Oiga Mire Vea Colombian Cuisine and Latin NightClub Menu

Beef short rib with potatoes, green plantains, yucca root and corn on the cob. Served with rice.

Fried pork rinds served with arepa.

Grilled steak. Served with rice and red beans.

Yellow rice mixed with vegetables and chicken. Served with green salad.

Fried ripe plantain.

Fried Colombian pork sausage served with arepa.

Traditional breakfast. Scrambled eggs with chopped onions and tomatoes. Rice and red beans, mixed together. Served with arepa, a corn cake stuffed with mozzarella cheese.

White corn cake stuffed with mozzarella cheese.

Hen soup with green plantains, yucca root and corn on the cob. Served with rice.

Oxtail soup with potatoes, green plantains, yucca root and corn on the cob. Served with rice.

Potato stuffed with rice and meat.

Lulo fruit blended with choice of milk or water.

A papaya shake typically includes pureed papaya blended with milk and ice, often sweetened with sugar and enhanced with a hint of vanilla.

A piña/pineapple shake typically includes blended pineapple with milk, often sweetened and enriched with a creamy base.

A tamarind shake made with tamarind pulp, typically includes milk and sweetener, blended to a smooth consistency.

Refreshing tomato de arbol shake. Choice of milk or water base.

Mango shake. Choose milk or water base.

A mamey shake is a blended beverage combining ripe mamey fruit with milk, often enhanced with ice cream for creaminess. Sweetened condensed milk is typically included for added sweetness.

Pony Malta is a Colombian non-alcoholic malt beverage, typically featuring a sweet, molasses-like taste derived from barley.

Aguapanela is a sweetened beverage made from dissolved panela (unrefined sugar cane) and often includes a hint of lemon for a refreshing twist.

Oatmeal.

Latin-American cold beverages. Choose between Coke or Sprite.

An 8 oz. serving of Milo, a Latin-American inspired energy drink, typically includes malted chocolate flavor mixed into a beverage for a refreshing boost.

A cold beverage combining Milo, a chocolate-flavored malt powder, typically mixed with milk.

Crisp and refreshing hydration

Energy drink.

Refreshing citrus beverage.

Pure and refreshing bottled water.

Smooth and creamy dairy delight.

Hot Milo is a warm, chocolate-flavored malt beverage, typically made by mixing Milo powder with milk.

Aguapanela is a sweetened hot beverage made from unrefined cane sugar, typically served with a hint of lemon.

Steeped in tradition, this Latin American hot tea typically includes a selection of flavors such as chamomile, peppermint, or green tea, offering a comforting and aromatic experience.

Freshly brewed, aromatic blend to kick-start your day.

Liver with sautéed tomatoes and onions. Served with arepa and rice.

Scrambled eggs with chopped onion and tomatoes. Served with arepa, a corn cake stuffed with mozzarella cheese.

Grilled bone-in port chop with rice and red beans mixed together. Served with arepa paisa.

Traditional breakfast. Scrambled eggs with chopped onions and tomatoes. Rice and red beans, mixed together. Served with arepa, a corn cake stuffed with mozzarella cheese.

Three eggs any style. Served with arepa and steamed rice.

Fried pork rinds served with arepa.

Turnovers stuffed with meat and diced potatoes. Served with aji, a homemade mild sauce.

Sausage stuffed with rice, peas and herbs sauce.

Fried ripe plantain.

White corn cake stuffed with mozzarella cheese.

Fried round bread made from white corn flour and cheese.

Yellow corn arepa topped with cheese.

Baked cheese bread.

Thin white corn plain cake. Served with butter on the side.

Thin white corn plain cake topped with cheese. Served with butter on the side.

Potato stuffed with rice and meat.

Fried green plantain.

Oxtail soup with potatoes, green plantains, yucca root and corn on the cob. Served with rice.

Beef tripe soup with small pieces of pork. Served with rice.

Chicken soup with Colombian yellow potatoes, regular potatoes and corn on the cob. Served with sour cream, capers and rice.

Hen soup with green plantains, yucca root and corn on the cob. Served with rice.

Clear broth typically paired with arepa, a cornmeal cake, often enriched with herbs and possibly small pieces of meat or vegetables for added flavor.

Tropical fruit salad with pieces of pineapple, banana, papaya, grapes, blackberries and melon. Served in a half pineapple topped with cream, blackberry marmalade and ground cheese.

Green salad with lettuce, green and red cabbage, carrots and sliced tomatoes.

Any style: fried, steamed, mojo de ajo (garlic) or in creole sauce.

A plate made with fried pieces of chorizo, pork rinds, pork ribs, steak, black sausage, potatoes, green plantains, yucca root, diced tomatoes, arepa and lemon. This item may contain pieces of bone.

Hand wrapped tamale of banana leaves with a filling of corn masa, pieces of beef and chicken, pork ribs, peas, potatoes, carrots and corn, all steamed from within. This item may contain pieces of bone.

Breaded boneless pork chops. Served with green salad, rice and your choice of fried ripe or green plantain.

Broiled pieces of marinated chicken or beef threaded onto skewers. Served with your choice of steamed potato or arepa.

Fried fish fillet. Served with green salad and rice.

Flank steak, potatoes and yucca root in creole sauce. Served with rice.

Beef tongue in creole sauce, potatoes and yucca root. Served with rice.

Breaded tender boneless chicken breast. Served with green salad and rice.

Yellow rice mixed with vegetables and chicken. Served with green salad.

Grilled boneless chicken breast. Served with green salad and rice.

Flavorful rice entrée prepared with care and expertise.

Aji typically includes a blend of cilantro, garlic, and peppers, creating a tangy and slightly spicy sauce.

A Latin-American corn flour patty, typically griddled to achieve a soft yet slightly crisp texture.

A Latin American style sour cream, typically served as a rich and creamy condiment.

Butter, typically served as a simple and versatile accompaniment to enhance other dishes.

Potato any style.

Cheesy delight made for dipping and adding a burst of flavor to any dish.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Latin-American red beans available in medium or large portions.

side of lemons

Onion prepared in a manner typical for Latin American sides, often featuring a simple seasoning to enhance its natural flavors.

white corn cakes with stuffed cheese frozen

Congelado crudo.

Tostones with hogao (sofrito-guiso) and diced Colombian chorizo

Tostones with hogao (sofrito-guiso)

Tostones with hogao (sofrito-guiso) and fried pork rinds

White corn cake with shredded chicken.

White corn cake with shredded beed

white corn cake with beef liver sauteed in tomatoes and onions.

Chicken on creole sauce, fried ripe plantains and green salad. Served with noodle soup made from chicken, broth and rice.

Ground beef, red beans, fried egg and fried ripe plantain. Served with rice and regular arepa.

Grilled pork with bone and fried green plantain. Served with cream of green beans and rice.