Bar Special

Wine

EBUDS LATI

Sabor Latin Bar & Grille

Red or White Sangria | Red or White Wine | House Recipe of Blended Juices and Liquors

Housemade Sangria

House Recipe of Tequila, Triple Sec and Margarita Mix

Margaritas

Bacardi Rum | Fresh Mint | Simple Syrup | Lime

Classic Mojito

Mojitos

Sabor Parilla Plate for Two

Panko Crusted Diver Scallops | Saffron Risotto | Spanish Pisto | Buttered Sweet Peas

Panko Crusted Scallops

Sabor Paella

Salvadorian Pupusas

Beef Tenderloin Tips | Sautéed Onions, Corn and Mushrooms | Mole Sauce | Red Bell Peppers | Chipotle Cheddar Mashed Potatoes

Beef Picadillo

Grilled Chicken Breast | Spicy Diablo Sauce | Asparagus | Chipotle Cheddar Mashed Potatoes

Chicken Diablo

Filet of Mahi Mahi Brushed with Honey Dijon and Crusted | Coconut Black Bean Risotto | Topped with Mango Salsa

Plantain & Pumpkin Seed Crusted Mahi

9 oz. Grilled Sirloin Caribbean | Blend of Fresh Pineapple, Mushrooms, Spinach, Tomatoes and Palmetto | Finished with Corn and Melted Monterey Cheese | Served with Chipotle Cheddar Mashed Potatoes

Sirloin Caribe

Pan Seared Beef Tenderloin | Green Chili Mac and Cheese | Grilled Asparagus | Chipotle Tomato Sauce

Beef Tenderloin Medallions

Churrasco

Sautéed Shrimp | Cilantro Crema | Corn Salsa | Cuban Slaw | Black Beans & Rice

Shrimp

Breaded Tilapia | Cuban Slaw | Avocado Crema | Tropical Pico | Black Beans and Rice

Fish

3 Beef Empanadas with House Made Chimichurri Sauce and Picked Red Cabbage

Beef Empanadas

Shrimp | Cuban Coleslaw | Orange Habanero Sauce

Carribean Coconut Fried Shrimp

Refreshing cocktail with rum, mint, and lime.

Mojito

Slow cooked pork served with rice and beans.

Carnitas

In a cocktail shaker, combine the gin, lime juice, and ice cubes. Shake well until chilled.

Mixing the Cocktail

Fill a glass with tonic water. Strain the mixed cocktail into the glass. Garnish with a fresh lime wedge.

Serving the Cocktail

In a serving bowl, combine the salted peanuts, olives, and cheese cubes. Mix well to ensure an even distribution of snacks.

Preparing the Snacks

Place the bowl of snacks on the bar for guests to enjoy alongside their drinks.

Serving the Snacks

Tonic Water

Lime Juice

Ice Cubes

Fresh Lime Wedge

Salted Peanuts

Olives

Cheese Cubes

Pour 150 ml of red wine into a wine glass and serve at room temperature. Pair with red meats or rich pasta dishes.

Red Wine

Pour 150 ml of white wine into a wine glass and chill before serving. Best paired with seafood or light salads.

White Wine

Pour 150 ml of sparkling wine into a flute glass. Serve chilled as an aperitif or with desserts.

Sparkling Wine

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.

Activate Yeast

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

Mix Dry Ingredients

Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Sauté Vegetables

In a large bowl, combine the sautéed onions and garlic, cooked spinach, crumbled feta cheese, black pepper, and beaten egg. Mix well.

Combine Filling Ingredients

Preheat Oven

Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a circle about ¼ inch thick.

Roll Out Dough

Place a generous amount of filling on one half of each dough circle. Fold the other half over and seal the edges by crimping with a fork.

Fill and Fold

Place the filled ebuds on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

Bake

Let the ebuds cool slightly before serving. Enjoy warm!

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Cooked spinach

Feta cheese, crumbled

Onion, finely chopped

Garlic, minced

Black pepper

Egg, beaten

In a large bowl, combine olive oil, minced garlic, lime juice, chopped cilantro, cumin, paprika, salt, and black pepper. Mix well to form a marinade.

Prepare Marinade

Add the boneless chicken thighs to the marinade. Ensure the chicken is well coated. Cover the bowl and refrigerate for at least 1 hour or overnight for best results.

Marinate Chicken

Dice the tomatoes, red onion, and jalapeño. Place them in a medium bowl.

Prepare Salsa Ingredients

Add lime juice and salt to the bowl with the diced ingredients. Stir well to combine. Set aside to allow flavors to meld.

Mix Salsa

Heat a grill or skillet over medium-high heat. Remove chicken from marinade and place on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook Chicken

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

Rest Chicken

Warm the tortillas on the grill for a few seconds on each side. Slice the chicken and place it on a tortilla. Top with salsa, slices of avocado, and a dollop of sour cream.

Assemble Tacos

Serve immediately while warm and enjoy your flavorful Sabor Latin Bar & Grille tacos!

Enjoy!

Boneless Chicken Thighs

Olive Oil

Garlic Cloves

Cilantro

Cumin

Paprika

Black Pepper

Tomatoes

Red Onion

Jalapeño

Tortillas

Avocado

Sour Cream

Slice the fresh lemon, orange, and lime into thin rounds. Set aside. If using whole berries, wash them gently and set aside.

Prepare the Fruits

In a large pitcher, combine the red wine, orange juice, pineapple juice, brandy, and simple syrup. Stir gently to mix all the ingredients together.

Mix the Sangria Base

Add the sliced lemon, orange, lime, and fresh berries into the pitcher with the sangria base. Stir gently to distribute the fruits evenly throughout the mixture.

Add the Fruits

Cover the pitcher and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the sangria to chill.

Chill the Sangria

When ready to serve, pour the sangria into glasses filled with ice. Garnish with a few slices of fruit from the pitcher if desired.

Orange Juice

Pineapple Juice

Brandy

Simple Syrup

Fresh Lemon

Fresh Orange

Fresh Lime

Fresh Berries (Strawberries, Blueberries, Raspberries)

Rim the glass with salt. To do this, take a lime wedge and run it around the rim of the glass, then dip the rim into a small plate of salt until coated to your preference.

Prepare the Glass

In a cocktail shaker, combine 2 ounces of tequila, 1 ounce of triple sec, and 4 ounces of margarita mix. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to ensure the mixture is well combined and chilled.

Shake the Mixture

Strain the mixture into the prepared glass filled with ice. Garnish with a lime wedge on the rim of the glass.

Pour and Serve

Tequila

Triple Sec

Margarita Mix

Lime Wedge

In a sturdy glass or cocktail shaker, add the fresh mint leaves. Use a muddler or the back of a spoon to gently press and twist the mint leaves to release their essential oils. Be careful not to tear the leaves into small pieces.

Muddle Mint

Pour in the Bacardi rum, fresh lime juice, and simple syrup over the muddled mint leaves.

Add Ingredients

Using a spoon or cocktail shaker, stir the mixture gently to combine all the ingredients, ensuring the mint is well incorporated.

Fill the glass with ice cubes to the top, as this will chill your drink and keep it refreshing.

Add Ice

Pour club soda slowly over the ice, filling the glass to the brim. This will add fizz to your mojito.

Top with Club Soda

Garnish your mojito with a lime wedge and a sprig of fresh mint for an appealing presentation.

Garnish

Bacardi Rum

Fresh Mint Leaves

Fresh Lime Juice

Club Soda

Mint Sprig

In a sturdy glass or cocktail shaker, place the fresh mint leaves. Use a muddler or the back of a spoon to gently press down and twist the mint leaves to release the oils and aroma. Be careful not to tear the leaves too much.

Muddle the Mint

Pour in the freshly squeezed lime juice and simple syrup over the muddled mint. Stir gently to combine the flavors.

Add Lime Juice and Simple Syrup

Add the Bacardi Rum to the glass, mixing it gently with the mint, lime juice, and syrup mixture.

Add Bacardi Rum

Fill the glass with ice cubes to the top.

Fill with Ice

Pour club soda over the ice until the glass is nearly full. Stir gently to mix the ingredients.

Garnish the drink with a lime wedge and a sprig of fresh mint. Serve immediately with a straw, and enjoy your refreshing Mojito!

Garnish and Serve

Preheat the grill to medium-high heat. Season the chicken pieces with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

Prepare Fire Roasted Chicken

Season the churrasco steak with salt, pepper, and a drizzle of olive oil. Grill for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to ensure it reaches an internal temperature of 130°F (54°C). Let it rest before slicing.

Cook Churrasco Steak

Place the andouille sausage links on the grill and cook for about 4-5 minutes per side until they are browned and heated through. Remove from the grill and slice into bite-sized pieces.

Grill Andouille Sausage

Season the pork with adobo spices and sear in a hot skillet with a little oil for 3-4 minutes on each side. Then, cover and cook on low heat for 1.5 to 2 hours until tender. Once cooked, shred the pork using two forks.

Prepare Adobo Pork

Toss assorted vegetables (such as bell peppers, zucchini, and onions) in olive oil, salt, and pepper. Grill on medium heat for about 8-10 minutes or until slightly charred and tender.

Grill Vegetables

In a pot, heat olive oil over medium heat. Add 1 cup of rice and toast for 2-3 minutes. Stir in 2 cups of chicken broth, diced tomatoes, and seasonings (cumin, paprika). Bring to a boil, then reduce heat and simmer covered for 20 minutes until rice is tender.

Make Spanish Rice

On a large platter, arrange the grilled chicken, churrasco steak, sliced andouille sausage, and shredded adobo pork. Add the grilled vegetables and Spanish rice on the side. Serve with chimichurri, spicy BBQ, and garlic aioli sauces on the side.