Latin American

Starter

(Choose 1 dish)

Guacamole with Tortilla Chips (Mexico)

Mashed avocados mixed with lime, cilantro, onions, and served with crispy corn tortilla chips

Chiles Rellenos Bites (Mexico)

Mini poblano peppers stuffed with cheese or meat, breaded, and fried

Patacones (Colombia)

Crispy fried green plantains, golden on the outside and tender inside, served with a tangy dipping sauce

Buñuelos (Colombia)

Golden, crispy cheese fritters with a light and fluffy interior

Palta Reina (Chile)

Creamy avocado halves filled with a savory mixture of chicken, mayonnaise, and vegetables

Pebre (Chile)

A zesty salsa made with tomatoes, cilantro, onion, garlic, and chili, served with fresh bread

Bread and Chimichurri (Argentina)

Fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices

Provoleta (Argentina)

Grilled provolone cheese seasoned with oregano and chili flakes, served bubbling hot with crusty bread

Papa a la Huancaina (Peru)

A traditional Peruvian dish featuring boiled potatoes topped with a creamy, spicy cheese sauce made from queso fresco, aji amarillo (yellow chili), and milk

Tequeños de Ají de Gallina (Peru)

Crispy fried wonton wrappers filled with the creamy chicken-based ají de gallina mixture, served with a dipping sauce

Cheese bread (Brasil)

Warm, golden, and fluffy Brazilian cheese bread made with tapioca flour and a blend of creamy cheeses

Mini Tapioca Stuffed with Cheese (Brasil)

Soft, chewy mini tapioca crepes filled with melted cheese

First Course

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Taco Trio (Mexico)

A trio of classic tacos: tender carne asada, smoky pollo asado, and flavorful al pastor, each topped with fresh cilantro and onions on soft corn tortillas

Nachos (Mexico)

Tortilla chips layered with melted cheese, jalapeños, beans, and optional toppings like guacamole, sour cream, and ground beef

Arepas (Colombia/Venezuela)

Soft, crispy cornmeal cakes stuffed with flavorful shredded beef or chicken

Tamales Colombianos (Colombia)

Steamed masa filled with pork, chicken, or vegetables, wrapped in banana leaves and served with a side of salsa

Machas a la Parmesana (Chile)

Tender razor clams topped with a rich, savory blend of Parmesan cheese, garlic, and butter, then baked until golden

Anticuchos (Chile)

Skewered and grilled beef or chicken with vegetables, marinated in a flavorful spice blend

Empanada (Argentina)

A golden, flaky pastry filled with savory ingredients such as seasoned beef, onions, olives, and hard-boiled eggs

Lengua a la Vinagreta (Argentina)

Thin slices of beef tongue marinated in a tangy vinaigrette with parsley, garlic, and onions

Ceviche (Peru)

A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn

Solterito de Quinua (Peru)

A fresh salad of quinoa, fava beans, queso fresco, tomatoes, and onions, dressed with lime and olive oil

Acarajé (Brasil)

A traditional Brazilian delicacy, Acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce

Escondidinho de Carne Seca (Brasil)

A savory casserole made with shredded dried beef, mashed yuca (cassava), and melted cheese, baked until golden

Main Course

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Pollo en Salsa Verde (Mexico)

Tender chicken simmered in a tangy tomatillo and green chili sauce, served with rice and tortillas

Pescado a la Veracruzana (Mexico)

Fish fillets cooked in a tomato-based sauce with olives, capers, onions, garlic, and herbs, served with rice

Sancocho (Colombia)

A rich stew made with chicken, yuca, plantains, corn, and potatoes, served with rice and avocado on the side

Pescado a la Playa (Colombia)

A coastal dish featuring fish (fried or grilled) served with coconut rice, salad, and fried plantains

Reineta a la Plancha (Chile)

Grilled reineta (a Chilean white fish) seasoned simply and served with rice, salad, or steamed vegetables

Charquicán (Chile)

A hearty stew made with minced or shredded beef, potatoes, corn, onions, and a variety of vegetables

Milanesa (Argentina)

Breaded and fried beef or chicken, served with mashed potatoes or fries

Bife de Chorizo (Argentina)

A thick, juicy sirloin steak grilled to perfection and served with chimichurri sauce, potatoes, or a fresh green salad

Lomo Saltado (Peru)

A flavorful stir-fry of tender beef strips, onions, tomatoes, and soy sauce, served with fries and rice

Arroz con Mariscos (Peru)

Seafood rice, made with a variety of fresh shellfish, fish, and vegetables, all cooked together in a flavorful, spiced broth

Bobo de Camarão (Brasil)

A creamy shrimp dish made with cassava purée, coconut milk, and palm oil, seasoned with garlic, onions, and cilantro, served with rice

Churrasco (Brasil)

Grilled meats, including beef and sausage cooked over open flame, accompanied by rice, potato salad and farofa

Dessert

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Churros with Chocolate Sauce (Mexico)

Fried dough pastries dusted with sugar and cinnamon, served with a rich, warm chocolate dipping sauce

Postre de Natas (Colombia)

A creamy dessert made from milk skin, sugar, and eggs

Brazo de Reina (Chile)

A sponge cake rolled and filled with dulce de leche, dusted with powdered sugar

Dulce de Leche Flan (Argentina)

A creamy caramel flan infused with the rich flavor of dulce de leche, topped with caramel sauce

Picarones (Peru)

Peruvian-style doughnuts made from squash and sweet potato, deep-fried until golden and served with a sweet syrup made of chancaca

Brigadeiro de Colher (Brasil)

A spoonable version of the traditional brigadeiro

Mousse de Maracuja (Brasil)

Refreshing passion fruit mousse, a Brazilian favorite, made with rich cream, condensed milk, and fresh passion fruit