La Choza Náutica Menu

With salted red onions, tomatoes, and French fries with rice.

Leche de tigre.

Bright yellow soda with a sweet, fruity flavor, popular in Latin American cuisine.

Deep fried fish with breaded seafood and marinated onions on the side.

Tender basa fish marinated in citrus, accompanied by shrimp, mussels, red onion, and garnished with sliced red peppers and fresh herbs.

A medley of shrimp, mussels, and fish marinated in citrus, garnished with red onions, cilantro, and sliced peppers, served with a side of corn and sweet potato.

The cold, refreshing, sparkling classic that America loves.

With salted red onions, tomatoes, and French fries with rice.

Salchipollo.

Maracuya.

Fried rice in soy sauce in Peruvian style.

Soft corn dough filled with seasoned meat, wrapped in banana leaves, garnished with fresh cilantro and sliced red onion.

Tender slices of beef with fresh tomatoes, onions, and crisp lettuce in a baguette.

Freshly battered fish on a toasted bun

Beef, onion, sauces.

Papa a la Huancaina.

Salchipapas.

Salchipollo.

Clams Peruvian style.

Leche de pantera.

Sopa de Camaron.

Chilcano

Sopa de mariscos.

Sopa a la minuta.

Peruvian refried beans and rice.

Peruvian refried beans and rice.

Peruvian refried beans and rice.

With salted red onions, tomatoes, and French fries with rice.

With salted red onions, tomatoes, and French fries with rice.

With salted red onions, tomatoes, and French fries with rice.

With salted red onions, tomatoes, and French fries with rice.

With salted red onions, tomatoes, and French fries with rice.

With salted red onions, tomatoes, and French fries with rice.

Tender basa fish marinated in citrus, accompanied by shrimp, mussels, red onion, and garnished with sliced red peppers and fresh herbs.

Flounder fish ceviche, typically includes lime juice, red onions, cilantro, and a hint of leche de tigre for a refreshing taste.

Seafood ceviche typically includes shrimp, calamari, octopus, and mussels, marinated in lime juice with onions, cilantro, and peppers.

Marinated black shellfish combined with lime juice, red onions, cilantro, and a touch of leche de tigre.

Shrimp ceviche typically includes raw shrimp marinated in lime juice, mixed with onions, cilantro, and sometimes tomato or avocado, reflecting a classic Latin American preparation.

Octopus ceviche typically includes tender octopus marinated in lime juice with onions, cilantro, and aji amarillo, often accompanied by yuca chips.

Whole fried pargo fish, typically accompanied by a selection of traditional Latin American sides such as rice, beans, and plantains.

Crispy calamari rings garnished with red onions, corn, and diced tomatoes, served with a side of fresh greens.

Fried fish fillet typically includes a lightly breaded and fried serving of fish, often accompanied by traditional Latin American condiments or garnishes.

Fried fish chicharon consists of crispy, battered fish pieces, typically served with a side of salsa criolla.

A vibrant mix of shrimp, clams, and squid combined with seasoned rice, green peas, and a sprinkle of grated cheese.

A medley of shrimp, peas, and shredded cheese atop seasoned rice, enhanced with a blend of spices and vegetables.

Shrimp sautéed with garlic, typically includes a hint of white wine and cilantro.

Steamed fish, gently cooked with a delicate blend of Latin American herbs and spices, typically accompanied by a light tomato and onion sauce.

Steamed shrimp, typically served with a selection of Latin herbs and spices for a simple yet flavorful dish.

With steamed potatoes, vegetables, and noodles.

Fried rice in soy sauce in Peruvian style.

Fried rice in soy sauce in Peruvian style.

Fried rice in soy sauce in Peruvian style.

Fried rice in soy sauce in Peruvian style.

Fried rice in soy sauce in Peruvian style.

Pasta in soy sauce in Peruvian style.

Pasta in soy sauce in Peruvian style.

Pasta in soy sauce in Peruvian style.

Pasta in soy sauce in Peruvian style.

Skewered grilled meat, often accompanied by vegetables such as corn or potatoes, drawing from traditional Latin American street food.

Grilled chicken breast, typically seasoned with herbs and lemon, served with a side of Durango sauce.

Grilled pork chop typically served with rice, beans, and fried plantain.

Grilled salmon, typically accompanied by a selection of vegetables or a light, citrus-infused sauce, drawing from common Latin American grilling techniques.

A generous assortment of grilled meats including beef ribs and sausages, served atop a bed of potatoes.

A selection of grilled meats including juicy beef ribs, tender pork chops, and flavorful sausages, served with a side of golden roasted potatoes.

Stewed beef lung and heart, typically includes potatoes, onions, and aji panca, served with white rice.

Honeycomb tripe stewed with turmeric, typically includes potatoes, carrots, and peas.

Caldo de gallina typically features a rich broth with hen, noodles, and eggs, often garnished with cilantro.

Tender beef chunks, hominy, and tripe in a hearty broth, garnished with fresh herbs and a slice of red pepper.

Guanabana.

Freshly blended papaya, offering a sweet and tropical flavor.

Freshly prepared from ripe mangoes, offering a sweet and tropical juice experience.

Natural juice made from the exotic South American fruit lulo, known for its unique citrus-like flavor.

Fresa.

Jarra de chicha morada.

Bright yellow soda with a sweet, fruity flavor, popular in Latin American cuisine.

The cold, refreshing, sparkling classic that America loves.