A unique dining experience featuring a vibrant atmosphere and delicious cuisine inspired by Latin America.

Toro Toro

Flan

Traditional churros with chocolate sauce.

Churros

Pollo a la Brasa

Ceviche with lime, cilantro, and red onion.

Ceviche

Classic Peruvian cocktail with pisco, lemon, and egg white

Pisco Sour

Classic Italian dessert with coffee and mascarpone

Tiramisu

Chocolate Lava Cake

A traditional Spanish dish with mixed seafood

Seafood Paella

Grilled Ribeye

Fresh tuna with avocado and a spicy aioli

Tuna Tartare

Crispy Pork Belly

Refreshing cocktail made with rum, mint, and lime

Mojito

In a bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well.

Prepare the Marinade

Place the flank steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal or cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Steak

Preheat the grill to medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.

Rest the Steak

In a mixing bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix until well combined.

Combine Ingredients

Allow the chimichurri sauce to sit for at least 15 minutes to let the flavors meld. Serve over sliced grilled steak.

Serve

Boil a large pot of water. Add corn on the cob and cook for about 5-7 minutes until tender. Drain and serve with butter.

Prepare Corn on the Cob

Top the corn with butter and sprinkle with chopped cilantro. Serve with fresh lime wedges on the side.

Garnish

Flank steak

Olive oil

Lime juice

Garlic cloves, minced

Cumin

Paprika

Salt

Black pepper

Fresh parsley, chopped

Red wine vinegar

Red pepper flakes

Corn on the cob

Butter

Cilantro, chopped

Fresh lime wedges

In a medium saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently to moisten the sugar. Place over medium heat and cook without stirring until the mixture turns a deep amber color.

Make the Caramel

Immediately pour the caramel into the bottom of a round flan mold or individual ramekins, swirling to coat the bottom evenly. Be careful as the caramel is extremely hot. Set aside to cool and harden.

Pour Caramel into Molds

In a large mixing bowl, whisk together the whole milk, heavy cream, 3 tablespoons of granulated sugar, eggs, and vanilla extract until smooth and well combined.

Pour the custard mixture through a fine-mesh sieve into a pitcher or another bowl to remove any lumps. This step ensures a smooth texture.

Strain the Mixture

Preheat your oven to 350°F (175°C). Place the caramel-coated molds in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the molds.

Prepare the Water Bath

Carefully pour the custard mixture over the hardened caramel in the molds. Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Bake the Flan

Once baked, remove the molds from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate and gently lift it off, allowing the caramel sauce to flow over the flan.

Unmold the Flan

Slice and serve chilled. Enjoy your classic flan!

Enjoy

whole milk

heavy cream

granulated sugar

large eggs

vanilla extract

water

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until it forms a ball of dough.

Prepare the Dough

Allow the dough to cool slightly. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.

Add Eggs

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Heat Oil

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch strips of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side.

Pipe the Churros

Remove churros from oil and drain on paper towels. While still warm, roll in the cinnamon sugar mixture until well coated.

Drain and Coat

In a small saucepan over medium heat, heat heavy cream until it simmers. Remove from heat and add chocolate chips, stirring until melted and smooth. Stir in vanilla extract.

Make the Sauce

unsalted butter

salt

all-purpose flour

eggs

vegetable oil

ground cinnamon

semi-sweet chocolate chips

In a mixing bowl, combine minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, soy sauce, vinegar, vegetable oil, and lime juice. Mix until well blended.

Place the whole chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, ensuring it is well coated. If using beer, add it to the marinade. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

Preheat your oven to 425°F (220°C). If you have a rotisserie attachment, prepare it according to the manufacturer's instructions.

Preheat the Oven

Remove the chicken from the marinade and let the excess drip off. Place the chicken on a roasting rack in a baking dish or directly on the rotisserie. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Cook the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute.

Rest the Chicken

Carve the chicken into pieces and serve with fresh lime wedges, chopped cilantro, and Peruvian-style hot sauce on the side.

Serve the Chicken

Whole chicken (about 3-4 lbs)

Ground cumin

Dried oregano

Soy sauce

Vinegar (white or apple cider)

Vegetable oil

Beer (optional)

Peruvian-style hot sauce (Aji Verde)

Cut the fresh white fish into small, bite-sized pieces and place them in a glass or ceramic bowl.

Prepare the Fish

Pour the fresh lime juice over the fish, ensuring that all pieces are well-covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish turns opaque.

Marinate the Fish

While the fish is marinating, thinly slice the red onion and finely chop the jalapeño pepper. Set aside.

Chop the Vegetables

Once the fish is ready, remove it from the refrigerator. Add the chopped red onion, jalapeño pepper, and fresh cilantro to the fish. Season with salt and black pepper, then gently mix to combine all ingredients.

Spoon the ceviche into serving bowls, and top with diced avocado. Serve with tortilla chips on the side for dipping.

Fresh white fish (such as tilapia or snapper)

Fresh lime juice

Red onion

Fresh cilantro, chopped

Jalapeño pepper, finely chopped

Avocado, diced (for serving)

Tortilla chips (for serving)

In a cocktail shaker, combine 2 oz of pisco, 1 oz of fresh lemon juice, 0.5 oz of simple syrup, and 1 large egg white.

Add Ingredients to Shaker

Seal the shaker and shake vigorously without ice for about 15 seconds. This helps to froth the egg white.

Dry Shake

Add ice to the shaker and shake again for an additional 15 seconds to chill the mixture.

Shake with Ice

Strain the mixture into a chilled coupe or cocktail glass.

Strain into Glass

Add 2 dashes of Angostura bitters on top of the frothy surface for garnish.

Add Bitters

Pisco

Fresh lemon juice

Simple syrup

Egg white

Angostura bitters

Brew 1 cup of espresso coffee using your preferred method. Allow it to cool slightly.

Brew the Espresso

If using, add 2 tablespoons of coffee liqueur to the brewed espresso and set aside to cool completely.

Add Liqueur

In a large mixing bowl, whisk together the 3 egg yolks and 1 tablespoon of granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks

Add 16 oz of mascarpone cheese to the egg yolk mixture and gently fold until smooth and well combined.

Incorporate Mascarpone

In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until soft peaks form.

Whip the Heavy Cream

Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful not to deflate the whipped cream.

Combine Creams

Quickly dip each ladyfinger cookie into the cooled espresso mixture for about 1 second on each side. Do not soak them.

Dip Ladyfingers

Arrange a layer of dipped ladyfingers in the bottom of a 9x9 inch square dish.

Layer the Base

Spread half of the mascarpone cream mixture over the layer of ladyfingers.

Add Cream Layer

Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone cream.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.

Chill the Tiramisu

Before serving, dust the top with 2 tablespoons of cocoa powder using a fine sieve.

Dust with Cocoa

Cut into squares and serve chilled. Enjoy your homemade tiramisu!

Ladyfinger cookies

Espresso coffee

Coffee liqueur (optional)

Mascarpone cheese

Heavy cream

Granulated sugar

Vanilla extract

Egg yolks

Cocoa powder

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with flour to prevent sticking.

In a medium saucepan, melt the unsweetened chocolate and unsalted butter over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a mixing bowl, combine the granulated sugar with the eggs and egg yolks. Whisk until the mixture is pale and slightly thickened.

Mix Sugar and Eggs

Pour the melted chocolate and butter mixture into the egg mixture, stirring until fully combined. Add vanilla extract and mix well.

Combine Mixtures

Sift the all-purpose flour over the chocolate mixture and gently fold it in until just combined.

Add Flour

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft.

Bake

Remove the ramekins from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen the cakes.

Cool Slightly

Invert each ramekin onto a plate and let it sit for a few seconds before lifting it off. Dust with powdered sugar and serve immediately with vanilla ice cream.

Invert and Serve

Unsweetened chocolate

Unsalted butter

Large eggs

All-purpose flour

Powdered sugar

Vanilla ice cream

In a small saucepan, heat the chicken or seafood broth and add the saffron threads. Let it simmer gently to release the flavor.