Ripe plantains fried until caramelized and served with crema or frijoles.

Plantain turnovers filled with spanish milk pudding

Latin shish kababs skewered with marinated steak, chicken or shrimp and fresh vegetables. Served with rice, beans, side salad, and corn tortilla.

A combination platter of a bean and cheese pupusa, a chicken tamale, yuca frita, a beef pastel, and a delicious enchilada.

Stuffed corn tortillas with your favorite topping. Served with Spanish coleslaw called curtido and salsa.

Fried yucca, topped with chicharron (fried pork), curtido, veggies, and salsa.

Corn flour dough (masa) stuffed with ground beef and vegetables then lightly deep fried. Served with tomato cilantro salsa.

Corn flour dough (masa) stuffed with ground beef and vegetables then lightly deep fried. Served with tomato cilantro salsa.

A flat lightly deep fried corn tortilla topped with beans, shredded chicken or ground beef, cabbage, tomato slices, beet, shredded cheese, and hard boiled egg.

Ripe plantains fried until caramelized and served with crema or frijoles.

A combination platter of a bean and cheese pupusa, a chicken tamale, yuca frita, a beef pastel, and a delicious enchilada.

Roasted marinated chicken stuffed into a split French roll then layered with fresh lettuce, sliced tomato, radish, cucumber, and spread of mayonnaise. Then ladled with a spoon full of chicken broth.

Latin shish kababs skewered with marinated steak, chicken or shrimp and fresh vegetables. Served with rice, beans, side salad, and corn tortilla.

Grilled chicken. Served with rice, beans, side salad, and corn tortilla.

Marinated K.C. strip. Topped with grilled onions. Served with rice, beans, side salad, and tortilla.

Marinated K.C. strip. Topped with thick cut sauteed onion and green pepper. Served with a side of fresh guacamole, rice, and tortilla.

Minced rump roast mixed with radish, onions, and mint. Served with rice, beans, side salad, and corn tortilla.

Pork spare ribs lightly fried than sauteed with tomato, onion,and green pepper. Served with rice, side salad, and a tortilla.

Marinated K.C strip topped with baby shrimp sauteed in cilantro lime butter. Topped with julienned seared red bell pepper and served with rice and and sautted zucchini.

Chunks of top sirloin, potatoes, and carrots simmered in special red sauce. Served with rice, beans, side salad, and tortilla.

Rump roast, shredded, and then sauteed with tomato, green pepper, onion, and egg. Served with rice, side salad, and tortilla.

Chicken soup simmered with potatoes, carrots, celery, onions, and tomatoes. Served with grilled chicken, rice, side salad, and tortilla.

Beef stew simmered with beef short ribs, carrots, cabbage, zucchini, potatoes, and corn on the cob. Served with rice and cilantro tortilla.

Fresh chopped lettuce, tomato, cilantro, carrot, pickled beets, avocado, and Latin seasoned jumbo shrimp. Served with a cilantro vinaigrette dressing.

Fresh chopped lettuce, tomato, onion, green pepper, radish, Italian parsley, hard-boiled egg, sliced marinated chicken breast, parmesan cheese, and a sweet parsley buttermilk dressing.

Lightly deep fried tilapia. Served with rice, beans, side salad, and corn tortillas.

Marinated chicken breast sauteed with onion, cilantro, and green peppers then simmered in a latin cream sauce. Served with rice, side salad, and tortilla.

Seafood soup with telapia filet, shrimp, cilantro, onion, and a tortilla.

Marinated filets of tilapia seared and served with rice, beans, side salad, and corn tortillas.

Shrimp boiled in spices, then mixed with tomatoes, onions and cilantro, and cocktail sauce.

Jumbo shrimp sauteed in Latin spices and garlic butter. Serve with rice, beans, side salad, and tortilla.

A feast of carne asada, chorizo, camarones and pollo. Served with fried tortillas and molcajete sauces.

Eggs mixed with chorizo, served with fresh avocado, queso fresh, casamiento, and a pupusa.

Chorizo served with casamiento, cream, avocados, and tortilla.

Eggs topped with sauteed onion, tomatoes, and green pepper. Serve with beans, creama, and torilla.

Plantains served with beans, creama, eggs, and tortilla.

Eggs prepared with cilantro, tomato, onion, and green pepper. Topped with avocado, parmesan, and creama.

Eggs prepared with cilantro, tomato, onion, green pepper, and a choice of chorizo or chicken. Topped with avocado, parmesan, and creama.

Plantain turnovers filled with spanish milk pudding