Latin American Food in Los Angeles

A small side of Nicaraguan rice and beans, served on its own.

Nicaraguan rice and beans cooked together; choose a medium or large size.

Beans served as a side order, with preparation unspecified.

One ripe plantain, usually fried until tender and sweet.

Nicaraguan breakfast with several egg preparations available to customize.

A Nicaraguan corn-masa tamale wrapped in leaves and steamed.

Corn masa steamed in a banana leaf, the traditional Nicaraguan tamal form.

A Central American breakfast with egg preparation available to customize.

Shredded meat comes with optional rice or beans and plantain sides.

Fried pork, with rice or beans and plantain sides available.

Nicaraguan-style meal with optional rice or beans and plantain sides.

Beef tongue in Nicaraguan-style sauce, with optional sides.

A Nicaraguan savory snack listed among the restaurant’s antojitos.

Plantain and cheese empanadas come with cabbage salad on the side.

A Nicaraguan tortilla filled with soft cheese, cream, and pickled onions.

Fried ripe plantain slices with fried cheese and cabbage salad.

A soup made with mondongo, or beef tripe.

Beef soup simmered with vegetables in a savory broth.

A creamy seafood soup with assorted seafood in a savory broth.

Assorted seafood simmered together in a savory broth.

A whole mojarra fried and served with optional rice or beans and plantains.

Shrimp cooked with garlic; rice, beans, or plantains are optional sides.

Shrimp in a cream sauce, with optional rice or beans and plantain sides.

Fish fillet cooked in tomato sauce with onion; sides are optional.

Grilled steak with optional rice or beans and plantain-side customizations.

Top sirloin and shrimp with optional rice, beans, or plantain sides.

Grilled steak comes with chimichurri; rice and plantain sides are optional.

Grilled, seasoned beef comes as a separate side order.

A vanilla-flavored pastry listed in the Rosquillas section.

Fried dough sticks with a crisp outside and a soft center.

A round hojaldra pastry, with no filling or preparation specified.

A flaky pastry made from layered dough, with a light, crisp texture.