Shrimp tempura, fried cheese, sweet plantain, topped w/ sweet chili shrimp & guacamole

EL NINJA ROLL

Parrillada Mixta is a mixed grill dish featuring a variety of meats such as shrimp, salmon, skirt steak, chorizo, chicken, and pork, typically cooked over an open flame. This dish offers a delightful combination of smoky flavors and juicy textures, with the venue's version highlighting a vibrant marinade of garlic and lime that enhances the meat's natural essence. Here's how to prepare it at home.

PARRILLADA MIXTA – serves 2pp

Trio of chicken, beef & guava and cheese, served w/ cilantro avocado aioli

EMPANADAS

Grilled skirt steak w/chimichurri & demi-glaze, served w/yuca fries

CHURRASCO FRITES

Topped with caramelized onions, Fried pork chops with chimichurri sauce, moro negro & maduros

CHULETAS

Half lobster, shrimp, calamari, clams, mussels, chorizo, saffron rice, roasted peppers, sweet peas

PAELLA

AVOCADO – Sliced, TOSTONES – Fried plantain slices, MADUROS – Fried sweet plantain, YUCA FRIES, YUCA MASK, FRENCH FRIES – Paprika, GARLIC MASH POTATOES, RICE AND BEANS, MORO NEGRO, SAUTÉED VEGETABLES – Seasonal, MIXED GREEN HOUSE SALAD – Seasonal

EXTRAS

Traditional dominican stew with meat, vegetables served white rice & avocado

SANCOCHO

Great for sharing – Platter of crispy chicken, fried pork, chorizo, mixed skewers, empanadas, arepa, tostones, served with BBQ guava sauce

PICADERA TAINA

Cuatro Leches, Triple chocolate mousse, Flan de coco, Tiramisu

Dessert

Fettucine pasta in a light cream sauce or a tomato & basil sauce

FETTUCINE

Shrimp tempura, cream cheese, avocado (deep fried)

COCONUT ROLL

Steak, chicken, bacon, cream cheese, topped with sweet chili shrimp & guacamole

EL FUERTE

LA SANTAMARIA

MAMAJUANA ROLL - Chicken tempura, bacon, fried cheese, sweet plantain

SUSHI LATINO

Shrimp tempura, cream cheese topped with avocado & Kani

EL VOLCANO

Crispy red snapper stuffed with mofongo & topped w/crab meat & creole sauce

PARGO ROJO “EL ORIGINAL”

Stuffed sweet plantain with salted cod fish or chicken

MADURO RELLENO

MAMA-FONGO

Tempura fried shrimp tossed in spicy mayo sauce

ROCK SHRIMP

CHICHARRONES DE CERDO

Shrimp marinated in citrus juice, tomatoes, onions, cilantro, mustard & mandarin vinaigrette, yuca chips

CEVICHE DE CAMARON TRADITIONAL

Palomilla steak w/ sautéed onions, rice & beans

BISTEC ENCEBOLLADO

Traditional mashed fried plantain w/chicken, crab meat & shrimp in creole sauce

MOFONGUITO TRIO

Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, 1 tbsp rice vinegar, sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it stand covered for another 10 minutes.

Prepare Sushi Rice

Peel and slice the sweet plantain diagonally into 1/2 inch thick slices. Heat oil in a frying pan over medium heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Sweet Plantain

Coat the shrimp in a tempura batter and fry them in hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.

Prepare the Shrimp Tempura

Lay a sheet of nori on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. In the center, place shrimp tempura, fried cheese, and sweet plantain slices. Roll tightly, using the mat to help. Seal the edge with a little water.

Assemble the Roll

Using a sharp knife, slice the rolled sushi into 8 equal pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

Slice the Roll

Arrange the sushi rolls on a plate. Drizzle with sweet chili sauce and top with a dollop of guacamole. Serve immediately.

Serve

shrimp tempura

cream cheese

sweet plantain

sweet chili sauce

guacamole

sushi rice

nori sheets

rice vinegar

sugar

salt

water

oil for frying

Shrimp, Salmon, Skirt Steak, Chorizo, Chicken & Pork – served with 2 Extras

In a bowl, combine olive oil, garlic, lime juice, salt, and pepper. Add shrimp, salmon, skirt steak, chorizo, chicken, and pork to the marinade. Mix well and let sit for at least 30 minutes.

Prepare the Marinade

Preheat the Grill

Remove proteins from marinade and grill each type separately. Cook shrimp for 2-3 minutes per side, salmon for 4-5 minutes per side, skirt steak for 4-5 minutes per side, chorizo for 3-4 minutes, chicken for 5-6 minutes per side, and pork for 6-7 minutes per side until fully cooked.

Grill the Proteins

Once cooked, remove proteins from the grill and let them rest for 5 minutes before slicing.

Rest the Grilled Proteins

Prepare your choice of two extras such as grilled vegetables, rice, or salad.

Prepare Extras

Arrange the grilled proteins on a platter and serve with your selected extras.

Shrimp

Salmon fillet

Skirt steak

Chorizo sausage

Chicken breast

Pork tenderloin

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, stirring until the dough forms. Knead for a few minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Dough

In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add shredded chicken, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally. Remove from heat.

Make Chicken Filling

In the same skillet, heat olive oil. Add onions and garlic, sauté until translucent. Add ground beef, cumin, salt, and black pepper. Cook until the beef is browned, about 7-10 minutes. Remove from heat.

Make Beef Filling

In a bowl, combine guava paste and cream cheese until smooth. Set aside.

Make Guava and Cheese Filling

In a blender, combine avocado, cilantro, garlic, lime juice, and mayonnaise. Blend until smooth. Season with salt to taste.

Prepare Aioli

Preheat oven to 375°F (190°C). Roll out the dough and cut into circles. Place a spoonful of each filling in the center of the circles. Fold and seal the edges using a fork. Place on a baking sheet.

Assemble Empanadas

Bake for 20-25 minutes or until golden brown. Serve warm with cilantro avocado aioli.

Bake Empanadas

all-purpose flour

unsalted butter

Preheat the grill to medium-high heat. Rub the skirt steak with olive oil, salt, and black pepper. Grill for about 4-5 minutes per side for medium-rare. Remove from grill and let rest.

Prepare the Skirt Steak

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.

Make Chimichurri Sauce

In a saucepan, melt butter over medium heat. Add diced shallots and sauté until translucent. Pour in red wine and beef broth, and add thyme. Simmer until reduced by half, about 15-20 minutes. Strain and set aside.

Prepare Demi-Glaze

In a large pot, bring salted water to a boil. Add yuca and cook until tender, about 15-20 minutes. Drain and let cool slightly. Heat vegetable oil in a fryer or deep pot to 350°F (175°C). Fry yuca pieces until golden brown and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.

Cook Yuca Fries

Slice the rested skirt steak against the grain. Plate the steak, drizzle with chimichurri and demi-glaze, and serve alongside yuca fries.

Olive oil

Salt

Black pepper

Season the pork chops with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let them rest.

Prepare the Pork Chops

In the same skillet, add the remaining 2 tablespoons of olive oil. Slice the onions and add them to the skillet. Cook over medium heat, stirring occasionally until the onions are soft and golden brown, about 10-15 minutes.

Caramelize the Onions

In a separate pot, cook the moro negro rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water (2 cups of water for 1 cup of rice), and simmering until tender.

Cook Moro Negro Rice

Peel and slice the plantains diagonally into thick pieces. In a deep skillet, heat oil over medium heat. Fry the plantain slices until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Maduros

On a serving plate, place the pork chops and top them with the caramelized onions. Serve with a side of moro negro rice and fried maduros, drizzling chimichurri sauce over the pork chops as desired.

Assemble the Dish

Pork Chops

Onion

Chimichurri Sauce

Moro Negro Rice

Plantains (Maduros)

Black Pepper

Olive Oil

Clean and prepare all seafood. Chop the onion, garlic, and roasted red peppers. Slice the chorizo into rounds.

Prepare the Ingredients

In a large paella pan, heat olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove and set aside.

Cook the Chorizo

In the same pan, add the chopped onion and garlic. Sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Stir in the rice and saffron, mixing well to coat the grains in oil. Toast for about 2 minutes.

Add Rice and Saffron

Pour in the stock and bring to a boil. Add the cooked chorizo back into the pan. Season with salt and black pepper.

Add Stock and Simmer

Reduce heat to low and arrange the lobster, shrimp, calamari, clams, mussels, and roasted peppers on top of the rice. Cover and cook for about 15-20 minutes, or until the seafood is cooked and the rice has absorbed the liquid.

Add Seafood

In the last 5 minutes, sprinkle sweet peas over the paella. Remove from heat, let it rest for a few minutes, then serve directly from the pan.

Add Peas and Serve

Lobster

Calamari

Clams

Mussels

Chorizo Sausage

Saffron

Rice (short-grain or Bomba)

Roasted Red Peppers

Sweet Peas

Garlic

Chicken or Fish Stock

Slice the avocado in half, remove the pit, and slice into wedges. Set aside.

Prepare the Avocado

Peel and slice the plantains into 1-inch thick slices. Fry in hot oil until golden brown, then flatten and fry again until crispy. Drain on paper towels.

Fry the Tostones

Slice the sweet plantains diagonally and fry in hot oil until caramelized and tender. Drain on paper towels.

Peel and cut yuca into fry-sized pieces. Boil in salted water until tender, then fry until golden and crispy. Drain on paper towels.

Prepare Yuca Fries

Boil peeled and chopped potatoes until tender. Mash with olive oil, minced garlic, salt, and black pepper until creamy.

Make Garlic Mashed Potatoes

Cook rice according to package instructions. In a separate pot, heat black beans and combine with cooked rice, season with salt.

Cook Rice and Beans

In a skillet, heat olive oil and sauté seasonal vegetables until just tender. Season with salt and pepper.

Sauté Seasonal Vegetables

Toss mixed greens with olive oil, salt, and pepper. Optionally add sliced avocado.

Prepare Mixed Green Salad

Cut potatoes into fries and fry in hot oil until crispy. Season with paprika, salt, and black pepper.

Prepare French Fries

Avocado

Plantains

Sweet plantains

Yuca

Paprika

Potatoes

Rice

Black beans

Seasonal vegetables

Mixed greens

In a large pot, heat the olive oil over medium heat. Season the chicken, pork, and beef with salt and black pepper. Add the meat to the pot and brown on all sides.

Prepare the Meat

Add the chopped onion, bell pepper, garlic, and tomatoes to the pot. Cook until the vegetables are softened, about 5 minutes.

Sauté Vegetables

Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for about 30 minutes.

Add Broth and Simmer

Add the yuca, plantains, carrots, potatoes, and corn to the pot. Stir well, cover, and let it simmer for another 30 minutes or until the vegetables are tender.

Add Root Vegetables

Once everything is cooked, stir in the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.

El Ninja Roll

Parrillada Mixta – Serves 2pp

Empanadas

Churrasco Frites

Chuletas

Paella

Extras

Sancocho

Picadera Taina

Dessert

Fettucine

Coconut Roll

El Fuerte

La Santamaria

Sushi Latino

El Volcano

Pargo Rojo “el Original”

Maduro Relleno

Mama-fongo

Rock Shrimp

Chicharrones De Cerdo

Ceviche De Camaron Traditional

Bistec Encebollado

Mofonguito Trio