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

Empanadas GF, VG

Cocotero

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

Abrazo de Mama

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

Cachapas VG

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

Torta de Zanahoria

Chicharron

Creamy chicken consommé, poached egg, potatoes, herbs

Pisca Andina GF

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

Vegan Breakfast GF, VG, V

Fish and coconut stew, arepitas, side salad

Isla De Margarita GF

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

Delicada de Auyama

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

Conejo al Salmorejo

Shrimp bisque, white fish, mussels, calamari, shrimp

Fosforera GF

Rice With Sofrito

Braised Goat, coconut milk, corn dough, chives.

Bollitos Pelones

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

Palmito Y Aguacate GF, VG, V

Strawberries, peaches, whip cream, dulce de leche

Homenaje a Papa

Argentinean shrimp ceviche, pineapple leche de tigre, tomatoes, habanero, cilantro, red onions

Rompe Colchon

Fondue of Venezuelan cheeses, Emmental, Fontina and Gruyere, calamari, puff pastry.

Una noche en el Hatillo

1lb PEI mussels, chistorra, onions, fennel, butter, garlic, white wine

Mejillones a la Manolo

Delicately fried to a golden perfection, our sweet plantains offer a delightful blend of caramelized sweetness and a soft, melt-in-your-mouth texture, perfect as a side or a snack.

Sweet Plantains

Russet potatoes with sweet paprika and garlic aioli

Papas Bravas

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

Parrilla De Domingo

Yuca Sticks

Seasonal Veggies

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

Salt

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)

In a large mixing bowl, combine the sweetened condensed milk, coconut milk, eggs, grated coconut, and vanilla extract. Mix well until smooth.

Prepare the Cocotero Mixture

In another bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.

Mix the Dry Ingredients

Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

Combine Mixtures

Preheat the oven to 350°F (175°C). Grease a cake pan with butter and pour the batter into it.

Prepare the Cake Pan

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

In a saucepan, combine the coconut cream and rum over low heat. Stir until heated through, then remove from heat.

Make the Cocada Cream

Once the cake is done, let it cool slightly. Serve slices of the coconut quesillo topped with the warm cocada cream.

Serve

Sweetened condensed milk

Coconut milk

Eggs

Grated coconut

All-purpose flour

Baking powder

Sugar

Butter

Coconut cream

Vanilla extract

Chop the cabbage into bite-sized pieces, dice the onion, slice the carrots, and sweet peppers into thin strips. Peel and cube the rutabaga.

Prepare the Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.

Sauté the Aromatics

Add the chopped cabbage, carrots, sweet peppers, and rutabaga to the pot. Stir well and cook for another 5-7 minutes until the vegetables start to soften.

Add the Vegetables

Add the habas and coconut milk to the pot. Stir to combine and bring to a gentle simmer.

Incorporate the Beans and Coconut Milk

Stir in the peas and season with salt and pepper to taste. Cover the pot and let it braise for 20-25 minutes, stirring occasionally, until all vegetables are tender.

Add Peas and Season

Once cooked, serve warm as a comforting side dish or main meal.

Cabbage

Habas (fava beans)

Onion

Carrots

Sweet peppers

Peas

Rutabaga

In a blender, combine the sweet corn kernels, cornmeal, sugar, salt, baking powder, and milk. Blend until you achieve a smooth batter.

Prepare the Cachapas Batter

Heat a non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the skillet for each cachapa. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 3-4 minutes until golden brown.

Cook the Cachapas

In a small saucepan, combine the papelón and water. Heat over medium-low heat, stirring until the papelón dissolves. Allow to simmer until slightly thickened, about 10-15 minutes.

Make the Papelón Reduction

Serve the cachapas warm topped with queso de mano, a drizzle of the papelón reduction, and a dollop of heavy cream (nata).

Sweet corn kernels

Cornmeal

Milk

Queso de mano (or similar cheese)

Papelón (panela or brown sugar)

Water

Heavy cream (nata)

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.

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

salt

vegetable oil

large eggs

grated carrots

chopped pecans

white chocolate chips

Kahlua

Amaretto

Cut the pork belly into bite-sized pieces. Season with salt and black pepper, ensuring all sides are coated.

Prepare the Pork Belly

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the seasoned pork belly to the hot oil in batches. Fry until golden brown and crispy, about 6-8 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Fry the Pork Belly

In a blender, combine avocado, cilantro, green bell pepper, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Make the Guasacaca Sauce

Serve the crispy chicharron hot with guasacaca sauce on the side.

Pork belly

Vegetable oil

In a large pot, add the chicken thighs and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes until the chicken is tender.

Prepare the Chicken Broth

While the chicken is cooking, add the diced potatoes to a separate pot of boiling salted water. Cook until tender, about 10-15 minutes. Drain and set aside.

Cook the Potatoes

In a small saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel.

Poach the Eggs

Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the broth, add the cooked potatoes, lemon juice, salt, and black pepper. Stir gently.

Combine and Season

Ladle the chicken and potato mixture into bowls. Top each bowl with a poached egg and sprinkle with fresh parsley and cilantro before serving.

Chicken thighs, boneless

Chicken stock

Potatoes, diced

Fresh parsley, chopped

Fresh cilantro, chopped

Peel the green plantains and cut them into 1-inch thick slices. In a large pot, heat water and bring it to a boil. Add the plantain slices and cook for about 10 minutes until they are tender.

Prepare the Patacones

Drain the plantains and let them cool slightly. In a frying pan, heat olive oil over medium heat. Flatten each plantain slice with the bottom of a glass or a frying spatula and fry them for about 3-4 minutes on each side until golden and crispy. Remove from the pan and place on paper towels to drain excess oil.

Fry the Patacones

In the same frying pan, add a bit more olive oil if necessary and sauté minced garlic until fragrant. Add the broccolini and sauté for about 4-5 minutes until tender. Season with salt and pepper.

Prepare the Broccolini

In a small pot, heat the black beans over medium heat. Add lime juice, salt, and pepper to taste. Stir and cook for about 5 minutes until heated through.

Prepare the Black Beans

On a serving plate, stack the crispy patacones, top with black beans, sautéed broccolini, sliced hearts of palm, and avocado. Drizzle with any remaining lime juice and serve immediately.

Assemble the Dish

Green plantains

Black beans

Broccolini

Hearts of palm

Avocado

Garlic

Lime juice

Pepper

Stir in the diced tomatoes, vegetable broth, and coconut milk. Bring to a gentle simmer.

Empanadas Gf, Vg

Cocotero

Abrazo De Mama

Cachapas Vg

Torta De Zanahoria

Chicharron

Pisca Andina Gf

Vegan Breakfast Gf, Vg, V

Isla De Margarita Gf

Delicada De Auyama

Conejo Al Salmorejo

Fosforera Gf

Rice With Sofrito

Bollitos Pelones

Palmito Y Aguacate Gf, Vg, V

Homenaje A Papa