Jicome restaurant inc Menu

Whole baked chicken, typically served with white rice, medium beans, salad, or sweet plantains (tostones or maduro).

Bistec Encebollado typically consists of steak cooked with onions, often accompanied by white rice, medium-sized beans, salad or fried plantains.

Pork ribs stewed in a rich, Latin American-style sauce, typically includes a blend of spices and vegetables, served with white rice, beans, and salad, tostones, or maduros.

Fried fish fillet, typically served with white rice, medium beans, and salad or fried plantains or sweet plantains.

Tender stewed goat, typically includes a rich blend of Latin American spices, served with white rice, beans, salad, tostones or sweet plantains.

Crispy fried pork belly, served with white rice, medium-sized beans, and salad or fried plantains (tostones) or sweet plantains (maduro).

Oven-baked pork ribs, typically served with white rice, medium beans, salad, tostones, or sweet plantains.

Oxtail stewed in a rich Latin sauce, typically includes a blend of aromatic herbs and vegetables, served with white rice, beans, and salad, tostones, or sweet plantains.

Shrimps served with white rice, medium beans, and salad or fried plantains (tostones) or sweet plantains (maduros).

Tender chicken stewed in a rich, savory sauce, typically includes a blend of Latin American herbs and vegetables, served with white rice.

Fried pork chops typically served with white rice, medium stewed beans, and salad or fried plantains (tostones) or sweet plantains (maduros).

Boneless chicken, typically served with white rice, medium beans, salad, or either tostones (fried green plantains) or maduros (sweet plantains).

Chicharrón de pollo, or fried chicken, typically includes bite-sized, bone-in chicken pieces, seasoned and deep-fried until golden and crisp.

Slow-roasted pork, typically served with white rice, medium beans, and salad or fried plantains (tostones or maduros).

Tender beef stewed in a rich Latin sauce, typically includes onions, peppers, and a blend of spices.

Shrimp served over white rice, typically accompanied by a side of beans, prepared with traditional Latin American seasonings.

Steak, typically served alongside white rice and beans, often includes onions and traditional Latin American seasonings.

Six pieces of chicken wings, deep-fried to a golden crisp.

Slow-roasted pernil served with a side of white rice and Latin American-style beans, typically includes a blend of traditional spices.

Pork ribs, slowly cooked to tender perfection, typically accompanied by Latin American spices and herbs.

Carnita salada typically consists of pork meat seasoned and fried until golden and crisp.

Tilapia, gently seasoned and typically pan-fried, served alongside classic Latin American white rice and a savory bean stew.

Crispy fried chicken, often accompanied by white rice and beans, following the traditional Latin American style.

Red snapper, typically seasoned and deep-fried, often accompanied by a side of white rice and beans, reflecting a traditional Latin American preparation.

Pechurina consists of tender chicken breast, lightly seasoned and fried to a golden crisp.

Fried tilapia, typically accompanied by a side of white rice and beans, garnished with salad and served with two tortillas.

Deep-fried pork, typically seasoned with a blend of Latin American spices.

Oxtail, typically slow-cooked until tender, served alongside white rice and beans, incorporating traditional Latin American seasonings.

Goat, typically stewed with Latin American herbs and spices, served alongside white rice and a side of beans.

Grilled salmon served over a bed of white rice accompanied by a side of beans, typically prepared with Latin American spices.

A variety of six meats, expertly fried, typically includes a selection of Latin American favorites.

Fried selection featuring four types of meats, typically includes a combination of chicken, sausage, cheese, and pork, served with tostones.

A medley of five different meats, each deep-fried to highlight their unique textures and flavors, typically accompanied by Latin American seasonings.

Fried selection offering two types of meats, typically accompanied by traditional Latin American seasonings and sauces.

Elbow pasta combined with tuna, often mixed with mayonnaise, onions, and sweet peas, creating a refreshing salad experience.

Ensalada verde typically consists of a medley of green vegetables such as lettuce, cucumbers, and tomatoes, often garnished with onions and served with dressing.

Shredded cabbage and carrots, typically mixed with a light dressing, offering a fresh and crisp texture.

Crisp lettuce, juicy tomato slices, and fresh onion rings.

Broccoli, hard-boiled eggs, and carrots are combined in this Latin salad, offering a simple yet satisfying blend of flavors.

Elbow pasta and tuna combined with a mix of mayonnaise, onions, and sweet peas, typically garnished with hard-boiled eggs and a sprinkle of paprika.

Starter portion of broccoli, hard-boiled egg, and shredded carrot, typically tossed with a house dressing.

A blend of shredded cabbage and carrots, typically dressed in a light, tangy dressing.

Yellow rice mixed with pigeon peas, seasoned with a blend of Latin American herbs and spices.

Sweet plantains, gently fried to bring out their natural sweetness and soft texture.

Rice and black beans cooked together, typically seasoned with a blend of Latin American spices and herbs, offering a medium-sized portion.

Arroz blanco grande is a large serving of steamed white rice, prepared to be a light and fluffy accompaniment to a variety of main dishes.

Boiled and mashed green plantains, typically includes a topping of sautéed red onions.

Steamed white rice, served in a small portion, offering a simple and mild complement to any Latin American dish.

Medium-sized beans, gently stewed with a blend of Latin American spices and sofrito, offering a hearty complement to any dish.

Large habichuelas, typically includes a generous portion of beans stewed with traditional Latin American seasonings and aromatics.

Green bananas boiled to a tender texture, a simple yet traditional Latin American side dish.

Potatoes cut and fried, typically seasoned with a blend of Latin American spices.

Boiled potatoes mashed with butter and milk, seasoned to enhance their natural flavor.

Rice and black beans cooked together, often seasoned with Latin American spices, offering a simple yet traditional side dish.

Green plantains, sliced, smashed, and twice-fried for a crispy texture.

Large portion of rice and black beans, typically seasoned with Latin American spices and herbs, cooked together to create a hearty and aromatic side dish.

Steamed medium-grain white rice, prepared to be a light and fluffy accompaniment to various dishes, embodying the essence of Latin American cuisine.

Crispy fried cassava sticks, golden and tender inside.

Large serving of traditional Latin American yellow rice, generously mixed with pigeon peas and seasoned with a blend of aromatic herbs and spices.

Yellow rice cooked with pigeon peas, typically seasoned with a blend of Latin American spices.

Mashed potatoes formed into a ball, traditionally stuffed with seasoned ground beef, then breaded and fried for a crispy exterior.

Empanada filled with seasoned ground beef, typically includes onions, olives, and hard-boiled eggs, encased in a flaky pastry shell.

Mashed cassava formed into a ball, traditionally filled with a blend of cheeses, then fried until golden.

Cuban-style pastry filled with savory ingredients, typically includes ham and cheese, encased in a flaky crust.

Empanada filled with spicy, shredded chicken and buffalo sauce, enclosed in a Latin-American style pastry.

Fried empanada filled with seasoned chicken and melted cheese.

Fried pastry turnover filled with a blend of chicken, bacon, and cheese, following a traditional Latin American recipe.

A Latin American twist on the classic, featuring thinly sliced steak and melted cheese wrapped in a crispy, fried pastry shell.

A Latin American pastry filled with ham and cheese, often accompanied by cilantro-based tartar sauce, ketchup, and mustard.

Fried pastry filled with a blend of Latin American cheeses, offering a simple yet satisfying taste.

Baked pastry traditionally filled with sweet guava paste and creamy cheese.

Tender goat meat, typically prepared to a medium doneness and may include a blend of Latin American herbs and spices.

Small pieces of chicken, seasoned and deep-fried, offering a crispy exterior.

Pork ribs slowly stewed with traditional Latin American spices, typically includes a savory blend of vegetables and herbs in a rich, hearty sauce.

Oxtail, typically stewed, served in its own rich and savory sauce, often includes a blend of Latin American herbs and spices.

Pork ribs slowly stewed in a rich and savory sauce, typically including a mix of vegetables and Latin American spices.

Baked chicken, typically seasoned with Latin American herbs and spices, and cooked to a medium doneness.

Chicken stewed with a blend of Latin American spices and vegetables, typically simmered to tenderness in a savory sauce.

Chicken stewed in a traditional Latin American sauce, often accompanied by vegetables such as potatoes and carrots.

Oven-roasted pork shoulder, marinated in traditional Latin American spices, typically served as a hearty portion.

Baked chicken, typically prepared with a blend of Latin American herbs and spices, served in a smaller portion suitable for individual enjoyment.

Goat meat, typically prepared in a creole sauce with a blend of vegetables and spices, braised to enhance its flavors.

Oxtail, typically simmered slowly with a blend of Latin American spices and vegetables, creating a rich and tender meat dish.

Beef ribs stewed with a blend of Latin American spices, typically includes potatoes and a variety of vegetables.

Beef ribs slowly stewed in a traditional Latin American sauce, typically includes a mix of vegetables such as potatoes and carrots.

Slow-roasted, marinated pork shoulder, typically seasoned with a blend of Latin American herbs and spices.

Jarritos Tamarind is a traditional Mexican soda featuring the tangy and sweet flavor of tamarind, carbonated for a refreshing experience.

A sports drink designed to rehydrate and replenish carbohydrates and electrolytes, featuring a zesty lime flavor.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Small serving of apple juice, freshly prepared with a tropical twist, incorporating the essence of Latin American fruits.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Jarritos Mandarín soda is a carbonated beverage offering a refreshing mandarin flavor, originating from Mexico as part of a traditional range of fruit-flavored sodas.

Jarritos strawberry soda is a carbonated beverage offering the sweet and refreshing taste of strawberries, following the tradition of Mexico's first national soft drink brand.

Snapple Kiwi is a kiwi-flavored juice drink, offering a taste of the tropical fruit in every sip.

The cold, refreshing, sparkling classic that America loves.

Invigorating Energy Surge: The Classic Red Bull Experience

Jarritos grapefruit soda offers a refreshing citrus flavor, made with real grapefruit, natural sugar, and carbonated water.

Change up your routine with the bright, bubbly, fruity orange flavor.

Snapple Apple is a bottled juice drink, offering the crisp and refreshing taste of apple in every sip.

A refreshing blend of tropical strawberries and oranges, offering a vibrant and juicy taste experience.

Freshly prepared small tropical pineapple juice, typically including the pure, sweet essence of pineapple.

A crisp, refreshing taste you know and love with zero calories.

Jarritos Pineapple Soda is a carbonated beverage infused with the tropical flavor of pineapple, offering a sweet and refreshing taste.

Jarritos fruit punch is a carbonated Mexican soda, combining a variety of fruit flavors for a sweet and refreshing taste.

The cold, refreshing, sparkling classic that America loves.

A kid-friendly juice blend, typically featuring a mix of fruits.

Canada Dry ginger ale in a can, offering a refreshing and crisp ginger taste.

A sports drink designed to rehydrate and replenish electrolytes with a refreshing fruit punch flavor.

Agua typically refers to a refreshing serving of water, often presented in a bottle or glass for hydration.

Carbonated orange-flavored soda, typically includes a blend of natural flavors without artificial preservatives.

Electrolyte-packed sports drink for hydration and energy.

Jarritos lime is a traditional Mexican soda, carbonated and sweetened with natural lime flavoring.

Ham and cheese sandwich typically includes thinly sliced ham and melted cheese on toasted bread, often accompanied by lettuce and tomato.

Chicken breast served with chimichurri sauce, tomato, onion, cabbage, and a blend of mayonnaise and ketchup on a sandwich bun.

Grilled steak and melted cheese served with sautéed onions on toasted bread, typically includes lettuce and tomatoes.

Steak sandwich with cabbage, tomatoes, onions, and a blend of mayonnaise and ketchup, served on a toasted roll.

Grilled chicken sandwich typically includes lettuce, tomato, and mayonnaise on Cuban bread.

Roasted pork leg, commonly seasoned and served with lettuce, tomato, and a blend of sauces on a sandwich bun.

Tilapia served over Latin American-style yellow rice, typically includes vegetables and a blend of spices unique to the region.

Oxtail served with Latin American-style yellow rice, typically includes a blend of spices and herbs unique to the cuisine.

Yellow rice sautéed with shrimp, often accompanied by a mix of vegetables such as peas and carrots, seasoned with traditional Latin American spices.

Yellow rice typically served with slow-roasted pork, often accompanied by Latin American herbs and spices.

Whole red snapper, fried and typically served with yellow rice.

Yellow rice prepared with tender goat meat, typically seasoned with a blend of Latin American spices and herbs.

Fried chicken chunks, typically accompanied by yellow Latin American-style rice, seasoned with a blend of traditional spices.

Pork ribs served with Latin American-style yellow rice, typically seasoned with a blend of spices and herbs for a savory accompaniment.

Carnita salada typically consists of pork, seasoned and fried until crispy.

Bistec, a Latin dish, typically includes stewed beef, simmered with a blend of traditional spices and herbs, often accompanied by vegetables.

Pechurina, a Latin American dish, consists of chicken breast fried until golden and typically served with yellow rice.

Pollo guisado typically consists of chicken stewed in a rich, savory sauce with tomatoes, garlic, onions, and Latin American herbs and spices.

Fried chicken served atop Latin American-style yellow rice, typically including a blend of spices and herbs.

Deep-fried pork, typically accompanied by yellow rice seasoned with a blend of Latin American spices.

Whole fried mojará, typically accompanied by a side of yellow rice, reflecting traditional Latin American flavors.

Yellow rice prepared with salmon, often accompanied by a blend of Latin American spices and vegetables to enhance the dish's flavor profile.

Beef ribs stewed with a blend of Latin American spices, typically served over yellow rice.

Tender goat meat, typically stewed with a blend of Latin American spices, served atop a bed of rice mixed with gandules (pigeon peas).

Tilapia served in a traditional Latin American style, typically accompanied by rice with gandules, seasoned with a blend of herbs and spices.

Chicken slowly simmered in a traditional Latin American sauce, typically includes tomatoes, garlic, and onions.

Carnita salada typically consists of pork meat, salted and fried until crisp.

Shrimp typically sautéed or grilled, served alongside or mixed with Latin American-style rice and gandules (pigeon peas), incorporating traditional seasonings.

Slow-cooked and tender pork, typically paired with rice cooked with pigeon peas, known as Moro de Guandules.

Fried chicken, typically seasoned and breaded, then deep-fried to achieve a crispy exterior.

Chicharrón, typically includes deep-fried pork belly, offering a crispy texture. Often paired with Latin American spices for a rich flavor profile.

Whole red snapper, marinated and fried, typically accompanied by traditional Latin American seasonings.

Six pieces of chicken wings, fried until golden and crispy.

Hígado guisado consists of liver stewed with a blend of Latin American spices and herbs, typically including onions and bell peppers.

Oxtail, slowly braised until tender, typically includes a rich blend of Latin American spices and herbs, creating a deeply flavored stew.

Steak, typically accompanied by sautéed onions, served over a bed of Latin American-style rice mixed with pigeon peas.

Tender pork ribs, slowly stewed in a rich Latin American-style sauce, typically includes a blend of aromatic spices and vegetables.

Beef ribs stewed with a blend of Latin American spices, typically includes potatoes and a variety of vegetables.

Salmon served over a bed of Latin American-style rice mixed with gandules, embodying the essence of traditional flavors.

Fried mashed plantains combined with garlic and olive oil, served with slow-roasted pork and a tangy salsa criolla.

Mofongo topped with fried pork chunks, accompanied by a robust garlic sauce.

Mashed green plantains combined with crispy pork skin, typically includes a robust garlic sauce.

Mashed green plantains form the base of this dish, topped with shrimp enveloped in a creamy cheese sauce.

Mashed green plantains combined with crispy fried pork, typically includes a creamy white cheese sauce.

Tender pieces of stewed goat, typically includes a mix of spices and herbs, slow-cooked to enhance flavors.

Fried mashed plantains traditionally combined with garlic and seasonings, topped with tender fried pork and served with a vibrant salsa criolla.

Shrimp sautéed and simmered in a traditional criolla sauce, typically including tomatoes, onions, and bell peppers, served over mashed green plantains.

Fried mashed green plantains with baked ribs in a traditional salsa criolla, blending the heartiness of the meat with the classic flavors of Latin American cuisine.

Mashed green plantains combined with crispy fried pork, typically includes a rich garlic sauce to complement the dish.

Baked ribs accompanied by a traditional garlic sauce, served over mashed green plantains known for their rich garlic flavor.

Oven-baked ribs generously coated in BBQ sauce, accompanied by a rich cheese sauce, typically includes a blend of spices and herbs for added depth of flavor.

Mashed green plantains with garlic, typically includes stewed beef in a savory sauce with a blend of Latin American spices.

Mashed plantains combined with slow-roasted pork, generously topped with a rich cheese sauce.

Mofongo topped with sautéed shrimp, typically includes a savory garlic sauce, blending the flavors of mashed green plantains with garlic and olive oil.

Fried mashed green plantains, seasoned with garlic and olive oil, topped with chicharrón and accompanied by a vibrant salsa criolla.

Mofongo filled with tender stewed chicken, typically includes mashed green plantains and garlic, seasoned to complement the rich flavors of the pollo guisado.

Mashed green plantains, seasoned and fried, topped with tender chunks of fried pork, served with a creamy cheese sauce.

Mashed green plantains with garlic, typically includes tender stewed ribs, prepared in a traditional Latin American style.

A large serving of freshly brewed Latin American coffee, typically enjoyed on its own for a robust flavor experience.

Guanábana juice, also known as soursop, offers a unique blend of sweet and tangy flavors, reminiscent of strawberries and apple with subtle citrus notes.

Freshly prepared mango juice, offering a sweet and tropical taste derived from ripe mangos.

Freshly squeezed lime juice, often combined with a hint of sugar for balance.

Tamarindo juice is made from the pulp of tamarind, often sweetened to balance its natural tartness.

Freshly prepared pineapple juice, offering a sweet and slightly tart taste, capturing the essence of ripe pineapples in a refreshing drink.

Morir soñando combines freshly squeezed orange juice with milk and a hint of sugar, creating a refreshing Dominican classic.

Natural passion fruit juice made from fresh chinola, offering a tangy and sweet taste.

Crispy bacon, typically served alongside mashed plantains, boiled cassava, or boiled green bananas.

Dominican sausage, typically served with mashed plantains, cassava, or boiled green bananas, often accompanied by additional ingredients like cheese and eggs.

Mangú accompanied by slices of ham, typically includes eggs and cheese, served with mashed plantains, green bananas, or cassava.

Scrambled eggs typically served alongside mashed plantains, boiled cassava, or boiled green bananas, often accompanied by cheese.

Queso frito, a Latin American breakfast favorite, consists of thick slices of cheese lightly breaded and fried until golden.

Two fried eggs, cheese, and salami typically served with mashed plantains, green banana, or cassava.

Fried egg, typically served with mashed green plantains, cassava, or green banana, embodying a classic Latin American breakfast tradition.

A light sponge cake meticulously soaked in a harmonious blend of condensed milk, evaporated milk, and heavy cream.

Rice pudding prepared with milk, typically garnished with cinnamon, often includes raisins and a hint of vanilla.

Beef ribs stewed with a blend of Latin American spices, typically including potatoes and a variety of vegetables.

Fried chicken, typically marinated and coated in seasoned flour before being deep-fried to golden perfection.

Carnita salada typically consists of salted, fried pork pieces, often accompanied by a blend of spices.

Tender goat meat stewed with a blend of traditional Latin American herbs and spices, often including garlic, onions, and bell peppers, creating a rich and savory dish.

Salmón, typically prepared grilled or baked, often accompanied by a blend of spices and herbs to enhance its natural flavors.

Shrimp served with a side of rice and red beans, typically seasoned with Latin American spices.

Grilled steak typically accompanied by sautéed onions, following the Latin American tradition of simplicity and robust flavors.

Chicken wings deep-fried until crispy, typically seasoned with a blend of Latin American spices.

Tilapia, seasoned and cooked to highlight its natural flavors, typically accompanied by a blend of rice and red beans seasoned with garlic, onion, and spices.

Whole fried red snapper, typically accompanied by a blend of Latin American spices.

Pernil typically consists of slow-roasted pork, often accompanied by rice and red beans, seasoned with traditional Latin American spices.

Pollo guisado typically includes chicken stewed in a flavorful sauce with a blend of tomatoes, onions, garlic, and bell peppers, seasoned with Latin American spices.

Fried whole fish, typically served with a side of rice and a selection of vegetables.

Pechurina typically consists of thinly sliced chicken breast, breaded and fried until golden.

Deep-fried pork belly, often accompanied by a blend of Latin American spices.

Pork ribs, slowly cooked and typically includes a blend of Latin American spices and herbs, served alongside red beans and rice.

Chicken wings coated in a sweet and spicy mango habanero sauce, typically blending the tropical flavor of mango with the heat of habanero peppers.

Eight chicken wings, fried and coated in a balanced sweet and sour sauce, drawing on Latin American culinary traditions.

Eight pieces of chicken wings coated in a blend of honey and hot sauce, offering a balance of sweetness and heat.

Chicken wings tossed in a sweet and slightly spicy General Tso's sauce, typically garnished with sesame seeds and green onions.

Eight chicken wings glazed in a sweet and savory teriyaki sauce, drawing on traditional Latin American techniques.

Eight pieces of chicken wings, simply prepared without additional flavors or sauces, focusing on the natural taste of the chicken.

Eight fried chicken wings, glazed with a sweet and spicy chili sauce.

Eight buffalo wings, deeply fried and generously coated in a tangy and slightly spicy buffalo sauce.

Eight pieces of chicken wings, seasoned with a blend of Cajun spices, offering a taste of Latin American flair.

Eight lemon pepper seasoned chicken wings, typically prepared by frying.

Chicken wings generously coated in a blend of minced garlic and grated Parmesan cheese, typically accompanied by a sprinkle of herbs.

Eight pieces of chicken wings, generously coated in a barbecue sauce.

Chicken wings marinated in traditional Jamaican jerk spices, capturing the essence of Caribbean flavors.

Crescent-shaped pastry typically filled with sautéed shrimp, onions, garlic, and a blend of Latin spices.

Locrio con cualquier ensalada typically combines seasoned rice with a variety of mixed greens, tomatoes, onions, and avocados, dressed lightly to complement the dish.

A mix of grilled beef, chicken, and pork, typically accompanied by fried cassava, green plantains, and Spanish sausage.

Grilled beef and chicken, typically accompanied by chorizo, pork chunks, fried cassava, and fried green plantains.

Flaky pastry filled with seasoned ground beef, chicken, or cheese, typically including onions, peppers, and spices.

Twice-fried plantain slices, a crispy and savory tropical delight.

Whole baked chicken, typically seasoned with Latin American spices and herbs, often accompanied by a garnish of vegetables.

Stewed pork leg, typically includes a rich blend of Latin American spices and is slow-cooked until tender, often accompanied by traditional vegetables.

Braised chicken stew typically includes potatoes and carrots.

Baked chicken, typically prepared as a whole, seasoned with Latin American herbs and spices.

Fried pork belly, typically crispy and savory, served in a half-pound portion.

White or yellow rice, fried chicken, and green salad.

White or yellow rice with roasted pork and green salad.

Stewed chicken with white or yellow rice and a green salad.

Whole fried tilapia, often accompanied by rice, beans, and a mix of salad or plantains.

Baked chicken with white or yellow rice and green salad.

Stewed beans typically cooked with sofrito, tomatoes, and a blend of Latin-American spices.

Lettuce, tomatoes, onions, and carrots.

Fried sweet plantains typically filled with seasoned ground beef and melted cheese.

Patica de cerdo grande, a hearty soup, typically includes tender pork feet simmered with a blend of Latin American spices and served alongside white rice.

Sopa pollo grande typically features a hearty serving of chicken, simmered with a mix of vegetables and served alongside white rice.

Beef soup traditionally prepared with a rich broth and various vegetables, served alongside white rice.

Beef soup, typically includes a savory broth with a mix of vegetables and served alongside white rice.

Small chicken soup typically includes tender pieces of chicken, accompanied by a mix of vegetables and served with white rice.

Goat meat prepared with a blend of spices and herbs, often cooked slowly to enhance its natural flavors, typically served with rice and black beans.

Shrimp typically prepared with Latin American spices, served alongside a blend of rice and black beans seasoned with garlic, onion, and herbs.

Steak, typically seasoned and grilled, often accompanied by aromatic spices common in Latin American cuisine.

Pork ribs, slowly cooked to achieve a tender texture, often paired with a blend of Latin American spices.

Oxtail slowly stewed with traditional Latin American spices and herbs, typically served with moro de habichuela negra.

Beef ribs slowly stewed with a blend of Latin American spices, typically accompanied by potatoes and a variety of vegetables.

Slow-roasted pork, typically accompanied by rice and black beans, seasoned with traditional Latin American spices.

Pechurina, or fried chicken breast, is typically prepared by frying a seasoned chicken breast until golden and crisp.

Whole red snapper, marinated and fried, typically accompanied by a blend of Latin American spices.

Carnita salada typically consists of seasoned, fried pork meat, offering a simple yet traditional Latin American flavor profile.

Pollo guisado typically consists of chicken stewed in a rich sauce with tomatoes, garlic, onions, and a blend of Latin American spices.

Eight pieces of chicken wings, deep-fried until golden and crispy.

Whole fish, traditionally prepared by deep frying, often accompanied by a selection of Latin American sides.

Deep-fried pork, often accompanied by traditional seasonings, offering a crisp texture.

Tilapia, typically prepared by grilling or frying, often accompanied by a blend of Latin American spices. Served with Moro de Habichuela Negra, a mix of rice and black beans.

Salmon, typically served over a bed of Latin American-style rice mixed with black beans, incorporating traditional spices and herbs.