Aro Latin

Herb bread crumbs and jalapeno garnish.

Classic guacamole and salsa with corn tortilla chips.

Chicken, olives, potatoes, and serrano avocado cream.

Roasted sweet corn and homemade aioli with queso fresco.

Refried black beans, plantain, and sour cream.

Pork belly, orange marinade, and achiote.

Pan seared cauliflower with jalapeno butter.

Roasted beets, apple, and mixed greens over quinoa with balsamic reduction.

Baby kale, onions, cherry tomato, almonds, jalapenos, tangerine, sweet chili, bread crumbs, and honey mustard dressing.

Grilled chicken sandwhich, mixed greens, monterey cheese, and pesto aoili. Served with fries or salad.

Skirt steak, pickled carrots, caramelized onions, lettuce, and soy infused aoili. Served with fries or salad.

Home made patty, Swiss cheese, arugula, grilled onions, pickled zucchini, and chipotle aoili. Choice of fries or salad.

10 oz. steak with vegetables and tamale.

Rice, mixed vegetables, and chicken with classic mole sauce.

Achiote marinated snapper and mole verde topped with peach chutney and sautéed vegtables.

Linguini pasta, basil pesto cream, and parmesan cheese.

Your choice of lamb, beef short rib, or pork belly.

Achiote marinated snapper and mole verde topped with peach chutney and sauteed vegtables.

12 oz. prime New York strip steak, rosemary baked potato, and garlic sauce.

Choice of: chicken, scallops, shrimp or vegetables, and suiza sauce.

Roasted lamb shank slow cooked, white beans, and honey mustard glaze.

Featured in LA Times Rice, mixed vegetables, and chicken with classic mole sauce.

Seared salmon served on fried rice with asparagus cream and roasted corn.

Baby back ribs, coconut milk, Cuban roast peppers, roasted cumin mango relish, and cayenne pepper.

Featured in LA Times Marinated whole grilled fresh branzino and mixed vegetables on yellow pepper sauce.

Green mussels, scallops, shrimp, baby octopus, Portuguese sausage, market fish, and Spanish style pilaf.

Peruvian style fried rice, egg, peppers, onions, and seasonal vegetables.

Served with amarillo sauce.

Basil pesto cream and parmesan cheese.

Featured in LA Weekly* Salmon belly in tomato base soup with mixed veggies, fried japaleno, and onions.