Deleites de Mi Tierra 3 Menu

Green plantain mashed and formed into a ball, then filled with seasoned pork rind, offering a unique blend of textures and flavors.

Two corviches, a variation of ceviche, typically include fish marinated in citrus juices and mixed with fresh herbs and vegetables.

Combo deleites typically includes a variety of appetizers such as taquitos, quesadillas, and nachos, garnished with guacamole and sour cream.

Cassava muchines, a traditional preparation, involves mashed cassava typically mixed with cheese, then fried until golden.

French fries served with slices of hot dogs, typically mixed together.

Two empanadas with a filling that typically includes green ingredients, possibly herbs or green vegetables, encased in a traditional pastry dough.

Steamed corn dough, typically includes a savory filling of cheese or meats, wrapped in corn husks.

Green plantains and eggs come together to create this unique omelet, typically including a blend of herbs and spices for added flavor.

Fried green or sweet plantains topped with cheese. Choose between crispy green plantain or sweet plantain.

Chicken wings, typically served with a selection of sauces for dipping.

Mashed green plantain formed into a ball, typically includes a savory filling.

Fried squid, lightly breaded and served with a tangy dipping sauce, typically includes a squeeze of fresh lemon.

Two flour empanadas, traditionally filled with a light and airy mixture, often consisting of cheese or a simple vegetable blend.

Shrimp omelet typically includes beaten eggs, sautéed shrimp, and is often garnished with herbs and spices, reflecting a traditional Mexican approach to a classic dish.

Mashed green plantain formed into a ball and filled with cheese, then deep-fried to golden perfection.

Crab meat served on a bed of fresh greens, typically includes tomatoes, cucumbers, and a light dressing, garnished with avocado slices.

Sauté fish served over white rice, typically includes a simmering of tomatoes and onions.

Fish bollos are typically made with finely ground fish, mixed and formed into balls, then fried, often accompanied by a blend of herbs and spices.

Tostones envueltos con hojas de plátano y salsa de maní. / Fried green plantain wrapped with plantain leaves with a peanut sauce.

Fried fish fillet served alongside rice, accompanied by fried green plantains and a fresh salad.

Ground green plantain filled with a mix of seafood, typically includes shrimp and fish.

Camarones al ajillo con arroz y plátanos. / Garlic shrimp with rice and plantains.

Arroz marinero combines mixed seafood such as shrimp, calamari, and mussels with Mexican rice, typically garnished with sweet plantain.

Crab meat cooked with rice, often accompanied by vegetables and seasoned with traditional Mexican spices.

Tostones envueltos en hojas de plátano con salsa de maní y camarones. / Fried green plantain wrapped in plantain leaves with a peanut sauce and shrimp.

Shrimp sautéed with onions and bell peppers, typically includes a special Ecuadorian sauce, served over a bed of rice.

Rice served with shellfish, often prepared with a blend of spices and vegetables, garnished with herbs to enhance the seafood flavor.

Shellfish marinated in citrus juice, typically includes tomato, onion, cilantro, and cucumber.

Fresh fish marinated in lime juice, typically includes tomato, onion, cilantro, and cucumber.

Ceviche de pescado y camarones. / Fish and shrimp ceviche.

Ceviche encebollado typically includes marinated fish, prominently featuring onions, along with citrus juice, cilantro, and tomatoes.

Mezcla de sopa de pescado con camarones. / Fish soup mix with shrimp.

Shrimp marinated in lime juice, typically includes tomato, onion, cilantro, and cucumber, often garnished with avocado slices.

Caldo de salchicha typically consists of a hearty broth filled with slices of sausage and a variety of vegetables, often accompanied by traditional Mexican spices.

Catfish soup, simmered with a blend of potatoes, carrots, celery, and onions, garnished with fresh avocado and a lime wedge.

A rich broth filled with a variety of seafood including fish, shrimp, and possibly other shellfish, typically seasoned with herbs and spices unique to Mexican cuisine.

Mexican-style sausage, simply prepared and served as a standalone dish, typically accompanied by traditional condiments.

Hen soup traditionally prepared with a hearty broth, featuring tender pieces of hen, complemented by a mix of vegetables such as potatoes, carrots, and yuca.

Caldo de pata, a traditional soup, typically includes cow feet, yuca, cabbage, and sweet corn, simmered together for a rich broth.

Con arroz y maduros. / With rice and sweet plantains.

Chicken and rice, typically combined with onions and bell peppers, following the traditional Ecuadorian style.

Grilled chicken breast served with rice and a side of beans, following traditional Ecuadorian preparation methods.

2 hamburguesas de papas con queso, huevos fritos, salsa de maní, tostones de arroz y carne de cerdo. / 2 potatoes patties with cheese, fried eggs, peanut sauce, rice sweet plantain and pork.

Grilled pork chop served alongside a portion of rice and a side of stewed beans, typically prepared with a blend of traditional Ecuadorian spices.

Succulent steak topped with caramelized onions

Beef tripe stewed with a blend of spices, served alongside white rice and sweetly fried plantains.

Grilled steak served with a side of rice and a hearty portion of beans, typically seasoned with a blend of traditional spices.

Con arroz y tostones. / With rice and sweet plantain.

Cabra, tripa de ternera y camarones. / Goat, beef tripe and shrimp.

Carne o pollo. / Beef or chicken.

Grilled pepper steak served with white rice, beans, fried eggs, fries, avocado, sweet plantains, and sautéed onions and tomato.

Sautéed chicken breast topped with a generous portion of caramelized onions.

Fresh avocado salad with crisp greens and a light, zesty dressing.

Whole avocado, typically served sliced, acting as a complement to various dishes.

Caramelized sweet plantains, a delightfully sweet side dish.

Romaine lettuce, mixed vegetables such as bell peppers, cucumbers, and tomatoes, often garnished with avocado and a light dressing.

Classic, crispy potatoes fried to perfection and served as a delightful accompaniment.

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

Fluffy, steamed white rice - a versatile side dish.

2 bolones pequeños, 2 huevos revueltos, bistec de carne con chorizo y café o café con leche. / 2 small plantain balls, 2 scrambled eggs, beef steak with chorizo and coffee or coffee with milk.

Tortilla verde, bistec de carne, huevo frito y café o café con leche. / Plantain tortilla, beef steak, fried egg with coffee or coffee with milk.

Humita con café o café con leche. / Humita with coffee or coffee with milk.

Freshly brewed coffee combined with warm milk, often enjoyed throughout the day.

A traditional Ecuadorian beverage blending oats with flavors of passion fruit and naranjilla, sweetened with panela and spiced with cinnamon.

Refreshing, bottled fruit juice blend, available in various flavors.

Milkshake with flavor choices including tropical options like mango, pineapple, passion fruit, soursop, and orange, as well as classic choices like strawberry and blackberry.

Refreshing beverage for athletes, packed with electrolytes and energy.

Refreshing, thirst-quenching lemonade, perfectly sweetened.

Canned soda. Flavors: Cola, Diet Cola, Lime-Lemon.

Pure, refreshing water to quench your thirst.

Mango, pineapple, passion fruit, soursop, naranjilla, strawberry, blackberry.

Bottle soda with flavor choices: Cola, Diet Cola, or Lime-Lemon.

A selection of teas, offering a variety of flavors to cater to different preferences.

Machine-brewed coffee, typically made with freshly ground beans for a robust flavor.

Soda de cristal: Choice of Cola, Diet Cola, or Lime-Lemon.