Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream on top.

2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas, and 1/2 serving of Pork Cracklings

Tía Mica: Thanks to her Aunt Micaela’s Arepas, Francisca developed her love for homemade cooking. She also taught her about cooking with charcoal, which later motivated her to travel to dierent countries in Latin America to try it even more. Fried White Corn Cakes with a side of Nata

La Tía Almida: Her aunt, who was a widow, had to go out to the Mercado Municipal de Barrancas to sell Empanadas in order to provide for her children.

Ma’ Vieja: While attending La Universidad del Zulia, she normally went to a small food stand located in an area named Tierra Negra, it was called “Casa Vieja” and she developed the habit of going every single Sunday to buy Mandocas, finallyfalling in love with Zulia’s cuisine. Corn Pretzels made with White Cheese, unrefined Cane […]

One of the favorites snack of Francisca has always been the Cheese form El Llano, Venezuela. Introducing to this shape of business the bites of Llanero Cheese always combined with nata.

Don Guille: One evening, when she was in Santo Domingo’s mountain range, a villager named Guille oered her an appetizer during traditional celebrations. Beefy and crunchy Pork Meat cuts, a traditional latin american appetizer.

Ma’ María: Her grandmother, Ma’ María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños. 100% Venezuelan-style Cheese sticks, served with Green Sauce

During her time in the Dominican Republic, Doña Francisca discovers a recipe that was born in 1540 with Christopher Columbus where they used green wood to cook meat more slowly, without being directly exposed to fire. With our charcoal cooking method, we transfer this technique and prepare these exquisite ribs with a guava sauce made […]

The technique of frying food was not known in Latin America until the arrival of the Spaniards who introduced lard to Latin American cuisine. This is a technique that was learned by Doña Francisca on the Colombian coast, specifically in Cartagena.

On the last Sunday of each month, Francisca, following her grandmother’s tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family Sunday where they arranged traditional games, drank Tizana, and played Bolas Criollas and Dominos. That is how this […]

Lettuce, Caesar Dressing, Parmesan Cheese, Croutons.

Lettuce, Tomatoes, Onions and Cucumbers with homemade vinagrette.

4 pieces fried chicken with French Fries

Still Water Sparkling Wate