Starters

A pupusa is a thick flatbread from El Salvador, made with cornmeal or rice flour, IIt is usually stuffed with one or more ingredients including cheese only/ pork and cheese / bean and cheese / loroco and cheese.
 

Is a traditional Mexican dish consisting of a small hand-sized corn tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.

STEAK /CHICKEN /AL PASTOR / FISH/ SHRIMP/ VEGETARIAN/ THONGE/ ETC. 

El chef latino Mexicaan torta a fullfil sandwich you can miss we jalapenos, egg, chesse and the special ingredient

El chef latino salvadorian style torta is worth it to try you will transport to your roots chose from beef ,chicken sausage, etc.

Boneless, skinless chicken breast on a hamburger bun, accompanied by seasonings and garnishes.

El chef latino Steak and cheese style small pieces of steak  griled  and mix with saute onions and green peppers ad cheese.

Made in Peru, empanadas are traditionally baked and made with beef, olives, and eggs, and the dough is sprinkled with sugar. 

Our classic Peruvian ceviche is composed of small pieces of raw fish, marinated in freshly squeezed lime juice, with sliced onions, Limo and Arnaucho peppers, salt and pepper. 

Tiger milk is the sauce that gives life to the Peruvian ceviche. In principle it was the juice resulting from the ceviche, often consumed as a restorative drink, but leche de tigre has become a seasoning of intense flavor and refreshing, essential for the elaboration of the emblematic dish of Peru.

The ceviche carretillero owes its name to the fact that it is sold in the carts that are usually installed in some corner of the city. These trucks are also located in neighborhood markets and generally in any place where there is regular attendance of the public.

Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper.

Corn with cheese is a healthy snack, an exquisite starter and an ideal dinner. And it is not surprising, because like all cereals it is a food rich in fiber and carbohydrates, and therefore provides a good dose of energy to the body.

Fried slices of sausage and French fries, accompanied by different sauces, such as ketchup, mustard, mayonnaise and chili.

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served.

Chicken breasts marinated in a mixture of orange juice, lemon, garlic, cumin, and oregano.

A mixture of native flavors from the northern part of Honduras. 

Chicken breasts are simmered in a creamy herb sauce seasoned with garlic cloves, thyme and bay leaves.

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served.

Well marianted piece of steak cooked to perfection.

Bistec a lo Pobre is a satisfying meal popular throughout most of South America, especially in Peru. The basic elements of Bistec a lo Pobre are steak, fried potatoes, and fried eggs, plantains. The name roughly translates to "poor man's steak," though the dish is actually quite rich
 

A combination of chicken and steak mix cook obveer a flat top grill, with saute onions, red and green  pepper and a clasic jalapeno on the grill serve with tortillas add shrimp for 3.00 

Saltado noodle is a dish of Chinese origin and one more example of the excellent combination of two great cuisines such as Peruvian and Chinese.

Fine marinated whole fish, deep fried served with rice and salad. 

One of the world's great fried seafood dishes, jalea features a pile of mixed fried seafood including fish, shrimp, and calamari that's topped with a bright, refreshing, slightly spicy salad of lime-marinated red onion, tomato and cilantro.
 

A combination of shrimp and beef marinated to perfection cook on the flat top served with tortillas add chicken for $2.50 

Rice with seafood or a la marinera is a typical Latin American dish popular in countries such as Colombia, Ecuador and Peru.

Shrimp marinated and cook over a bed of white sauce, with vegetables serve with tortillas.

The fried fish fillet has a delicious crispy golden topping.

An exquisite dish with an interesting backstory.

According to historians, the tacu tacu was invented by African slaves who worked on the cotton and sugar plantations in Peru during colonial times. The plantations were located on the coast, in the cities of Chincha, Cañete, Barranca and Nazca.

Chicken White is considered a typical dish of Peruvian cuisine and one of the most consumed. 

Dark meat chicken grilled on charcoal, on firewood.
 

A combination of 1/2 chicken, salt, pepper, minced garlic and processed ají panca.

Pollo a la brasa is a Peruvian cultural icon. Enjoy it with 3 sides for only $12.99.

Pollo a la brasa is the name given in Peru to chicken grilled on charcoal, on firewood in a rotary system. It is considered a typical dish of Peruvian cuisine and one of the most consumed.

Peruvian Pie de Limon is usually made of crushed biscuits combined with soft butter The traditional lemon filling is substituted with a layer of a creamy, sweet-sour lime custard made using the typical small, very acidy Peruvian 

Rice pudding is a typical dessert of the gastronomy of many countries made by slowly cooking rice pudding and sugar. It is served hot or cold. 

It is made using bread, butter, milk, egg, sugar or cane syrup, spices (such as cinnamon, nutmeg, cloves, or vanilla), and dried fruit.

Flan with jelly is a delicious dessert that can be enjoyed at any time of the year.

Salvadorean plantain empanadas are delicious buns made with a ripe banana topping and a delicious and sweet center.

El Chef Latino Mangoneadas are very refreshing made with mango pulp ideal to enjoy these hot days.

Snow cones are a variation of shaved ice or ground-up ice desserts commonly served in paper cones or foam cups. Although if it is in a cup, it is commonly referred to as a 'snowball'. The dessert consists of ice shavings that are topped with flavored sugar syrup.  

Crema volteada, which literally means “upside down cream”, Peruvian caramel custard delight. Despite the delicate, creamy, almost luxurious taste.

El chef latino tres leches its a explosion onf flavor combined with fruit flavors and caramel.
 

El chef latino pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with Peruvian caramel which give the pionono a sweet and pleasant texture, and crowned with powder sugar.

Mango soda with lemon or mango lemonade, it is prepared with ripe mangoes, lemon juice, sugar or honey

Yuca con chicharrón is a typical dish from Honduras and El Salvador (similar to the vigorón from Nicaragua) that for its preparation is cooked with a little salt until soft. The chirmol is prepared by dicing and mixing the tomatoes, onion, green chili and hot chili, salt, pepper and vinegar or lemon.

A perfect combination, cholo with cheese, is a fusion of flavors, of the sweet with the salty. Peruvian corn has a delicious taste and chewy texture that most fall in love with. 

Baleada is one of the most traditional and representative typical dishes of Honduran gastronomy, originated in the north of Honduras in the mid-20th century. The exact demographic origin and its name are unknown.

It consists of a wheat flour tortilla approximately one hand in diameter, folded in half and filled with fried beans and other accompaniments.

Formerly, in Inca times, anticuchos were prepared with llama meat. This was cut into chunks, seasoned with some herbs and chili. Years later, with the arrival of the Spanish, beef replaced llama meat and garlic became part of the recipe.

Cooked potato dough, which wraps a filling made with beef, onions, olives and hard-boiled eggs, all chopped. Once the dough is armed with the filling, it is fried until golden brown.

 The potato a la huancaína is a typical dish of the city of Huancayo. It spread to different regions of Peru, and is one of the most popular and representative gastronomic products of this country.

 Enchiladas occupy one of the main places within the category of snacks in Mexican cuisine and are derived from the tortilla, whose origin dates back to the pre-Columbian civilizations of Mesoamerica.

Fries the sausages cut into slices, also served with ketchup, mayonnaise, mustard and chili.

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside 

Fried yuccas accompanied by a red sauce with the recipe from El Chef Latino.

A classic of Salvadoran food.

The word tamal comes from the Nahuatl tamalli which means wrapped. This delicious dish is of indigenous origin, prepared with cooked corn dough and wrapped in leaves of different plants

The traditional Peruvian chicharrón are pieces of pork that are fried in its same fat and, as a seasoning, mainly salt. As a sandwich, it is one of the country's favorites, especially in areas such as San Martín, Arequipa, Puno and Huancayo.

Bread with chicharrón is a sandwich that is sold in street stalls or in the sangucherías, and typical of the gastronomy of Peru, specifically of Lima, based on pork rinds, fried sweet potatoes and Creole sauce inside a French bread.

Anticucho, a dish made with pure "heart" and rachi who makes this millenary dish company.

Broth made with beef and various vegetables, chickpeas or rice.

One of the most traditional and consumed dishes in Peru, nicknamed the "Levanta Muertos".

Dish based on shrimp, potato, fresh cheese and chili pepper, considered one of the emblems of Arequipa, Peru's second city in population.

It is a soup that in addition to being delicious is restorative for those cold days, it is part of the Peruvian tradition.

Soup a la minuta is a typical dish of Peruvian gastronomy, it is made from a basic dressing of onion, garlic and tomato to which ground or minced meat is added.

The ceviche carretillero owes its name to the fact that it is sold in the carts that are usually installed in some corner of the city. These trucks are also located in neighborhood markets and generally in any place where there is regular attendance of the public.

Vegetables cut, mixed and seasoned, mainly with salt, vegetable oil and vinegar.

Made with vegetables, roast beef, and an avocado dressing