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Slow-braised chicken in a rich sofrito sauce with peppers, onions, and tomatoes. Served with rice and beans.

Slow-roasted pork shoulder marinated in adobo and sazón. Crispy skin, tender inside. A Sunday classic.

Twice-fried green plantain chips, crispy and golden. Served with garlic dipping sauce.

Sweet fried ripe plantains, caramelized and tender. The perfect balance to savory mains.

White rice and stewed red beans cooked with sofrito, sazón, and a touch of achiote. The foundation of every plate.

Fresh green salad with tomatoes, cucumbers, and a light lime vinaigrette.

Family-style trays for 10 guests. Choose 2 proteins, 3 sides, and tostones. Includes serving utensils and chafing dishes.

Complete event catering for 50 guests. Full menu selection, professional staff, setup and breakdown included.

Classic Dominican orange cream drink — fresh-squeezed OJ, evaporated milk, sugar, and ice. Creamy, citrusy, refreshing.

Hibiscus flower iced tea, lightly sweetened. Tart, floral, and deeply refreshing.

Light sponge cake soaked in three milks — evaporated, condensed, and heavy cream. Topped with whipped cream.

Silky coconut custard with a golden caramel top. Made fresh daily.