
Desayuno
Enteros,
revueltos,
volteados
Breakfast
Eggs
Hardboiled,
scrambled,
over-easy

Almuerzo y Cena
Carne /res
Desmenuzada
A la plancha
Churrasco
Filete jalapeño
Lunch and Dinner
Beef
Shredded and stewed
Served on a hot plate
Grilled steak
Steak in a creamy pepper sauce

Puerco/ Cerdo
Chuleta
Pork
Pork chop

Pollo
Empanizado
Frito
Al vino
Rostizado
Valenciano
Chicken
Breaded
Fried
Wine sauce
Rotisserie
A chicken and rice dish

Mariscos
Pescado entero
Langosta al ajillo
Camarones al vapor
Sopa de conchas
Seafood
The whole fish
Lobster in garlic sauce
Steamed shrimp
Conch soup

Platos tradicionales
Baho
Nacatamales
Indio viejo
Caballo bayo
Gallo pinto
Cuajada
Leche agria
Vigorón
Traditional Dishes
Plantain and beef stew
Meat-filled corn tamal, wrapped and boiled in banana leaves
Beef, veggie, and cornmeal mush
A sampler’s plate of traditional dishes
Red beans and rice, generously doused in oil and salt
White, farmer’s cheese
A sour cream- yogurt combo
Pork rinds with yucca and coleslaw, served on a banana leaf

Bocadillas
Tostones
Tajadas
Maduro
Ensalada
Appetizers
Thick, fried, green plantain chips
Crunchy, thin strips of green plantain
Ripe, sweet plantains fried in their own sugar
Shredded cabbage, tomatoes, and a toasted white corn

Bebidas y (Re) Frescos
Tiste
Pinol
Pinolillo
Horchata
Chicha
Drinks and Fruit Juices
Toasted cooked corn with cacao, pepper, and cloves
Toasted, milled corn
Pinol with pepper, cloves, and cacao
Toasted and milled rice with spices
Rough-milled corn with vanilla and banana
flavors, sometimes fermented
Postres
Flan
Sorbete
Helado
Desserts
Flan
Sherbet
Ice cream