Kumbia Restaurant Menu

2 delicious smash sweet plantain cakes topped with diced chicharron, a poached egg and Hollandaise sauce, accompanied with home fries.\n\n

3 corn tortilla tacos filled with scrambled eggs and chorizo, served with home fries\n\n

3 egg omelet served with homemade potatoes fries\n\n\n

2 delicious mashed sweet plantain cakes topped with diced chicharrón, a poached egg, and Hollandaise sauce, accompanied with home fries.

3 corn tortilla tacos filled with scrambled eggs and chorizo, served with home fries.

3 egg omelette served with homemade potato fries.

Baked homemade Bolivian style saltenas. Choice of beef or chicken stew filled with meltingly soft potatoes and boiled egg. Served with spicy sauce.\n

Delicious skewers with your choice of grilled beef heart, grilled chicken or vegetables. Accompanied with fried potatoes, choclo and spicy anticuchera sauce.\n

Stuffed fried corn-dough basket with chicharron, sausage and sweet plantains. Topped with cabbage and salsa rosada.

Crispy smashed green plantain, topped off with breaded fried fish, sweet-tangy mango homemade chunky salsa.

Crispy smashed green plantains. Topped off with fritada and fresh homemade salsa criolla.\n

Overnight marinated fried pork belly accompanied with a cheese artesanian arepa and salsa rosada for dipping.

Made from scratch artisanal cheese arepas. Served with creamy homemade salsa rosada for dipping.

Choice of chicken, beef or mix and match deep fried homemade empanada. Served with salsa rosada for dipping.

Deep fried empanadas made of green plantain-dough stuffed with Ecuadorian cheese. Served with spicy anticuchera sauce.\n\n

Crispy golden yuca fries with salsa rosada.\n\n

Breaded fried calamari, fish and shrimp, mussels, crispy golden yuca. Served with salsa criolla, choclo, cancha and tartar sauce.\n

Boiled potatoes in a creamy Huancaina sauce served with hard-boiled eggs and olives. Served cold.

Toasted bread roll with Argentinian sausage, served with chimichurri sauce.

Sliced hot dog with French fries, ketchup, and mayo. Add egg with an additional charge.

Romaine lettuce tossed in a creamy ceasar dressing, homemade garlic butter croutons, parmesan cheese.\n\n

Combination of thin sliced fish and breaded fried calamari, marinated in leche de tigre and aji amarillo. Served with cancha, choclo and red onions.\n\n

Tomato-based Ecuadorian style shrimp ceviche mixed with mango chunks, diced cucumber, red onions, lime and orange juice. Served with popcorn.

Stir fried beef tenderloin with red onions, tomato wedges, soy and oyster sauce mixed with golden yellow garlic fries. Served with a side of rice Substitute with chicken or vegetables

Stir-fried chicken with spaghetti pasta, bell peppers, aji Amarillo, red onions, tomato wedges, and a hint of ginger. Vegetables option available.

Spaghetti pasta sautéed with creamy Huancaina sauce, accompanied with stir lomo saltado.\n\n

Traditional Ecuadorian sample platter. served with marinated pork carnitas, fried potatoes, tostado, sweet plantains, corn and homemade salsa criolla.\n

Traditional Colombian sample platter, served with marinated pork belly, grilled flank and sausage. Accompanied with white rice, pinto beans, sweet plantains, avocado, artisanal arepa and egg.\n\n

Grandma's recipe slow cooked pinto beans, topped with diced chicharron, avocado and sweet plantains. Served with side of white rice.\n\n

Breaded fried flank steak. Served with white rice, fried potato chunks, fried egg and citrus fresh salsa criolla.\n\n

Mashed green plantain ball stuffed with cheese and / or chicharrones and fried until crispy. Served with bistek stew and fried egg.\n\n

Mashed green plantain ball stuffed with shrimp and peanut sauce with sofrito.\n\n

Traditional lentil stew simmered with onions, peppers, tomatoes, garlic and cilantro. Served with white rice and carne asada.\n\n

Peruvian fried rice with stir tenderloin, scallions, egg, oyster and soy sauce, sesame oil. Garnish with a crispy won ton chip\n\n

Peruvian fried rice sauteed with shrimp, calamari, mussels and octopus, scallions, fried egg, oyster soy sauce and sesame oil. Garnish with a crispy won ton chip.\n\n

Traditional Peruvian fried rice, stir fried tenderloin, sauteed with scallions, egg, oyster soy sauce and sesame oil. Garnished with a crispy wonton chip.\n\n

Salmon served over risotto infused with creamy coconut milk and parmesan cheese. Topped off with sweet-tangy mango chunky salsa. \n\n

Beef short ribs grilled with our special house marinate. Served on wooden board sitting on a banana leaf. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Cut-in house Brazilian steak grilled with our special house marinate. Served on wooden board sitting on a banana leaf. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Serves for two. House signature parrilada served with a variety of meat, grilled in our special house marinate, Includes beef short ribs, flank steak, chicken thigh skewers, sausage and pork carnitas. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Serves for two. Traditional Argentinian grill served with a variety of meat, grilled in our special house marinate. Includes beef short ribs, NY steak, chicken thigh skewers, Argentinian sausage, blood sausage and grilled tripe. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Homemade popcorn chicken. Served with fries.\n\n

Spaghetti pasta sautéed with creamy Huancaina sauce.\n\n

Sliced hot dog, fries and salsa rosada\n\n

Freshly simmered, seasoned beans, perfectly tender and flavorful.

Light and fluffy white rice.

Golden and crispy, seasoned to perfection.

Golden potatoes, typically seasoned and roasted to achieve a crispy exterior.

Crispy smashed green plantain, topped off with breaded fried fish, sweet-tangy mango homemade chunky salsa.

Sliced ripe plantains, deep-fried until they achieve a golden hue, typically served with a side of refried beans and sour cream.

A blend of potatoes, carrots, peas, eggs, and parsley, dressed with mayonnaise.

Passion fruit purée blended into a light and airy mousse, often combined with condensed milk and cream for a smooth texture.

Smooth, caramel-topped custard, a classic delight.

Delicious skewers with your choice of grilled beef heart, grilled chicken or vegetables. Accompanied with fried potatoes, choclo and spicy anticuchera sauce.\n

Stuffed fried corn-dough basket with chicharron, sausage and sweet plantains. Topped with cabbage and salsa rosada.

Crispy smashed green plantain, topped off with breaded fried fish, sweet-tangy mango homemade chunky salsa.

Crispy smashed green plantains. Topped off with fritada and fresh homemade salsa criolla.\n

Overnight marinated fried pork belly accompanied with a cheese artesanian arepa and salsa rosada for dipping.

Made from scratch artisanal cheese arepas. Served with creamy homemade salsa rosada for dipping.

Deep fried empanadas made of green plantain-dough stuffed with Ecuadorian cheese. Served with spicy anticuchera sauce.\n\n

Crispy golden yuca fries with salsa rosada.\n\n

Breaded fried calamari, fish and shrimp, mussels, crispy golden yuca. Served with salsa criolla, choclo, cancha and tartar sauce.\n

Boiled potatoes in a creamy Huancaina sauce served with hard-boiled eggs and olives. Served cold.

Toasted bread roll with Argentinian sausage, served with chimichurri sauce.

Sliced hot dog with French fries, ketchup, and mayo. Add egg with an additional charge.

Mashed yellow potatoes topped with shredded chicken, avocado, and a drizzle of creamy sauce, garnished with crispy carrot strips.

Romaine lettuce tossed in a creamy ceasar dressing, homemade garlic butter croutons, parmesan cheese.\n\n

Combination of thin sliced fish and breaded fried calamari, marinated in leche de tigre and aji amarillo. Served with cancha, choclo and red onions.\n\n

Tomato-based Ecuadorian style shrimp ceviche mixed with mango chunks, diced cucumber, red onions, lime and orange juice. Served with popcorn.

Stir fried beef tenderloin with red onions, tomato wedges, soy and oyster sauce mixed with golden yellow garlic fries. Served with a side of rice Substitute with chicken or vegetables

Stir-fried chicken with spaghetti pasta, bell peppers, aji Amarillo, red onions, tomato wedges, and a hint of ginger. Vegetables option available.

Spaghetti pasta sautéed with creamy Huancaina sauce, accompanied with stir lomo saltado.\n\n

Traditional Ecuadorian sample platter. served with marinated pork carnitas, fried potatoes, tostado, sweet plantains, corn and homemade salsa criolla.\n

Traditional Colombian sample platter, served with marinated pork belly, grilled flank and sausage. Accompanied with white rice, pinto beans, sweet plantains, avocado, artisanal arepa and egg.\n\n

Grandma's recipe slow cooked pinto beans, topped with diced chicharron, avocado and sweet plantains. Served with side of white rice.\n\n

Breaded fried flank steak. Served with white rice, fried potato chunks, fried egg and citrus fresh salsa criolla.\n\n

Mashed green plantain ball stuffed with cheese and / or chicharrones and fried until crispy. Served with bistek stew and fried egg.\n\n

Mashed green plantain ball stuffed with shrimp and peanut sauce with sofrito.\n\n

Traditional lentil stew simmered with onions, peppers, tomatoes, garlic and cilantro. Served with white rice and carne asada.\n\n

Spaghetti pasta typically includes a creamy green basil and spinach sauce, often garnished with cheese and nuts.

Peruvian fried rice with stir tenderloin, scallions, egg, oyster and soy sauce, sesame oil. Garnish with a crispy won ton chip\n\n

Peruvian fried rice sauteed with shrimp, calamari, mussels and octopus, scallions, fried egg, oyster soy sauce and sesame oil. Garnish with a crispy won ton chip.\n\n

Traditional Peruvian fried rice, stir fried tenderloin, sauteed with scallions, egg, oyster soy sauce and sesame oil. Garnished with a crispy wonton chip.\n\n

Salmon served over risotto infused with creamy coconut milk and parmesan cheese. Topped off with sweet-tangy mango chunky salsa. \n\n

Tuna soup with onions and cassava, typically includes a rich broth seasoned with traditional Latin American spices.

Beef short ribs grilled with our special house marinate. Served on wooden board sitting on a banana leaf. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Cut-in house Brazilian steak grilled with our special house marinate. Served on wooden board sitting on a banana leaf. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Serves for two. House signature parrilada served with a variety of meat, grilled in our special house marinate, Includes beef short ribs, flank steak, chicken thigh skewers, sausage and pork carnitas. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Serves for two. Traditional Argentinian grill served with a variety of meat, grilled in our special house marinate. Includes beef short ribs, NY steak, chicken thigh skewers, Argentinian sausage, blood sausage and grilled tripe. Accompanied with chimichurri sauce and two sides of your choice.\n\n

Homemade popcorn chicken. Served with fries.\n\n

Spaghetti pasta sautéed with creamy Huancaina sauce.\n\n

Sliced hot dog, fries and salsa rosada\n\n

Freshly simmered, seasoned beans, perfectly tender and flavorful.

Light and fluffy white rice.

Golden and crispy, seasoned to perfection.

Golden potatoes, lightly seasoned and roasted to achieve a crisp exterior.

Crispy smashed green plantain, topped off with breaded fried fish, sweet-tangy mango homemade chunky salsa.

Slices of ripe plantains, fried until they achieve a golden hue, often accompanied by a side of crema.

Potato salad mixed with boiled eggs, carrots, peas, and dressed with mayonnaise, typically garnished with parsley.

Passion fruit puree blended into a light and airy mousse, often accompanied by condensed milk and cream.

Traditional Ecuadorian Ice Cream

Rich chocolate cake with a molten center, topped with vanilla ice cream, garnished with a mint leaf and drizzled with berry sauce.

A small, sweet custard typically made with eggs, milk, and vanilla, topped with caramelized sugar.

Smooth mousse made with passion fruit purée, condensed milk, and cream, offering a delicate balance of sweet and tart flavors.