Ocopa is a Peruvian food dish, originally from the city of Arequipa. Boiled potatoes are bathed in a special green cheese sauce made with peanuts, bread, oil, garlic, onion and milk. The cheese sauce gets its green color from a flavorful Peruvian Black Mint called Hucatay.
9
Huancayo Style Potatoes/Papa a la Huancaina
This comforting Peruvian creole appetizer features boiled potatoes bathed in cheese sauce made with garlic, onion, turmeric and milk.
7
Tomates al Oreganato
Freshly sliced tomatoes with olive oil, vinegar, salt, and pepper and sprinkled with oregano.
21
Mixed Ceviche/Ceviche Mixto
A Peruvian classic featuring citrus marinated fish, shrimp, squid, garlic & hot pepper, served with toasted and steamed corn, onions and parsley.
19
Fish Ceviche/Ceviche de Pescado
A Peruvian seafood classic featuring citrus marinated fish, garlic & hot pepper, served with toasted and steamed corn, onions and parsley
8
Provolone Cheese Meltdown/Provoleta al Oreganato
This famous Argentinean appetizer is deliciously simple and indulgent: provolone cheese melted with tomatoes, olive oil & oregano.
8
Empanada Argentina
Two Argentine-style beef turnovers in a crispy pastry shell.
12
Argentine Chorizo/Chorizo a la Parrilla
Classic grilled Argentine chorizo sausage.
15
Stuffed Plantains/Tostones Rellenos de Camarones
Salted green plantains stuffed with shrimp (4) with our house marinara sauce.
9
Smothered Plantains/Tostones Gratinados
Fried green plantains smothered in Provolone cheese.
12
Deep Fried Pork Cubes/Chicharron de Puerco
Served with cassava & creole sauce.
11
Breaded Jumbo Shrimp/Camarones Empanizados
Fresh shrimp coated in a batter, then fried to perfection. Served with homemade tartar sauce.
15
Fried Calamari/Chicharron de Calamar
Fresh calamari coated in a super crispy batter, fried to a golden-brown crunch. Served with homemade tartar sauce.
10
Argentinian Blood Sausage/Morcilla
Blood pudding with authentic Argentinian flavor. We serve it hot off the grill and it’s delicious
10
Argentinian Sweetbread/Molleja
Mollejas are an Argentine delicacy and indulgence. Coming from beef thymus gland, sweetbread is high in protein, Vitamin B, Vitamin C and it has copious amounts of B12. We splash ours with lemon and grill it until the outside is golden brown. The final texture is something between chicken and shrimp but without the seafood taste.
