional Latin American flavors and ingredients, served as a sweet finale.

Figs served with a traditional Latin American cheese, typically includes a syrup coating.

Velvety three-milk cake, soaked and sweetened for a decadent dessert experience.

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.

Creamy caramel custard topped with whipped cream, a raspberry, a blackberry, and blueberries.

Latin-American beverage, juice in water. Choice of mora (blackberry), mango, papaya, tree tomato, passion fruit, guava, pineapple, strawberry, or soursop.

Jugo en leche, choose from tropical options: mora, mango, papaya, and more. Mixed with milk.

Limonada de coco combines freshly squeezed lemon juice with coconut milk, offering a tropical twist on traditional lemonade.

A refreshing blend of lemonade mixed with ripe mango puree, offering a sweet and tangy tropical flavor.

Limonada de fresa is a refreshing beverage blending freshly squeezed lemon juice with ripe strawberries, typically sweetened to enhance the flavor.

Refreshing blend of passion fruit and lemon juice, typically served chilled.

Wide selection of Latin American sodas including traditional flavors like Colombiana, Manzana, and Tamarindo, as well as classics like Coca-Cola and Sprite. Choice of with ice, without ice, or no cup.

Authentic Colombian malt beverage, rich and refreshing.

Te de frutas, or fruit tea, is a blend of various fruits steeped with tea, offering a unique and refreshing taste.

Mazamorra typically consists of well-cooked corn mixed with milk, often accompanied by sweeteners like panela.

A traditional Latin American brewed coffee, often served black but may include sugar to taste.

Rich, flavorful cup of espresso brewed to perfection.

Blackberry juice, typically includes a blend of fresh blackberries and may contain added sweeteners.

A refreshing fruit juice made from ripe mangoes, offering a sweet and tropical experience.

Bottled water offering pure and simple hydration.

Freshly squeezed lemon juice, lightly sweetened to create a refreshing beverage.

A glass of water, often infused with subtle flavors to enhance its refreshment quality.

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Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

Milo frío is a chilled beverage combining Milo, a chocolate-flavored malt powder, with milk.

Imported large bottle of sparkling mineral water.

12oz bagged coffee offers a medium roast Latin American blend, typically ground for a balanced and smooth flavor.

A traditional Latin American corn-based beverage, typically made with well-cooked corn and milk, served in a large size.

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Picadillo de res typically consists of ground beef cooked with onions, peppers, and olives, simmered in a rich tomato sauce with a hint of Latin American spices.

Ground beef and shrimp cooked with onions, peppers, and olives in a light tomato sauce, drawing inspiration from traditional Latin American flavors.

A Latin American dish combining ground beef, pork, and chicken, typically simmered with a blend of spices and vegetables.

A plate designed for 2, featuring a mix of meats including chicken and santarrosano chorizo, complemented by sweet plantain with cheese, arepa, pork belly, french fries, BBQ pork ribs, and yellow Colombian potatoes.

Picada x3 typically includes a mix of meats such as steak, chicken, and pork, alongside accompaniments like fried plantains, potatoes, and perhaps a variety of sausages.

Picada x4 typically consists of an assortment of grilled meats, including steak and pork, alongside chorizo, chicharrón, and a variety of sides such as plantain chips, cheese cubes, and fries, intended to serve four.

A combination of meats, including steak, pork sausage, and belly, complemented by yucca fries, french fries, and plantains, offering a diverse taste experience.

Picada x6 typically consists of assorted meats such as steak, chicken, and pork, complemented by sides like fried plantains, arepas, and a variety of sausages.

A generous assortment of seven different items, typically including various meats, fried plantains, yuca, and possibly Colombian sausage, complemented by a selection of traditional sides.

A generous assortment designed for eight, featuring a mix of meats including steak, chicken, and pork, accompanied by fried plantains, yuca, Colombian sausage, and arepas, typically garnished with a selection of potatoes.

Picada x9 typically includes a variety of meats such as steak, chicken, and pork, alongside accompaniments like fried plantains, arepas, and a selection of sausages, served in a communal style.

A generous assortment of meats, including steak and chicken, accompanied by Colombian sausage, fried plantains, arepas, yuca, and a selection of other traditional Latin American sides.

Creamy beans in a rich, savory sauce paired with fluffy white rice.

Papitas fritas, thinly sliced potatoes fried until crispy, often accompanied by a light seasoning.

A medley of vegetables, typically including broccoli, cauliflower, and carrots, lightly seasoned and prepared to highlight their natural flavors.

A modest portion of rice, typically prepared with a Latin American twist, offering a simple yet essential complement to any meal.

A generously sized serving of rice, often prepared with a blend of Latin American spices and ingredients to complement a variety of dishes.

Pinto beans simmered with chorizo, bacon, beef franks, and topped with fresh pico de gallo.

Large serving of beans, traditionally prepared with a blend of Latin American spices and ingredients, offering a rich and hearty complement to any meal.

Twice-fried green plantains, typically includes a light seasoning of salt.

Half a pound of Latin American blood sausage, traditionally prepared and served as a rich and savory side dish.

Libra morcilla, a Latin American side dish, consists of a pound of blood sausage, often accompanied by traditional spices and fillers for a rich texture.

A green salad consisting of a fresh mix of lettuce, tomatoes, and onions, typically dressed with a light vinaigrette.

Avocado mashed with onions, tomatoes, cilantro, and lime juice, following a traditional Latin-American recipe.

Hogao, a traditional Colombian sauce, typically includes sautéed onions, tomatoes, garlic, and cilantro, served as a flavorful accompaniment.

Grilled steak, typically served without the accompaniments commonly found in full platter versions.

Grilled chicken, typically seasoned with Latin American spices, served as a simple and savory side dish.

Fried sweet plantain slices, typically includes a topping of melted quesito cheese.