Maria Station Cafe Menu

Boneless chicken breast. Choice of grilled or griddled.

Breaded chicken, marinated and fried, typically served as tender chunks.

Goat meat, typically includes a blend of Latin American herbs and spices, slowly cooked to infuse flavors.

Grilled skirt steak, typically accompanied by a rich chimichurri sauce, embodying the essence of Latin American cuisine.

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Crispy or tender fish fillet. Choose between baked or fried.

Breaded fish, typically prepared by coating the fish fillet in breadcrumbs and frying until golden.

Sopa de pescado typically includes a rich broth with a variety of fish, often complemented by vegetables like carrots, onions, tomatoes, and cilantro.

Whole red snapper, typically prepared to highlight its natural flavors, accompanied by a selection of Latin American spices.

Shrimp, typically served with a garlic sauce or seasoned with Latin American spices.

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

Shrimp simmered in a rich tomato sauce, often accompanied by herbs and spices for a Latin American flair.

Crispy Breaded Shrimp, Golden Fried to Perfection

Saffron rice simmered with a medley of shrimp, clams, calamari, scallops, and mussels, typically includes a savory seafood broth.

Seafood soup, often containing a variety of seafood such as shrimp, clams, mussels, and fish, simmered in a flavorful broth with vegetables.

Mofongo de pollo consists of fried mashed green plantains mixed with garlic and topped with seasoned chicken pieces.

Mofongo de res consists of fried mashed green plantains mixed with seasoned beef, typically garnished with garlic.

Mashed green plantains combined with crispy fried pork rinds, typically seasoned with garlic and mixed with olive oil.

Fried mashed green plantains served with sautéed shrimp, typically includes garlic and other seasonings.

Mashed fried green plantains topped with a variety of seafood, typically includes lobster, shrimp, calamari, and mussels, served in a savory creole sauce.

Mofongo con pulpo combines fried mashed green plantains with tender octopus, typically seasoned with garlic and mixed with crispy pork rinds.

Bistec, arroz, habichuela y soda de 2 litros. / Steak, rice, beans and 2 liter soda.

Medium platter with three sides. Choose from Dominican sausage, salami, pork chops, chicken chunks, or fried pork.

Protein options include Dominican sausage, salami, pork chops, chicken chunks, or fried pork. Served with four sides.

Empanada, quipes, croqueta de pollo, relleno de papa o yuca. / Mini meat patties, chicken croquette, potato ball.

Grilled shrimp served atop a blend of lettuce, tomatoes, cucumbers, and avocado, typically dressed with a light vinaigrette.

Tender octopus slices with mixed greens, bell peppers, red onion, and diced tomatoes, garnished with a vibrant edible flower.

Shrimp asopao combines rice and shrimp in a seasoned broth, often including vegetables and spices for added flavor.

Seafood asopao combines shrimp, mussels, clams, and various fish in a savory broth with rice, often seasoned with garlic, onions, and peppers.