CARNE

SOPAS

POLLO

CEVICHES / SEAFOOD COCKTAILS

ENTRADAS / APPETIZERS

ENSALADAS

POSTRES

SPECIALS

BEBIDAS

TALLARINES SALTADOS

MARISCOS

SALTADOS

ARROZ CHAUFA

In a bowl, combine olive oil, soy sauce, lime juice, minced garlic, cumin powder, chili powder, salt, and black pepper. Whisk together until well blended.

Prepare the Marinade

Place the beef flank steak and pork shoulder in a large resealable bag or a shallow dish. Pour the marinade over the meats, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best flavor.

Marinate the Meat

Preheat your grill to medium-high heat or heat a large skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.

Prepare the Grill or Pan

Remove the meat from the marinade, letting any excess drip off. Grill the beef flank steak for about 5-7 minutes per side, or until it reaches your desired doneness. Cook the pork shoulder for about 6-8 minutes per side, or until well browned and cooked through.

Cook the Meat

Once cooked, remove the meats from the heat and let them rest for 5-10 minutes. This allows the juices to redistribute.

Rest the Meat

Thinly slice the beef flank steak against the grain and the pork shoulder into bite-sized pieces. Serve on a platter, garnished with chopped fresh cilantro and lime wedges.

Slice and Serve

Beef Flank Steak

Pork Shoulder

Olive Oil

Soy Sauce

Lime Juice

Garlic, minced

Cumin Powder

Chili Powder

Salt

Black Pepper

Fresh Cilantro, chopped

Lime wedges

Clean and cut the chicken into bite-sized pieces.

Prepare the Chicken

Peel and chop the carrots and potatoes into small cubes. Chop the celery and onion finely. Mince the garlic.

Chop the Vegetables

In a large pot, add a little oil and sauté the chopped onion and minced garlic over medium heat until translucent.

Sauté the Aromatics

Add the chicken pieces to the pot and cook until browned on all sides.

Add Chicken

Stir in the carrots, potatoes, and celery, then pour in the chicken broth and water. Add the bay leaves.

Add Vegetables and Liquid

Sprinkle in salt, black pepper, and paprika. Bring the mixture to a boil.

Season the Soup

Reduce the heat to low and let the soup simmer for about 30 minutes, or until the vegetables are tender.

Simmer

Remove the bay leaves, stir in the chopped cilantro, and adjust seasoning if necessary.

Finish with Cilantro

Chicken

Carrots

Potatoes

Celery

Onion

Garlic

Bay leaves

Black pepper

Paprika

Cilantro

Chicken broth

Water

Rinse the chicken thighs under cold water and pat dry with paper towels. Season both sides with salt, black pepper, paprika, cumin, oregano, and red pepper flakes.

Prep the Chicken

Peel and finely chop the garlic cloves. Dice the onion and bell pepper into small pieces.

Chop Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until browned. Remove and set aside.

Sauté the Chicken

In the same skillet, add the chopped garlic, onion, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Cook the Vegetables

Pour in the chicken broth and diced tomatoes into the skillet. Stir to combine, then return the chicken thighs to the skillet. Bring to a simmer.

Combine Ingredients

Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Once cooked, remove the skillet from heat. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Garnish and Serve

Chicken thighs

Olive oil

Garlic cloves

Bell pepper

Diced tomatoes

Cumin

Oregano

Red pepper flakes

Fresh parsley

Lemon wedges

In a large pot, bring water to a boil. Add the shrimp, octopus, and scallops. Cook for about 2-3 minutes until shrimp turns pink and scallops are opaque. Remove from heat and drain.

Cook the Seafood

In a large mixing bowl, combine fresh lime juice, fresh lemon juice, chopped cilantro, diced red onion, sliced jalapeño, salt, and black pepper. Mix well.

Combine Marinade Ingredients

Add the cooked seafood to the marinade mixture. Toss gently to combine and ensure all seafood is coated evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Add Seafood to Marinade

After marinating, remove the ceviche from the refrigerator. Serve chilled in bowls. Top with diced avocado, a handful of cherry tomatoes, and serve with tortilla chips on the side.

Serve the Ceviche

Fresh shrimp, peeled and deveined

Fresh octopus, cleaned and chopped

Fresh scallops, chopped

Fresh lime juice

Fresh lemon juice

Chopped cilantro

Diced red onion

Sliced jalapeño

Avocado, diced

Tortilla chips

Cherry tomatoes, halved

Preheat the oven to 350°F (175°C). Spread the tortilla chips on a baking sheet in a single layer.

Prepare the Tortilla Chips

Sprinkle the shredded cheese evenly over the tortilla chips.

Add the Cheese

Evenly distribute the black beans over the cheese-covered tortilla chips.

Add Black Beans

Sprinkle ground cumin, chili powder, and salt over the layered chips, cheese, and beans.

Season

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Bake the Chips

Remove from the oven and top with sour cream, guacamole, chopped cilantro, sliced jalapeños, and salsa. Serve immediately while hot.

Crispy Tortilla Chips

Shredded Cheese (Cheddar or Monterey Jack)

Black Beans (canned, drained and rinsed)

Sour Cream

Guacamole

Chopped Fresh Cilantro

Sliced Jalapeños

Salsa

Ground Cumin

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix the ingredients evenly.

Prepare the salad base

Add the sliced grilled chicken breast and the rinsed chickpeas to the salad base. Toss again to distribute the protein evenly throughout the salad.

Add protein add-ons

Gently fold in the diced avocado and crumbled feta cheese into the salad mixture.

Add toppings

Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste. Toss the salad lightly to ensure even coating of the dressing.

Dress the salad

Mixed greens (spinach, arugula, and romaine)

Cucumber, diced

Red onion, thinly sliced

Grilled chicken breast, sliced

Chickpeas, canned and rinsed

Feta cheese, crumbled

Balsamic vinegar

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add milk, vanilla extract, and melted unsalted butter. Mix until well blended.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Grease a baking dish (approximately 8x8 inches) with butter or cooking spray to prevent sticking.

Prepare Baking Pan

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the baked dessert to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Cool Down

While the dessert is cooling, prepare your toppings by washing the fresh berries and whipping the cream if necessary.

Prepare Toppings

Once cooled, slice the dessert into squares, dust with powdered sugar, and serve with fresh berries and a dollop of whipped cream.

Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vanilla extract

Unsalted butter, melted

Powdered sugar

Fresh berries (strawberries, blueberries, etc.)

Whipped cream

In a large bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breast and coat it well. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, prepare the cherry tomatoes by halving them and chopping the fresh basil leaves. Set aside.

Prepare Vegetables

Heat a large skillet over medium-high heat. Add the marinated chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Cook the Chicken

In the last 2-3 minutes of cooking the chicken, add the halved cherry tomatoes and chopped basil to the skillet. Stir gently to combine and allow the tomatoes to soften slightly.

Add Tomatoes and Basil

Once the chicken is cooked and the tomatoes are softened, remove from heat. Transfer the chicken and vegetables to a serving platter.

Plate the Dish

Sprinkle the grated Parmesan cheese over the chicken and vegetables, and serve with lemon wedges on the side for squeezing over the dish.

Chicken Breast

Lemon Juice

Dried Oregano

Cherry Tomatoes, halved

Fresh Basil Leaves, chopped

Parmesan Cheese, grated

Lemon Wedges

In a small saucepan over medium heat, combine equal parts sugar and water (1 cup each). Stir until the sugar is fully dissolved and the mixture is clear. Allow it to cool before using.

Make Simple Syrup

Rinse the mint leaves under cold water. Gently pat them dry with a paper towel. Set aside a few leaves for garnish.

Prepare the Mint

In a large pitcher, combine the fresh lime juice and the cooled simple syrup. Stir well to combine.

Mix the Lime Juice and Simple Syrup

Slowly pour in the sparkling water to the lime juice mixture. Stir gently to combine without losing the fizz.

Add Sparkling Water

Fill glasses with ice cubes. Pour the lime and sparkling water mixture over the ice until the glass is about 3/4 full. Add lime slices and mint leaves to each glass for garnish.

Carne

Sopas

Pollo

Ceviches / Seafood Cocktails

Entradas / Appetizers

Ensaladas

Postres

Specials

Bebidas

Tallarines Saltados

Mariscos

Saltados

Arroz Chaufa