Lulo Restaurant Menu

Shrimp cooked in a savory creole sauce, typically includes tomatoes, onions, and bell peppers.

Shrimp sautéed in a rich garlic sauce, typically includes a hint of lemon and olive oil.

Red snapper prepared to your preference, often accompanied by a selection of traditional Latin American sides.

Shrimp chofan is a Latin American twist on fried rice, incorporating shrimp, typically mixed with vegetables and seasoned for a savory flavor profile.

Con coco. / Coconut fish fillet.

Breaded chicken breast topped with melted parmesan cheese, typically includes a rich tomato sauce.

Breaded chicken breast, typically seasoned and fried, often accompanied by a light garnish.

Breaded chicken breast, traditionally stuffed with ham and cheese, often served as a hearty main dish.

Chicken breast sautéed with onions, typically includes a savory sauce.

Sliced chicken fillet, typically includes a blend of Latin American spices and herbs, lightly sautéed with a selection of fresh vegetables.

Tender strips of beef cooked with peppers, served with a side of white rice and a rich, savory sauce.

Bistec de res empanizado y frito hasta obtener una textura dorada y crujiente.

Bone-in chicken chunks, marinated and deep-fried, often accompanied by traditional Latin American spices and sauces.

Boneless chicken chunks, marinated and deep-fried, typically accompanied by a tangy mayo-ketchup sauce.

Marinated steak, typically thinly sliced, cooked with sautéed onions.

Pan-fried pork chop, typically accompanied by a selection of Latin American sides.

Grilled beef and melted cheese folded in a soft tortilla, typically includes a blend of spices.

Chicken wings tossed in a spicy buffalo sauce, typically served as a flavorful snack.

Mini mofongos filled with cheese, made from mashed green plantains traditionally mixed with garlic and olive oil.

Mofonguitos de pollo consist of mini mofongos filled with shredded chicken, typically includes mashed fried green plantains and garlic.

Empanada filled with a mix of meats and vegetables, typically reflecting a diverse selection similar to those found in Latin American street food samplers.

Layers of french fries or sweet plantains topped with shredded beef, finished with a drizzle of ketchup, mayonnaise, and melted cheese.

Shredded chicken atop a bed of french fries, generously covered with melted cheese, mayonnaise, and ketchup.

Potato salad typically includes diced potatoes mixed with carrots, eggs, and onions, dressed in mayonnaise.

Pasta salad typically includes cooked pasta tossed with a variety of vegetables and a light dressing.

Mashed green plantains mixed with cheese, often prepared with garlic and olive oil.

Pollo, queso y longaniza. / Chicken, cheese and sausage.

Mashed green plantains combined with garlic and mixed with succulent pork chops, typically served as a hearty Latin American dish.

Mashed green plantains combined with garlic and topped with seasoned, fried boneless chicken chunks.

Bone-in fried chicken chunks served atop traditional mashed green plantains, often accompanied by garlic and other seasonings.

Mofongo topped with a gently fried fish fillet, typically includes mashed green plantains, garlic, and a blend of Latin American herbs.

Mashed green plantains combined with sautéed shrimp, typically includes garlic and other seasonings to enhance the flavor.

Pork chop lunch typically includes a seasoned pork chop accompanied by traditional sides such as rice, beans, and a selection of vegetables or salad.

Boneless fried chicken chunks served with crispy plantain slices.

Thinly sliced steak, typically marinated, sautéed with onions, often accompanied by rice and beans.

Pan-seared chicken breast topped with a generous portion of sautéed onions, typically accompanied by Latin American spices.

Smoked pork chop typically accompanied by a selection of Latin American sides, which may include rice, beans, and a variety of vegetables or salads.

Red beans served with a mix of Latin American spices, typically includes rice as a base complementing the flavors of the beans.

Pigeon peas combined with rice, often seasoned with Latin American spices, typically includes a mix of vegetables and herbs.

Black beans served as a hearty base, typically accompanied by a variety of Latin American spices and ingredients, creating a fulfilling lunch option.

Steamed rice mixed with a variety of seasonal vegetables, offering a simple yet satisfying meal.

Rojas, blancas, negras, guandules, arvejas. / Red, white, black, pigeon peas, chickpeas.