Lo Nuestro/Signature Plates
Camarones Encocados | ECU
Traditional coastal dish of fresh shrimp seasoned with citrus and spices and cooked in a sauce of coconut milk, onions, tomatoes, bell peppers and cilantro. Served with white rice, sweet plantains and “curtido” (red onions, tomatoes, lime juice and cilantro).
Pollo a la Brasa | PER
Quartered charcoal roasted Peruvian chicken. Served with french fries, house salad and “aji verde” jalapeño sauce.
Churrasco Al Plato | ARG
Charcoal grilled 8 oz. skirt steak and chimichurri sauce. Served with housemade french fries and house salad.
Bisteck a Caballo | COL
Pan seared 8 oz. hanger steak, tomato -white onion sauce topped with two fried eggs. Served with “papas criollas” (creole potatoes).
Silpancho | BOL
Breaded sirloin steak served over white rice and roasted potatoes. Topped with 2 sunnyside up eggs and locoto salad.
Pescado a la Lata | CHIL
Baked salmon on a bed of white onions, potato and sausage topped with tomato, provolone cheese, oregano, white wine, and olive oil. Served with pebere sauce. “A lo Pobre” add two fried eggs $3
Chaufa de Quinoa | PER
Vegetarian Chinese fried organic quinoa mixed with choclo, mixed vegetables, cilantro, green onions, miso and soy sauce.
Hornado | ECU
Marinated roasted pork leg served with sauteed hominy, “Llapingachos“ (potato cheese cakes), “agrio” (tangy vinaigrette sauce), lettuce and avocado.
Lomo Saltado | PER
Stir fry with sautéed beef tenderloin, aji amarillo, french fries,red onions, tomatoes,red wine
vinegar, oyster sauce and soy sauce. Served with white rice.
“A lo Pobre” add two eggs, sweet plantains and sausage $5
Pabellon Criollo | VEN
Shredded flank beef "caraotas" black beans, white rice and “tajadas” (fried plantains). Add two fried eggs $2