| Pisco Sour Clasico |
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Classic peruvian cocktail made with pisco, an aromatic grape brandy from peru's southern coastal valleys. |
| C6ctel de Algarrobina |
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Served with creamy pisco and carob cocktail. |
| Capitan |
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Pisco and sweet red vermouth. |
| Chilcano |
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Pisco, lime juice, ginger ale, angostura. |
| EI Viejo Ti-Punch |
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Served with flavorful aged rum on the rocks with a twist of lime and lightly sweetened with vanilla syrup. with aged barbancourt or zacapa. |
| Mojito |
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Bacardi white rum, sugar, lime juice and fresh mint. |
| La Florida Gin Mojito |
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A twist on the mojito from havana's famous bar. |
| Daiquiri Clasico |
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Bacardi white, sugar, and lime juice, on the rocks or frozen. |
| Daiquiri Mambi Clasico |
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Bacardi gold, lime juice, brown sugar, angostura bitters, on the rocks. |
| Daiquiri Mambi con Guarapo |
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Bacardi gold, lime juice, brown loaf sugar, fresh sugar cane juiceon the rocks. |
| Guarapita de Aragua |
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Venezuelan rum (santa teresa ron antigua de solera) and passion fruit. |
| Chicapa |
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Pineapple chicha and zacapa rum. |
| Caipirinha |
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Cachara and lime juice on the rocks. |
| Batidas |
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Served with mango, maracuia, guanabana, cupuacu, acai, brazilian tropical fruit milk shake spiked with cachaca or rum and passion friut, soursop, amazonan acai or cupuacu. |
| Mamapolitan |
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Square 1 vodka and Fior de jamaica cosmopolitan. |
| Mama rita |
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Cucharamama's frozen nm argarita. |
| Horchata EI Venado |
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Horchata (an almond drink laced with cinnamon) and fabulous guatemalan aguardiente el venado. |
| Amaz6nico (Lulo y Aguardiente) |
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Smooth el venado aguardiente from guatemala and lula (naranjilla juice), a deliciously aromatic fruit from the ecuadorian amazons. |
| Ensalada Verde Mlxta |
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Served with green mixed salad. |
| Ensalada de Camarones y Palmito |
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Served with shrimp and palmito salad. |
| White Beans And Tomatoes Soup |
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Perfumed with chillen merker and fresh basil. |
| Ecuadorian-Style Creamy Corn Soup |
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Served with plantain, and shrimp soup, corn salsa. |
| Fresh Fruit Gazpacho or Creamy |
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| Ocopa de Mani y Huacatay |
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Served with potatoes in a creamy sauce of fresh cheese, roasted mirasol pepper, huacatay (andean mint), and peanuts.. |
| Causa Limefia con Seco de Polio |
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From lima --layered potato puree seasoned with mirasol pepper filled with braised chicken and topped with a garlicky mayonnaise and black olives. |
| Pulpo al Olivo |
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Octopus in a peruvian black olive and panca pepper sauce. |
| Croquetas de Polio, Salsa de Aji Panca |
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Chicken croquettes, panca pepper sauce. |
| Rice and Cheese Croquettes |
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Served with rice and cheese croquettes. |
| Crunchy Quinoa-Crusted Chicken Fingers |
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Served with chino latino sauce. |
| Choritos |
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Served with Mussels in a spicy sauce of panca peppers, garlic, cilantro, and peruvian dark beer. |
| Jalea de Calamares Con |
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Crunchy peruvian-style calamari, rocoto and tamarillo sauce. |
| Crisp Morsels |
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Served with marinated fish with creamy lulo sauce. |
| Brazilian Salt Cod |
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Served with potato fries, aioli sauce |
| Savory Pok Hash |
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Served with raisins and olives in a crispy mirasol pepper canoe. |
| Sopitas Piqueo |
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Tasting portions of some of our soups with a savory side. |
| Fragrant White Bean |
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Served with and tomato cream soup with cabrales cheese and onion empanaditas fresh from our wood-burning oven. |
| Fresh Corn Cake |
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Served with salmon reo and venezuelan cream fraiche. |
| Argentinean Sausage |
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Served with roasted peppers and onions, aregentinean red chimichurri. |
| Camarones Tatacua |
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Shrimp in panca pepper sauce. |
| Codornices al Horno |
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Marinated quail in peruvian ajf mirasol escabeche sauce. |
| Empanada de Carne |
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Served with beef, empanadas, chimichurri sauce. |
| Cocktail Empanadas |
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Filled with onions confit and spinsh crables blue cheese. |
| Pizzas |
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Served with american,italian heritage with a atin twist. |
| Pizza Serrana |
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Served with serrano ham, manchego, aged parmigiano reggiano, red onion, andean aji amarillo. |
| Pizza Araucana |
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Served with two organic eggs, bacon in adobo, red onion, panca pepper salsa. |
| Pizza Bac:alhoad |
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Served with salt cod, onion, potatoes, tomatoes, spicy olive oil. |
| Bolivian· Style Skewered Beef Heart |
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Seasoned with andean panca peppers, peanut sauce. |
| Peruvian·Style Skewered Marinated Shrimp |
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Served with arequipa' s corn & queso blanco relish. |
| Cebiche |
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Shrimp cebiche flash-cooked on a hot stone from our wood-burning oven. |
| Fish Cebiche |
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Northern peru with giant cuzco corn, ajf amarillo, and sweet potato. |
| Bean Soups |
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To eat as soup or to spoon over rice. |
| Canary Bean Stew |
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| Black Beans Venezuelan |
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| Chilean Fresh Corn Tarnal |
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Served with milk and cilantro sauce. |
| Colombia's Vallecauca Region |
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Cracked corn tarnal filled with a potato and peanut hash, bogota's creamy cheese and tomato sauce. |
| Fresh Corn Tamal |
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With choice of topping: con seco de parto duck braised with chicha de jora and con tocino marinated and roasted slab bacon. |
| Boneless Chicken Breast |
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Served with Adobe roasted in our wood-burning oven, pumpkin and mango sauce, ripe plantain and eggplant puree. |
| Roast Leg of Pork |
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Served with white rice & stewed canary beans. |
| Spicy Braised Beef |
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Served with bolivian relish, white stir fried quino and swiss chard. |
| Braised Short Ribs |
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Served with red wine sauce, brown loaf sugar & mustard crust stire fried qauinoa & swiss chard. |
| Uruguayan |
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Served with grass fed ribeye steak with chimichurri and yuca gratin. |
| Spicy Shrimp |
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Servede with pepper sauce, white rice, canary beans. |
| Braised Pork Belly and Mussels |
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Served with surf & turf braise pork belly mussels, potatoes and black olives in a savory aji panca and dark beer sauce. |
| Grilled Duck Breast |
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Served with aromatic tamarillo sauce, creamy quinoa sweet potato puree. |
| Bandejita Paisa |
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Served with steak, pork cracklings, colombian sausage, aprea rice and red beans, ripe plantsins, and colombian hot pique sauce. |
| Spinach and Walnut Cannelloni |
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Served with creamy manchego & parmigano white sauce & toamto sauce. |
| Cassoulet of White Beans |
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Served with sausage smoked bacon and kale braised slowly in the wood burning oven spicy sauceand rice. |
| Chilean Beef and Chicken |
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Served with fresh corn crust with chilean tomato & onions salad. |
| Fish of the Day |
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Seasoned with mirasol pepper and olive oil peruvian adobo. |
| Orgnic Range Chciken |
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Served with roasted wood burning oven garlic butter orange mojo, shredded kale or spicy red potato puree.. |
| Roasted Suckling Pig |
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| Arroz con Queso Barranquillero |
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Combination rice with queso blanco. |
| White Rice |
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| Grilled Pineapple and Pumpkin Salad |
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Served with pumpkin seeds and cacao nib vinaigrette. |
| Sweet Potato Puree |
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| Creamy Quinoa |
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Served with potaoto cheese. |
| Stir Fried Quino & Swiss Chard |
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| Golden Fried Green Plantains |
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| Ripe Green Plantains |
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Served with cream fraiche. |
| Ripe Plantain Eggplant Puree |
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| Ripe Plantain Eggplant Puree |
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Served with tomato & cheese sauce. |
