El Salto del Fraile Menu

Steamed white rice, a simple yet foundational side dish, prepared following traditional Latin American methods.

Stir-fried rice blended with eggs, green onions, and a mix of chicken, beef, and shrimp, enhanced with a splash of soy sauce.

Sliced beef stir-fried with onions, tomatoes, and aji amarillo, typically served with soy sauce, red wine, alongside french fries and rice.

Chaufa: Latin-inspired fried rice with choice of chicken or steak, mixed veggies.

Half roasted chicken, typically marinated in a blend of Latin American spices, served as a succulent, bone-in portion.

Green plantains, sliced and twice fried until crisp, typically served as a savory Latin American side dish.

Sautéed chicken with onions, tomatoes, and typically includes Peruvian spices, served alongside rice and french fries.

Steak or chicken over fried noodles, with Latin-American spices. Protein choice available.

Quarter rotisserie chicken served with a selection of accompaniments, typically reflecting traditional Latin-American sides.

Shrimp sautéed in a rich garlic sauce, typically includes olive oil and a hint of lemon.

Grilled chicken typically marinated in a special blend of seasonings, often served with a variety of accompaniments such as rice, beans, and salad.

Sliced hot dog and chicken served with french fries, typically garnished with a selection of sauces.

Leche de tigre, or tiger's milk, is a citrus-infused seafood broth, often enriched with lime, onion, cilantro, and chili peppers, drawing its roots from Peruvian ceviche.

Sliced hot dogs and french fries, often accompanied by a variety of sauces.

Steamed mussels topped with a vibrant mix of diced onions, tomatoes, cilantro, and Peruvian corn, marinated in a zesty lime juice.

Mussels, typically steamed, served with a dressing of onions, tomatoes, cilantro, and corn, marinated in lime juice.

Baked casserole combining tender corn kernels and melted cheese, often seasoned to enhance flavors.

Cow's heart skewers, typically includes a marinade of Peruvian ají panca sauce.

Steamed tamales filled with choice of chicken or pork, wrapped in corn husk.

Sopa a la minuta typically consists of a quick-cooking beef broth, enriched with milk, and may include noodles, potatoes, and a hint of spices.

Angel hair soup with a choice of chicken or steak, served in a Latin-American style broth.

Mashed potatoes formed into a ball, filled with a savory mix of ground beef, and then lightly fried.

A daily unique creation, our grande-sized sopa del día features a blend of fresh, seasonal ingredients, thoughtfully combined to offer a comforting and satisfying experience.

A rotating selection of small soup, crafted daily with fresh ingredients, typically featuring a blend of vegetables and sometimes meat or poultry.

Boiled potatoes served with a creamy sauce made from Peruvian yellow chili and cheese, often garnished with hard-boiled eggs and olives.

Boiled potatoes served with a traditional Peruvian sauce made from huacatay (black mint) and peanuts, often garnished with boiled eggs and olives.

Sautéed chicken with onions, tomatoes, and typically includes Peruvian spices, served alongside rice and french fries.

Grilled sirloin steak, typically accompanied by traditional Latin American sides, which may include rice, beans, and plantains.

Grilled chicken typically marinated in a special blend of seasonings, often served with a variety of accompaniments such as rice, beans, and salad.

Breaded chicken or steak, choice of protein. Served as a Latin-American special dish.

Stir-fried rice blended with eggs, green onions, and a mix of chicken, beef, and shrimp, enhanced with a splash of soy sauce.

Steak or chicken over fried noodles, with Latin-American spices. Protein choice available.

Spaghetti coated in a vibrant green pesto sauce, served with a side of thinly sliced steak and potatoes dressed in a creamy huancaína sauce.

Succulent steak topped with caramelized onions

Spaghetti noodles enveloped in a creamy huancaína sauce, typically consisting of Peruvian yellow pepper and cheese, accompanied by a grilled steak.

A generous assortment of grilled meats typically featuring steak, chicken, and various sausages, designed to cater to family-style dining.

Parrillada personal typically includes a selection of grilled meats such as steak, chicken, and chorizo, accompanied by sides like arepa and possibly a variety of sauces.

Grilled steak accompanied by fried potatoes and topped with eggs, often served with a side of sautéed onions.

Chaufa: Latin-inspired fried rice with choice of chicken or steak, mixed veggies.

Battered and deep-fried fish chunks, typically accompanied by a tangy salsa criolla.

Whole tilapia, typically prepared fried, drawing from traditional Latin American cooking methods.

Fried fish filet, typically served with a side of tangy garlic sauce and a garnish of fresh herbs.

Shrimp sautéed in a rich garlic sauce, typically includes olive oil and a hint of lemon.

Seafood or shrimp fried rice, with options for either shrimp or mixed seafood, mixed with seasoned rice.

Peruvian-style fried rice generously combined with a selection of seafood, typically seasoned with soy sauce, ginger, and green onions.

Noodles with choice of shrimp or seafood, stir-fried with Latin-American spices.

Mixed seafood and fish, lightly breaded and fried, typically includes shrimp, calamari, and various fish, served with a side of tartar sauce.

Deep-fried mixed seafood and fish, paired with classic ceviche typically including lime juice, onions, and cilantro.

Deep fried calamari, typically includes a light breading and is served with a side of salsa criolla.

Red snapper filet served in a robust sauce, typically includes seafood such as shrimp and calamari, flavored with aji amarillo.

Red snapper, typically served whole, prepared in a style reflective of Latin American culinary traditions, accompanied by a selection of regional sides.

Sealed fish pieces marinated in vinegar, olive oil, and spices, typically including a blend of Latin American herbs.

Fried fish fillet, typically accompanied by a vibrant sauce made from onions, tomatoes, and seasonings, offering a taste of the coast.

Steamed fish, gently cooked with onions, tomatoes, and a hint of herbs, mistakenly labeled as fried but traditionally prepared in its own broth.

Steamed red snapper, typically prepared with a blend of aromatic herbs, onions, tomatoes, and a touch of lime, infused with Latin American spices.

A medley of seafood simmered in a spicy sauce, typically includes a variety of shellfish and fish.

Parihuela, a traditional Latin American seafood soup, typically includes a rich broth filled with shrimp, various seafood, and seasoned with Peruvian spices.

Shrimp or seafood in savory stew, choice of protein, served with Latin-American spices.

Sauteéd seafood typically includes a mix of shrimp, scallops, mussels, and squid with onions, tomatoes, and soy sauce, often served over rice or pasta.

Yellow rice cooked with a medley of seafood, typically includes shrimp, mussels, and calamari, flavored with select herbs and spices.

Mixed ceviche typically includes a variety of seafood such as shrimp, octopus, and white fish, marinated in citrus juice with red onions, cilantro, and rocoto pepper.

Raw fish marinated in citrus juice, often accompanied by onions, cilantro, and sometimes sweet potatoes or corn.

Half roasted chicken, typically marinated in a blend of Latin American spices, served as a succulent, bone-in portion.

Roasted whole chicken served with a selection of sides that typically includes rice, beans, and salad, offering a well-rounded meal.

Quarter roasted chicken, marinated and cooked over a grill, typically accompanied by traditional Latin American sides.

Char-grilled half chicken, typically marinated with Latin American spices, served with a combination of sides that may include rice, beans, and salad.

Roasted chicken served with a combination of sides, typically includes rice, beans, and salad.

Cassava root, typically boiled and served with a garlic and onion mojo sauce.

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

Green salad typically includes a mix of fresh lettuces, tomatoes, and onions, often accompanied by a light dressing.

Steamed white rice, a simple yet foundational side dish, prepared following traditional Latin American methods.

Cerdo frito con camote salteado con res con jugo de tomate y cebolla. / Fried pork with sweet potatoes sautéed beef with tomato and onion juice.

Fried pork paired with sweet potatoes, a Latin American breakfast staple, often served together for a hearty start to the day.

Deep-fried pork on a Portuguese roll, accompanied by sarza criolla, a Peruvian onion relish.

Grilled steak on Cuban bread, typically includes lettuce, tomato, mayonnaise, and onion, accompanied by potato sticks.

Pure, refreshing water to quench your thirst.

Glass of purple chicha is a traditional Latin American beverage made from purple corn, typically infused with pineapple, cinnamon, cloves, and lime, offering a unique and refreshing taste.

2-liter soda with choice of cola, diet cola, or lime-lemon flavor.

Traditional Peruvian beverage made from purple corn, typically includes pineapple, apple, lime juice, and spices.