Orinoco Kitchen (South End)
About Orinoco Kitchen (South End)
Searching for "Caribbean Near Me"? Orinoco Kitchen (South End) has some of the best Caribbean in Boston. Located at 477 Shawmut Ave, Orinoco Kitchen (South End) is a convenient option that delivers...show more
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Grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.
Heart of palm, fresh greens and red onions, tossed in a cabrales cheese vinaigrette, with bacon wrapped dates.
Roasted beets with a fresh green salad, red onions, in a sherry vinaigrette with fresh goat cheese and pine nuts.
Spanish flatbread, two types champiñones: sautéed oyster and shitake mushrooms with garlic, manchego cheese, arugula, shaved black truffles, porcini glaze; or guayaba: guava preserve, goat cheese, arugula, fig glaze.
Bacon wrapped, almond filled dates.
Queso paisa wrapped in sweet plantains.
Apple cider, slow steamed, baby back ribs with guava BBQ, tapas style.
Guayanes cheese wrapped in crisp dough and served with chipotle ketchup
Queso blanco, domino, and mechada empanadas with signature mojo.
Black beans contains pork and palmizulia cheese.
Venezuelan creamy guayanés cheese (veg).
Served with edam cheese.
Served with guayanes cheese, sweet plantains, guasacaca veg.
Served with venezuelan style stewed shredded beef.
Served with venezuelan style shredded beef with edam cheese.
Served with mojo marinated pork, guayanés cheese, tomato.
Served with venezuelan hand made cheese veg.
Served with shredded chicken salad contains mayo, avocado, and tomato.
Panela, onion slow-cooked beef roast served au-jus with rice and sweet plantains.
Adobo-rubbed high grade yellow-fin tuna seared and served with arugula sun-dried tomato vinaigrette salad and toasted pepitas.
Pistachio-panela-plantain crusted NZ lamb chops with mint mojo, arugula Cabrales cheese salad.
Apple cider juice slow-steamed baby-back ribs with guava BBQ sauce and yuca fries.
Plantain crusted mahi mahi with Rabo Encendido and tomato escabeche. This dish contains meat.
Venezuela’s most folkloric dish, shredded beef, white rice, black beans and plantains.
Adobo criollo marinated-halved chicken with oregano oil and grilled scallions.
Orinoco’s grill plate with a seasoned 4oz strip steak, 1/4 marinated chicken, grilled chorizo, guasacaca, and yuca frita with signature mojo.
Criollo chicken guiso in a polvorosa dough pie served with spring mix and mango chutney.
Panela marinated salmon, cook to order, served over Aji Amarillo creamed quinoa with jicama, arugula salad and broken olive vinaigrette.
Beef tenderloin grilled with melted guayanes cheese served with a cabrales vinaigrette arugula salad and panela asado veloute.
12 oz. Quick smoked strip steak churrasco, char-grilled with a panela-red- wine-glaze, arugula blue cheese salad in a balsamic, dry mushroom, cranberry vinaigrette.
7oz. Beef tenderloin, rolled cut churrasco style, char grilled with crab picadillo, grilled asparagus, and salsa chimi.
Pork, chorizo patty, Manchego cheese, Peruvian criollo salad. rocoto aioli, chipotle ketchup. With truffle-salted hand cut fries.
Served with white rice with black beans cooked with pork in a bowl.
Served with sauteed spinach with mushrooms, garlic and corn.
Served with chimi sauce.
Served with fried sweet plantains.
Served with crispy green plantains mini-cakes with sundry tomato mojo.
Served with crispy sticks with signature mojo.
Venezuelan style stewed shredded beef with a fresh greens salad tossed with queso blanco, sherry vinaigrette and mojo criollo.
Made with 100% plantain dough and filled with forest mushrooms, piquillo peppers and Manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette.
homemade traditional Venezuelan custard with caramel.
Molten chocolate cake made with 100% Venezuelan dark chocolate.
Grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.
Heart of palm, fresh greens and red onions, tossed in a cabrales cheese vinaigrette, with bacon wrapped dates.
Roasted beets with a fresh green salad, red onions, in a sherry vinaigrette with fresh goat cheese and pine nuts.
Bacon wrapped, almond-filled dates.
Queso paisa wrapped in sweet plantains.
Guayanes cheese wrapped in crisp dough and served with chipotle ketchup.
Black beans contains pork and palmizulia cheese.
Venezuelan creamy guayanés cheese veg.
Served with venezuelan-style stewed shredded beef with edam cheese.
Served with mojo marinated pork, guayanés cheese, tomato.
Served with venezuelan hand-made cheese veg.
Served with shredded chicken salad contains mayo, avocado, and tomato.
Edam cheese.
Guayanés cheese, sweet plantains, guasacaca veg.
Venezuelan style, stewed shredded beef.
Black bens, mechada, tajadas, and queso blanco.
Grilled chicken, tomato, red onion and guasacaca.
Grilled steak with sautéed onions and red pepper.
Grilled, marinated chicken onions, red pepper, salsa rosa and mixed greens.
Grilled chicken and steak, sautéed onions and red pepper.
Slow cooked, boneless passion fruit barbeque baby back ribs, with pickled onions and vinegar coleslaw.
Cuban style. Pressed, slow cooked pork sandwich with pickled onions, ham, Swiss cheese, salsa rosa and mustard.
Venezuelan style stewed shredded beef with a fresh greens salad tossed with queso blanco, sherry vinaigrette and Mojo Criollo.
Made with 100% plantain dough and filled with forest mushrooms, piquillo peppers and manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette.
Venezuela’s most folkloric dish. shredded beef, white rice, black beans and plantains.
Criollo chicken guiso in a polvorosa dough pie served with spring mix and mango chutney.
Served with white rice with black beans cooked with pork in a bowl.
Served with fried sweet plantains.
Served with crispy green plantains mini-cakes with sun dried tomato mojo.
Crispy sticks with signature mojo.
Homemade traditional Venezuelan custard with caramel.
Molten chocolate cake made with 100% Venezuelan dark chocolate.
Shredded beef, white rice, black beans, and plantains.
Panela, onion slow-cooked beef roast served au-jus with rice and sweet plantains.
Guayanos cheese wrapped in crisp dough and served with chipotle ketchup.
Traditional Latin American tornover patties. Venezuelan style stewed shredded beef with a fresh greens salad tossed with queso blanco, sherry vinaigrette, and Mojo Criollo.
Queso blanco, domino and mechada empanadas with signature mojo.
Orinocons grill plate with a seasoned 4 oz. stripsteak, 1/4 marinated chicken, grilled chorizo, guasacaca, and yuca frita with signature mojo.
Bacon wrapped, almond-filled dates.
Apple cider, slow-steamed, baby-back ribs with guava BBQ, tapas-style.
Queso paisa wrapped in sweet plantains.
Queso paisa wrapped in sweet plantains.
Spanish flatbread, two types: Champinones (sauteed oyster and shitake mushrooms with garlic, manchego cheese, arugula, shaved black truffles, porcini glaze) or Guayaba (guava preserve, goat cheese, arugula, fig glaze).
Guayanos cheese wrapped in crisp dough and served with chipotle ketchup.
Bacon wrapped, almond-filled dates.
Apple cider, slow-steamed, baby-back ribs with guava BBQ, tapas-style.
Queso blanco, domino and mechada empanadas with signature mojo.
Traditional Latin American tornover patties. Made with 100% plantain dough and filled with forrest mushrooms, piquillo peppers, and Manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette.
Traditional Latin American tornover patties. Venezuelan style stewed shredded beef with a fresh greens salad tossed with queso blanco, sherry vinaigrette, and Mojo Criollo.
Heart of palm, fresh greens, and red onions, tossed in a cabrales cheese vinaigrette, with bacon wrapped dates.
Roasted beet with a fresh green salad and red onions, tossed in a sherry vinaigrette with fresh Goat cheese and pine nuts.
Grilled chicken breast, fresh greens salad with red onions and green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.
Panela, onion slow-cooked beef roast served au-jus with rice and sweet plantains.
Pistachio-panela-plantain crusted NZ lamb chops with mint mojo, arugula/cabrales cheese salad.
Adobo criollo marinated-halved chicken with oregano oil and grilled scallions.
Plantain crusted mahi-mahi with "Rabo Encendido" and tomato escabeche. (This dish contains meat).
Adobo-rubbed high grade yellow-fin tuna seared and served with arugula sun-dried tomato vinaigrette salad and toasted pepitas.
Orinocons grill plate with a seasoned 4 oz. stripsteak, 1/4 marinated chicken, grilled chorizo, guasacaca, and yuca frita with signature mojo.
12 oz. quick smoked strip-steak churrasco and char-grilled with a panela-red-wine-glaze and arugula Blue cheese salad in a balsamic, dry mushroom/cranberry vinaigrette.
Criollo chicken guiso in a polvorosa dough pie served with spring mix and mango chutney.
Apple cider juice slow-steamed baby-back ribs with guava BBQ sauce and yuca fries.
Shredded beef, white rice, black beans, and plantains.
Crispy or steamed with signature mojo.
Crispy green plantains mini-cakes with sun dried tomato vinaigrette.