El Paraiso Spanish Restaurant Menu

Tender stewed chicken with onions and spices, served with white rice, accompanied by a fresh side salad of lettuce and tomato.

Tender stewed beef with carrots and potatoes in a rich sauce, served with white rice and a side of fresh lettuce and tomato.

Refreshing passion fruit juice with a vibrant, tangy flavor.

Ripe sweet plantains, sliced and gently fried until they achieve a caramelized exterior.

Mashed green plantains accompanied by fried cheese, eggs, and salami, commonly known as "los tres golpes."

A cold dish made with diced potatoes, typically includes mayonnaise, mustard, celery, and onion, seasoned to enhance flavors.

Velvety three-milk cake, soaked and sweetened for a decadent dessert experience.

Sliced green plantains, fried to achieve a small, crisp texture, typically seasoned with a hint of salt.

Morir soñando, a beloved American rendition of a classic Dominican beverage, blends milk with the citrusy zest of orange juice, often sweetened and enriched with a hint of vanilla.

Boiled cassava served with fried cheese, eggs, and Dominican salami.

Boiled green bananas served with fried salami, fried cheese, and eggs, embodying the traditional "tres golpes" accompaniment.

House-prepared potatoes, typically includes a blend of onions and peppers for added flavor.

Pernil, typically served with lettuce, tomato, and mayonnaise on a toasted bun.

Grilled chicken breast served on a bun, typically includes lettuce and tomato.

Grilled shredded chicken sandwich typically includes tender grilled chicken, shredded and nestled between slices of bread with lettuce, tomato, and a creamy mayonnaise dressing.

Combines roast pork, steak, and ham, complemented by lettuce, tomato, and cheese, typically served on bread.

Ham and cheese sandwiched between slices of bread, typically accompanied by lettuce, tomatoes, and mayonnaise.

A sandwich featuring ham, cheese, and egg, often accompanied by condiments such as mayonnaise, served between slices of bread.

Hand-formed beef patty on a burger bun, typically includes cabbage, tomato, ketchup, mayonnaise, mustard, and a special hot sauce.

Golden, crispy empanadas filled with seasoned beef and melted cheese.

Golden, crispy empanadas filled with seasoned chicken, served with a side of dipping sauce.

Golden-brown empanadas filled with seasoned chicken and melted cheese.

Golden, crispy pastry filled with melted cheese.

Golden-brown pastry filled with savory ham and melted cheese.

Crispy pastry filled with seasoned egg, offering a savory and satisfying bite.

Golden-brown empanadas filled with seasoned shrimp, served with a side of creamy dipping sauce.

Golden-brown empanadas filled with a savory blend of seasoned meat, served with a side of dipping sauce.

Asopao typically includes a rich blend of clams, mussels, shrimp, crab, and fish, simmered in a savory broth with rice and a variety of vegetables.

Hearty shrimp broth typically includes mixed vegetables and is seasoned with traditional spices.

Charcoal-grilled chicken served with rice, often accompanied by a selection of vegetables.

Tender pork with crispy skin served alongside fluffy white rice, accompanied by fresh lettuce and tomato slices.

Tender stewed beef with carrots and potatoes in a rich sauce, served with white rice and a side of fresh lettuce and tomato.

Arroz acompañado de chicharrón de cerdo, típicamente servido con elementos complementarios que realzan su sabor.

Bone-in chicken chunks, marinated and deep-fried, typically accompanied by a tangy dipping sauce.

Dominican picapollo consists of four pieces of chicken, traditionally seasoned and deep-fried, often accompanied by a variety of local herbs and spices.

Grilled chicken breast, often accompanied by a light garnish such as chopped onions and parsley.

Sauteed chicken breast typically includes a light seasoning, garnished with fresh herbs to enhance its natural flavors.

Chicken breast stuffed with ham and swiss cheese, often accompanied by a creamy sauce.

Breaded chicken breast, typically accompanied by a selection of garnishes that may include a light salad or citrus elements.

Grilled chicken breast atop a bed of mixed greens, typically includes tomatoes, cucumbers, and onions, dressed with a house vinaigrette.

Charcoal-grilled chicken, often accompanied by a selection of vegetables.

Stewed chicken, typically prepared with a mix of vegetables and spices, served as a small, separated portion.

Large pieces of stewed chicken, typically includes a rich, savory sauce made with tomatoes, onions, and a blend of spices.

Mashed fried plantains typically includes garlic and may be seasoned with pork bits or chicken broth for added flavor.

Crispy Golden Fries, Perfectly Seasoned for a Delightful Crunch.

Ripe sweet plantains, sliced and gently fried until they achieve a caramelized exterior.

Ripe sweet plantains are fried and split to form canoes, then filled with seasoned ground beef, offering a balance of sweetness and savory.

Steak sautéed with onions and peppers, typically includes a blend of spices for enhanced flavor.

Grilled steak typically served with a selection of vegetables, embodying the essence of traditional American grilling techniques.

Tender beef stewed in its own juices, typically includes a blend of herbs and spices to enhance the meat's natural flavors.

Tender beef slowly stewed in a rich, homemade broth, focusing solely on the meat's flavors without additional vegetables or sides.

Grilled skirt steak, often served with a side of chimichurri sauce, embodying the robust flavors of American cuisine.

Skirt steak accompanied by shrimps, typically served with a side of chimichurri sauce, highlighting the harmonious blend of land and sea flavors.

Churrasco con camarones y cola de langosta. / Skirt steak with shrimps and lobster tail.

Mixed seafood mofongo served with a choice of garlic, Creole-style, or béchamel sauce.

Fried pork rind mofongo with choice of sauce: garlic, Creole, or béchamel.

Pork mofongo with choice of garlic, creole, or béchamel sauce.

Mashed plantains with crispy fried pork topped with choice of garlic, creole, or béchamel sauce.

Boneless chicken mofongo served with your choice of garlic (al ajillo), Creole-style, or béchamel sauce.

Mashed plantains base with crispy, bone-in chicken chunks. Sauce choices include garlic, Creole, or Bechamel.

Half a pound of tender pork, typically slow-roasted to enhance its natural flavors.

One pound of roasted pork, typically seasoned with a blend of herbs and spices, and slow-cooked to achieve tender, flavorful meat.

A juicy, tender pork chop, typically grilled or pan-seared to bring out its natural flavors.

Whole tilapia served with a choice of garlic, Creole sauce, white sauce, coconut, steamed, or fried.

Basa fillet with choice of garlic, creole, white sauce, coconut, steamed or fried.

Grouper fillet offered with six preparation choices including garlic sauce, Creole style, white sauce, coconut, steamed, or fried.

Lobster tail, with preparation choices including garlic, creole, white sauce, coconut, steamed, or fried options.

Shrimp, choice of garlic, sauce, white sauce, or breaded.

Octopus served with choice of garlic, Creole, white sauce, coconut, steamed, or fried.

Combination of select seafood, options include garlic, Creole, white sauce, coconut, steamed, or fried preparation.

Seafood casserole with choice of garlic, Creole, white sauce, coconut, steamed, or fried preparations.

Tender octopus marinated in a delicate vinaigrette sauce, typically includes onions, parsley, and olive oil.

A medley of mixed seafood, often including shrimp, calamari, and other shellfish, lightly dressed and served chilled.

A cold dish made with diced potatoes, typically includes mayonnaise, mustard, celery, and onion, seasoned to enhance flavors.

Tamarind juice is prepared using natural tamarind fruit, offering a unique and tangy taste.

Lemon juice freshly squeezed, offering a pure and tangy citrus experience.

Pressed from ripe cherries, this juice offers a sweet and slightly tart flavor profile, typically served as a refreshing beverage.

Morir soñando, a beloved American rendition of a classic Dominican beverage, blends milk with the citrusy zest of orange juice, often sweetened and enriched with a hint of vanilla.

Blended ripe bananas, typically includes milk and a hint of honey for sweetness.

Blended papaya smoothie, typically includes a sweetener and milk or water for a refreshing taste.

Mamey sapote and yam blended together, typically includes a base of milk or yogurt to create a smooth, rich texture.

Velvety three-milk cake, soaked and sweetened for a decadent dessert experience.