The finest cut of center tenderloin, charbroiled to your taste, with your choice of our three famous sauces: Chimichurri (parsley, garlic, spices and olive oil); tomato and onion red sauce; or our Nicaraguan style pickled onions. En Nicaragua cortamos los Churrascos del centro del filete, la mejor parte de la res, lo abrimos, y lo cocinamos a la parrilla al termino de su preferencia. Servido con tres salsas tradicionales: chimichurri (perejil, ajo, aceite de oliva), salsa roja de tomate y cebolla, o encurtido de cebolla.

Boneless and butterflied chicken breast charbroiled in chimichurri sauce. Pechuga de pollo a la parrilla.

Charbroiled, served with our famous medium hot creamy jalapeño and onion sauce. Servidos con nuestra semi-picante y cremosa salsa de jalapeños y cebolla.

A 6 oz. medallion served in a wine and mushroom sauce. Dos medallones de 6 oz. servidos en salsa de hongo y vino.

Tenderloin tip served with tacos, fried cheese, and sausage, with criolla salad.

Juicy tenderloin steak served with sautéed onions. Jugoso bistec cubierto de cebollas salteadas.

Sizzling tenderloin or chicken strips sautéed with onions, peppers and mushrooms and served with our traditional side dishes listed below. Fajitas de carne o pollo salteadas en vegetales.

Boneless chicken breast in a creamy white wine and mushroom sauce. Pechuga de pollo en una salsa cremosa de vino y hongos.

Broiled salmon fish fillet with vegetables.

White fish fillet broiled with a touch of lemon. Filete de pescado con limon.

Butterflied lean pork tenderloin, marinated in our own tangy achiote sauce. Filete de cerdo marinado en nuestra salsa de achiote.

Additional shrimp cooked in your favorite sauce to go with any dish. Camarones addicionales cocinadas en su salsa favorita.

Choose your favorite way to enjoy our delicious shrimp: - In our famious mild Jalapeño creamy sauce; in our special garlic sauce; or in a Nicaraguan style tomato, onion mild red sauce; all in a bed of white rice.