Chimichurri, cucumber salsa, rice, avocado, mojo, yucca, veggies, plantains

Whole Fried Sea Bass

Grilled sirloin, roasted potato, rice, beans, plantain, chimichurri, mojo, avocado, salsa

Churrasco Argentino

chihuahua cheese, spinach, mezcal orange sauce

chicken chile relleno enchiladas

Grilled Octopus Tostadas

Shrimp Ceviche

Slow roasted coffee pork shank, veggies, plantain, rice, beans, corn tortillas, annatto sauce, avocado, salsa

Del Chamorro

oaxaca cheese, alambres, sweet potato, chile tomato sauce

coffee roasted pork quesadilla

Spinach, veggies, plantain, rice, beans, avocado, salsa

NC Flounder Blackened

grilled salmon, sc shrimp, oaxaca cheese, beans, sweet potato,coconut sauce

chile relleno rubio

Plantains, rice, beans, avocado, pico de gallo salsa

Fried Halibut Tacos

Yucca, plantain, rice, chimichurri, veggies, avocado, cucumber salsa

Fried Black Sea Bass Filet

oaxaca cheese, rajas, poblano, coconut sauce

beef birria & shrimp enchiladas

Plantain, goat cheese, oaxaca cheese, sweet potato, mushrooms, roasted veggies, mojo, chile sauce, avocado

Cheesy Cactus Veggie Pionono

Broccoli, plantain, rice, beans, avocado, mojo, pico

Honey Chipotle Salmon

vegan fajitas

Shrimp, chicken, steak, soy sauce, sesame aioli, chives, guacamole, pico de gallo & sweet plantain.

Chino Latino

Lobster, mussels, octopus, shrimp, coconut stew, rice, tostones, vegetables, corn tortillas, avocado, pico

Cazuela De Mariscos

Mix cheese, pineapple chutney, crema, mojo

Salmon Jalapeno Poppers

Plantains, rice, beans, pico, avocado, veggies

Shrimp and Scallop Diabla

Lamb, chicken, steak, rajas, chimichurri, plantain, rice, beans, avocado, corn tortilla, pico salsa

La Tripleta Fajita

Goat cheese, potato, coconut-curry, rice, beans, plantain, veggies, avocado, salsa

Jamaican Lamb

grilled shrimp tostada

free range chicken tacos

chihuahua cheese, spinach, carrot, zucchini

birria roast beef quesadilla

Plate the fried sea bass with a serving of rice, yucca, plantains, cucumber salsa, avocado, chimichurri, and mojo sauce on the side.

Serve

Whole sea bass, cleaned and scaled

Salt

Black pepper

Rice

Yucca, peeled and cut into chunks

Plantains, sliced

Cucumber, diced

Avocado, sliced

Chimichurri sauce

Vegetables (bell peppers, zucchini, etc.), chopped

Mojo sauce

Oil for frying

In a blender, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Blend until smooth and set aside.

Prepare Chimichurri Sauce

In a blender, combine garlic, orange juice, lime juice, cumin, olive oil, and salt. Blend until smooth and set aside.

Prepare Mojo Sauce

In a pot, cook rice according to package instructions. In another pot, heat black beans until warm.

Cook Rice and Beans

Preheat the oven to 400°F (200°C). Cut potatoes into wedges, season with salt and olive oil, and roast for 25-30 minutes until golden and crispy.

Roast Potatoes

Peel and slice plantains. Fry in a skillet with a little oil until golden brown on both sides.

Prepare Plantain

Preheat grill to high heat. Season sirloin with salt and pepper. Grill for 5-7 minutes per side for medium-rare, or until desired doneness.

Grill Sirloin

Plate the grilled sirloin, roasted potatoes, rice, beans, and fried plantains. Top with avocado slices, chimichurri, mojo, and salsa.

Assemble the Dish

Sirloin steak

Potatoes

Black beans

Plantain

Avocado

In a skillet over medium heat, add olive oil and sauté diced onion until translucent. Add minced garlic and cook for an additional 1 minute. Stir in the shredded chicken, spinach, chili powder, cumin, salt, and pepper. Cook until spinach is wilted. Remove from heat and add 1 cup of chihuahua cheese, mixing until melted.

Prepare the Filling

In a small saucepan, combine mezcal, orange juice, and additional chili powder. Simmer over low heat for about 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.

Make the Sauce

Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with the chicken and spinach mixture, and roll it up. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Once all enchiladas are in the baking dish, pour the mezcal orange sauce over the top. Sprinkle the remaining chihuahua cheese on top. Bake for 20-25 minutes until cheese is bubbly and golden. Serve hot.

Bake and Serve

chicken breast, cooked and shredded

chihuahua cheese, shredded

spinach, fresh

corn tortillas

olive oil

onion, diced

garlic, minced

mezcal

orange juice

chili powder

cumin

salt

pepper

In a large pot, bring water to a boil. Add the octopus, garlic, lemon juice, salt, and black pepper. Cook for about 40-50 minutes until tender. Remove from heat and let cool.

Prepare the Octopus

Once cooled, cut the octopus into tentacles. Preheat the grill to medium-high heat. Brush the octopus with olive oil and grill for about 3-4 minutes on each side until charred and heated through.

Grill the Octopus

While the octopus is grilling, heat the corn tortillas on a separate pan until crispy, about 2-3 minutes on each side.

Prepare the Tostadas

On each crispy tortilla, layer sliced avocado, grilled octopus, pico de gallo, chimichurri, aioli, and drizzle with mojo sauce.

Assemble the Tostadas

Serve immediately while the tostadas are crispy and enjoy!

Octopus

Olive oil

Garlic (minced)

Lemon juice

Corn tortillas

Avocado (sliced)

Pico de gallo

Aioli

In a large bowl, combine the raw shrimp and lime juice. Ensure the shrimp is fully submerged in the juice. Cover and refrigerate for 30 minutes, or until the shrimp becomes opaque and firm.

Marinate the Shrimp

Once the shrimp is ready, drain off the excess lime juice. Add the diced avocado, diced mango, chopped cilantro, diced red onion, diced jalapeño, salt, and black pepper to the bowl. Gently toss to combine, being careful not to mash the avocado.

Mix the Ingredients

Serve the ceviche immediately with corn chips on the side for dipping.

raw shrimp, peeled and deveined

fresh lime juice

diced avocado

diced mango

chopped cilantro

diced red onion

diced jalapeño (seeds removed)

black pepper

Preheat your oven to 300°F (150°C). Season the pork shank with salt and pepper. Rub the ground coffee all over the pork shank. Place it in a roasting pan along with chopped onion, garlic, carrots, and bell pepper. Cover tightly with foil and roast for about 4 hours or until the meat is fork-tender.

Season and Roast

In a small saucepan, heat olive oil over medium heat. Add annatto seeds and cook for about 5 minutes, allowing the oil to infuse with the color and flavor. Strain the oil into a bowl, discarding the seeds. Stir in lime juice, salt, and pepper.

Prepare Annatto Sauce

In a bowl, combine diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt to taste. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Make Salsa

Once the pork shank is done roasting, remove it from the oven and let it rest for 10 minutes. Shred the meat and serve it on a plate alongside the rice, beans, sliced plantains, corn tortillas, salsa, and avocado. Drizzle the annatto sauce over the pork and enjoy!

Pork shank

Coffee (ground)

Onion (chopped)

Carrots (chopped)

Bell pepper (chopped)

Plantains (sliced)

Black beans (cooked)

Annatto seeds

Lime juice

Pepper

Tomatoes (diced)

Onion (diced)

Cilantro (chopped)

Jalapeño (minced)

In a bowl, mix the pork shoulder with coffee grounds, chili powder, salt, and pepper. Let it marinate for at least 30 minutes.

Prepare the Pork

Heat olive oil in a skillet over medium heat. Add the marinated pork and cook until browned and fully cooked, about 15-20 minutes. Remove from the skillet and let it rest.

Cook the Pork

Peel and dice the sweet potato into small cubes. Boil or steam until tender, about 10-15 minutes, then mash lightly.

Prepare Sweet Potato

In the same skillet, add chopped onion and minced garlic, sautéing until golden. Add tomato sauce and simmer for 5 minutes, seasoning with salt and pepper.

On a tortilla, layer the cooked pork, mashed sweet potato, a generous amount of Oaxaca cheese, and a spoonful of the chile tomato sauce. Top with another tortilla.

Assemble the Quesadilla

Heat a skillet over medium heat. Cook the quesadilla on both sides until golden brown and the cheese is melted, about 3-4 minutes per side.

Cook the Quesadilla

Cut into wedges and serve hot with extra chile tomato sauce on the side.

Pork shoulder

Coffee grounds

Oaxaca cheese

Sweet potato

Tortillas

Chili powder

Tomato sauce

Garlic

Onion

Pat the flounder fillets dry with paper towels. Rub the blackening seasoning evenly over both sides of each fillet.

Prepare the Blackened Flounder

In a skillet, heat olive oil over medium-high heat. Once hot, add the flounder fillets and cook for 3-4 minutes on each side until blackened and cooked through. Remove from skillet and set aside.

Cook the Flounder

In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until soft. Then add spinach and cook until wilted. Season with salt and pepper to taste.

Sauté the Vegetables

In another skillet, add olive oil and heat over medium heat. Fry the sliced plantains for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

Prepare the Plantains

On a plate, serve a portion of cooked rice and black beans. Top with the sautéed vegetables, blackened flounder, sliced avocado, and fried plantains. Drizzle with salsa before serving.

NC flounder fillets

blackening seasoning

spinach

bell pepper, diced

ripe plantains, sliced

cooked rice

cooked black beans

avocado, sliced

salsa

Boil the cubed sweet potatoes in salted water until tender, about 15 minutes. Drain and set aside.

Prepare the Sweet Potatoes

Preheat the grill to medium-high heat. Brush the salmon fillets and shrimp with olive oil, and season with salt and black pepper. Grill the salmon for about 6-8 minutes on each side, and the shrimp for about 2-3 minutes until they turn pink and opaque.

Grill the Salmon and Shrimp

In a saucepan, heat the coconut milk over medium heat. Add minced garlic and lime juice, and simmer for about 5-7 minutes. Adjust salt to taste.

Make the Coconut Sauce

On a serving plate, layer the grilled salmon, shrimp, and sweet potatoes. Add a scoop of black beans and sprinkle with Oaxaca cheese. Drizzle the coconut sauce over the top and garnish with fresh cilantro.

Whole Fried Sea Bass

Churrasco Argentino

Chicken Chile Relleno Enchiladas

Grilled Octopus Tostadas

Shrimp Ceviche

Del Chamorro

Coffee Roasted Pork Quesadilla

Nc Flounder Blackened

Chile Relleno Rubio

Fried Halibut Tacos

Fried Black Sea Bass Filet

Beef Birria & Shrimp Enchiladas

Cheesy Cactus Veggie Pionono

Honey Chipotle Salmon

Vegan Fajitas

Chino Latino

Cazuela De Mariscos

Salmon Jalapeno Poppers

Shrimp And Scallop Diabla

La Tripleta Fajita

Jamaican Lamb

Grilled Shrimp Tostada

Free Range Chicken Tacos

Birria Roast Beef Quesadilla