SUPER CHIMICHURRI EL MAL Menu

Rojo, uva, merengue. / Red, grape, meringue.

Latin-American chimichanga filled with choice of beef, chicken, pork, sausage, double beef, or fried cheese. Topped with cabbage, tomato, onion, chimi sauce, and ketchup.

A Latin American-style empanada, filled with a blend of cheeses, encased in a traditional corn flour dough.

Freshly prepared passion fruit juice, using ripe passion fruits to capture their natural essence and vibrant taste.

Quibe empanada typically consists of a ground beef and bulgur wheat filling, seasoned with onions, mint, and spices, encased in a crisp, fried dough.

Longaniza, a Latin American sausage, is typically served solo, offering a savory and distinct taste.

Chicharron de pollo, Salami, Queso frito, Longaniza, Y Tostones.

Queso frito solo features slices of cheese, lightly fried, often accompanied by a dipping sauce or garnish to enhance its taste.

Yaroa layered with choice of chicken, beef, mixed (chicken/beef), or pork. Topped with cheese and served with plantain base.

Green plantain chimichanga filled with choice of beef, chicken, pork, sausage, double beef, or fried cheese. Topped with cabbage, tomato, onion, chimi sauce, and ketchup.

Latin-American Chimichanga, filled with cabbage, tomato, onion, chimi sauce, and ketchup.

Fried pork served with green plantains, typically includes a preparation of pork pieces fried until golden and paired with twice-fried plantain slices.

Bofe, or beef lung, is typically cooked and served alongside crispy fried green plantains, known as tostones. This dish may also include complementary seasonings to enhance the flavors.

Chicharron de pollo, Salami, Queso frito, Longaniza, Y Tostones.

Fried salami and cheese paired with tostones, typically includes slices of salami and queso frito alongside twice-fried green plantains.

Fried salami served with crispy green plantains, typically includes a side of mayoketchup.

Salami con queso frito is a dish featuring fried salami paired with fried cheese, commonly enjoyed in Latin American cuisine.

French fries and sausage are combined, typically topped with pico de gallo, sour cream, and cheddar cheese.

Yaroa layered with choice of chicken, beef, mixed (chicken/beef), or pork. Topped with cheese and served with plantain base.

Shrimp empanadas are typically filled with sautéed shrimp and may include ingredients like onions, peppers, and cheese, encased in a golden pastry shell.

Alcapurrias are typically made from a dough of green bananas and taro root, filled with a seasoned mixture of ground beef, annatto oil, and Latin American spices.

Seasoned pork encased in a green plantain masa, traditionally wrapped in banana leaves.

Quibe empanada typically consists of a ground beef and bulgur wheat filling, seasoned with onions, mint, and spices, encased in a crisp, fried dough.

Freshly prepared passion fruit juice, using ripe passion fruits to capture their natural essence and vibrant taste.

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Authentic and slightly bitter malt beverage, best enjoyed alongside our delicious dishes.

Pure, refreshing water to quench your thirst.

Carne frita de cerdo solo typically includes tender pieces of pork, seasoned and fried to achieve a crispy exterior.

Bofe solo typically includes fried beef lung, seasoned with a blend of Latin American spices.

Longaniza, a Latin American sausage, is typically served solo, offering a savory and distinct taste.

Salami solo typically includes thinly sliced salami, served as a straightforward, meat-focused dish without additional accompaniments.

Queso frito solo features slices of cheese, lightly fried, often accompanied by a dipping sauce or garnish to enhance its taste.

Green plantains, sliced and twice fried, typically served with a touch of salt.

Classic, crispy potatoes fried to perfection and served as a delightful accompaniment.