Events Menu
Soup
Sopa de Mondongo (Honduras)
15.00
A hearty tripe soup with seasonal vegetables.
Appetizers
Beef Enchilada (Guatemala)
13.00
Ground beef, onions, diced green chili peppers and Mexican cheese rolled in a flour tortilla and topped with enchilada sauce and sour cream.
Shrimp Ceviche (Panama)
21.00
Shrimp marinated in lime juice with chopped tomatoes, cucumber, onions, cilantro and jalapenos.
Pork Tamales (Costa Rican)
13.00
A corn based dough filled with pork, beans and cheese. Wrapped and cooked in corn husks or banana leaves, they do need to be removed from the husks before eating.
Entrees
Stewed Chicken (Belizean)
26.00
Chicken is stewed with achiote paste, a seasoning staple in Belize along with brown sugar and coconut oil.
Arroz con Pollo (Nicaragua)
25.00
More than just chicken with rice, the chicken is shredded and so tender, and the rice is seasoned to give it a real Spanishflair.
Pupusas (El Salvador)
24.00
Thick corn tortillas stuffed with Pork and Cheese.
Chicken Mole (Mexico)
28.00
Mole sauce is made with chili peppers, nuts, several different spices, and Mexican chocolate, served with rice and beans wrapped in tortillas.
Brochetas de Res Asadas (Mexico)
38.00
Grilled beef kabobs.
Ropa Vieja (Panama)-
36.00
Shredded beef flank steak Shredded beef and vegetables that resembles a heap of colorful rags – that's Ropa Vieja. Spanish for “old clothes”.
Coconut Seafood Soup (Nicaragua)
42.00
Seafood combo with mussels, clams, shrimp and scungilli in a coconut broth.
Whole crispy Parrot Fish (Honduras)
32.00
Prepared with sautéed mixed sweet peppers.
Style Pork Tacos (Mexican)
24.00
Pulled pork tacos.
Sides
Yucca fries or Tostones
Fried green plantains.