Tostones, French Fries, Yuca Fries, Maduros

Add Sides

Choose any six delicious empanadas filled with a variety of savory ingredients for a perfect snack or meal.

Mix & Match 6 Empanadas

Deliciously flaky empanadas filled with a savory mix of seasoned meats and vegetables, perfect for a snack or a meal.

Empanadas Each

3 meat blend: chicken, pork, steak, cheese, potato sticks, House sauce

Tripleta

Enjoy a delightful assortment of six crispy frituras, each bursting with unique flavors and perfect for sharing.

Mix & Match 6 Frituras

Enjoy a delightful assortment of 12 handcrafted empanadas, filled with your choice of savory meats, cheeses, and fresh vegetables.

Mix & Match 12 Empanadas

Enjoy a delightful assortment of 12 crispy frituras, each bursting with flavor and perfect for sharing or savoring solo.

Mix & Match 12 Frituras

Flattened plantain with choice of chicken, pork or steak, lettuce, tomato, cheese, House sauce

Jibarito

Experience the ultimate indulgence with Baby Supreme, a delightful blend of tender baby vegetables, creamy sauces, and a hint of exotic spices, crafted to elevate your dining experience.

Baby Supreme

Frituras Each are a delightful assortment of crispy, golden-fried snacks, perfect for sharing and indulging in a variety of flavors.

Frituras Each

Indulge in our Supreme dish, a delightful medley of flavors expertly crafted to satisfy your cravings.

Supreme

Roasted pork, lettuce, tomato, cheese, House sauce

Pernil

Steak, American cheese, lettuce, tomato, House sauce

Steak & Cheese

Ham, pork, Swiss cheese, pickles, mustard

Cubano

Peel the green plantains and cut them into 1-inch thick slices.

Prepare the Plantains

Heat the vegetable oil in a deep pan over medium heat. Fry the plantain slices until they are lightly golden, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Plantains

Using a tostonera or the bottom of a glass, flatten the fried plantain slices. Return them to the hot oil and fry again until crispy, about 2-3 minutes. Drain and sprinkle with salt.

Flatten and Fry Again

Peel and slice the russet potatoes into thin strips.

Prepare the Potatoes

Heat the vegetable oil in a deep pan over medium heat. Fry the potato strips until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt.

Fry the Potatoes

Peel the yuca and cut it into thick strips.

Prepare the Yuca

Heat the vegetable oil in a deep pan over medium heat. Fry the yuca strips until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt.

Fry the Yuca

Peel the ripe plantains and cut them diagonally into slices.

Heat the vegetable oil in a pan over medium heat. Fry the plantain slices until caramelized and golden brown, about 3-4 minutes on each side. Remove and drain on paper towels. Sprinkle with salt.

Green plantains

Salt

Vegetable oil

Russet potatoes

Yuca (cassava)

Ripe plantains

In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Dough

While the dough is chilling, prepare your fillings. For the ground beef filling, cook it in a skillet until browned. For chicken, simply use shredded cooked chicken. Mix the spinach with cheese, and combine black beans with corn for a vegetarian option.

Prepare Fillings

Once the dough is chilled, preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass, approximately 4-5 inches in diameter.

Roll Out the Dough

Place a tablespoon of your chosen filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal, crimping with a fork to ensure they are tightly closed.

Assemble Empanadas

Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.

Bake the Empanadas

Let the empanadas cool slightly before serving. Enjoy with your favorite dipping sauce or salsa!

Serve

All-purpose flour

Unsalted butter

Egg yolk

Cold water

In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the cold water until the dough begins to come together. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Dough

In a skillet over medium heat, heat the olive oil. Add the chopped onion and bell pepper, and sauté until softened. Add the minced garlic and cook for an additional minute. Add the ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned and fully cooked. Remove from heat and let it cool.

Prepare the Filling

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a large cookie cutter or a glass. Place a small spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. Place on a baking sheet lined with parchment paper.

Assemble the Empanadas

Brush the tops of the empanadas with the beaten egg. Bake in the preheated oven for 20-25 minutes or until golden brown. Let cool slightly before serving.

Bake

Cut the chicken, pork, and steak into small pieces. Season each with garlic powder, onion powder, salt, and black pepper.

Prepare the Meats

In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 5 minutes until browned. Then, add the pork and cook for another 5 minutes. Finally, add the steak and cook for an additional 5-7 minutes or until all meats are cooked through.

Cook the Meats

While the meats are cooking, fry or bake the potato sticks as per package instructions. Once cooked, set aside. Grate the cheddar cheese.

Prepare the Cheese and Potato Sticks

On a serving plate, layer the cooked meats, followed by the grated cheese, and then the potato sticks. Drizzle with house sauce.

Assemble the Tripleta

Serve the tripleta immediately while warm and enjoy!

Chicken breast

Pork shoulder

Steak (sirloin or flank)

Cheddar cheese

Potato sticks (french fries)

Olive oil

Garlic powder

Onion powder

Black pepper

House sauce (mayonnaise, ketchup, and hot sauce mix)

In a large mixing bowl, combine all-purpose flour, cornmeal, baking powder, and salt. Mix well.

Prepare the Batter

In a separate bowl, whisk together eggs and milk. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Add Wet Ingredients

Fold in the shredded cheese, chopped vegetables, and cooked meat. Add spices to taste.

Incorporate Add-ins

In a large pot or deep fryer, heat vegetable oil over medium-high heat until hot.

Heat Oil

Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 3-4 minutes per side.

Fry the Frituras

Remove the frituras from the oil and drain on paper towels. Serve warm with your favorite dipping sauce.

Drain and Serve

Cornmeal

Baking powder

Eggs

Milk

Shredded cheese

Chopped vegetables (e.g. bell peppers, onions)

Chopped cooked meat (e.g. chicken, shrimp)

Spices (e.g. paprika, cumin, garlic powder)

In a large bowl, combine the flour and salt. Add the cubed butter and mix until crumbly. In a separate bowl, mix the egg yolk with cold water. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead for a few minutes, then wrap in plastic and refrigerate for at least 30 minutes.

While the dough chills, prepare your fillings. Cook ground beef with onions and bell peppers until browned. Mix in black olives, cheese, or any other desired fillings. Season to taste with salsa, salt, and pepper.

Prepare the Fillings

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter). Place a tablespoon of filling on one half of each circle, fold over, and seal the edges with a fork.

Roll and Fill the Dough

Place the empanadas on a lined baking sheet. Brush the tops with egg wash (beaten egg with a splash of water). Bake for 25-30 minutes or until golden brown.

Unsalted butter, cold and cubed

In a large mixing bowl, combine all-purpose flour, cornmeal, baking powder, salt, and ground black pepper. Mix well.

Gradually add water to the dry ingredients, stirring until a smooth batter forms. The consistency should be thick but pourable.

Add Water

Fold in the shredded cheddar cheese, chopped jalapeños, chopped shrimp, chopped spinach, and chopped onions into the batter.

Incorporate Fillings

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Using a spoon or small scoop, carefully drop portions of the batter into the hot oil. Fry until golden brown, about 3-4 minutes on each side.

Once cooked, remove the frituras from the oil and place them on paper towels to drain excess oil. Serve hot.

Water

Cheddar cheese, shredded

Chopped jalapeños

Cooked shrimp, chopped

Chopped spinach

Chopped onions

Ground black pepper

Heat the oil in a large frying pan over medium heat. Fry the plantain slices until they are golden brown and tender, about 3-4 minutes per side.

Remove the fried plantains from the oil and place them on a flat surface. Use a flat object (like a plate) to flatten each slice gently.

Flatten the Plantains

Return the flattened plantains to the hot oil and fry them again until they are crispy, about 2-3 minutes per side. Drain on paper towels and season with salt and pepper.

Fry Again

In another pan, cook the chicken (or pork/steak) until fully cooked, seasoning with salt and pepper to taste.

Cook the Protein

On a flattened plantain, layer the cooked protein, shredded lettuce, sliced tomato, cheese, and drizzle house sauce on top. Top with another flattened plantain to create a sandwich.

Assemble the Jibarito

Serve the jibarito warm with additional house sauce on the side, if desired.

Chicken breast (or pork/steak)

Lettuce (shredded)

Tomato (sliced)

Cheese (e.g., mozzarella or provolone)

House sauce (mayonnaise, garlic, lime)

Oil (for frying)

Pepper

Wash the baby spinach thoroughly and pat dry. Halve the cherry tomatoes and slice the cucumber into thin rounds. Cut the avocado in half, remove the pit, and slice it.

Prepare the Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, combine the baby spinach, cherry tomatoes, cucumber slices, avocado slices, and feta cheese.

Assemble the Salad

Drizzle the dressing over the salad and toss gently to combine, ensuring the ingredients are well coated.

Dress the Salad

Serve immediately and enjoy your refreshing Baby Supreme salad!

Baby spinach

Cherry tomatoes

Avocado

Cucumber

Feta cheese

Lemon juice

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.

Gradually add the water to the dry ingredients, stirring until the batter is smooth and free of lumps.

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

Using a spoon or a small scoop, drop the batter into the hot oil. If desired, add optional fillings before frying. Fry until golden brown, about 3-4 minutes per side.

Remove the frituras from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Cornstarch

Optional fillings (cheese, meat, or vegetables)

Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper on both sides. Once the oil is hot, add the chicken breasts and sear for about 5 minutes on each side, until golden brown.

Prepare the Chicken

Mince the garlic cloves and add them to the skillet along with the cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.

Add Garlic and Tomatoes

Tear the basil leaves and sprinkle them over the chicken and tomatoes. Add the mozzarella cheese on top as well.

Add Basil and Mozzarella

Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Bake the Dish

Remove the skillet from the oven and drizzle balsamic vinegar over the top. Let it sit for a few minutes before serving.

Finish with Balsamic

Chicken breasts

Garlic cloves

Fresh basil leaves

Mozzarella cheese

Balsamic vinegar

In a blender, combine garlic, olive oil, oregano, cumin, salt, and black pepper. Blend until smooth.

Prepare the Marinade

Rub the marinade all over the pork shoulder, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat the oven to 325°F (165°C). Place the marinated pork in a roasting pan and cover with foil. Roast for about 4 hours, or until the internal temperature reaches 190°F (88°C). Remove the foil in the last 30 minutes to allow the skin to become crispy.

Roast the Pork

Once cooked, remove the pork from the oven and let it rest for 20 minutes. Shred the meat using two forks.

Rest and Shred

On a serving platter or individual plates, layer the shredded pork, lettuce, tomato slices, cheese, and drizzle with house sauce.