Casa De Cabo Menu

French fries layered with a generous topping of melted cheese, complemented by a blend of mayonnaise and ketchup.

Crisp Tostones: Savory Twice-Fried Green Plantains, Perfectly Golden.

Mashed fried green plantains combined with crispy chicharrón, topped with shrimp sautéed in a rich garlic al ajillo sauce.

Mashed fried green plantains, traditionally combined with crushed fried pork rinds and a hint of garlic.

(Pollo, cerdo, chicharrón, etc). / (Chicken, pork, fried pork rind, etc).

Mashed green plantains combined with fried pork rinds and melted cheese, traditionally prepared and served as a hearty Latin American dish.

Fettuccine pasta in a rich and creamy Alfredo sauce, garnished with succulent shrimp and a sprinkle of parsley.

Fettuccine pasta tossed in a creamy Alfredo sauce, typically includes grilled chicken breast, garnished with Parmesan cheese.

Ground chicken mixed with spices, coated in breadcrumbs, and deep-fried, typically accompanied by a dipping sauce.

Steak gently simmered in a rich and savory sauce, typically includes a blend of Latin American spices.

Fried chicken, typically served with a side of white rice, red beans, and fried plantains, reflecting the flavors of Latin American cuisine.

Chicken wings coated in buffalo sauce, typically accompanied by blue cheese dressing.

Mozzarella sticks, breaded and fried, typically served with marinara sauce for dipping.

Breaded chicken tenders served alongside crispy fries, drawing from a classic Latin American approach to comfort food.

Fried chicken wings accompanied by freshly cut fries, following a traditional Latin American preparation method.

Steak gently simmered in a rich and savory sauce, typically includes a blend of Latin American spices.

Sautéed rib-eye steak typically includes grilled onions and is commonly served with white rice, black beans, and grilled avocado.

Chicharrón de cerdo, or fried pork rinds, typically consists of crispy, deep-fried pork skin.

Fried smoked pork chop typically includes a well-seasoned, smoked pork chop, fried to achieve a golden exterior.

Pork chop simmered in a savory sauce, typically accompanied by Latin herbs and spices.

Pan-fried pork chop typically accompanied by traditional Latin American sides, reflecting a simple yet classic preparation.

Bistec de sirloin empanizado y frito, típicamente acompañado de ingredientes complementarios sin especificar.

Solo con ensalada 🥗

Grilled skirt steak served with a complementary sauce, typically accompanied by a selection of Latin American sides.

Chicken breast gently cooked with a tangy lemon sauce, typically includes a selection of fresh vegetables.

Fried chicken, typically served with a side of white rice, red beans, and fried plantains, reflecting the flavors of Latin American cuisine.

Breaded chicken breast, typically prepared by coating in breadcrumbs and frying until golden.

Bite-sized chicken chunks, marinated and deep-fried, typically served with a tangy garlic sauce.

Sautéed chicken breast typically includes boneless strips of chicken, sautéed with onions and bell peppers.

Grilled chicken breast, typically seasoned with a blend of Latin American spices and herbs, served on its own to highlight its natural flavors.

Breaded chicken breast, traditionally stuffed with ham and cheese, often served with a creamy sauce.

Steamed tilapia, typically served with a light assortment of vegetables.

Typically includes a fillet of salmon grilled and served with a selection of vegetables or a light garnish.

Tilapia filet, fried until golden, typically served with a selection of Latin American inspired garnishes.

Steamed tilapia filet, typically served with a light accompaniment of vegetables.

Tilapia filet gently cooked and served in a savory salsa, drawing from traditional Latin American flavors.

Breaded tilapia filet, typically accompanied by rice, beans, and a side salad.

Entero. / Whole fish.

Tilapia fillet sautéed with a generous amount of garlic, typically includes a buttery garlic sauce.

Steamed salmon, typically accompanied by a selection of vegetables, highlighting the fish's natural flavors.

Salmón en salsa typically includes a salmon fillet served in a savory sauce, often prepared with herbs and spices to enhance the flavor.

Pargo rojo. / Red snapper.

Red snapper, typically pan-fried, served in a delicate garlic sauce, often accompanied by traditional Latin American herbs.

Yellow rice prepared with a medley of vegetables, offering a colorful and nutritious Latin-American dish.

(Pollo, cerdo, chicharrón, etc). / (Chicken, pork, fried pork rind, etc).

Sautéed shrimp served over seasoned rice, typically includes a mix of vegetables.

Pasta tossed in a savory red sauce, accompanied by slices of tender chicken breast.

Pasta tossed in a traditional red sauce, complemented by sautéed shrimp, often garnished with herbs.

Fettuccine pasta in a rich and creamy Alfredo sauce, garnished with succulent shrimp and a sprinkle of parsley.

Elbow macaroni mixed with a variety of vegetables and a creamy dressing, typically mayonnaise-based.

Grilled chicken breast atop a blend of fresh lettuce, tomatoes, cucumbers, and onions, dressed lightly to complement the flavors.

Fresh Mixed Greens with a Light, Zesty Dressing

Octopus salad typically includes tender octopus mixed with fresh greens, onions, and peppers, dressed in a light, house-made vinaigrette.

Fried and mashed green plantains, typically includes garlic and chicharron, presented without additional meat or seafood fillings.

Mashed fried green plantains, traditionally combined with crushed fried pork rinds and a hint of garlic.

Mashed green plantains combined with garlic and typically includes skirt steak and assorted seafood, served with a house sauce.

Mashed fried green plantains combined with crispy chicharrón, topped with shrimp sautéed in a rich garlic al ajillo sauce.

Mashed green plantains combined with fried pork rinds and melted cheese, traditionally prepared and served as a hearty Latin American dish.

Fried green plantain topped with seasoned beef, often accompanied by traditional sauces and a sprinkle of cheese, reflecting Latin American flavors.

Fried green plantain topped with seasoned chicken, typically accompanied by a blend of sauces and fresh ingredients for a balanced flavor profile.

Mofonguito de queso typically consists of mashed fried green plantains, mixed with a blend of cheeses.

Mashed fried plantains combined with garlic and olive oil, topped with sautéed shrimp.

Canastitas de carne molida consists of ground beef nestled in plantain baskets, often accompanied by a blend of traditional Latin American sauces and a sprinkle of cheese.

Fried mashed plantain baskets filled with shrimp prepared in a traditional criolla sauce.

Fried plantain baskets filled with tender octopus, typically includes a blend of Latin American herbs and spices.

Canastitas de res typically includes a savory filling of seasoned beef nestled within a crisply fried plantain basket.

Whole sweet plantain fried and stuffed with seasoned beef, reflecting a traditional Latin American culinary approach.

Fried sweet plantain stuffed with melted cheese, following a traditional Latin American preparation.

Sweet plantains layered with shredded chicken, typically includes mayonnaise, ketchup, and melted cheese.

Crisp Tostones: Savory Twice-Fried Green Plantains, Perfectly Golden.

Mini burgers made from plantains, typically accompanied by traditional toppings and sauces, reflecting Latin American flavors.

Shrimp soup typically includes a broth enriched with vegetables such as zucchini, carrots, and cilantro, often accompanied by rice or potatoes.

Layered sweet plantains with a harmonious blend of mayonnaise, ketchup, and melted cheese, typically assembled in a comforting dish.

Empanada dough filled with ham, often accompanied by a blend of cheeses and seasonings.

Empanada dough filled with seasoned ground beef, typically includes onions, peppers, and hard-boiled eggs.

Empanada filled with a blend of cheeses, encased in a traditional Latin-American corn flour pastry.