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.