Francisca Charcoal Chicken & Meats (Doral) Menu

2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas,and 1/2 serving of Pork Cracklings.

Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream on top

Colombian-style Fried Plantain Rounds. While still living inVenezuela, one of Francisca's neighbors, Maria Teresa, gave her ataste of this dish and it became a perfect dish to share with friendsat Francisca’s house ever since.

Don Pedro: When Francisca traveled to Bogotá for the first time, shediscovered the authentic flavor of the "Pan de Bono Valluno" or"Artisanal bread from El Valle del Cauca" which is known for itssubtle baked Cheese flavor.

Don Guille: One evening, when she was in Santo Domingo's mountainrange, a villager named Guille oered her an appetizer duringtraditional celebrations. Beefy and crunchy Pork Meat cuts, atraditional latin american appetizer.

Tía Mica: Thanks to her Aunt Micaela's Arepas, Francisca developed herlove for homemade cooking. She also taught her about cooking withcharcoal, which later motivated her to travel to dierent countries inLatin America to try it even more.

La Tía Almida: Her aunt, who was a widow, had to go out to the MercadoMunicipal de Barrancas to sell Empanadas in order to provide for herchildren.

Ma’ María: Her grandmother, Ma' María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños.

Ma’ Vieja: While attending La Universidad del Zulia, she normally went toa small food stand located in an area named Tierra Negra, it was called "Casa Vieja" and she developed the habit of going every single Sunday tobuy Mandocas, finally falling in love with Zulia's cuisine.

A thick slice of traditional Venezuelan Cheese grilled on our Josper.

Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.

Tomato, Heart of Palm, Onion, Avocado, House Dressing.

On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de Doña Francisca”.

On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de Doña Francisca”.

½ Organic Chicken, 16 oz. of Picanha , Pork Sausage, BloodSausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.

Very tender and soft fish.

Picanha on our Grill.

Skirt Steak.

Great exponent of Colombian cuisine in which you can find all of itsflavors in just one dish.

Fried Snapper Fish.

White Corn Flour Tamale.

Smoked Pork Chorizo

Blood Sausage.

4 oz. of Beef with a slice of American cheese accompaniedwith French Fries.

Very tender and soft fish, Tostones, White Rice, Coleslaw Salad and Avocado

Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.