Flap Meat cut in small pieces with Blood Sausage, Pork Sausage, andHallaquitas Blancas with Cilantro Aioli.
$18.50
FRANCISCA SAMPLER
2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas,and 1/2 serving of Pork Cracklings.
$26.00
CACHAPA
Filled with 1/2 serving of Queso de Mano, Shredded Cheese, andCream on top.
$13.50
PATACÓN PICADO
Colombian-style Fried Plantain Rounds. While still living inVenezuela, one of Francisca's neighbors, Maria Teresa, gave her ataste of this dish and it became a perfect dish to share with friendsat Francisca’s house ever since.
$19.50
EL PAN DE BONO DE DON PEDRO
Don Pedro: When Francisca traveled to Bogotá for the first time, shediscovered the authentic flavor of the "Pan de Bono Valluno" or"Artisanal bread from El Valle del Cauca" which is known for itssubtle baked Cheese flavor.
$7.00
LOS CHICHARRONES DE DON GUILLE
Don Guille: One evening, when she was in Santo Domingo's mountainrange, a villager named Guille oered her an appetizer duringtraditional celebrations. Beefy and crunchy Pork Meat cuts, atraditional latin american appetizer.
$9.00
LAS AREPITAS DE TÍA MICA
Tía Mica: Thanks to her Aunt Micaela's Arepas, Francisca developed herlove for homemade cooking. She also taught her about cooking withcharcoal, which later motivated her to travel to dierent countries in Latin America to try it even more. Fried White Corn Cakes with a side of Nata
$9.00
LAS EMPANADAS DE TÍA ALMIDA
La Tía Almida: Her aunt, who was a widow, had to go out to the MercadoMunicipal de Barrancas to sell Empanadas in order to provide for herchildren.
$12.00
LOS TEQUEÑOS DE MA’ MARIA
Ma’ María: Her grandmother, Ma' María, used to host a gathering for hergrandchildren every Sunday after church, at which she always servedhomemade Tequeños. 100% Venezuelan-style Cheese sticks, served with Green Sauce.
$9.00
LAS MANDOCAS DE CASA VIEJA
Ma’ Vieja: While attending La Universidad del Zulia, she normally went toa 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 tobuy Mandocas, finallyfalling in love with Zulia's cuisine. Corn Pretzels made with White Cheese, unrefined Cane Sugar andPlantains, served with homemade Nata and Cheese.
$8.50
QUESO TELITA HECHO AL CARBÓN
A thick slice of traditional Venezuelan Cheese grilled on our Josper.
$11.00
MAÍZ HECHO AL CARBÓN
Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.
$6.00
WARM YOURSELF WITH THESE STEWS
CRUZADO DE RES Y AVE (Venezuela)
Pectoral Meat, Chicken Meat, Roasted Vegetables with 2 Arepas.
$13.00
REFRESH YOURSELF WITH SOME GREENS
CAESAR SALAD
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese,Croutons.
$12.00
CRIOLLA SALAD
Tomato, Heart of Palm, Onion, Avocado, House Dressing.
$12.00
MAIN DISHES
WHOLE CHICKEN
On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de DoñaFrancisca”.
$27.00
½ CHICKEN
On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de DoñaFrancisca”.
$15.00
¼ CHICKEN
On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de DoñaFrancisca”.
$10.00
PARRILLA MULTICULTURAL
½ Organic Chicken, 16 oz. of Picanha , Pork Sausage, BloodSausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.
$62.00
BRANZINO ENTERO HECHO AL CARBÓN
Very tender and soft fish.
$27.00
TAPA DE CUADRIL HECHA A FUEGO LENTO (16 Oz.)
Picanha on our Grill
$32.00
ENTRAÑA (10 Oz.)
Skirt Steak.
$28.00
LATIN AMERICAN FLAVORS
PABELLÓN (Venezuela)
An expression of culinary miscegenation where every ingredienthas a harmony and a Venezuelan story to tell.
$16.00
BANDEJA PAISA (Colombia)
Great exponent of Colombian cuisine in which you can find all of itsflavors in just one dish.
$26.00
PARGO FRITO (Venezuela)
Fried Snapper Fish.
$36.00
ADD MOREFLAVOR TO YOUR DISH
ARROZ MAMPOSTEAO
Yellow Rice, Cumin Stir-fry, RipePlantains, Smoked Ham, Red Beans.
$6.50
CONGRÍ
$6.50
HALLAQUITAS BLANCAS ( 4 Units)
White Corn Flour Tamale.
$6.50
CHORIZO (2 Units)
Smoked Pork Chorizo
$6.50
MORCILLA (2 Units)
Blood Sausage
$6.50
FRIED YUCA
$6.50
CHOOSE YOUR FAVORITE SIDES
TOSTONES
$4.00
WHITE RICE
$4.00
FRENCH FRIES
$4.00
COLESLAW SALAD
$4.00
FRESH SALAD
$4.00
AVOCADO
$4.00
RIPE PLANTAINS
$4.00
NATA
$4.00
BOILED YUCA
$4.00
BLACK BEANS
$4.00
RED BEANS
$4.00
SHREDDED CHEESE
$2.00
OUR KIDS DESERVE THE BEST
CHICKEN TENDERS
4 pieces fried chicken with French Fries.
$12.00
CHEESE BURGER
4 oz. of Beef with a slice of American cheese accompaniedwith French Fries
