Menu
Restaurant Hours
| Brunch | Sunday | 11 A.M. – 3 P.M. |
| Dinner | Tuesday thru Thursday | 5 P.M. – 10 P.M. |
| Friday and Saturday | 5 P.M. – 11 P.M. | |
| Sunday | 3 P.M. – 9 P.M. | |
| Early DinnerSpecial $25.00 plus tax and gratuities. | Monday – Friday | 5 P.M. – 6 P.M.Drinks are extra |
| Menu | >Brunch Menu (PDF) |
Cócteles para empezar
Naranjillazo
From Cuenca in the Ecuadorian Andes, cinnamon-scented naranjilla juice (a
deliciously aromatic fruit from the Ecuadorian Amazon) and Zhumir, the
country’s smooth aguardiente. Tall cold drink or hot toddy
Classic Peruvian cocktails made with Pisco
Pisco Sour
Cóctel de Algarrobina
Creamy Pisco and carob cocktail—the Peruvian Brandy Alexander
Capitán
Pisco and sweet red vermouth
Chilcano
Pisco, lime juice, ginger ale, angostura
Cucharamama Choco-Rum
Venezuelan aged rum flavored with Ecuadorian Pacari Raw chocolate,
on the rocks with a twist of fresh orange and cacao nibs
“El Viejo” Ti Punch –Aged rum on the rocks with a twist of lime and a touch of
vanilla-scented syrup
Aged Haitian Barbancourt
25-Year Old Zacapa
Mojito
Bacardi white rum, sugar, lime juice, and fresh mint
“La Florida” Gin Mojito
A twist on the mojito from Havana’s famous bar
Daiquirí
Clásico—Bacardi white, sugar, and lime juice, on the rocks or frozen
Daiquirí Mambí Clásico
Bacardi Gold, lime juice, brown sugar, angostura bitters,
on the rocks
DaiquirMambí con Guarapo
Bacardi Gold, lime juice, brown loaf sugar, fresh sugar cane juice on the rocks
Guarapita de Aragua
Venezuelan rum (Santa Teresa Ron Antiguo de Solera) and passion fruit
Chicapa
Fermented pineapple chicha and Zacapa rum
Caipirinha
Cachaça and lime juice on the rocks
Batidas (mango, maracuja, guanábana, cupuaçu, açai)
Brazilian tropical fruit milk shake spiked with cachaça or rum
Mamapolitan
Vodka and Flor de Jamaica Cosmopolitan
Mamarita
Cucharamama’s frozen Margarita
Horchata “El Venado”
Horchata (an almond drink laced with cinnamon) and Guatemalan aguardiente “El Venado”
Vinos por copa/ Wines by the glass
Sherry Jerez
Alvear Amontillado Montilla-Moriles, Spain
Blancos Whites
Alvariño Conde de Alabarei Rias Baixas, Galicia
Pinot Gris
Bodega Lurton ‘09 Mendoza, Argentina
Sauvignon Blanc
St. Ema ’09 Maipo Valley, Chile
Chardonnay
Alamo ’09 Mendoza, Argentina
Luca ‘07 Mendoza, Argentina
Cavas
& Sparkling Wines
Reginato Celestina Sparkling Rosé de Malbec ’09
Rosados Rosé
Susana Balbo Críos Rosé de Malbec ‘09 Mendoza
Tintos Reds
Malbec
Alamos ‘09 Mendoza, Argentina
La Posta ‘08 Mendoza, Argentina
Carmènere
St. Ema ‘08 Colchagua, Chile
Syrah
Nieto ‘09 Mendoza, Argentina
Pinot Noir
Nieto ‘09 Mendoza, Argentina
Tempranillo
Señorío de Balboa ‘08 Castilla y León, Spain
Martínez la Cuesta Crianza ‘06 Rioja, Spain
Merlot
St. Ema Reserva ‘09 Rapel Valley, Chile
Cabernet Sauvignon
Susana Balbo Críos ‘09 Mendoza, Argentina
Catena ‘07 Mendoza, Argentina
Piqueo
Fritada Cuencana con Mote
From Cuenca, Ecuador, Braised Meaty Pork Ribs with Hominy
Chispas de Plátano
Crunchy Green Plantain “Sparks” with Cilantro Sauce
Cositas Crujientes del Ecuador
Ecuadorian Crunchies: Green Plantain Chips (Chifles),
Toasted Andean Corn, Spicy Ají (Salsa)
Pulpo al Olivo
Octopus in a Peruvian Black Olive and Panca Pepper Sauce
Croquetas de Pollo, Salsa de Ají Panca
Chicken Croquettes, Panca Pepper Sauce
Croquetas de Arroz y Queso, Salsa de Ají Mirasol
Rice and Cheese Croquettes, Mirasol Pepper Sauce
Chicharrón de Pollo Novoandino
Peruvian-Style Crunchy Quinoa-Crusted Chicken Fingers, Chino-Latino Sauce
Choritos (Mejillones) en Salsa “Cuzqueña”
Mussels in a Spicy Sauce of Panca Peppers, Garlic, Cilantro, and Peruvian Dark Beer
Jalea de Calamares con Ají de Rocoto
Crunchy Peruvian-Style Calamari, Rocoto and Tamarillo Sauce
Chicharrones de Pescado con Salsa Criolla y Crema de Ají Amarillo
Crisp Morsels of Marinated Fish with Peruvian Red Onion Relish and Andean Yellow Pepper
Bolinhos de Bacalao
Brazilian Salt Cod and Potato Fritters, Aioli Sauce
Sopitas Piqueo
Tasting Portions of Some of our Soups with a Savory Side
Crema de Frijoles Blancos y Tomate
Fragrant White Bean and Tomato Cream Soup with Cabrales
Cheese and Onion Empanaditas Fresh from Our Wood-Burning Oven
Sango de Choclo y Camarones con Ají de Choclo
Ecuadorian-Style Creamy Corn, Plantain, and Shrimp
Soup with Plantain Empanadas
Del Horno Wood Burning Oven
Plátano Asado Manabita con Queso, Suero y Salprieta
From Ecuador’s Manabí Province, Roasted Ripe Plantain with Fresh Cheese, Curd, and
Cracked Peanut Seasoning Mix from Bahía de Caráquez
Arepas de Choclo (cachapa)
Fresh Corn Cakes Served with Salmon Roe and Venezuelan Crème Fraîche (Nata).
Llapingachos de Yuca con Uchu-Puka
Yuca and Cheese Griddle Cakes with a Spicy Sauce from the Ecuadorian Amazon
Chorizo Argentino con Pimientos y Cebolla
Argentinean Sausage with Roasted Peppers
and Onions, Argentinean Red Chimichurri
Camarones Tatacuá, Salsa de Ají Panca
Shrimp in Panca Pepper Sauce
Pimientos de Piquillo Rellenos de Calabaza y Queso Manchego
Piquillo Peppers from Navarre Filled with Caribbean
Pumpkin and Manchego Cheese
Empanadas de Horno
Empanadas de Carne
Beef Empanadas, Chimichurri Sauce
Empanadas de Cebolla y Queso
Cocktail Empanadas Filled with Onion Confit and Spanish Cabrales Blue Cheese
Empanadas de Humita
Empanadas Filled with Savory Fresh Corn Polenta
Empanadas de Espinaca
Spinach with Bacon-Onion Sofrito, Manchego and Parmigiano
Pizzas
A South American-Italian Heritage with
A Latin Twist
Pizza Serrana
Serrano Ham, Manchego, Aged Parmigiano Reggiano,
Red Onion, Andean Ají Amarillo
Pizza de Chorizo
Spanish
Sausage and Sweet and Sour
Pizza de Zapallo
Kabocha
Squash and Red Onion Confit with Manchego Cheese
Pan con Jamón Serrano
Our Crusty Peruvian Alfonso Olive Country Bread with Serrano Ham and Manchego Cheese
Ceviche and Friends
Ceviche de Camarones de Jipijapa
Ecuadorian Coastal Ceviche from the Town of Jipijapa,
with Tomato and Citrus Broth, Crushed Peanuts, and Plantain
Chips (Chifles)
Encebollado de Cerdo con Yuca
Roast Pork, Yuca and Red Onions in Achiote-Infused Tropical Ceviche Salsa
Anticuchos Andean Kebabs
Anticucho de Camarones con Sarza
Peruvian-Style Skewered Marinated Shrimp, Arequipa’s
Andean Corn and Queso Blanco Relish
Tamales, Humitas, Bollos
Humita de Vinces
Ecuadorian Fresh Corn Tamal from Los Ríos
Humita Chilena
ChileanFresh Corn Tamal, Venezuelan Ají de Leche (Milk and Cilantro Sauce)
Tamal de Pipián Vallecaucano
From Colombia’s Vallecauca Region–Cracked Corn Tamal Filled with a
Potato and Peanut Hash, Bogota’s Creamy Cheese and Tomato Sauce
Tamal de Maíz Tierno
Fresh Corn Tamal with a Choice of Two Toppings:
with Seco de Pato
Duck Braised Peruvian-Style with Chicha de Jora and Mirasol Pepper
or with Tocino
Marinated and Roasted Slab Bacon
Bollos de Hallaca con Pollo
VenezuelanChicken-Filled Tamal with Ají de Leche
Hallaquitas de Chicharrón con Nata
Venezuelan Pork Crackling Tamal with Crème Fraîche
Menestras y Potajes
Bean Soups to Eat as Soup or to Spoon over Rice
Menestra de Frijoles Canarios
Peruvian Canary Bean Stew
Caraotas Negras Venezolanas
Black Beans Venezuelan Style (Similar to Cuban black bean soup but with the touch
of sweetness Venezuelans love)
Sopas Calientes Hot Soups
Crema de Frijoles Blancos y Tomate Sazonada con
Merkén de Chillán y Albahaca
White Bean and Tomato Cream Perfumed with Chilean Merkén and Fresh Basil
Sango de Choclo y Camarones con Ají de Choclo
Ecuadorian-Style Creamy Corn, Plantain, and Shrimp
Soup, Corn Salsa
Ensaladas Salads
Ensalada Verde Mixta
Green Mixed Salad
Ensalada de Camarones y Palmito
Shrimp and Palmito Salad
Ensalada de Piña y Calabaza
Grilled Pineapple and Pumpkin Salad with Pumpkin
Seeds and Cacao Nib Vinaigrette
Acompañantes Side Dishes
Puré de Camote
Sweet Potato Puree
Yuca Gratinada
Yuca Gratin
Quinua Atamalada
Creamy Quinoa with Potato and Cheese
Quinua con Acelga Salteada
Stir-Fried Quinoa and Swiss Chard
Patacones
Golden Fried Green Plantains
Tajadas con Crema
Ripe Plantains with Crème Fraîche
Boronía Barranquillera
Ripe Plantain Eggplant Puree from Barranquilla
Papas Chorreadas con Hogo Bogotano
Colombian-Style Potatoes with Tomato and Cheese Sauce
Arroces Rice Dishes
Arroz con Queso Barranquillero
Colombian Rice with Queso Blanco
Arroz Blanco
Brazilian-Style White Rice
From the Wood-Burning Oven
Canelones de Espinaca y Nueces “Río de la Plata”
Spinach and Walnut Cannelloni in the Style of the River Plate Region, Creamy Manchego
and Parmigiano-Reggiano White Sauce and Tomato Sauce
Pastel de Choclo Chileno
Chilean Beef and Chicken Potpie with a Fresh Corn Crust.
Spicy Pebre Sauce
Pechuga de Pollo Asado al Horno de Leña en Salsa de Calabaza y
Mango con Boronía
Boneless Chicken Breast in Peruvian Adobo Roasted
in our Wood-Burning Oven, Pumpkin and Mango Sauce, Ripe Plantain and Eggplant
Puree from Barranquilla
Salmón con Salsa Romesco y Papas Doradas
Roasted Salmon with a Catalan Sauce of Fire-Roasted Peppers and hazelnuts
and Golden Potatoes
Medio Pollo de Patio al Horno de Leña con Puré de Papas con Pirque
Young Organic Free-Range Chicken (By the Half) Roasted in
our Wood-Burning Oven, Garlic Bitter Orange Mojo, Spicy Red Potato Puree
Para La Familia
Lechoncito Tierno Asado (Orden Especial, Precio de Mercado)
Roast Suckling Pig (Special Order, Market Price by the Pound)
We roast whole suckling pigs to order with a five-day notice.
Pierna de Chancho Asada
Whole Leg of Pork Served Family Style with Choice of Sides
(Special Order for Four or More)
Platos Principales Main Dishes
Encocado de Mariscos
Assorted Seafoodand Fish in a Spicy Coconut Milk Sauce Laced with Culantro from
Ecuador’s Esmeraldas Province, White Rice
Picante de Camarones
Shimp in a Spicy Peruvian Hot Pepper Sauce with Fresh Cheese, White
Rice, Peruvian Canary Beans
Pata de Chancho al Estilo de Tacna con Arroz
y Menestra de Frijoles Canarios
Peruvian-Style Roast Leg of Pork in Ají Amarillo Adobo, White Rice and
Stewed Canary Beans
Saice
Spicy Braised Beef in the Style of Tarija (Bolivia) with Bolivian Relish, White
Rice and Venezuelan Black Beans
Costillas de Res en Salsa de Asado Negro Venezolana con
Papelón y Cacao, Quinoa y Acelga
Braised Short Ribs in a Red Wine Sauce and Brown Loaf Sugar and Cacao,
Stir Fried Quinoa and Swiss Chard
Entraña (Churrasco) con Chimichurri Rojo y
Papas Chorreadas con Hogo Bogotano
Argentinean-Style Skirt Steak with Chimichurri, Colombian-Style Potatoes
with Tomato and Cheese Sauce
Ojo de Bife con Chancho en Piedra Chileno, Yuca Gratinada y Nabo Salteado
Rib-Eye Steak with Chilean Garlicky Tomato Salsa, Yuca Gratin and Stir-Fried Broccol Raab
Mejillones y Barrigada
Pork Belly, Mussels, Potatoes, and Black Olives in a Savory Ají Panca and
Dark Beer Sauce
Pechuga de Pato a la Parrilla con Salsa
Agridulce de Tomato de Arbol, Quinoa Atamalada,
Puré de Camote
Grilled Duck Breast over Aromatic Tamarillo Sauce, Creamy Quinoa, Sweet Potato Puree
Bandejita Paisa
A Colombian Highland Classic from Antioquia—Skirt Steak,
Pork Cracklings, Colombian Sausage, Arepa, Rice and Red Beans, Ripe Plantains,
and Colombian Hot Sauce
