Our Menu

Fried in beef tallow until golden, filled with your choice of shredded beef, chicken, or cheese. The classic that convinced an entire country that a good handheld breakfast is fried stuffed dough wrapper.

Venezuela's answer to the mozzarella stick. 3 Jumbo Venezuelan cheese sticks wrapped in golden pastry, fried in tallow until they practically squeak.

A full pabellón, beef, beans, plantains, cheese; that traded the plate for a golden crust, twice the usual size.

Crispy fried yucca dough, stuffed with melted Venezuelan cheese & a cool guacamole on the side for dipping.

Fried until it crackles, seasoned just right — the pork snack Venezuelans have been perfecting since before pork belly was trendy, sided with fresh guac and fried green plantains.

Empanadas meet tacos, in name and in form. Three crispy Venezuelan empanadas, loaded with guacamole, passion fruit pico de gallo, and crisp lettuce.

2023 Charlotte BOB Award Winner. Crispy fried plantains stand in for bread, stacked high with your protein of choice — the sandwich that out-crunches everything else on the table.

Venezuelans don't do minimalist burgers. Half pound Angus beef, bacon, smoked ham, American cheese, fried egg, veggies and a stack of sauces sided with extra crispy fries fried in beef tallow, because more is the whole point.

Beef, chicken, and root vegetables simmered together until the broth remembers everything that went into it — the soup Venezuelan Sundays are built around.

Ask any Venezuelan what they'd choose for their last meal — shredded beef, rice, black beans, fried egg, sweet plantains and llanero cheese, stacked into the dish that built a nation's appetite.

Sirloin, chicken, Venezuelan chorizo and a cachapa con queso de mano, surrounded by yucca croquettes, fried plantains and mini arepas. Bring people. You'll need them.

Crafted back in 1955 and named after Venezuelan Miss World Susana Duijm, built for everyone. Creamy avocado and shredded chicken salad inside Venezuela's most famous arepa filling, for good reason.

Shredded beef under a mane of shredded gouda — "pelua" means hairy, and one look explains why. The name is a joke; the flavor is dead serious.

A classic Venezuelan trio. Beans, plantains, avocado. Venezuela was doing plant-based before it had a hashtag.

The burger gluten-free eaters gave up on, rebuilt the Venezuelan way. Lean Angus, double cheese, lettuce & tomato and an arepa doing what a bun never could.

Choose a protein, choose a meatless side, and build the arepa you've been ordering in your head all week. Ask your server for today's fillings.

Rich pork belly, sharp pickled onions, llanero cheese, fried arepa. Nothing on this plate is pretending to be light.

Venezuela's national dish, shrunk into a single arepa — shredded beef, black beans, sweet plantain and llanero cheese in every bite.

Grilled sirloin, queso llanero fried until it crackles, and bright chimichurri, all inside a savory arepa. Steak night, done the Venezuelan way.

Add extra crispy fries, yucca croquettes or fried sweet plantains to your arepa.

Maíz y queso, haciendo lo que mejor saben hacer. Masa de maíz dulce a la plancha hasta tostarse en los bordes, rellena de queso de mano derretido y terminada con queso llanero rallado y nata.

Three small cachapas, 1 topped with queso de mano, shredded beef, chimichurri, 1 topped with shredded chicken, grilled cheese and coleslaw and 1 topped with fried pork belly, pickled onions, llanero cheese. All drizzled with Venezuelan cream.

Queso de mano tucked inside, sirloin and chimichurri crowning the top. The most serious thing you can do to a cachapa.