Desayuno
Huevos
Enteros,
revueltos,
volteados
Breakfast
Eggs
Hardboiled,
scrambled,
over-easy
Almuerzo y Cena
Carne /res
Desmenuzada
A la plancha
Churrasco
Filete jalapeño
Puerco/cerdo
Chuleta
Pollo
Empanizado
Frito
Al vino
Rostizado
Valenciano
Mariscos
Pescado entero
Langosta al ajillo
Camarones al vapor
Sopa de conchas
Lunch and Dinner
Beef
Shredded and stewed
Served on a hot plate
Grilled steak
Steak in a creamy pepper sauce
Pork
Pork chop
Chicken
Breaded
Fried
Wine sauce
Rotisserie
A chicken and rice dish
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
