12 DISHES

150 PEOPLE

EL DORADO

EL DORAD

Spanish omelette with potatoes and onions.

Tortilla de Patatas

Vaca Frita

Sangria

A platter of meat, beans, avocado, and rice.

Bandeja Paisa

Traditional Spanish rice dish with seafood.

Paella

Delicious ham croquettes served with aioli.

Croquetas

Moist sponge cake soaked in three types of milk.

Tres Leches Cake

Ceviche

Tortilla chips with cheese and jalapeños.

Nachos

Pina Colada

Classic cocktail made with rum, lime juice, and sugar.

Daiquiri

Marinated pork served with pineapple and tortillas.

Pork Al Pastor

Fried potatoes served with spicy tomato sauce.

Patatas Bravas

Arroz con Pollo

Grilled steak served with chimichurri sauce.

Churrasco

Fresh avocado dip served with tortilla chips.

Guacamole

Traditional fish tacos with fresh toppings.

Tacos de Pescado

Lechon Asado

Fried green plantains served with garlic sauce.

Tostones

Ropa Vieja

Dice the tomatoes and chop the basil leaves. Mince the garlic cloves. In a bowl, combine the tomatoes, basil, garlic, olive oil, salt, and pepper. Mix well and let sit for 15 minutes to allow the flavors to meld.

Prepare the Tomato Mixture

Slice the loaf of bread into 1/2 inch thick slices. Toast the slices in an oven or on a grill until they are golden brown on both sides.

Prepare the Bread

Top each toasted slice of bread with a generous spoonful of the tomato mixture. Serve immediately.

Assemble Bruschetta

Wash and dry the mixed greens. Slice the cucumber and halve the cherry tomatoes. Crumble the feta cheese.

Prepare the Salad Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Make the Dressing

In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and feta cheese. Drizzle the dressing over the salad and toss gently to combine.

Assemble the Salad

In a large bowl, combine the lemon juice, minced garlic, olive oil, paprika, salt, and pepper. Add the chicken breasts and coat them well. Marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill or oven to medium-high heat. Grill or bake the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

Let the chicken rest for 5 minutes before slicing. Serve hot with your choice of sides.

Serve

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Prepare the Batter

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.

Combine Dry Ingredients

Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or with your favorite frosting.

Cool and Serve

Bruschetta

Tomatoes

Basil

Garlic

Olive Oil

Salt

Pepper

Mixed Greens

Cucumber

Cherry Tomatoes

Feta Cheese

Balsamic Vinegar

Chicken Breasts

Lemon

Paprika

All-Purpose Flour

Sugar

Butter

Baking Powder

Eggs

Vanilla Extract

Milk

Chop the onions, bell peppers, and mince the garlic. Set aside.

Prep the Vegetables

Drain and rinse the kidney beans. Set aside.

Prepare Ingredients

In a large pot or skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 10 minutes.

Cook the Ground Beef

Add the chopped onions, garlic, and bell peppers to the pot. Sauté for another 5 minutes until the vegetables are softened.

Add Vegetables

Stir in the crushed tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Mix well to combine.

Add Remaining Ingredients

Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 30 minutes, stirring occasionally.

Simmer

Ladle the chili into bowls and top with optional garnishes such as sour cream, chopped cilantro, shredded cheese, and sliced jalapeños.

Serve the Chili

Ground Beef

Onions, chopped

Garlic, minced

Bell Peppers, diced

Canned Tomatoes, crushed

Kidney Beans, drained and rinsed

Chili Powder

Cumin

Black Pepper

Sour Cream

Chopped Cilantro

Shredded Cheese

Sliced Jalapeños

In a cocktail shaker, combine the white rum, pineapple juice, coconut cream, lime juice, and simple syrup.

Prepare the Cocktail

Fill the shaker with ice cubes to chill the mixture.

Add Ice

Secure the shaker lid and shake vigorously for about 15-20 seconds until well combined and chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain

Garnish with a pineapple wedge, a maraschino cherry, and mint leaves on top.

Garnish the Cocktail

Serve immediately and enjoy your refreshing El Dorado cocktail!

White Rum

Pineapple Juice

Coconut Cream

Lime Juice

Simple Syrup

Ice Cubes

Pineapple Wedge

Maraschino Cherry

Mint Leaves

Rinse the cleaned Dorado fish under cold water and pat dry with paper towels.

Clean the Fish

In a bowl, mix the olive oil, minced garlic (crushed or finely chopped), juice of 1 lemon, salt, and black pepper. Rub this mixture all over the fish, ensuring it's well coated. Let it marinate for at least 30 minutes.

Marinate the Fish

Preheat your grill or oven to medium-high heat. If using a grill, make sure it's well-oiled to prevent sticking.

Prepare for Cooking

Place the marinated Dorado on the grill or in a baking dish if using the oven. Grill for about 6-8 minutes on each side or until the fish flakes easily with a fork. If baking, cook for about 20 minutes, flipping halfway through.

Grill or Bake the Fish

Once cooked, remove the fish from the heat and garnish with fresh parsley and wedges of the remaining lemon.

Garnish

In a pot of salted boiling water, add the baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

Boil the Potatoes

In a skillet, melt the butter over medium heat. Add the boiled potatoes and sauté until they are golden brown, about 5-7 minutes. Season with salt, black pepper, and fresh dill.

Sauté the Potatoes

Fresh Dorado fish

Olive oil

Fresh parsley

Black pepper

Baby potatoes

Fresh dill

Peel the potatoes and slice them thinly (about 1/8 inch thick). Peel the onion and slice it thinly as well.

Prepare the Potatoes and Onion

In a large non-stick skillet, heat the olive oil over medium heat.

Heat the Oil

Add the sliced potatoes and onions to the skillet. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not brown. Season with salt and black pepper.

Cook the Potatoes and Onion

In a bowl, crack the eggs and whisk them until well combined. Add a pinch of salt and whisk again.

Whisk the Eggs

Once the potatoes and onions are cooked, drain the excess oil and add them to the bowl with the eggs. Mix gently until everything is well combined.

Combine with Potatoes and Onion

Wipe the skillet clean and add a tablespoon of olive oil. Heat over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.

Cook the Tortilla

To flip the tortilla, place a large plate over the skillet and carefully invert the skillet so the tortilla lands on the plate. Slide the tortilla back into the skillet to cook the other side for another 5-7 minutes.

Flip the Tortilla

The tortilla should be golden brown on both sides and slightly firm in the center. If desired, you can cook it longer for a firmer texture.

Check for Doneness

Once cooked, slide the tortilla onto a serving platter. Allow it to cool slightly before slicing into wedges. Serve warm or at room temperature.

Potatoes

Onion

In a large mixing bowl, combine the orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, and black pepper. Mix well.

Prepare the Marinade

Place the flank steak into the marinade, ensuring it is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Flank Steak

Preheat the Grill

Remove the flank steak from the marinade and shake off any excess. Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This will help retain the juices.

Rest the Steak

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté until they are soft and caramelized, about 8-10 minutes.

Sauté the Onions

Slice the rested flank steak against the grain into thin strips. Serve the sliced steak topped with sautéed onions, chopped cilantro, and lime wedges on the side.

Slice and Serve

flank steak

orange juice

lime juice

garlic cloves, minced

olive oil

ground cumin

dried oregano

salt

black pepper

onions, thinly sliced

cilantro, chopped

lime wedges

Wash all the fruits thoroughly. Slice the orange, lemon, lime, and apple into thin wedges or rounds. Keep aside.

Prepare the Fruits

In a large pitcher, combine the red wine, brandy, and orange juice. Stir well to blend the ingredients together.

Mix the Base Ingredients

Add the sliced fruits (orange, lemon, lime, and apple) along with the berries and the cinnamon stick to the pitcher. Stir gently to combine.

12 Dishes

150 People

El Dorado

El Dorad

Tortilla De Patatas