El Primo La Casa De Las Alcapurrias Menu

Golden-brown pastry filled with seasoned chicken, offering a crisp texture and savory taste in every bite.

Green banana dough is filled with seasoned crab meat, creating a traditional Latin American alcapurria.

Shrimp alcapurrias feature a crispy outer layer made from green bananas and taro root, filled with succulent shrimp, subtly seasoned to complement the seafood.

Crispy, golden-brown pastry filled with seasoned chicken.

Green banana and taro root dough, traditionally filled with seasoned crab meat, then fried.

Shrimp, skillfully combined with a blend of Latin American spices and herbs, encased in a crispy, golden yucca shell, typical of alcapurrias.

Golden-brown pastry filled with seasoned chicken, offering a crispy exterior and savory interior.

Wrapped in a crispy, fried shell, this pastelillo is filled with a rich, creamy cheese, drawing on traditional Latin American flavors.

Fried pastry filled with a blend of cheese and tomato sauce, capturing the essence of pizza in a Latin-American pastelillo form.

Crispy fried pork paired with mashed plantains, garnished with pickled onions and served alongside a fresh lettuce and tomato salad.

Crispy chicken cracklings paired with mashed plantains, served alongside fresh lettuce, tomatoes, and fried plantain slices.

Crispy fried chicken pieces served with golden tostones, accompanied by a fresh salad with tomatoes and cucumbers.

Crispy fried chicken served with mashed plantains, garnished with fresh tomato and lettuce.

Juicy grilled chicken breast with crispy tostones, accompanied by a fresh salad of lettuce, tomatoes, and onions.

Grilled chicken breast served atop traditional mofongo, a mash of green plantains typically seasoned with garlic and mixed with pork bits.

Grilled chicken breast, typically accompanied by a fresh salad that may include lettuce, tomato, and cucumbers, seasoned with a light dressing.

Crispy fried red snapper served with golden tostones, fresh lettuce, tomato slices, and lime wedges.

Whole red snapper fried and served with mofongo, a dish of mashed fried green plantains typically mixed with garlic.

A medley of fried Latin American specialties, served alongside crispy, twice-fried green plantains known as tostones, typically includes a variety of meats.

Mashed green plantains combined with a selection of fried meats, typically includes garlic and olive oil, served alongside mofongo.

Fried fish fillet served alongside crispy fried green plantains, typically includes a light seasoning to enhance the flavors.

Fried fish fillet is served alongside mofongo, a dish of mashed fried green plantains typically mixed with garlic and olive oil.

Grilled skirt steak fajitas served with tostones, typically includes bell peppers, onions, and a variety of spices. Tostones are twice-fried green plantains.

Grilled skirt steak strips with sautéed onions and bell peppers, served atop a mofongo base, accompanied by a fresh lettuce and tomato salad.

Longanisa, a seasoned pork sausage, is paired with tostones, which are twice-fried green plantains, in this Latin-American main dish.

Mashed green plantains with garlic and butter, typically includes pork sausage known as longaniza, a seasoned and aged Dominican variety.

Mofongo served with sautéed shrimp typically includes mashed green plantains and garlic, combined with a savory garlic sauce.

Mofongo, a traditional dish, is served with a combination of seafood and meat, typically including shrimp and steak, mashed with fried plantains and seasoned with garlic.

Filete de pescado con camarones al ajillo por encima, acompañado de Mofongo

Crab meat stew served over crunchy fried green plantains, embodying a traditional Latin American flavor profile.

Mofongo filled with a rich blend of crab meat, typically seasoned and combined with mashed fried plantains, garlic, and olive oil.

Codfish, commonly known as Bacalhau, is prepared with a blend of olive oil, bell peppers, onions, and seasoned with black pepper and salt.

Potatoes deep-fried until golden, typically seasoned with a light sprinkling of salt.

Green plantains, sliced and twice fried to achieve a crispy texture, typically served as a Latin American side dish.

Mashed green plantains combined with garlic and typically includes a touch of butter or oil for smoothness.

Tender chicken pieces threaded on a skewer, accompanied by crispy fried plantains.

Grilled codfish skewers paired with slices of fried sausage and crispy plantains.

Golden cornmeal fritters filled with melted cheese.

Red beans traditionally prepared with a blend of spices and ingredients, often including sofrito, a flavorful base of onions, garlic, and peppers.

Traditional white rice, typically light and fluffy, serves as a versatile and comforting accompaniment to any meal.

A silky smooth custard infused with cream cheese, traditionally served with a rich caramel sauce.

Vanilla flan, a Latin American custard dessert, typically includes eggs, milk, and vanilla, finished with a caramelized sugar topping.

A light sponge cake meticulously soaked in a trio of milks, typically including condensed milk, evaporated milk, and heavy cream, creating a uniquely moist texture.

Latin-American frappé with a refreshing strawberry twist.

Passion fruit juice, also known as parcha, is a refreshing beverage made from the pulp of passion fruits.

Tamarindo juice is made from the pulp of tamarind fruit, offering a unique tart and sweet taste.

A creamy blend of coconut and pineapple, typically includes natural juices, creating a refreshing tropical escape.

Freshly squeezed lemon juice, typically includes a balance of sweetness with sugar and a refreshing touch of water.

Conch salad, typically includes fresh lettuce, tomatoes, cucumbers, and a citrus-based dressing.

Octopus salad typically includes tender octopus, onions, and peppers, often dressed with a light vinaigrette.

Grilled shrimp served on a bed of mixed greens, typically includes tomatoes, cucumbers, onions, and avocados, dressed with a light vinaigrette.

Two types of seafood, selected based on common varieties such as shrimp and calamari, served atop a bed of mixed greens with a light dressing.