EL PILÓN SABOR BORICUA Menu

3 meats. Beef cubed steak, pork and chicken.

Beef cubed steak.

Sandwich de pollo.

Roasted pork sandwich.

Latin-American aperitivo, Empanada, offering fillings of beef, chicken, or pizza-inspired mix.

Alcapurria filled with ground beef, choice of masa or yuca dough.

Spicy Spanish sausage, perfect for a bold, flavorful addition to any dish.

Golden cornmeal sticks, fried to a crisp, accompanied by a side of tangy dipping sauce.

Mashed yuca encases a savory filling, traditionally prepared and fried to achieve a crisp exterior.

Bistec

Pernil

Pollo a la Plancha

Chicharron de Pollo

Mofongo with seafood.

Pescado Frtio

Chuleta

Pulpo

Mofongo churrasco combines mashed green plantains with garlic and olive oil, topped with grilled skirt steak.

Fried fish served with choice of rice (white or yellow), plantain (fried or sweet), and beans (black or red).

Pork chunks, choice of rice (white/yellow), plantain (fried/sweet), beans (black/red).

Roasted pork accompanied by choice of rice (white or yellow), plantain (fried or sweet), and beans (black or red).

Grilled chicken served with choice of rice (white or yellow), plantain (fried or sweet), and beans (black or red).

Crispy fried chicken served with options of rice (white or yellow), plantain (fried or sweet), and beans (black or red).

Grilled pork chop served with choice of rice (white or yellow), plantains (fried or sweet), and beans (black or red).

Cubed steak topped with a fried egg, served with options of white or yellow rice. Choice of fried or sweet plantain. Black or red beans on the side.

Traditional Colombian Plate: Served with your choice of rice (white or yellow), plantains (fried or sweet), and beans (black or red).

Grilled tilapia served with choice of rice (plain or yellow), plantain (fried or sweet), and beans (black or red).

Bistec Encebollado

Cubed steak pan-fried with onions, often accompanied by traditional seasonings.

Tender pork stomach in a rich, savory broth, garnished with fresh cilantro and red pepper strips.

Roasted pork.

Mini flour tortillas filled with chicken fajita, typically includes sautéed bell peppers and onions, rolled and lightly fried.

Rice (eight oz.), beans (eight oz.), sweet plantain (four).

Herb-marinated whole chicken, slow-roasted until golden brown, offering a blend of Latin American spices.

Half rotisserie chicken, typically includes both white and dark meat portions such as a breast, wing, leg, and thigh.

Six slices of sweet plantains, typically caramelized and fried, offering a balance of sweetness with a tender texture.

Six pieces of patacones, consisting of green plantains that are sliced, smashed, and deep-fried until crisp.

Fried cassava, cut into strips and deep-fried until golden, often served with a dipping sauce.

Boiled cassava root generously topped with a garlic and olive oil mojo sauce, finished with a sprinkle of onions.

White rice served alongside beans, a common pairing in Latin American cuisine that offers a simple yet fulfilling complement to meals.

Green plantains boiled and mashed, typically includes a blend of garlic and butter.

Side of black or red beans, Latin-American style.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Yellow rice traditionally cooked with pigeon peas, often seasoned with a mix of Latin American herbs and spices.

Selection of Puerto Rican sodas, featuring Coco Rico, Cola Champan, Malta, Parcha, and Uva.

Coca Mexicana is a soda, sweetened with sugar cane, typically served in a glass bottle, offering a unique taste from Latin America.

Apple Juice Tropicana typically includes a blend of apple juice with tropical fruit flavors, offering a refreshing and vitamin C-rich beverage experience.

Colombian sodas in two flavors: traditional Colombiana and apple.