Chef Ricardo Andriguetti

Bruschetta al Pomodoro (Grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)

Bacalhau Fritters (Crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)

Zucchini Tartare (vegan) (A light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)

Bread and Chimichurri (Fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)

Mushrooms Crostini (Crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)

Ratatouille (Layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, slow-cooked with fragrant herbs and olive oil)

Acarajé (A traditional Brazilian delicacy, Acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)

Brussels Sprouts with Balsamic and Bacon (Tender Brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)

Ceviche (Peru) (A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)

Insalata Caprese Invernale (A cozy winter rendition of the Caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)

Shrimp and Fish Moqueca (A rich and aromatic Brazilian seafood stew made with tender shrimp and flaky fish simmered in a fragrant coconut milk broth with tomatoes, bell peppers, onions, and a hint of dendê oil, infused with fresh cilantro and a touch of l

Alfredo Pasta (Fettuccine pasta tossed in a velvety sauce of butter, Parmesan cheese, and heavy cream)

Leek, Hearts of Palm, Mushrooms Cream and Moroccan Couscous

Vegan Stroganoff with Rice and Potato Sticks

Eggplant Parmigiana with Fresh Marinara Pasta (Layers of tender, breaded eggplant baked with melted mozzarella and Parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)

Chicken Parmigiana with Fresh Marinara Pasta (Crispy breaded chicken breast topped with melted mozzarella and Parmesan, served over a bed of al dente pasta tossed in a rich, house-made marinara sauce)

Chia Pudding Coconut Strawberry (A creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)

Mango Frozen Chestnuts (Frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Passion Fruit Mousse (A light and airy mousse made with the vibrant, tangy flavors of passion fruit)

Peanut Pie (Torta de Paçoca) (A delicious Brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)

Chocolate Mousse (A velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Brazilian Carrot Cake with Chocolate Sauce (Brazilian-style carrot cake, topped with a decadent, smooth chocolate sauce that complements the cake’s richness)

Spicy Pineapple Shrimp (Juicy shrimp sautéed to perfection with a fiery blend of spices, tossed in a tangy-sweet pineapple glaze)

Spicy Shrimp Tangerine Crostini (Crisp crostini topped with succulent shrimp coated in a zesty tangerine glaze, spiced with a hint of chili)

Cucumber Avocado Shrimp (A refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)

Cod Fish Balls (Golden, crispy cod fish balls made with delicate flakes of cod, fresh herbs, and a hint of zesty seasoning)

Lobster Arancini (Crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)

Fresh Shrimp Salad (A light and flavorful salad featuring plump, juicy shrimp atop a bed of crisp mixed greens, cherry tomatoes, and crunchy cucumbers, tossed with a zesty citrus dressing and garnished with creamy avocado and fresh herbs)

Peruvian Ceviche (A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)

Calamari Fritti (Lightly battered and fried calamari rings served with marinara and aioli for dipping)

Tuna Salad (A refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)

Shrimp and Fish Moqueca (A rich and aromatic Brazilian seafood stew made with tender shrimp and flaky fish simmered in coconut milk broth with tomatoes, bell peppers, onions, and a hint of dendê oil, infused with fresh cilantro and a touch of lime)

Pineapple Shrimp Risotto (A creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)

Sesame Crusted Cod Fish Cassava Puree (Delicate cod fillet encrusted with toasted sesame seeds, perfectly seared to create a crispy crust while keeping the fish tender and flaky, served atop a smooth and creamy cassava puree)

Salmon Risotto (A creamy risotto made with tender flakes of fresh salmon, infused with a hint of lemon and dill)

Grilled Salmon Al Pesto (Perfectly grilled salmon fillet drizzled with a fragrant basil pesto sauce, offering a burst of fresh, aromatic flavors, served alongside crispy roasted potatoes)

Moroccan-Inspired Salmon & Couscous with Lemon Yogurt (Pan-seared salmon, seasoned with aromatic Moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)

Peanuts Crusted Salmon (A tender salmon fillet coated with a crunchy, golden peanut crust, served with creamy mashed potatoes)

Breaded White Fish with Shrimp Red Sauce (Crispy, golden-breaded Cod fish fillets covered with shrimp smothered in a rich, tangy red sauce made with tomatoes, garlic, and a touch of spice, served with rice)

Passion-Infused Salmon with Mashed Purple Sweet Potato (A vibrant and flavorful dish combining perfectly cooked salmon drizzled with a tangy passion fruit sauce, complemented by the creamy richness of mashed purple sweet potatoes)

Passionfruit Panna Cotta with Coconut Snow (A silky passionfruit panna cotta paired with coconut, fresh berries, and a hint of basil syrup)

Tropical Fruit Salad with Mint (A medley of fresh tropical fruits such as pineapple, papaya, and kiwi, tossed with fresh mint and a splash of lime juice for a light, refreshing finish)

Chocolate-Dipped Strawberries (Fresh strawberries dipped in rich dark chocolate)

Brazilian Carrot Cake with Chocolate Sauce (Brazilian-style carrot cake, topped with a decadent, smooth chocolate sauce that complements the cake’s richness)

Mango Frozen Chestnuts (Frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)

Chocolate Mousse (A velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)

Hummus with Pita Bread (Creamy chickpea dip served with warm pita bread and a drizzle of olive oil)

Crostini with Gorgonzola, Caramelized Onions, and Fig Jam (Crispy toasted baguette slices topped with creamy Gorgonzola cheese, sweet caramelized onions, and a dollop of rich fig jam)

Feta and Watermelon Bites (Sweet watermelon cubes paired with tangy feta cheese, finished with a sprinkle of mint and a drizzle of olive oil)

Roasted Red Pepper Hummus (A smoky twist on classic hummus, served with vegetable crudités and pita chips)

Caprese Skewers (Cherry tomatoes, mozzarella balls, and fresh basil leaves drizzled with balsamic glaze and olive oil)

Marinated Olives (A mix of green and black olives marinated with olive oil, garlic, lemon zest, and fresh herbs like rosemary and thyme)

Greek Salad (Fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)

Gyros (Tender, marinated meat, slow-roasted to perfection and thinly sliced, served in warm, fluffy pita bread. Topped with crisp lettuce, juicy tomatoes, red onions, and a dollop of creamy tzatziki sauce)

Musakka (Layers of tender, roasted eggplant, chickpeas, and a rich, spiced tomato sauce)

Baked Feta with Tomatoes and Olives (Feta cheese baked with juicy tomatoes, Kalamata olives, and herbs)

Grilled Chicken Skewers (Marinated chicken in olive oil, lemon, garlic, and oregano, served with a side of Rice pilaf)

Beef Kebabs (Skewers of tender beef grilled with vegetables like bell peppers and onions, served with a side of couscous and a side of yogurt)

Falafel Plate (Served with Pilaf rice, creamy hummus, zesty tabbouleh, fresh garden salad, tangy pickles, and warm pita bread)

Salmon Kabob (Served with fragrant basmati rice, a crisp garden salad, and warm pita bread)

Creamed Shrimp with Leeks and Moroccan Couscous (Tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)

Honey Yogurt with Nuts (Greek yogurt topped with a drizzle of honey and a sprinkle of crushed walnuts or almonds)

Baklava (Layers of phyllo dough filled with nuts and drenched in honey and syrup)

Olive Oil Brownies and Greek Yogurt (Made with rich olive oil served with creamy Greek yogurt)

Turkish Delight (Gelatinous candies flavored with rose water, citrus and nuts

Acarajé with Smoked Shrimp & Cashew Aioli (A Brazilian delicacy: crispy black-eyed pea fritters stuffed with smoked shrimp, caramelized onions, and a silky cashew aioli infused with dendê oil)

Mini Crab Cakes with Lemon-Dill Aioli (Maryland-style crab cakes, crispy on the outside and tender inside, served with a zesty lemon-dill aioli and microgreens for a fresh)

Seared Scallops with Champagne Beurre Blanc & Caviar (Perfectly seared scallops, served over a delicate Champagne beurre blanc, topped with a touch of Osetra caviar and microgreens)

Truffle & Porcini Risotto with Aged Parmesan (Truffle & Porcini Risotto with Aged Parmesan A luxurious, creamy risotto made with earthy porcini mushrooms and finished with white truffle oil, topped with shavings of 24-month aged Parmigiano Reggiano)

Butternut Squash Bisque with Maple-Pepper Bacon (A velvety butternut squash soup infused with warming spices, topped with crispy maple-pepper bacon crumbles and toasted pumpkin seeds)

Handmade Saffron Pappardelle with Duck Ragù (Silky pappardelle infused with saffron, slow-braised duck ragù, and a touch of orange zest for brightness)

Duck Magret with Açaí-Port Wine Reduction & Manioc Purée (Perfectly seared duck breast, glazed with a luscious açaí and port wine reduction, served over velvety manioc purée and sautéed baby greens)

Beef Tenderloin with Bourbon Demi-Glace & Smoked Gouda Mash (Seared filet mignon cooked to perfection, served with a rich bourbon demi-glace, creamy smoked gouda mashed potatoes, and roasted Brussels sprouts with pecans)

Miso-Glazed Wagyu with Black Garlic Purée & Charred Baby Vegetables (Wagyu beef, caramelized with a miso glaze, served alongside a rich black garlic purée and fire-charred baby vegetables)

Coconut & Passionfruit Panna Cotta with Brazil Nut Crumble (A silky panna cotta infused with coconut milk and vanilla, topped with a tart passionfruit coulis and a crunchy Brazil nut crumble)

Warm Apple Cobbler with Vanilla Bean Ice Cream (Classic spiced apple cobbler topped with a buttery oat crumble, served warm with homemade vanilla bean ice cream and a drizzle of salted caramel)

Dark Chocolate & Amarena Cherry Soufflé with Vanilla Bean Crème Anglaise (A light yet intensely flavored dark chocolate soufflé, paired with Amarena cherries and a delicate vanilla bean crème anglaise)

Grilled Sourdough with Local Goat Cheese & Fig Jam

Avocado & Citrus Crostini with Chili Drizzle

Mini Shrimp Ceviche Tostadas with Lime & Avocado

Roasted Grapes & Brie on Crostini with Local Honey

Chilled Sweet Corn Soup with Cilantro & Lime

Grilled Street Corn Salad with Queso Fresco & Chipotle Dressing

Heirloom Tomato & Burrata Salad with Balsamic Reduction

Wild Arugula & Toasted Walnut Salad with Meyer Lemon Vinaigrette

Pan-Seared Rockfish with Roasted Seasonal Vegetables & Lemon Herb Butter

Garlic & Rosemary Roasted Tri-Tip with Red Wine Jus & Mashed Sweet Potatoes

Slow-Braised Pork Carnitas with Black Beans & Pickled Onions

Herb-Roasted Chicken with Parmesan Polenta & Roasted Carrots

Mexican Chocolate Mousse with Cinnamon Whipped Cream

Rustic Peach Galette with Vanilla Bean Ice Cream

Olive Oil Almond Cake with Berry Compote

Honey-Lavender Panna Cotta with Fresh Berries

Seared Scallops with Romesco Sauce and Toasted Almonds (Perfectly seared scallops with a golden crust, served atop a smoky, rich Romesco sauce made from roasted red peppers, tomatoes, and almonds)

Warm Marinated Olives with Citrus and Herbs (A medley of premium olives gently warmed and infused with the vibrant flavors of orange and lemon zest, fresh rosemary, thyme, and a hint of chili)

Crispy Patatas Bravas with Smoked Paprika Aioli (Golden, crispy potatoes seasoned to perfection, served with a bold and creamy smoked paprika aioli)

Goat Cheese and Pistachio-Stuffed Figs with Prosciutto (Sweet figs filled with creamy goat cheese and crushed pistachios, wrapped in thinly sliced prosciutto, and lightly roasted)

Zucchini Blossoms Stuffed with Ricotta and Herbs (Crispy tempura-fried zucchini blossoms filled with a delicate ricotta and herb mixture, served with a lemon and oregano dipping sauce)

Charred Octopus with Chickpea Puree and Piquillo Peppers (Tender grilled octopus atop a velvety chickpea puree, garnished with roasted piquillo peppers, a drizzle of harissa oil, and micro cilantro)

Bluefin Tuna Tartare with Preserved Lemon and Avocado (Hand-cut tuna tartare delicately seasoned with preserved lemon, capers, and olive oil, layered with creamy avocado and served with crisp lavash)

Grilled Halloumi with Fig and Pomegranate Glaze (Golden grilled halloumi cheese paired with a luscious fig and pomegranate reduction, sprinkled with fresh mint leaves)

Stuffed Grape Leaves with Pistachio and Apricot (Tender grape leaves filled with rice, pistachios, apricots, and a hint of cinnamon, served with a tangy yogurt sauce)

Oysters with Preserved Lemon Mignonette (Freshly shucked oysters served with a delicate preserved lemon mignonette)

Grilled Octopus With Chickpeas and Oregano (Tender, char-grilled octopus with a smoky finish, served atop a bed of creamy chickpeas infused with garlic and herbs)

Ratatouille (Layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, slow-cooked with fragrant herbs and olive oil)

Shrimp Marettimo Style (Succulent shrimp sautéed with garlic, cherry tomatoes, capers, and fresh herbs, served in a light white wine and olive oil sauce)

Smoked Eggplant Soup with Harissa Oil (Silky smoked eggplant soup enhanced with harissa-infused olive oil and served with a warm flatbread roll)

Souvlaki (Tender, marinated pieces of meat, your choice of chicken, pork, or lamb—grilled to perfection on skewers. Served with warm pita bread, crisp garden salad, creamy tzatziki sauce)

Marinated Greek Lamb Chops (Paidakia) (Tender lamb chops marinated in a fragrant blend of olive oil, garlic, lemon, and Mediterranean herbs, served alongside crispy, golden roast potatoes infused with rosemary and garlic)

Squid and Octopus Rice (Mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)

Moroccan-Inspired Salmon & Couscous with Lemon Yogurt (Pan-seared salmon, seasoned with aromatic Moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)

Sesame Crusted Tuna with Forbidden Rice and Carrot Mousseline (Seared tuna encrusted with sesame seed crust, paired with nutty, aromatic forbidden black rice, served alongside a velvety carrot mousseline, enhanced with hints of ginger and citrus)

Creamed Shrimp with Leeks and Moroccan Couscous (Tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)

Lamb Tagine with Apricots and Almonds (A slow-cooked Moroccan-inspired dish, featuring tender lamb simmered with dried apricots, almonds, and a blend of aromatic spices like cinnamon, cumin, and saffron, served with couscous)

Valencian Paella (Featuring tender chicken, rabbit, and green beans cooked with saffron-infused bomba rice)

Paella with Prawns, Mussels, and Chorizo (Featuring saffron-infused rice cooked to perfection with succulent prawns, tender mussels, and smoky chorizo)

Lamb Loin with Pomegranate Glaze (Tender lamb loin served with a pomegranate molasses glaze, accompanied by spiced couscous and roasted root vegetables)

Herb-Crusted Branzino with Lemon Thyme Sauce (Whole roasted branzino with a crust of fresh Mediterranean herbs, served alongside sautéed artichokes and a lemon thyme sauce)

Mediterranean Baked Cod with Olives and Capers (Tender cod fillets baked with a topping of Kalamata olives, capers, tomatoes, and fresh herbs, creating a burst of tangy and savory Mediterranean flavors, served with a side of couscous)

Grilled pears with goat's cheese & hazelnut dressing (Caramelized slices of ripe pear, lightly grilled to enhance their natural sweetness, served with a creamy goat’s cheese mousse, drizzled with a rich hazelnut and honey dressing)

Olive Oil Brownies and Greek Yogurt (Made with rich olive oil served with creamy Greek yogurt)

Galaktoboureko (A creamy custard pie wrapped in phyllo dough and drenched in a lemon or orange-infused syrup)

Fig and Honey Tart with Pistachio Gelato (A delicate tart filled with honey-roasted figs, served with a scoop of pistachio gelato)

Orange Blossom Panna Cotta (Silky panna cotta infused with orange blossom water, topped with candied citrus peel and a hint of rose syrup)

Chocolate Tahini Tart (A rich chocolate tart with a creamy tahini filling, dusted with sea salt and served with a dollop of whipped cream flavored with orange zest)

Loukoumades with Lavender Syrup (Greek-style fried dough puffs, drizzled with a fragrant lavender and honey syrup and dusted with powdered sugar)

Amuse-Bouche: Cucumber and Dill Oyster Shooter (A fresh oyster served in a cucumber-dill-infused broth with a touch of yuzu and topped with trout roe)

Seaweed and Olive Tartlet (A delicate tartlet filled with seaweed tapenade, whipped goat cheese, and a touch of lemon zest)

Truffle-Scented Crab Salad (Sweet crab meat dressed with lemon aioli and a hint of truffle oil, served on a crisp endive leaf)

Ceviche Duo (Peruvian-style ceviche with lime, aji amarillo, and sweet potato purée, paired with a Brazilian-style moqueca ceviche with coconut milk and cilantro)

Lobster Tartare (Fresh lobster tail finely diced and delicately dressed with tangerine-infused citrus sauce. Served over a bed of creamy avocado and topped with finely sliced shallots, fresh cilantro, and a drizzle of the chef's signature sauce)

Charred Octopus with Chickpea Puree and Piquillo Peppers (Tender grilled octopus atop a velvety chickpea puree, garnished with roasted piquillo peppers, a drizzle of harissa oil, and micro cilantro)

Scallop Crudo with Mango and Lime (Thinly sliced raw scallops paired with mango purée, lime gel, and crispy quinoa)

Lobster Bisque with Cognac Cream (Rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)

Octopus Carpaccio with Herb Vinaigrette (Thinly sliced octopus with a drizzle of basil and parsley vinaigrette, pickled radishes, and crispy capers)

Velouté of Asparagus with Poached Langoustine (A smooth asparagus soup topped with a tender poached langoustine and a drizzle of chive oil)

Grilled Prawns with Hearts of Palm Salad (Jumbo prawns grilled with a garlic-lime marinade, served over a hearts of palm and avocado salad with passionfruit dressing)

Pan-Seared Sea Bass with Saffron Risotto (Perfectly seared sea bass served over creamy saffron risotto, complemented by a fennel and citrus salad, finished with a drizzle of lemon beurre blanc)

Grilled Turbot with Ratatouille Mille-Feuille (A flaky grilled turbot fillet served alongside a layered ratatouille and a roasted red pepper coulis)

Black Cod with Yuzu Butter (Miso-marinated black cod with a yuzu-butter sauce, served on a bed of soba noodles and sautéed bok choy)

Salt-Crusted Branzino with Citrus Gremolata (Whole salt-crusted branzino fillet carved tableside, served with charred leeks, roasted cherry tomatoes, and citrus gremolata)

Chilean Sea Bass with Corn Purée (Pan-roasted Chilean sea bass served over a silky corn purée, sautéed spinach, and a touch of aji panca sauce)

Lobster Ravioli in Saffron Cream Sauce (Fresh ravioli filled with succulent lobster, served in a delicate saffron-infused cream sauce and garnished with fresh herbs)

Sesame-Crusted Tuna with Forbidden Rice and Carrot Mousseline (A perfectly seared tuna steak coated in a crunchy sesame crust, offering a rich and nutty flavor, served with a bed of fragrant forbidden rice)

Squid and Octopus Rice (Mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)

Scallops Squid Ink Pasta (Delicate pasta enveloped in a rich, briny squid ink sauce, topped with perfectly seared scallops)

Passionfruit Panna Cotta with Coconut Snow (A silky passionfruit panna cotta paired with coconut, fresh berries, and a hint of basil syrup)

Tropical Pavlova (A meringue base with coconut cream, mango, papaya, and toasted cashews, drizzled with dulce de leche)

Honey-Lavender Semifreddo (A creamy semifreddo infused with lavender and drizzled with wildflower honey, served with candied almonds)

Matcha Mille-Crêpe Cake (Layered matcha crêpe cake with a light mascarpone filling and a side of yuzu sorbet)

White Chocolate and Raspberry Sphere (A white chocolate dome filled with raspberry mousse and served with a warm raspberry sauce poured tableside to reveal the dessert)

Guacamole with Tortilla Chips (Mexico) (Mashed avocados mixed with lime, cilantro, onions, and served with crispy corn tortilla chips)

Chiles Rellenos Bites (Mexico) (Mini poblano peppers stuffed with cheese or meat, breaded, and fried)

Patacones (Colombia) (Crispy fried green plantains, golden on the outside and tender inside, served with a tangy dipping sauce)

Buñuelos (Colombia) Golden, crispy cheese fritters with a light and fluffy interior)

Palta Reina (Chile) (Creamy avocado halves filled with a savory mixture of chicken, mayonnaise, and vegetables)

Pebre (Chile) (A zesty salsa made with tomatoes, cilantro, onion, garlic, and chili, served with fresh bread)

Bread and Chimichurri (Argentina) (Fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)

Provoleta (Argentina) (Grilled provolone cheese seasoned with oregano and chili flakes, served bubbling hot with crusty bread)

Papa a la Huancaina (Peru): A traditional Peruvian dish featuring boiled potatoes topped with a creamy, spicy cheese sauce made from queso fresco, aji amarillo (yellow chili), and milk)

Tequeños de Ají de Gallina (Peru) (Crispy fried wonton wrappers filled with the creamy chicken-based ají de gallina mixture, served with a dipping sauce)

Cheese bread (Brasil) (Warm, golden, and fluffy Brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)

Mini Tapioca Stuffed with Cheese (Brasil) (Soft, chewy mini tapioca crepes filled with melted cheese)

Taco Trio (Mexico) (A trio of classic tacos: tender carne asada, smoky pollo asado, and flavorful al pastor, each topped with fresh cilantro and onions on soft corn tortillas)

Nachos (Mexico) (Tortilla chips layered with melted cheese, jalapeños, beans, and optional toppings like guacamole, sour cream, and ground beef)

Arepas (Colombia/Venezuela) (Soft, crispy cornmeal cakes stuffed with flavorful shredded beef or chicken)

Tamales Colombianos (Colombia) (Steamed masa filled with pork, chicken, or vegetables, wrapped in banana leaves and served with a side of salsa)

Machas a la Parmesana (Chile) (Tender razor clams topped with a rich, savory blend of Parmesan cheese, garlic, and butter, then baked until golden)

Anticuchos (Chile) (Skewered and grilled beef or chicken with vegetables, marinated in a flavorful spice blend)

Empanada (Argentina) (A golden, flaky pastry filled with savory ingredients such as seasoned beef, onions, olives, and hard-boiled eggs)

Lengua a la Vinagreta (Argentina) Thin slices of beef tongue marinated in a tangy vinaigrette with parsley, garlic, and onions)

Ceviche (Peru) (A vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)

Solterito de Quinua (Peru) (A fresh salad of quinoa, fava beans, queso fresco, tomatoes, and onions, dressed with lime and olive oil)

Acarajé (Brasil) (A traditional Brazilian delicacy, Acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)

Escondidinho de Carne Seca (Brasil) (A savory casserole made with shredded dried beef, mashed yuca (cassava), and melted cheese, baked until golden)

Pollo en Salsa Verde (Mexico) (Tender chicken simmered in a tangy tomatillo and green chili sauce, served with rice and tortillas)

Pescado a la Veracruzana (Mexico) (Fish fillets cooked in a tomato-based sauce with olives, capers, onions, garlic, and herbs, served with rice)

Sancocho (Colombia) (A rich stew made with chicken, yuca, plantains, corn, and potatoes, served with rice and avocado on the side)

Pescado a la Playa (Colombia) (A coastal dish featuring fish (fried or grilled) served with coconut rice, salad, and fried plantains)

Reineta a la Plancha (Chile) (Grilled reineta (a Chilean white fish) seasoned simply and served with rice, salad, or steamed vegetables)

Charquicán (Chile) (A hearty stew made with minced or shredded beef, potatoes, corn, onions, and a variety of vegetables)

Milanesa (Argentina) (Breaded and fried beef or chicken, served with mashed potatoes or fries)

Bife de Chorizo (Argentina) (A thick, juicy sirloin steak grilled to perfection and served with chimichurri sauce, potatoes, or a fresh green salad)

Lomo Saltado (Peru) (A flavorful stir-fry of tender beef strips, onions, tomatoes, and soy sauce, served with fries and rice )

Arroz con Mariscos (Peru) (Seafood rice, made with a variety of fresh shellfish, fish, and vegetables, all cooked together in a flavorful, spiced broth)

Bobo de Camarão (Brasil) (A creamy shrimp dish made with cassava purée, coconut milk, and palm oil, seasoned with garlic, onions, and cilantro, served with rice)

Churrasco (Brasil) (Grilled meats, including beef and sausage cooked over open flame, accompanied by rice, potato salad and farofa)

Churros with Chocolate Sauce (Mexico) (Fried dough pastries dusted with sugar and cinnamon, served with a rich, warm chocolate dipping sauce)

Postre de Natas (Colombia) (A creamy dessert made from milk skin, sugar, and eggs)

Brazo de Reina (Chile) (A sponge cake rolled and filled with dulce de leche, dusted with powdered sugar)

Dulce de Leche Flan (Argentina) (A creamy caramel flan infused with the rich flavor of dulce de leche, topped with caramel sauce)

Picarones (Peru) (Peruvian-style doughnuts made from squash and sweet potato, deep-fried until golden and served with a sweet syrup made of chancaca)

Brigadeiro de Colher (Brasil) (A spoonable version of the traditional brigadeiro)