El Juanchito

A sharing platter of fried pork pieces and patacones (fried plantains). Crispy and tasty, typical of Latin American street food. Eaten with fingers or picks.

Seasoned and grilled pork sausage. Served with a neutral corn cake (arepa) to balance the salty flavor. Firm and juicy texture.

Fried yellow corn dough turnovers, crispy on the outside. Filled with a savory mixture of beef and potatoes. A Colombian cuisine classic.

Turnovers with dough made from mashed green plantain. Filled with meat or cheese. Slightly denser texture and unique plantain flavor.

Light and airy turnovers, filled only with melted cheese. Often sprinkled with sugar for a sweet and savory contrast.

Fried pork belly pieces with rind until very crispy (crackling style). Rich and salty, served with arepa.

Shrimp cocktail in a slightly tomatoey and lemony red sauce, typical of the Colombian coast. Fresh and tangy. Often eaten with crackers.

Enriched version of ceviche with creamy avocado and served with crispy patacones. A mix of textures and freshness.

An original fusion dish combining crispy fried pork (chicharrón) with a tangy 'leche de tigre' marinade (ceviche juice). Interesting fatty-acid contrast.

Mix of fresh seasonal vegetables. Light and healthy side dish.

Fried cassava sticks or croquettes served with breaded shrimp. Starchy texture of cassava and crispy shrimp.

Large fried and flattened green plantain cake, topped with 'hogao' (tomato and onion sauce) and melted cheese. Tasty and comforting.

Tasting platter combining several starters: three fried turnovers (empanadas) and crispy pork belly.

Complete dish served on a thick corn cake. Generously topped with juicy shredded meat and a fried egg.

Very hearty and comforting traditional soup. Rich broth containing tubers (cassava, potato) and meat. Served as a complete meal with rice and avocado on the side.

Tripe soup with vegetables and tubers. Rich flavor and unique texture. A traditional dish appreciated for its deep taste.

Breaded and fried meat cutlet (pork or chicken) until golden. Crispy on the outside, tender on the inside. Served with typical side dishes.

The most iconic and hearty Colombian national dish. A 'mountain' of food including beans, rice, several meats (minced, chorizo, chicharrón), egg, and avocado. For big appetites.

Beef liver sautéed in 'criolla' sauce (tomatoes and onions). Tender and rich in iron. Served with rice and side dishes.

Beef tongue simmered for a long time until very tender, served in a flavorful tomato sauce. A melt-in-your-mouth texture appreciated by connoisseurs.

Grilled beef sirloin steak, simply seasoned to appreciate the meat's flavor. Served with traditional Colombian side dishes.

Corn dough tamale cooked in a banana leaf, stuffed with meats and vegetables. Soft texture and fragrant from the leaf.

Grilled beef steak, butterfly cut, typical of South America. Served with a variety of hearty side dishes including fries and an egg.

Flank steak (stringy but flavorful cut) simmered in sauce for a long time. The meat becomes very tender and shreds easily.

Whole fried tilapia, crispy on the outside and tender flesh on the inside. A coastal classic.

Grilled pork ribs topped with barbecue sauce. Tender, sweet and savory, and sticky.

Creamy and rich seafood casserole. Contains a mix of seafood in a creamy broth, often based on coconut milk.

Complete platter without meat, highlighting traditional side dishes: beans, rice, plantains in various forms, and egg.

Complete lunch menu including a starter (soup or salad), the dish of the day, and a coffee.

Complete lunch menu including a starter, the dish of the day, and a choice between a drink or a dessert.

Formula adapted for children.

Fresh tropical fruit juices. Available in several exotic flavors like lulo (tangy), guanábana (soursop, creamy), or blackberry.

Sodas and sparkling waters. Includes typical Colombian sodas like Colombiana (champagne cola flavor), Manzana (apple), and Pony Malta (non-alcoholic malt drink).

Still natural mineral water.

Ice cream.

Refreshing fruit sorbet.

Traditional dessert made from white corn cooked for a long time and served in milk. Creamy and sweet texture.

Sweet guava paste served with fresh white cheese. A classic sweet and savory combination in Colombia.

Candied figs in syrup served with fresh cheese. Very sweet and fragrant.

Sponge cake soaked in a mixture of three milks (milk, condensed milk, evaporated milk). Very moist, sweet, and rich.

Special dessert of the day prepared by the chef.

Steamed white rice.

Red beans simmered in sauce.

French fries.

Fried green plantain slices.

Rice with shrimp and seafood, cooked paella-style or creamy risotto, with a touch of plantain for sweetness.

Ecuadorian-style fried rice (similar to Cantonese rice) very rich in toppings: chicken, pork, shrimp, and vegetables, seasoned with soy sauce.

Hearty dish combining a lentil or bean soup (menestra) with several grilled meats and rice.

Raw white fish ceviche marinated in lime juice and chili. Served fresh with grilled corn (cancha) and cassava.

Traditional Ecuadorian fish soup made with fresh tuna and cassava, garnished with pickled onions. Considered an excellent hangover remedy.

Blackened pork roast in a dark and rich sauce, served with a sweet puree and plantains.

The Venezuelan national dish. Consists of white rice, shredded meat, black beans (caraotas), and fried plantain slices.

Fish served with a ceviche-inspired sauce, creamy and lemony, accompanied by rice and avocado.

Beef stir-fry with onions, tomatoes, and fries, all seasoned with soy sauce and vinegar. A classic Peruvian-Chinese fusion.