Calle Latin Cuisine

A traditional Venezuelan corn cake stuffed with shredded beef, avocado, and cheese

Creamy and cheesy tuna dip served with toasted Cuban bread slices

Ecuadorian cheese bread made with cassava starch and cheese, served with yogurt dipping sauce

A pint of each house salsa; tomatillo, arbol, and tatemada. Served with totopos chips, feeds 12 guests.

Mini phyllo cone, Tuna tartare, avocado mousse and micro green

Puffed fried tortilla filled with cochinita pibil, fuacomole, topped with micro greens and pickled red onions

A savory cream of Poblano pepper with a perfect hint of spiciness, smoked pulled chicken breast, queso fresco, and rajas

A Peruvian layered rice and shredded flank steak cooked in a sofrito fried plantain and quail egg, drizzled with creamy rocoto sauce

Traditional Mexican style steak with a sauce of onions, tomatoes, jalapenos, served with rice and beans

Marinated shrimp in dry guajillo and fresh garlic, cilantro, lime rice, and avocado salad

Traditional Yacatec Mayan slow-roasted pork

Ecuadorian meat kabobs, steak, shrimp, pork, and chicken, marinated with garlic and a rich dry pepper adobo, served with white rice and beans

Fresh tuna, red quinoa, brunooise of cucumber and mango, and fresh avocado slices

Totopos, queso añejo, red onion, and cilantro (add egg $1, add steak $3)

Three enchiladas topped with red sauce & melted cheese. Served with rice. Protein choice: Short Rib or Chicken.

Two eggs poached in salsa verde topped with Mexican creme & queso fresco. Served with white rice, refried beans, & avocado

Two scrambled eggs with salsa tatemada, beans, avocado, queso fresco, and house made tortillas

Creamy and warm Ecuadorian morocho corn pudding

3 cake pops covered with chocolate

A taste of molecular gastronomy with spheres of strawberry, mango, and tres leches that burst with flavors