Fonda Colombiana #2 Menu

Ground white corn arepa with mozzarella cheese inside.

Rice, beans, ground beef, sweet plantain, avocado, pork belly strip, arepa, chorizo, morcilla (blood sausage).

Freshly prepared juice, typically consisting of a blend of various fruits to create a refreshing and hydrating beverage.

Base de frijol con arroz, chorizo, maduro, arepa frita, aguacate y chicharrón. beans and rice based, colombian chorizo, sweet plantains, fried arepa, avocado and pork belly.

Rice, chicken, bell peppers, green peas, carrots, bacon, sausage. served with salad and side of fries.

Pork meat, tripe, potato, carrots. served with side of rice, fried plantains and avocado.

A picada for two typically includes a generous assortment of meats such as steak, chicken, and pork sausage, complemented by sides like sweet and green plantains, arepas, and fried yucca.

Chicken, brown and yellow potato, arracacha. served with rice, fried plantain and avocado.

Cama de calentado de lentejas con arroz, un corte new york strip cocinado al carbón, dos tajadas maduras, salteado de cebolla roja con tomate y huevo. main base made of refried lentils with rice, a perfectly cooked grilled new york strip , two sweet plantain slices, sautéed red onion with tomato and egg.

Stuffed with potatoes, rice and choice of meat (beef or chicken).

Four twice-fried green plantain slices, typically served with a traditional Colombian hogao sauce made from tomatoes and onions.

A sweet and satisfying conclusion, postre typically includes a variety of Latin-American inspired desserts to complement your meal.

Shrimp, tomato, onion, cilantro, and lime juice, typically paired with fried ripe plantain, in a traditional Colombian sauce.

Small yellow potatoes, fried and served as a portion of twelve, often accompanied by a dipping sauce.

Sweet plantain paired with cheese, often presented in a variety of forms such as fried or baked, melding the sweetness of the plantain with the savory cheese.

Grilled chorizo sausages paired with golden roasted potatoes and lime wedges.

Fried pork ribs, often accompanied by a selection of Latin sauces or seasonings.

Blood sausage with a side of arepa or yellow potatoes.

Tamal Huilense

Chunchullo typically includes grilled or fried small intestines, often served with a side of lime and a dipping sauce.

Rib broth with tender beef ribs, potatoes, and cilantro.

Caldo pajarilla is a traditional soup made with beef innards, typically including potatoes and a variety of vegetables.

Tangle of shellfish, clams, mussels, shrimp, scallops, crab. served with rice and fried plantains.

Sancocho de cola is a traditional Latin American soup made with oxtail, often accompanied by root vegetables like yuca and potatoes, sweet plantains, corn, and flavored with cilantro.

Pork meat, tripe, potato, carrots. served with side of rice, fried plantains and avocado.

Chicken, potato, yucca. served with side of rice and avocado.

Pure, refreshing water to quench your thirst.

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing, sparkling classic that America loves.

Refreshing classic lemonade, perfectly tart and sweet.

Agua mineral is a simple and refreshing bottled mineral water.

Freshly prepared juice, typically consisting of a blend of various fruits to create a refreshing and hydrating beverage.

Freshly prepared apple juice, typically includes a blend of ripe apples to create a refreshing beverage.

A popular Colombian non-alcoholic beverage made from barley malt, offering a sweet taste often compared to molasses.

A Latin-American pastry typically filled with a savory mixture, which may include meats, cheeses, or vegetables, enclosed in a dough and then fried or baked.

A single egg, fried, often accompanied by traditional Latin American condiments or sides, reflecting the simplicity and heartiness of the cuisine.

Two fried eggs, often served as an additional component to enhance a breakfast meal.

Served as fresh avocado slices, lightly seasoned to enhance its natural flavors.

Grilled or fried small corn cake, traditionally made from white cornmeal.

Grilled white corn dough, typically includes a blend of traditional Latin American seasonings.

Char-grilled, marinated steak, expertly seasoned for an authentic flavor.

Lettuce, tomatoes, onions, and carrots, typically dressed with a light vinaigrette.

Beans prepared and served as a traditional Latin-American accompaniment, often simmered and seasoned with a blend of herbs and spices.

Hogao is a Colombian creole sauce made from sautéed tomatoes, green onions, and olive oil.

Scrambled eggs with onions and tomatoes, traditionally served as a Latin American addition to the meal.

Golden french fries, lightly seasoned with salt, embodying the essence of Latin American comfort food.

Fried sweet plantain, often served as a delightful addition to complement a variety of dishes.

Deep-fried chicken piece typically served with a crispy coating.

Rice, beans, ground beef, sweet plantain, avocado, pork belly strip, arepa, chorizo, morcilla (blood sausage).

Steak served with a creole sauce, typically accompanied by rice, beans, and a salad, topped with fried eggs.

Bistek a la criolla typically includes top round steak in a savory creole sauce, accompanied by steamed potatoes, cassava, and a mix of fresh salad ingredients.

Base de frijol con arroz, chorizo, maduro, arepa frita, aguacate y chicharrón. beans and rice based, colombian chorizo, sweet plantains, fried arepa, avocado and pork belly.

Cama de calentado de lentejas con arroz, un corte new york strip cocinado al carbón, dos tajadas maduras, salteado de cebolla roja con tomate y huevo. main base made of refried lentils with rice, a perfectly cooked grilled new york strip , two sweet plantain slices, sautéed red onion with tomato and egg.

Cola guisada typically includes slow-cooked oxtail in a rich sauce with a blend of Latin American spices and vegetables.

Deep-fried red tilapia, rice, fried plantains, side of salad.

Deep-fried red snapper fish, rice, yucca, salad.

A picada for two typically includes a generous assortment of meats such as steak, chicken, and pork sausage, complemented by sides like sweet and green plantains, arepas, and fried yucca.

A platter designed for four, featuring an assortment of meats such as chorizo, morcilla, and chicharrón, accompanied by arepitas, potatoes, fried yuca, and garnished with tomato & lime wedges.

Deep-fried chicken (two piece), rice, fries, salad.

Vegetarian. mix of rice and beans, eggs, cheese arepa.

New York steak with fries and salad.

Beef tongue prepared in a traditional Latin American creole sauce, typically includes tomatoes, onions, and a blend of spices.

Sobrebarriga en salsa criolla consists of slow-cooked flank steak served in a traditional Colombian creole sauce, typically including tomatoes and onions.