Equis Pica Pollo Menu

Fried sweet plantains, typically made from ripe plantains, sliced and fried until caramelized and tender. Known as plátanos maduros fritos in Spanish.

Stewed beans typically cooked with sofrito, tomatoes, and aromatic seasonings, offering a rich and hearty taste.

Pigeon peas stewed with traditional Latin American herbs and spices.

Flattened and fried green plantains, typically crispy and golden brown.

White rice with stewed pigeon peas, typically seasoned with traditional Latin American herbs and spices.

Red rice typically includes tomatoes, onions, garlic, and bell peppers, cooked together to create a vibrant and flavorful side dish.

Rice with a medley of fresh vegetables, including mushrooms, sweet green peas, sautéed onions, and roasted red peppers, seasoned with traditional Latin American herbs and spices.

Boiled cassava, typically served with seasoned garlic and onion sauce.

Mashed potatoes typically include butter and milk, creating a smooth and creamy texture.

Baked potato, typically includes a hint of Latin-American spices and herbs.

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

Sautéed zucchini, yellow squash, carrots, and cauliflower, typically seasoned with garlic and salt.

A mix of fresh greens, cherry tomatoes, cucumbers, and onions, lightly dressed.

Rice and beans: White rice typically paired with stewed pinto or black beans, reflecting traditional Latin-American flavors.

Rice typically cooked with squid ink, baby scallops, and shrimp.