Yuca Sticks

Seafood empanadas with garlic Aioli. Vegetarian options (sweet plantains and cheese)

Empanadas GF, VG

8z French Style Pork Chop, mora sauce, fondant potatoes

Memorias De Tabay GF

Shrimp bisque, white fish, mussels, calamari, shrimp

Fosforera GF

Butternut squash lava cake, onions, garlic, blossoms, goat cheese, broccolini.

Delicada de Auyama

Braised Goat, coconut milk, corn dough, chives.

Bollitos Pelones

Carrot cake, pecans, white chocolate, kahlua, amaretto, cinnamon, nutmeg.

Torta de Zanahoria

Linguine, braised rabbit, creamy mediterranean sauce, orange zest.

Conejo al Salmorejo

Chicharron

Fish and coconut stew, arepitas, side salad

Isla De Margarita GF

Sweet corn pancakes, queso de mano, papelon reduction, nata

Cachapas VG

Cocotero

Onions, garlic, white wine, sweet peppers, cheese foam

Broccolini

Shredded beef, black beans, perico, Guyanese, arepitas

Desayuno Criollo GF

Creamy chicken consommé, poached egg, potatoes, herbs

Pisca Andina GF

Whipped chocolate ganache, maria cookies tart, whipped cream

Marquesa de Chocolate

Tomato and basil sauce, seasonal veggies, onions, eggs, mozzarella cheese

Huevos Al Plato

Onion soup. Caramelized onions, rum, garlic, parmesan, phyllo dough

Sopa de Cebolla a la Gigi

Braised cabbage, habas, onions, carrots, sweet peppers, coconut milk, peas, rutabaga.

Abrazo de Mama

Patacones, black beans, broccolini, heart of palm, avocado

Vegan Breakfast GF, VG, V

7oz Red Snapper, leeks and onions, orange beurre blanc, fennel salad.

El Dorado

Arugula, heart of palms, avocado, red onions, cherry tomatoes, chimichurri

Palmito Y Aguacate GF, VG, V

10oz Cab Ribeye, 6 oz chorizos (colombian and chistorra), morcilla, guasacaca sauce

Parrilla De Domingo

Rice With Sofrito

Peel the yuca and cut it into stick shapes, about 1/2 inch wide and 3-4 inches long. Rinse them under cold water and pat dry.

Prepare the Yuca

In a deep pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the yuca sticks in batches, frying until golden brown (about 5-7 minutes). Remove and drain on paper towels. Sprinkle with salt.

Fry the Yuca Sticks

In a blender, combine mayonnaise, fresh cilantro, garlic cloves, lemon juice, salt, and pepper. Blend until smooth and creamy.

Make the Cilantro Aioli

Serve the crispy yuca sticks hot with a side of cilantro aioli for dipping.

Serve

Yuca (Cassava)

Vegetable Oil

Salt

In a large mixing bowl, combine gluten-free flour, salt, and xanthan gum. Add olive oil and cold water gradually, mixing until a dough forms. Knead lightly and wrap in plastic wrap. Let it rest for 30 minutes.

Make the Dough

In a skillet over medium heat, heat some olive oil. Sauté garlic, red bell pepper, and green onions until soft. Add shrimp and crab meat, cooking until shrimp turns pink. Stir in lemon juice, cilantro, salt, and black pepper. Remove from heat and let cool.

Prepare the Seafood Filling

Peel and slice sweet plantains. In a skillet, heat olive oil and fry plantains until golden brown. Mash lightly and season with salt. Mix in cheese until melted. Set aside.

Prepare the Vegetarian Filling

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface. Cut circles using a cutter. Place a spoonful of seafood filling or vegetarian filling in the center of each circle. Fold and crimp the edges to seal.

Assemble the Empanadas

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Bake the Empanadas

In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt until smooth. Adjust seasoning as needed.

Make Garlic Aioli

Gluten-free all-purpose flour

Xanthan gum

Olive oil

Cold water

Shrimp, peeled and deveined

Crab meat

Garlic, minced

Red bell pepper, diced

Green onions, chopped

Lemon juice

Cilantro, chopped

Black pepper

Sweet plantains, ripe

Cheese (e.g., mozzarella or vegan cheese)

Olive oil for frying

Mayonnaise (or vegan mayo)

Heat olive oil in a skillet over medium-high heat. Season the pork chops with salt, black pepper, and fresh thyme. Sear each chop for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.

Sear the Pork Chops

In a saucepan, combine mora berries, sugar, lemon juice, and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Mix cornstarch with a small amount of water to create a slurry, then add to the sauce. Stir until thickened, then add a pinch of salt to taste.

Make the Mora Sauce

Peel the russet potatoes and cut them into cylindrical shapes. In a separate skillet, melt butter over medium heat. Add the potatoes and cook until golden brown on each side. Add chicken stock, garlic cloves, and rosemary. Cover the skillet and simmer for about 15-20 minutes until the potatoes are tender.

Prepare the Fondant Potatoes

On a plate, place the fondant potatoes, top with the seared pork chop, and drizzle with the warm mora sauce.

Serve the Dish

French style pork chop

Fresh thyme

Mora berries

Sugar

Water

Cornstarch

Russet potatoes

Butter

Chicken stock

Garlic cloves

Fresh rosemary

In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

Sauté the Base

Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

Add Tomato Paste

Add the fish stock to the pot, bring to a boil, then reduce the heat and let it simmer for 15 minutes.

Pour in Fish Stock

Using an immersion blender, blend the soup until smooth. If using a regular blender, let it cool slightly and blend in batches.

Blend the Bisque

Return the blended soup to the pot, stir in the heavy cream, and then add the diced white fish, shrimp, mussels, and calamari. Simmer for an additional 5-7 minutes until the seafood is cooked through.

Incorporate Cream and Seafood

Add fresh parsley, lemon juice, salt, and black pepper to taste. Serve hot with crusty bread.

Season and Serve

olive oil

onion, diced

garlic, minced

carrot, diced

celery, diced

tomato paste

fish stock

heavy cream

white fish (cod or haddock), diced

shrimp, peeled and deveined

mussels, cleaned

calamari, sliced

fresh parsley, chopped

salt

black pepper

lemon juice

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.

Prepare the Butternut Squash

In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5-7 minutes.

Sauté the Aromatics

Once the butternut squash is roasted, transfer it to a blender or food processor. Add the sautéed onions and garlic, and blend until smooth. Allow to cool slightly.

Blend the Base

In a mixing bowl, combine the blended butternut squash mixture, eggs, flour, salt, and pepper. Mix until well combined.

Mix the Batter

Grease ramekins or muffin tins with olive oil. Pour a small amount of the butternut squash batter into each mold, then add a spoonful of goat cheese and a squash blossom in the center. Top with more batter until the molds are three-quarters full.

Prepare the Lava Cake Molds

Bake in the preheated oven for 15-20 minutes, or until the tops are set but the centers remain slightly gooey.

Bake

While the lava cakes are baking, steam or blanch the broccolini until tender, about 3-5 minutes. Season with salt and pepper.

Prepare Broccolini

Carefully remove the lava cakes from the molds. Serve warm, garnished with the steamed broccolini and additional goat cheese if desired.

Butternut squash (peeled and cubed)

Onion (finely chopped)

Garlic (minced)

Squash blossoms (cleaned)

Goat cheese (crumbled)

Broccolini (trimmed)

Eggs

Flour

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the cubed goat meat, cumin, salt, and black pepper. Brown the meat on all sides.

Braise the Goat

Pour in the coconut milk and water. Bring to a gentle simmer, cover, and let it braise for about 1.5-2 hours, or until the goat meat is tender.

Add Coconut Milk

In a mixing bowl, combine corn flour with a pinch of salt. Gradually add enough water to form a soft and pliable dough. Divide the dough into small balls.

Prepare the Corn Dough

Flatten each ball of dough slightly and place a small amount of braised goat in the center. Carefully fold the dough over the meat to seal it, forming a ball.

Assemble the Bollitos

In a large pot, steam the bollitos in a steamer basket or on a plate with a bit of water at the bottom. Cover and steam for about 20 minutes.

Cook the Bollitos

Once cooked, serve the bollitos pelones warm, garnished with chopped chives.

Goat meat, cubed

Coconut milk

Corn flour (masa harina)

Chives, chopped

Onion, chopped

Cumin powder

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Dry Ingredients

In another bowl, mix the oil, eggs, Kahlua, and Amaretto until well combined.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

Combine Mixtures

Fold in the grated carrots, chopped pecans, and white chocolate chips until evenly distributed.

Fold in Carrots and Nuts

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

Once cooled, frost with your favorite cream cheese frosting or serve as is.

all-purpose flour

granulated sugar

baking powder

baking soda

ground cinnamon

ground nutmeg

vegetable oil

large eggs

grated carrots

chopped pecans

white chocolate chips

Kahlua

Amaretto

In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft.

Prepare the Rabbit

Add the rabbit pieces to the pot and cook until browned on all sides. This should take about 10-15 minutes.

Yuca Sticks

Empanadas Gf, Vg

Memorias De Tabay Gf

Fosforera Gf

Delicada De Auyama

Bollitos Pelones

Torta De Zanahoria

Conejo Al Salmorejo

Chicharron

Isla De Margarita Gf

Cachapas Vg

Cocotero

Broccolini

Desayuno Criollo Gf

Pisca Andina Gf

Marquesa De Chocolate

Huevos Al Plato

Sopa De Cebolla A La Gigi

Abrazo De Mama

Vegan Breakfast Gf, Vg, V

El Dorado

Palmito Y Aguacate Gf, Vg, V

Parrilla De Domingo

Rice With Sofrito