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.
Papa a la Huancaina / Huancayo Style Potatoes
This comforting Peruvian creole appetizer features boiled potatoes with cheese sauce seasoned with garlic, onion, turmeric, and milk.
Tomates al Oreganato
Freshly sliced tomatoes with olive oil, vinegar, salt, and pepper and sprinkled with oregano.
Ceviche Mixto / Mixed Ceviche
Fish, shrimp, squid, garlic & hot pepper, served with both toasted and steamed corn, onions, and parsley. Ceviche is raw fish, typically we use tilapia, and it's “cooked” with lemon.
Ceviche de Pescado / Fish Ceviche
Fish, garlic & hot pepper served with both toasted and steamed corn, onions, and parsley. Ceviche is raw fish, typically we use tilapia, and it's “cooked” with lemon.
Provoleta al Oreganato / Provolone Cheese Meltdown
Provolone cheese melted with tomatoes, olive oil & oregano.
Two Argentine-style beef turnovers in a crispy pastry shell.
Chorizo a la Parrilla / Argentine Chorizo
Classic grilled Argentine chorizo sausage.
Tostones Rellenos de Camarones / Stuffed Plantains
Four green plantains stuffed with shrimp and marinara sauce.
Tostones Gratinados / Smothered Plantains
Fried green plantains smothered in Provolone cheese.
Chicharron de Puerco / Deep Fried Pork Cubes
Served with yuca & creole sauce.
Camarones Empanizados / Breaded Jumbo Shrimp
Breaded jumbo shrimp, served with tartar sauce.
Chicharron de Calamar / Fried Calamari
Fried calamari served with homemade tartar sauce.
Morcilla / Argentinian Blood Sausage
Blood pudding with authentic Argentinian flavor. We serve it hot off the grill and it’s delicious.
Molleja / Argentinian Sweetbread
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.