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SERVING GREAT-TASTING LATIN AMERICAN TRADITIONAL DISHES

Create memorable times with your family and friends over good food and great drinks at Francisca in Doral, FL. We serve a variety of authentic Latin American dishes and beverages that are sure to please your taste buds.

Our Specialties

We take pride in cooking charcoal chicken and meats that are known for their unique taste and pleasing aroma. These dishes are grilled low and slow to bring out their rich flavors. To date, we are the only restaurant in the U.S. that is equipped with the JOSPER charcoal oven.

LET’S SHARE SOME LOVE FOR LATIN AMERICA

PARRILLITA FRANCISCA 14.5

Flap Meat, cut in small pieces with Blood Sausage, Pork Sausage, and Hallaquitas Blancas with Cilantro Aioli.

FRANCISCA SAMPLER 24

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

CACHAPA 12.5

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

EL PAN DE BONO DE DON PEDRO 6.5

Don Pedro: When Francisca traveled to Bogotá for the first time, she discovered the authentic flavor of the “Pan de Bono Valluno” or “Artisanal bread from el Valle del Cauca” which is known for its subtle baked cheese flavor.

PATACÓN PICADO 15.5

Colombian-style Fried Plantain Rounds. While still living in Venezuela, one of Francisca’s neighbors, Maria Teresa, gave her a taste of this dish and it became a perfect dish to share with friends at Francisca’s house ever since.

LAS EMPANADAS DE TIA ALMIDA 11

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.

LOS TEQUEÑOS DE MA’ MARIA 8.5

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.

LATIN AMERICAN CONTINUED

LOS CHICHARRONES DE DON GUILLE 6.5

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

LAS AREPITAS DE TÍA MICA 8.5

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 different countries in Latin America to try it even more. Charcoal-roasted White Corn Cakes with a side of Nata.

LAS MANDOCAS DE CASA VIEJA 8

Ma’ Vieja: While she attended 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, finally falling in love with Zulia’s cuisine. Corn Pretzels made with white cheese, unrefined cane sugar and plantain, served with homemade Nata and cheese.

QUESO TELITA HECHO AL CARBÓN 11

A thick slice of traditional Venezuelan Cheese grilled on our Josper

MAÍZ HECHO AL CARBÓN 6

Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.

WARM YOURSELF WITH THESE STEWS

SOPA DE CEBOLLA (Francisca) 14

Caramelized White Onion, Beef Consommé, Grated Gruyere Cheese, Oregano Crostini

CRUZADO DE RES Y AVE (Venezuela) 13

Pectoral Meat, Hen Meat, Roasted Vegetables with 2 Arepas.

REFRESH YOURSELF WITH SOME GREEN

ENSALADA CÉSAR CON BERRO O LECHUGA 12

Lettuce or Watercress, Caesar Dressing, Parmesan Cheese, Croutons

ENSALADA CRIOLLA 12

Tomato, Heart of Palm, Onion, Avocado, House Dressing

ADD: CHICKEN (1/4) 6
ADD: PICANHA (8 oz.) 8

MAIN DISHES

PARRILLA MULTICULTURAL 52

½ Organic Chicken, 16 oz. of Picanha , Pork Sausage, Blood Sausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.

BRANZINO ENTERO HECHO AL CARBÓN 26

Very tender and soft fish, presented in a butterfly cut

TAPA DE CUADRIL HECHA A FUEGO LENTO (16 oz.) 24

Picanha on our Josper

SOLOMO DE CUERITO AL CARBÓN (16 oz.) 28

Charcoal Grilled Ribeye

CHURRASCO (10OZ) 28

Skirt Steak

WHOLE CHICKEN 21, ½ CHICKEN 12, ¼ CHICKEN 8

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 organized traditional games, drank Tizana, and played Bolas Criollas and Dominos. That is how this dish became the pride of our tradition: “El Pollo de Doña Francisca”

ASADO DE TIRA (16 oz.) 22

Beef Short Ribs.

LATIN AMERICAN FLAVORS BROUGHT TO YOUR TASTE BUDS

ASADO NEGRO (Venezuela) 14

Eye Round braised and hydrated with spiced Papelón sauce

PABELLÓN (Venezuela) 14

An expression of culinary miscegenation where every ingredient has a harmony and a Venezuelan story to tell.

BANDEJA PAISA (Colombia) 16

Great exponent of Colombian cuisine in which you can find all of its flavors in just one dish.

PARGO FRITO 21

Fried Snapper Fish

ADD MORE FLAVOR TO YOUR DISH

ARROZ MAMPOSTEAO 6.5

Yellow Rice, Cumin Stir-fry, Ripe Plantains, Smoked Ham, Red Beans

YUCA FRITA 6.5

Fried Yuca

CHORIZO (2 units) 5

Smoked Pork Chorizo

MORCILLA (2 units) 5

Rice Sausage

CHOOSE YOUR FAVORITE SIDES

HALLAQUITAS BLANCAS 6.5 ( 4 units)

White Corn Flour Tamale

TOSTONES 3

WHITE RICE 3

FRENCH FRIES 3

MASHED POTATOES 3

COLESLAW SALAD 3

FRESH SALAD 3

RIPE PLANTAINS 3

NATA 3

BOILED YUCCA 3

BLACK BEANS 3

RED BEANS 3

SHREDDED CHEESE 1

OUR KIDS DESERVE THE BEST

CHICKEN MAC AND CHEESE 8

6oz. of macaroni gratin and with Mozzarella and Cheddar cheese

CHEESE BURGER 8

4oz. of Beef with a slice of American cheese accompanied with French Fries

SWEET FLAVORS

LAS TRES LECHES DE SU HERMANA FLOR 5

The Torta Tres Leches of her sister Flor became famous on Sundays between the grandchildren of Ma’ Maria (Francisca’s grandmother), Francisca repeats this recipe every last Sunday of each month for her workers in the family feast.

 

HULA HULA 2.5 (PER UNIT)

At home, we created the Hula Hula, made with crispy Churros accompanied with the topping of your preference to evoke Francisca’s afternoons with her little nephews, since they always enjoyed traditional games and the Hula Hula was never missing from a fun afternoon.

SWEET FLAVORS

BROWNIE 9

Francisca enjoyed studying in the afternoons with her American friend George. They would always make snacks and share them. Among the recipes he shared with her was his typical homemade Brownie to which he added Vanilla Ice Cream, Chantilly Cream, Caramel, Chocolate Syrup, and crushed Chocolate Cookies. Today we make it with sprinkled crushed Flips.

MARQUESA DE NUTELLA 5

Dessert made out of Maria cookies and Nutella Pudin. Francisca fell in love with this recipe the very first time her friend Ana showed her how to make it with Maria cookies and Chocolate, initially, but one day she made it with Nutella it quickly became a favorite for the whole family.

BARQUILLITAS FRANCISCA 2.5 (PER UNIT)

On every trip, Francisca loved to try different flavors, and that included sweets. As a child, her grandmother would take her to eat ice-cream at the park and that is why she felt a preference for this dessert during each trip. That is how she ended up making her own recipe with three ice-cream cones that reminded her of the ice-cream from the streets of Venezuela.

 

DRINKS

WATER

Still Water 3.5

Sparkling Water 3.5

SPECIAL BEVERAGES

Cocada 6

Coconut lemonade 6

Lemonade 6

Aguapanela 4.5

Lemon Nestea 4

*We add a service charge of 18% for groups of 6 or more people

BEERS 5.5

FRESH FRUIT JUICES 5.5

SODAS 2.5

Black Tea 2.5
Tizana Tea 4
Green Tea 4.5
Arnold Palmer 6

*Note: Consuming raw or undercooked Meats, Poultry, Seafood, Shellfish, Eggs or unpasteurized milk may increase your risk of foodborne illness.

 

Contact Information

Francisca Restaurant (786) 542-1393