El Tomate - Latino

Chicken tinga flour tortilla, rice, black beans, guacamole, chicken cooked in a chipotle sauce, sour cream, red onions, pico e gallo, cilantro, lettuce, cheese and lime, with onion and tomatoes.

Burrito without tortilla, choice of fillings

Burrito without rice and beans, choice of filling

Fried corn tortillas topped with mexican beans, cheese guacamole, sour cream, jalapenos, cilantro and onions

Toasted flour tortilla filled with cheese, red onions, pico e gallo, cilantro and lime, served with guacamole and sour cream

Three lightly fried corn tortillas topped with salsa verde, sour cream, cheese and red onions. Spicy

Make your own with eight flour or corn tortillas, choice of fillings of 2 meat & 1 veggie option, guacamole, sour cream, salsa, cilantro, red onions and lime

Guacamole, sour cream, red onions, pico e gallo, cilantro, lettuce and lime. Choice of fillings

Mashed plantain with shrimp

Beef;bacon, egg, lettuce, cheese and tomato

Beef, bacon, egg lettuce, cheese and tomato,

2x Beef, bacon, lettuce, BBQ, tomatoes, cramelised onions

In the context of Dominican cuisine, "La Bandera" refers to a traditional dish that consists of rice, beans, and a meat option, usually served with a side of salad. The name is derived from the colours of the Dominican flag (blue, white, and red), which are represented by the rice, beans, and meat respectively in the dish. It's a symbolic and iconic dish in Dominican culture.

"Moro de Guandule" refers to a traditional Dominican dish made with mixed rice and pigeon peas. Pigeon peas are a type of legume that's commonly used in Caribbean cuisine. In this dish, the pigeon peas are cooked together with the rice, creating a flavorful and aromatic combination. It's often served as a side dish or as part of a larger meal, accompanying various meats like chicken, pork, or beef. The name "Moro de Guandule" signifies the combination of rice and pigeon peas in Dominican cooking.

This dish is similar to "Moro de Guandule" but instead of pigeon peas, it uses kidney beans (habichuelas). It's a mixture of rice and kidney beans cooked together, often seasoned with spices and sometimes accompanied by various meats like chicken,pork, or beef. Just like "Moro de Guandule,"

Dominican style tripe stew

Dominican style tripe sew

Fried tilapia, rice and fried plantain. "Tilapia" is a type of freshwater fish that's commonly used in cooking and is popular worldwide. It's known for its mild flavour, white flesh, and versatility in various cuisines.

Tilapia in coconut sauce, rice fried plantain

Fish in coconut sauce, rice fried plantain Pescado Frito

Fried fish, rice and fried plantain

"Los 3 Golpes" refers to a traditional breakfast dish that typically consists of three main components: Eggs: Usually served sunny-side up or scrambled. Fried Cheese: Often a piece of salty, white cheese that's been lightly fried. Mangú: A dish made from mashed boiled green plantains. It's a staple in Dominican cuisine and is similar in texture to mashed potatoes. This combination of three components is what gives the dish its name, "The 3 Hits" or "The 3 Strikes." It's a hearty and flavorful breakfast option that's cherished in Dominican culture.

Salami with fried plantain

Smoked chops with fried plantain

Smoked chops with fried plantain

Longaniza with fried plantain "Longaniza" is a type of sausage that's popular in various Latin American countries, including the Dominican Republic. It's a seasoned pork sausage that's often slightly sweet and can be flavoured with a variety of spices, including garlic, paprika, and other regional seasoning

Fried chicken

Mashed plantain with shrimp

Mashed plantain with chicken

Mashed plantain with pork rind

Mashed plantain with pork chop

Mashed plantain with cheese