Paila con Leña Restaurant Menu

Chicken wings, typically served with a unique blend of Latin American spices.

Small, fried mashed plantains typically including garlic and occasionally mixed with pork bits.

Fried ripe plantain, typically served as a savory and sweet dish, drawing from its natural flavors.

Sweet plantains deep-fried and served in a basket-style presentation, typically includes a savory filling.

Squid rings, lightly coated and fried, typically served with a tangy marinara or a creamy garlic aioli for dipping.

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

Mofongo chicharron consists of mashed green plantains mixed with pieces of fried pork, typically seasoned with garlic and olive oil.

Mofongo de camarones consists of mashed green plantains topped with sautéed shrimp, typically accompanied by a garlic or creole sauce.

Mashed green plantains combined with sautéed shrimp, typically seasoned with garlic and other Latin American spices.

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

Mashed green plantains topped with shrimp, typically served in a creamy garlic sauce.

Con chicharrón, maduros, queso, longaniza, salami. / with fried pork, fried sweet plantain, cheese, sausage, salami.

Grilled chicken breast, typically accompanied by a selection of vegetables or sauces.

Chicken breast cooked in a creamy sauce, typically includes a blend of spices and herbs to enhance the flavor.

Breaded chicken breast, typically filled with ham and Swiss cheese, often accompanied by a creamy white sauce.

Pechuga la francesa features a chicken breast breaded with egg and flour, typically includes a white wine and lemon juice sauce.

Chicken breast sautéed with garlic, often complemented by a light sauce, and garnished with herbs.

Grilled chicken breast typically includes a smoky BBQ sauce, often accompanied by a selection of vegetables.

Marinated chicken chunks, fried until crispy, typically served with a side of tangy sauce.

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

1/2 pollo frito typically includes a marinated half chicken, deep-fried until crispy and golden.

1/2 pollo al horno typically includes a half chicken seasoned and baked, often accompanied by a blend of aromatic herbs.

Grilled steak, typically accompanied by a selection of Latin American sides, which may include rice, beans, and plantains, often enhanced with chimichurri sauce.

Marinated steak sautéed with caramelized onions.

Bistec salteado, also known as Bistec Encebollado, is sautéed beef typically accompanied by onions and peppers, reflecting a common Latin American preparation style.

Steak simmered in a traditional creole sauce, often accompanied by onions and tomatoes, reflecting the rich flavors of Latin American cuisine.

Chuleta frita typically consists of a pork chop, seasoned and fried until golden.

Smoked pork chop, typically accompanied by sautéed onions, reflecting a traditional Latin American method of preparation.

Pork ribs slowly cooked and generously coated in a traditional BBQ sauce.

Grilled pork chop, typically accompanied by a combination of rice, beans, and sweet plantains.

Fried chicharrón de cerdo, typically consisting of crispy pork belly, traditionally served without accompaniments.

Tender octopus typically dressed in a light vinaigrette, accompanied by a mix of fresh greens, tomatoes, onions, and peppers.

Romaine lettuce, croutons, and parmesan cheese, typically tossed with Caesar dressing.

Romaine lettuce, grilled chicken, parmesan cheese, and croutons, typically dressed with Caesar dressing.

Ensalada de papa typically includes boiled potatoes, eggs, carrots, and mayonnaise, often garnished with onions and seasoned with vinegar, oil, pepper, and salt.

A blend of lettuce, tomatoes, cucumbers, and onions, typically accompanied by a house dressing.

Filete de pescado typically includes a fish fillet prepared in a variety of ways, such as grilled, fried, or baked, often accompanied by a sauce like garlic or coconut.

Shrimp prepared in a style typical of Latin American cuisine, often accompanied by regional sauces and ingredients.

Lobster tail prepared in a traditional Creole sauce, typically includes tomatoes, bell peppers, onions, and a blend of spices.

Lobster tail stuffed with shrimp, often accompanied by a blend of Latin American spices and herbs, showcasing a harmonious fusion of seafood flavors.

Seafood casserole typically includes a mix of shrimp, mussels, clams, and crab in a coconut milk base, seasoned with Colombian spices.

Saffron-infused long grain rice, generously topped with shrimp, calamari, mussels, and scallops, typically includes a mix of seafood broth and roasted peppers.

Seafood fried rice featuring a mix of various mariscos, vegetables, and a hint of soy sauce, prepared in a Latin American style.

Shrimp sautéed with garlic and typically includes a white wine sauce, served over pasta.

Pasta served with a blend of classic Latin-American ingredients, often including tomatoes, onions, and a variety of herbs in a simple yet savory sauce.

Large chicken soup, typically includes a hearty blend of chicken, potatoes, carrots, celery, and a mix of Latin American spices.

Sopa de pescado typically includes a rich broth with a variety of fish, often accompanied by vegetables such as carrots, onions, and cilantro.

Sopa de camarones typically includes a broth enriched with shrimp, accompanied by a variety of vegetables such as tomatoes, onions, and cilantro, often garnished with lime.

Seafood soup prepared with a medley of shrimp, mussels, clams, and fish, simmered in a rich broth infused with herbs and vegetables.

Asopao de camarones is a hearty shrimp and rice stew, simmered in a savory broth, often enriched with tomatoes, peppers, and onions.

A hearty stew combining chicken, rice, typically simmered with red peppers, garlic, and cilantro.

Mondongo grande typically consists of a hearty stew made with beef tripe and a variety of vegetables, often enjoyed with rice and arepa on the weekends.

A smaller portion of traditional Latin American soup made with finely diced tripe, often accompanied by carrots and potatoes.

Ground beef patty, typically includes cabbage, tomato, onion, and a blend of mayonnaise and ketchup, served on a roll.

Sweet fried plantain, cheese, meat, bacon, avocado, and blue cheese sauce come together in this Latin-American sandwich.

Grilled chicken breast served with lettuce, tomato, and mayonnaise on Cuban bread.

Served on toasted bread, this Club Sandwich layers turkey, ham, bacon, and Swiss cheese, accompanied by lettuce, tomato, and mayonnaise.

Ham and cheese nestled between slices of bread, often accompanied by lettuce, tomato, and mayonnaise.

Layers of sweet fried plantains, typically includes ground beef and melted cheese, often topped with a drizzle of ketchup and mayonnaise.

Layers of seasoned ground beef and cheese atop a bed of mashed potatoes, typically includes a drizzle of ketchup and mayonnaise.

Layers of fried potatoes topped with a mix of chicken, ground beef, and cheese, typically finished with ketchup and mayonnaise.

A Latin American turnover, deep-fried and filled with a savory mixture that typically includes meats or cheeses.

Mashed potato balls, typically includes a savory filling, coated in breadcrumbs and deep-fried until golden brown.

Arroz moro is a Latin American dish combining white rice and black beans, often cooked with sofrito and spices for added depth of flavor.

Twice-fried plantain slices, a crispy and savory tropical delight.

Sliced potatoes deep-fried until golden and typically seasoned with salt.

Papa salteada typically consists of diced potatoes sautéed with butter, garnished with cilantro and garlic.

A medley of fresh vegetables, typically including carrots, broccoli, and cauliflower, quickly sautéed to retain their natural flavors and colors.

House salad typically includes a fresh mix of lettuce, tomatoes, cucumbers, and onions, often complemented with a house dressing.

Smooth, caramel-topped custard, a classic delight.

Velvety three-milk cake, soaked and sweetened for a decadent dessert experience.

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.

A lovingly crafted dessert, typically combining sweet, creamy elements with a unique touch to evoke a sense of warmth and comfort.

Tamarindo juice is a refreshing beverage made from the pulp of tamarind fruit, often sweetened to balance its natural tartness.

Jugo de cereza, a refreshing cherry juice, is typically made from freshly pressed cherries, offering a naturally sweet and slightly tart flavor profile.

Chinola con avena combines the tangy essence of natural passion fruit juice with the smooth texture of blended oats and milk, typically served as a refreshing beverage.

Pure, chilled hydration.

A cafe americano typically consists of a shot of espresso diluted with hot water, creating a smooth and rich coffee experience.

Espresso coffee, a concentrated beverage brewed by forcing a small amount of nearly boiling water through finely-ground coffee beans.

Classic espresso with steamed milk, topped with a layer of frothy foam.

Rich Latin American chocolate, gently heated and mixed with milk, traditionally served hot.

A dish featuring an ample portion of cheese, often enjoyed as a key component in various Latin American breakfast items.

Fried slices of Latin American salami, typically accompanied by traditional breakfast items.

Mangu (mashed green plantains) served with fried eggs, fried Dominican cheese, and fried salami, often accompanied by cooked red onions.