shredded beef, melting mozzarella, mustard aioli

Ropa Vieja Sandwich

two Florida lobster tails, shrimp, prawns, fish, fries & grilled veggies

Parrillada Mariscos

beef, chicken, chorizo, guava bbq pork ribs, shrimp, fish, grilled veggies & fries

Parrillada Mar & Tierra

Shrimp, clams, mussels and fresh fish in a tomato based seafood broth with potatoes and croutons

Shellfish Stew

Whole Fried Snapper

Churrasco

Two beef patties, American cheese, papitas, special sauce, lettuce, tomato, caramelized onions

La Cañita Burger

Pina Colada

Spinach Empanada

CHAMPAGNE -BILLECART-SALMON VINTAGE BRUT 2009

Jamaican Jerked Kissed Chicken Wings

Chicken Empanada

orange segments, onions, cilantro & mojo aioli

Pan con Lechon Sandwich

Wine

Chicharrones

Beer

Prosecco

Margarita

Spritz

Pisco, mint, lime, sugar, club soda, bitters

El Peruano

Aguardiente, mint, lime, sugar, soda, bitters

El Colombiano

Four Walls, raspberry, lime, sicilian lemonade

Pink Lemonade

Mango

Passion Fruit

In a slow cooker, add the beef chuck roast, beef broth, sliced onion, sliced green bell pepper, minced garlic, cumin, smoked paprika, bay leaves, salt, and black pepper. Stir to combine.

Cook the Beef

Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.

Slow Cook

Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.

Shred the Beef

In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, and salt. Whisk until smooth and well combined.

Mix Aioli Ingredients

Slice the sub rolls in half lengthwise and lightly toast them if desired.

Prepare the Rolls

Spread a generous amount of mustard aioli on each half of the rolls. Pile on the shredded beef, followed by a handful of shredded mozzarella cheese, and top with chopped cilantro.

Assemble the Sandwiches

Close the sandwiches and serve immediately while the cheese is melty and gooey.

Serve

beef chuck roast

beef broth

onion, sliced

green bell pepper, sliced

garlic cloves, minced

cumin

smoked paprika

bay leaves

salt

black pepper

mayonnaise

Dijon mustard

lemon juice

garlic powder

sub rolls

mozzarella cheese, shredded

fresh cilantro, chopped

In a large bowl, mix olive oil, minced garlic, paprika, lemon juice, salt, and black pepper. Add lobster tails, shrimp, prawns, and fish fillets. Marinate for at least 30 minutes.

Prepare the Seafood

Chop bell peppers, zucchini, and red onion into bite-sized pieces. Set aside.

Prepare the Vegetables

Cook frozen French fries according to package instructions until crispy.

Prepare the Fries

Preheat the grill to medium-high heat. Place the marinated seafood on the grill. Grill lobster tails for about 6-8 minutes, shrimp and prawns for about 3-4 minutes, and fish fillets for about 4-5 minutes or until fully cooked.

Grill the Seafood

Place the chopped vegetables on the grill alongside the seafood. Grill for about 4-5 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

On a large platter, arrange the grilled seafood, grilled vegetables, and crispy fries. Serve with lemon wedges on the side.

Serve the Parrillada Mariscos

Florida lobster tails

Shrimp

Prawns

Fish fillets (such as snapper or tilapia)

Bell peppers (mixed colors)

Zucchini

Red onion

Frozen French fries

Olive oil

Garlic (minced)

Paprika

Lemon juice

Salt

Black pepper

In a bowl, combine garlic cloves (minced), lime juice, soy sauce, honey, and chili powder. Mix well. Add the beef, chicken, chorizo, and ribs to the bowl, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Meats

While the meats are marinating, slice the bell peppers, zucchini, and red onion into thick strips. Cut the corn into halves or thirds. Drizzle with olive oil, and season with salt and black pepper to taste. Set aside.

Peel and devein the shrimp, then season with salt and pepper. For the fish fillets, lightly season with salt and a sprinkle of black pepper.

Prepare the Shrimp and Fish

Preheat your grill to medium-high heat, ensuring it’s clean and well-oiled.

Preheat the Grill

Place the marinated beef, chicken, chorizo, and guava BBQ pork ribs onto the grill. Cook the beef and chicken for about 6-8 minutes on each side, the chorizo for about 4-5 minutes until nicely charred, and the ribs until heated through and caramelized, about 10-15 minutes.

Grill the Meats

Add the prepared vegetables to the grill. Grill for about 5-7 minutes, turning occasionally until they are tender and have grill marks.

Finally, grill the shrimp for about 2-3 minutes per side and the fish fillets for about 3-4 minutes on each side until cooked through.

While the meats and vegetables are grilling, prepare the French fries according to package instructions or homemade. Keep them warm.

Once everything is grilled, arrange the meats, seafood, and vegetables on a large platter. Serve alongside the French fries. Enjoy your Parrillada Mar & Tierra!

Plate and Serve

Beef steak

Chicken breast

Chorizo sausages

Guava BBQ pork ribs

White fish fillets

Bell peppers

Corn on the cob

French fries

Garlic cloves

Lime juice

Soy sauce

Honey

Chili powder

Preheat your oven to 180°C (350°F). In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread the cubes on a baking sheet and bake for 10-15 minutes or until golden brown, turning halfway through.

Make the Croutons

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Add the diced potatoes and canned tomatoes to the pot. Stir well to combine.

Add Potatoes and Tomatoes

Pour in the fish stock (or vegetable broth) and add the bay leaves, salt, black pepper, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer.

Add Broth and Seasonings

Once the stew is simmering, add the shrimp, clams, mussels, and fish chunks. Cover the pot and cook for about 10-12 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Add Seafood

Remove the bay leaves, adjust seasoning if necessary, and stir in the chopped parsley. Serve the stew hot, topped with croutons.

Finish and Serve

Shrimp, peeled and deveined

Clams, cleaned

Mussels, cleaned

Fresh white fish (such as cod or haddock), cut into chunks

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Potatoes, peeled and diced

Canned diced tomatoes

Fish stock or vegetable broth

Bay leaves

Red pepper flakes

Fresh parsley, chopped (for garnish)

French bread or baguette, cut into cubes

Garlic powder

Rinse the snapper under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to allow for even cooking.

Prepare the Snapper

Rub salt, black pepper, garlic powder, and lemon juice all over the fish, including inside the slashes. Let it marinate for at least 30 minutes.

Season the Fish

Dust the marinated snapper with all-purpose flour, ensuring it is evenly coated.

Coat the Fish

In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully place the coated snapper in the hot oil. Fry for about 5-7 minutes on each side, or until the fish is golden brown and cooked through. Remove from the skillet and drain on paper towels.

Fry the Snapper

In a blender, combine avocado, fresh cilantro, green bell pepper, minced garlic cloves, lime juice, olive oil, and salt.

Prepare the Ingredients

Blend until smooth and creamy. Adjust seasoning if necessary. Set aside.

Blend the Sauce

In a large bowl, combine julienned carrots, finely shredded cabbage, sliced scotch bonnet pepper, and thinly sliced onion.

In a separate bowl, whisk together white vinegar, salt, and black pepper. Pour the vinegar mixture over the vegetables and toss to combine. Let it sit for at least an hour before serving.

Make the Pikliz

Whole snapper, cleaned and scaled

All-purpose flour

Vegetable oil

Avocado

Fresh cilantro

Green bell pepper

Garlic cloves, minced

Carrots, julienned

Cabbage, finely shredded

Scotch bonnet pepper, sliced

White vinegar

Onion, thinly sliced

In a bowl, combine olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and black pepper. Mix well to create a marinade.

Marinate the Flank Steak

Place the flank steak in the marinade, ensuring it is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor.

Add the Steak

Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing.

Grill the Steak

Peel the potatoes and cut them into thin strips (about 1/4 inch thick) to create fries. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.

Prepare the Potatoes

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

Carefully add the potato strips in batches to the hot oil, frying for about 5-7 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.

Fry the Potatoes

While the fries are still hot, season them with salt to taste. Serve immediately.

Season the Fries

Flank steak

Fresh parsley, chopped

Red wine vinegar

Potatoes (Russet or Yukon Gold)

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined, then divide into two equal portions and shape into patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the beef patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of American cheese on each patty and cover to melt.

Melt the Cheese

Slice the onion thinly. In a pan over medium heat, add a tablespoon of oil. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes.

Caramelize the Onions

In a small bowl, mix together the mayonnaise, ketchup, mustard, relish, and garlic powder until well combined.