Francisca Charcoal Chicken & Meats - Doral, FL

Picanha cut in small pieces with blood sausage, chorizo and hallaquitas blancas with aioli de cilantro.

2 mandocas, two pan de bono, two empanaditas, five teque pops, five arepitas y 1/2 ración de chicharrón.

Don pedro: when francisca traveled to bogotá for the first time, she discovered the authentic flavor of the "pan de bono valluno" or "artisanal bread from el valle del cauca" which is known for its subtle baked cheese flavor.

Don guille: one evening, while being in santo domingo's mountain range, a villager named guille offered her an appetizer during traditional celebrations. Beefy and crunchy pork meat cuts, a traditional latino appetizer.

Tía mica: thanks to her aunt micaela's arepas, francisca developed her love for homemade cooking. She also taught her about cooking with charcoal, which later motivated her to travel to different countries in latin America to try it even more. White corn cakes; charcoal-roasted and with a side of nata and/or hogao, according to each country's tradition.

La tía almida: her aunt who was a widow had to go out to the mercado municipal de barrancas to sell empanadas to be able to raise her children.

Ma’ maría: her grandmother, ma' maría, used to host a gathering for her grandchildren every sunday after church, in which she always served handmade tequeños. Cheese sticks 100% venezuelan style, served traditionally with a cane honey syrup (almíbar de miel de caña) and tartar sauce.

Ma’ vieja: while she attended la universidad del zulia, she normally went to a small food stand located in an area named tierra negra, it was called "casa vieja" and she developed the habit of going every single sunday to buy mandocas, finally falling in love with zulia's cuisine. Corn pretzels made with white cheese, unrefined cane sugar, and plantain, served with homemade nata and cheese.

A thick slice of traditional venezuelan cheese grilled on our josper.

Charcoal grilled corn, house cream.

Caramelized white onion, beef consommé, grated Gruyere cheese and oregano crostini.

Ribs, smoked hen meat, roasted vegetables, cassava bread roasted with garlic.

Watercress, caesar dressing, Parmesan cheese, and croutons.

Lettuce, caesar dressing, Parmesan cheese, and croutons.

Tomato, heart of palm, onion, avocado with olive oil and pepper.

Cabbage, salad and carrot finely chopped.

Half organic chicken, grilled rump roast, chorizo, morcillas, pork rind, ripe plantains and hallaquitas.

Very tender and soft fish, presented in a butterfly cut.

14 oz. of matured t-bone on charcoal characterized for being tender and juicy served with rosemary butter.

16 oz. of picanha on our josper.

Charcoal grilled ribeye.

Tenderloin center.

Skin, meat, and bone bonded by the flavor of the 24 hours slow maceration, crunchiness, and tenderness in one dish.

Eye round braised and hydrated with spiced papelón sauce.

An expression of culinary miscegenation where every ingredient has a harmony and a venezuelan story to tell.

Great exponent of colombian cooking in which you can find all of its flavors in just one dish.

Yellow rice, cumin stir-fry, ripe plantains, smoked ham, red beans.

Smoked pork chorizo.

Shelled yellow corn tamale.

Rice sausage.

6 oz. of macaroni gratinated with mozzarella and cheddar cheese.

4 oz. of beef with a slice of American cheese accompanied with French fries.

White corn flour tamale.

The torta tres leches of her sister flor became famous on sundays between the grandchildren of ma’ maria (francisca’s grandmother), francisca repeats this recipe every last sunday of each month for her workers in the family feast.

During her higher education francisca became friends with george (an American exchange student that was in zulia) who gave her key lime pie to try and francisca adapted her recipe to the pie de limón.

Francisca met martha on her trip to puerto rico. Martha was a Spanish Nomad who cooked the best arroz con leche francisca had ever tried.

Dessert made out of maria cookies and nutella pudin. Francisca fell in love with this recipe the very first time her friend ana showed her how to make it with maria cookies and chocolate, initially, but one day she made it with nutella it quickly became a favorite for the whole family.