Coca-Cola

Our Pornstar Martini with a more tropical profile thanks to the pineapple and a touch of caramel.

Put-In

Citrus poached shrimps, salsa cocktail, lettuce hearts.

Shrimp Cocktail

Leche de tigre, aji amarillo, onions, cilantro, yuca chips. (add shrimp or octopus)

Ceviche del Día

Margarita

Flan

Frituritas de Malanga

Sparkling Water

Casquitos de Guayaba

Cristal by La Tropical

Redbull Sugar Free

Still Water

Redbull

Sprite

Inedit by Ferran Adrià

Our Special Michelada (Cristal by La Tropical)

Cruz's Michelada

Diet Coke

Amontillado sherry wine, raspberry syrup, orange juice, lemon juice, and orange bitter

Ay María

Corona Bottle

Estrella Damm Draft

White rum, pineapple juice, coconut puree

Piña Colada

Tropical, refreshing with a slightly spicy touch of ginger. White rum, guava puree, lime juice, ginger beer.

Tremenda Guava

For lovers of spicy flavors. Tasty cocktail on the palate and spicy thanks to our fresh chilli.

Joder Tío!

Caramel & bourbon vanilla custard, whipped crema, lemon zest.

El Flan

In a large mixing bowl, combine the carbonated water and high fructose corn syrup. Stir gently to mix without losing carbonation.

Mixing the Ingredients

Add the caramel color, phosphoric acid, caffeine, natural flavors, citric acid, and preservatives to the mixture. Stir gently until all ingredients are fully dissolved and integrated.

Adding Color and Flavor

Pour the mixture into clean bottles or cans, ensuring they are filled to the brim to minimize air exposure. Seal the containers tightly.

Bottling

Refrigerate the bottled Coca-Cola for at least 2 hours before serving to ensure it is nice and cold.

Chilling

Carbonated Water

High Fructose Corn Syrup

Caramel Color

Phosphoric Acid

Caffeine

Natural Flavors

Citric Acid

Preservatives (such as Sodium Benzoate)

In a cocktail shaker, combine the vodka, passion fruit puree, pineapple juice, and caramel syrup.

Prepare the Cocktail

Fill the shaker with ice cubes to chill the mixture.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a chilled martini glass.

Strain

Cut the fresh passion fruit in half and place it on top of the drink. Add fresh mint leaves for garnish.

Garnish

Drizzle some caramel syrup over the top for added sweetness and presentation.

Drizzle Caramel

Vodka

Passion Fruit Puree

Pineapple Juice

Caramel Syrup

Fresh Passion Fruit

Ice Cubes

Fresh Mint Leaves

Caramel Drizzle

In a large pot, combine 4 cups of water, 1 cup of orange juice, 1 cup of lemon juice, 2 bay leaves, 1 tsp of black peppercorns, and 1 tsp of salt. Bring the mixture to a boil over medium heat.

Prepare the Poaching Liquid

Once the poaching liquid is boiling, add the 1 pound of peeled and deveined shrimp. Reduce the heat to low and let the shrimp cook for about 3-5 minutes, or until they turn pink and opaque.

Poach the Shrimp

Remove the shrimp from the pot and transfer them to an ice bath to stop the cooking process. Let them cool for a few minutes, then drain and set aside.

Cool the Shrimp

In a mixing bowl, combine 1 cup of ketchup, 2 tbs of horseradish sauce, 1 tbs of Worcestershire sauce, 1 tbs of lemon juice, 1 tsp of hot sauce, and 2 tbs of chopped fresh parsley. Stir well until all ingredients are fully blended.

Mix the Salsa Cocktail

On a serving platter, arrange the lettuce hearts as a bed for the shrimp.

Prepare the Serving Plate

Place the cooled citrus poached shrimp on top of the lettuce hearts. Serve with the salsa cocktail on the side for dipping.

Serve the Shrimp

large shrimp, peeled and deveined

water

orange juice

lemon juice

bay leaves

black peppercorns

salt

ketchup

horseradish sauce

Worcestershire sauce

hot sauce

fresh parsley, chopped

lettuce hearts

If using shrimp, peel and devein them, then chop into bite-sized pieces. If using octopus, boil it until tender, then chop into small pieces.

Chop the Seafood

In a bowl, combine the seafood with lime juice, aji amarillo paste, sliced red onions, chopped cilantro, salt, and black pepper. Mix well and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Seafood

In a blender, combine the fish stock, lime juice, aji amarillo paste, garlic, cilantro, salt, and black pepper. Blend until smooth.

Blend Ingredients

Strain the mixture through a fine sieve to ensure a smooth texture. Set aside.

Strain the Mixture

Peel the yuca and cut it into thin strips or wedges.

Prepare the Yuca

Heat the oil in a deep frying pan over medium heat. Once the oil is hot, add the yuca strips in batches and fry until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt to taste.

Fry the Yuca

Fresh shrimp or octopus

Lime juice

Aji amarillo paste

Red onions

Fresh cilantro

Salt

Black pepper

Fish stock

Garlic

Yuca

Oil for frying

Begin by preparing your glass. Take a lime wedge and run it around the rim of the glass to moisten it.

Prepare the Glass

Dip the rim of the glass into a small plate of salt, ensuring that the edge is evenly coated.

Salt the Rim

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of orange liqueur.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake with Ice

Strain the mixture into the prepared glass filled with ice or serve straight up, depending on your preference.

Strain and Serve

Garnish with a lime wedge on the rim of the glass for added flavor and presentation.

Tequila

Orange liqueur (such as Cointreau or Triple Sec)

Lime wedge

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally until the sugar has dissolved.

Make the Caramel

Increase the heat to high and bring the mixture to a boil without stirring. Allow it to boil until it turns a deep amber color, about 5-7 minutes. Remove from heat immediately to prevent burning.

Caramelize the Sugar

Quickly pour the caramel into a round flan mold or individual ramekins, tilting the mold to coat the bottom evenly. Set aside to cool and harden.

Coat the Pan

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.

Blend the Ingredients

Pour the flan mixture over the hardened caramel in the flan mold or ramekins.

Pour into Mold

Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Prepare for Baking

Bake in the preheated oven for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.

Bake the Flan

Remove the flan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool the Flan

To serve, run a knife around the edges of the flan. Invert onto a serving plate, allowing the caramel to flow over the top.

Unmold the Flan

Slice the flan into wedges and serve chilled. Enjoy!

Slice and Serve

Sugar

Water

Sweetened Condensed Milk

Evaporated Milk

Eggs

Vanilla Extract

Peel the malanga and cut it into small pieces. Rinse under cold water to remove any dirt.

Prepare the Malanga

In a pot, add the malanga pieces and cover them with water. Bring to a boil and cook for about 20 minutes or until tender. Drain and let cool slightly.

Boil the Malanga

Once the malanga has cooled, mash it in a large bowl until smooth.

Mash the Malanga

In a separate bowl, mix together the all-purpose flour, baking powder, salt, black pepper, and garlic powder.

Combine Dry Ingredients

Add the dry ingredients to the mashed malanga. Beat the egg in a small bowl and add it, along with the water, to the mixture. Stir until well combined.

Mix Ingredients

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Using a tablespoon, drop spoonfuls of the malanga mixture into the hot oil. Fry until golden brown on each side, about 3-4 minutes per side.

Fry the Frituritas

Remove the frituritas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

Malanga (yautía)

All-purpose flour

Baking powder

Garlic powder

Vegetable oil

Gather all your ingredients and equipment. You will need a large pitcher or a serving jug to mix the sparkling water and flavorings.

If using fresh lemon juice, squeeze the juice from the lemons until you have about 2 tablespoons of juice. Set aside.

Wash the fresh mint leaves thoroughly and tear them gently to release their oils. Set aside.

Wash and slice cucumbers into thin rounds, about 1/4 inch thick. Set aside.

If using fresh berries, wash them gently and slice larger berries like strawberries in half or quarters if necessary. Set aside.

In a large pitcher, pour the carbonated water (4 cups) as the base.

Combine Ingredients

Add the fresh lemon juice (2 tbs) to the carbonated water and stir gently to combine.

Incorporate the fresh mint leaves (10 leaves) into the mixture, gently pressing them against the sides of the pitcher to release more flavor.

Add cucumber slices (1 cup) and fresh berries (1 cup) to the pitcher. Stir to distribute evenly.

If you prefer a touch of sweetness, add honey or agave syrup (1 tbs) and stir until dissolved.

Pour the sparkling water into glasses filled with ice cubes if desired.

Garnish each glass with additional mint leaves or fruit slices for visual appeal.

Serve immediately and enjoy the refreshing sparkling water!

Fresh Lemon Juice

Cucumber Slices

Fresh Berries (Strawberries, Raspberries, or Blueberries)

Honey or Agave Syrup

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

In a separate bowl, cream together the unsalted butter and sugar until light and fluffy.

Cream Butter and Sugar

Add the egg yolks and vanilla extract to the creamed mixture, and mix until fully incorporated.

Coca-cola

Put-in