Palmas Colombian Restaurant & Bakery Menu

Corn kernels mixed with a creamy granita, typically includes cheese and a light seasoning, served as a unique appetizer.

Eight mini empanadas, a Latin American delight, featuring a mix of fillings such as beef, chicken, or cheese, encased in a golden, crispy pastry.

Small, fried cheese sticks typically encased in a golden, crispy dough, served with a complementary dipping sauce.

Fried green plantains served with freshly mashed avocado guacamole and a traditional Colombian hogao sauce, made from sautéed tomatoes and onions.

Traditional Colombian breakfast platter featuring rice and beans, served with eggs prepared your choice: fried, scrambled with tomatoes and onions (pericos), or plain scrambled.

Choice of eggs - fried, scrambled with tomatoes and onions, or plain scrambled. Served with Latin American sides.

Grilled steak typically served with eggs, often accompanied by traditional sides such as beans, plantains, and cream.

Pancakes, eggs prepared to your liking, and bacon, served with a side of toast.

Eggs prepared to your preference, often accompanied by traditional sides such as arepas or cheese.

A mixture of scrambled eggs with ham and bacon, accompanied of a corn cake with cheese.

Tamale filled with a mix of meats and vegetables, typically wrapped in a corn husk, embodying the essence of Latin American breakfast traditions.

Grilled chicken breast topped with sautéed onions, typically accompanied by Latin American spices.

Grilled chicken breast served with sautéed shrimp, typically includes a savory white wine sauce.

Grilled chicken breast served with a creamy mushroom sauce, typically including a blend of various mushrooms.

Fried cornmeal cake traditionally filled with egg.

Chicharrón typically consists of crunchy, fried pork belly, often accompanied by white corn.

Colombian chorizo, a sausage traditionally made with ground pork and a blend of spices, typically served with arepa.

Empanada carne cocina is a traditional Colombian empanada, made with a crispy cornmeal dough and filled with seasoned beef.

Corn pastry traditionally filled with seasoned chicken, following Colombian culinary style.

Corn dough empanada filled with a savory cheese blend, following traditional Colombian cooking techniques.

Green plantains stuffed with seasoned pork, deep-fried until golden and served with a side of tangy sauce.

Small, bite-sized fried dough balls, traditionally made with a blend of cassava flour, cornstarch, and cheese, offering a unique taste and texture.

Morcilla cocina, a traditional Latin American blood sausage, is commonly prepared with a blend of spices, rice, and herbs, offering a rich and savory experience.

Papa Rellena typically consists of mashed potatoes stuffed with a savory mix of ground beef, often accompanied by spices, then rolled and fried to achieve a crispy exterior.

Fried pastry filled with seasoned shredded chicken and mixed vegetables, a savory delight from Colombian cuisine.

Skewered meats typically accompanied by a selection of sauces, reflecting a Latin American twist on fast food.

Hamburger

Hotdog palmas

A sharing platter designed for two, featuring a medley of meats such as steak, pork ribs, and sausage, alongside accompaniments like green plantain, arepa, and cassava.

French fries and sausage slices, typically accompanied by fried pork belly (chicharrón), served with a selection of sauces.

Salchichas, papitas, chorizo, lomo, carne, tocineta y salsas

Trio de tostones features three crisply fried green plantains, each uniquely topped with a blend of traditional Latin American ingredients, potentially including meats, sauces, and fresh garnishes.

Grilled steak with onions, tomatoes, a fried egg with rice, beans, salad and sweet plantains.

Grilled steak, corn cake with cheese and hot chocolate or coffee.

Chopped grilled steak with rice, beans, sautéed tomatoes and onions, pork fried skin, pork sausage, sweet corn, potato sticks, sweet plantains and avocado.

Breaded pork loin with rice, beans, salad and sweet plantains.

Grilled steak, typically served with a side of rice, beans, and salad, often accompanied by fried plantains.

Skirt steak typically accompanied by rice and pico de gallo.

Grilled liver typically served with onions, accompanied by white rice, beans, and salad.

Beef tongue with peppers and onion sauce, yellow potatoes, rice, beans and salad.

Grilled pork with onion, rice, beans, salad and sweet plantains.

Grilled beef steak with a charred exterior, garnished with fresh cilantro.

Top sirloin cap, known as punta de anca, grilled to highlight its rich flavors, often accompanied by traditional Latin American sides.

Top flank steak with peppers and onion sauce, yellow potatoes, rice, beans and salad.

A special protein portion typically includes a selection of meats prepared to highlight Latin American flavors, served as a hearty and satisfying dish.

Porción de carne de costilla, servida generalmente con su jugo natural, destacando su suavidad y jugosidad tras una cocción lenta.

Ground beef typically accompanied by commonly paired ingredients, reflecting traditional Latin American flavors.

Grilled skirt steak typically includes chimichurri sauce and is a popular selection within Latin American cuisine.

Avocado served with a mix of toppings that typically includes a variety of fresh ingredients, creating a fulfilling dish.

Half an avocado, typically served with a drizzle of olive oil and a sprinkle of sea salt.

White rice, typically served as a simple and versatile accompaniment to a variety of dishes.

Mixed rice and beans, typically served as a hearty Latin American dish.

Shrimp, typically prepared in a style that highlights its natural flavors, often accompanied by a selection of Latin sauces or seasonings.

Caramelized onions, typically prepared with a touch of sugar to enhance their natural sweetness.

Mushrooms typically sautéed with garlic, onions, and a blend of Latin American spices, served as a hearty portion.

Thinly pounded pork tenderloin, lightly breaded and fried, typically served with white rice, salad, and french fries.

Skirt steak, typically served as a generous portion to highlight its rich flavor and tenderness.

A portion of beans, typically simmered to a tender consistency, often accompanied by traditional Latin American seasonings.

A blend of mashed avocado typically mixed with onions, tomatoes, cilantro, and lime juice.

Sliced liver, typically served with a garnish of onions.

Scrambled eggs, often accompanied by traditional Latin American ingredients such as onions and tomatoes.

Sliced ham, traditionally served as a generous portion to complement various dishes or enjoyed on its own.

Beef tongue, typically served with a rich creole sauce incorporating a blend of tomatoes, onions, and local spices.

Pork tenderly cooked and served alongside sweet, ripe plantains, typically prepared to highlight the savory flavors of the meat contrasted with the natural sweetness of the plantains.

Small potatoes topped with melted cheese, typically served as a hearty Latin American portion.

A generous serving of tri-tip steak, often accompanied by traditional sides such as rice, beans, and plantains, showcasing the rich flavors of Latin American cuisine.

Pork tenderloin, marinated and cooked to perfection, typically includes a blend of Latin American spices.

Sliced cheese, typically served as a generous portion to complement various dishes.

Sausages served as a portion, typically accompanied by traditional Latin American sides or sauces.

Thick-cut slices of bacon, typically served as a hearty portion to complement a variety of dishes.

Fried green plantains, typically served as a hearty portion, offering a crisp and savory taste.

Lettuce, tomatoes, and onions, typically combined with a light dressing.

Grilled beef fillet, seasoned and charred, garnished with fresh cilantro.

Large portion of beans, typically served as a hearty and substantial dish, drawing on traditional Latin American flavors.

A small serving of beans, typically cooked with traditional Latin American seasonings.

Beef liver, typically served with a garnish of onions.

A portion of Colombian baby potatoes, typically served fried.

Sliced potatoes, deep-fried until golden and typically seasoned with a blend of Latin American spices.

Grilled chicken breast, typically accompanied by onions and a blend of Latin American spices.

Ground cheese traditionally served as a portion, often used to accompany various dishes.

Cassava pieces, deep-fried until golden, often accompanied by a side of tangy sauce.

Grilled pork loin, typically accompanied by a selection of traditional Latin American sides.

Sandwich de carne features tender, grilled steak with a selection of fresh lettuce and ripe tomatoes, complemented by a soft bun.

Succulent ham and melted cheese nestled between slices of bread, often accompanied by lettuce and tomato.

Grilled chicken sandwich typically includes lettuce, tomato, and mayonnaise on Cuban bread.

Shrimp ceviche

Filete de pescado typically includes a seasoned fish fillet, prepared either grilled, fried, or baked, accompanied by a blend of Latin American spices.

Grilled fish fillet with peppers and onions sauce, yellow potatoes, rice, beans and salad.

Mojarra, a whole tilapia, is typically fried and may be accompanied by a selection of rice and salad.