Today:

Sopa de Torrejas de Carne:
A hearty vegetable soup, topped with seasoned beef patties.

A Typical Ecuadorian meal

Ecuadorian cuisine traditionally consists of two dishes, a soup and a rice platter. For the most part, Ecuador is known not only for its bananas and all the dishes made from them, but for its starch consumption of products like potato, bread, rice, and yuca. Traditionally any of these factors can be found in either the soup or the rice platter that may be served. Most regions in Ecuador follow the traditional 3 course meal of sopa (soup) and segundo (second dish) which includes rice and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio (herbal tea) with bread.

Happy Friday!!

In the menu for Today:

Caldo Gallego- Galician Soup

The Galicians (Galician: Galegos) are an ethnic group whose homeland is Galicia, which is a historical nationality in Southwestern Europe, embracing a territory situated in the north-west of Spain. Their native language is Galician.

Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the Galicia region of Spain. These include shellfish and fish, many pork-related dishes (chourizos, zorza, botelo, androlla), empanadas, torta de Santiago (cake of Santiago), polbo á feira (a dish made of octopus), the cheese queixo de tetilla, the ribeiro and albariño wines, and orujo liquor. In Galician cuisine, the freshness and quality of the produce are paramount.

In our menu Today:

Paella

Deli Specials

Cantinas per person $ 20.00 per week meals.
$ 30.00 per week meals with sides.


Meals include:
Meat- Your choice from our basic meals: Roast Pork, Baked Chicken, Picadillo or Palomilla Encebolla.
Rice- yellow or white
Beans- red or black
Sides Items:
Plantains or Yuca
Salad, desert or soup.


Please call to place your order Today!
321-474-3424

In the menu Today:

Chicken Enchiladas
The ideal of tortillas being “wrapped, filled and eaten in various forms” is a custom that originated with the Aztecs. However, referring to this dish as an “enchilada” dates in the US from 1885 . The word “enchilada” means “in chili” and it is generally a snack sold on the streets of Mexico, and it consists of a “corn tortilla dipped in chili sauce”. This real Mexican version of the dish is totally different from the so-called enchiladas served in the US, which are “limp, stuffed tortillas,” hidden beneath a sea of red sauce and cheese.

In the menu Today:

Ajiaco

Hope everyone is having a good Monday!!

Cazuela De Pescado

Traditional Foods Ecuador is known for its fabulous exotic fruits, high quality fish and seafood, and its seemingly countless types of potatoes in the Andes. In Ecuador, food is intrinsically linked to culture. Across the country you'll find a broad spectrum of national and regional dishes, including lemon-marinated shrimp (ceviche) on the coast, toasted corn, and pastries stuffed with spiced meats.

YUM!

In the menu Today:

Camarones Enchilados

In the menu Today:

Gallo Pinto
A Costa Rican Specialty
Gallo pinto (or gallopinto) is the prototypical traditional dish of Costa Rican and Nicaraguan cuisine. It is considered the national dish in both countries, and is eaten as a part of any meal. Though many variations exist, the dish at its most basic is composed of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

When the beans and rice are combined, the rice gets colored by the beans, and the mix results in a multi-colored, or specked appearance. Costa Ricans usually use black beans while other versions use small red beans like Nicaraguans. Beans are quickly cooked until the juice is almost consumed. Gallo pinto means 'spotted rooster' in Spanish, thus the name fits with the colored rice.

PAELLA

In our menu today:

Rabo Encendido- Oxtail Stew

In the menu today:

Pollo a la Naranja

Orange Chicken Colombian style.
YUM!

In the menu Today:

Chupe de Pescado

Chupe de pescado, a fish and vegetable soup with coastal origins, very popular throughout the country.

Cuisine in Ecuador is a very scrumptious affair as Ecuador is a well known for its fantastic range of exotic fruits, fishes, sea foods and the diverse varieties of Andean potatoes. The Cuisine in Ecuador has a very wide range of delicacies featuring these ingredients. Shrimps battered in lemon juice, toasted corn on the cob and a range of pastries stuffed with different dressings are other delightful Ecuadorian preparations.

You Have to TRY IT!

In the menu for Today:

Mofongo con Camarones

Mofongo is generally made from fried green plantains although fried yuca or breadfruit are possible which is mashed together with broth, garlic, olive oil, and pork cracklings or bits of bacon. It is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup. but scholarship indicates the dish is ultimately of African origin and is a variant of a dish called "fufu" which is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as the Dominican Republic, Cuba, and Puerto Rico. But unlike mofongo where unripened plantains are fried, then mashed, fufu is made of either green or semi-ripe plantain boiled then mashed. Both fufu and mofongo are seasoned after the plantains are cooked and mashed.

In our menu Today:

Escabeche de Pescado

When a dish is an escabeche it means that it is pickled, our recipe consists of peppers, onions, on a olive oil and vinaigrette base. It is one of the oldest of Spanish recipes and is very common in all of Latin America.

Enjoy!

Cantinas Cubanas

In our menu Today:

The lovely Paella

F.Y.I
School time is near so don't forget to place your Cantina orders soon.

Cantinas per person $30.00 per week.

This includes:
Meat- choose from our weekly menu.
Rice- yellow or white
Beans- red or black
Plantains or Yuca
Salad, desert or soup

Please call to place your order.
321-474-3424

In our menu Today:

Bandeja Paisa

Hearty dish of minced or grilled steak, chorizo, fried pork belly (chicharron), red beans, rice, arepa, fried plantain, and a fried egg.

Bandeja paisa, (Spanish for "Paisa Platter") also known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical fusion cuisine Colombian dish. It is very popular, especially in the Paisa Region departments (Antioquia, the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.

The main characteristic of this dish is the oversized amount of food and the wide variety of ingredients, which prevent this dish from being served on a single regular plate, so it must be served in a platter or a tray

In the menu Today:

Fricasee de Pollo

Tosday we're giving it a Puerto Rican Twist.

Beer!

Let's make it a great Monday-

In the menu Today:

Encebollado de Pescado- Ecuadorian

Shrimp Ceviche

An Ecuadorian's day, at least as far as his or her diet is concerned, is centred around lunch, rather than dinner as in Western cultures. Sometimes it is the only main dish in their diet.

There is no one food that is especially Ecuadorian, as cuisine varies from region to region of the country. For example, costeños (people from the coast) prefer fish, beans and plantains (unripened banana like fruits), while serranos from the mountainous regions prefer meat, rices and white hominy mote.

Some examples of Ecuadorian cuisine in general include patacones, unripe plantains fried in oil, mashed up and then refried, llapingachos, a pan seared potato ball, and seco de chivo, a type of stew made from goat. More regionalized examples include ceviches from the Coast, which are different from other ceviches and traditionally is served unprepared, as well as almidon breads, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish in the Coast, that contains a marinade with large chunks of fish, onions and various regional seasonings.

Beef Jerky comes from the word in the ancient incan language in Quechua. "Charqui"

In our menu Today:

Shrimp in Spanish Sauce

Cantinas to GO...
Let us prepare your dinner for two, three or even five days a week.

Place your orders for your daily Cantinas today.

Have a wonderful Friday!

Milanesa

In the menu for Today:

Milanesa Napolitana- Argentina

Milanesa Napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa a la Napolitana does not originate from Milan or Naples - it's thought to have been invented in the 1940's at a Buenos Aires restaurant called “Nápoli”.

Milanesa napolitana is similar to veal parmesan, but with South American touches - after the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.

In our menu for Today:

Caldo Gallego- Galician Soup

F.Y.I.

The Buy1-Cuban Sandwich, get 1-Cuban 1/2 price coupon,
from "The Coupon Book" expire 8/9/10.

In our menu Today:

Carne Guisada
Pescado Frito

Try our Mini meals, your choice for $ 2.99