Chupitos Menu

Mixed greens, shredded carrots, onion, cherry tomato, almonds, dressed in salt and glaze of fig and lemon.

Salad with cherry tomatoes, mozzarella, basil with a dressing of balsamic and lemon oil.

Ciabatta bread, arugula salad and ramp cap steak grilled and chupitos chile.

Ciabatta bread, arugula salad, and boneless or roasted chicken breast.

Fried red snapper breaded and topped with Caribbean Colombian sauce. Served with rice, green plantains and coconut rice. Chef's recommends.

Tubes and tentacles topped with tartar or creole sauce.

Cooked on wine with a delicious creole sauce.

Mix of calamari, mussels, shrimp and red snapper breaded and fried served with Caribbean Colombian coast sauce and tarter sauce. Most popular.

Two rolls of the chicken and bacon served with avocado sauce and avocado salad.

Three beef tenderloin served with chupitos ahi and avocado salad.

Smoked bacon served with guanabana aji and avocado salad. Dishes made or prepared with pork.

Topped with avocado and creole sauce.

Juice rump steak grilled accompanied by cooked potatoes and fried yucca.

Fried pork, sausage, rib, beef, valluna cutlet, chicken cutlet, creole potatoes, corn on the cob, plantains, tomato and lemon accompanied by a trio of chili, chupitos chili guava chili and uchuva chili. Dishes made or prepared with pork. Most popular.

Breaded pork-loin, accompanied potato and yucca rice (6 oz.). Dishes made or prepared with pork.

Sticky rice, shrimp, mussels, sausage, and chicken (10 oz.). Chef's recommends.

Beans, fried pork, sausage, sweet plantain, avocado, potato and egg salad, accompanied by rice and corn patty. Dishes made or prepared with pork.