Francisca Restaurant Food Truck - Kendall

whole chicken

on the last sunday of each month, francisca, following her grandmother's tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family sunday where they arranged traditional games, drank tizana, and played bolas criollas and dominos. that is how this dish became the pride of our tradition: "el pollo de doña francisca"

1/2 chicken

on the last sunday of each month, francisca, following her grandmother's tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family sunday where they arranged traditional games, drank tizana, and played bolas criollas and dominos. that is how this dish became the pride of our tradition: "el pollo de doña francisca"

1/4 chicken

on the last sunday of each month, francisca, following her grandmother's tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family sunday where they arranged traditional games, drank tizana, and played bolas criollas and dominos. that is how this dish became the pride of our tradition: "el pollo de doña francisca"

baby bbq ribs | full rack

during her time in the dominican republic, doña francisca discovers a recipe that was born in 1540 with christopher columbus where they used green wood to cook meat more slowly, without being directly exposed to fire. with our charcoal cooking method, we transfer this technique and prepare these exquisite ribs with a guava sauce made at home for 24 hours.

baby bbq ribs | half rack

during her time in the dominican republic, doña francisca discovers a recipe that was born in 1540 with christopher columbus where they used green wood to cook meat more slowly, without being directly exposed to fire. with our charcoal cooking method, we transfer this technique and prepare these exquisite ribs with a guava sauce made at home for 24 hours.

fried snapper fish

the technique of frying food was not known in latin america until the arrival of the spaniards who introduced lard to latin american cuisine. this is a technique that was learned by doña francisca on the colombian coast, specifically in cartagena.

tostones

white rice

french fries

coleslaw salad

fresh salad

ripe plantains

boiled yuca

black beans

nata

shredded cheese

esh salad

water

still water sparkling water

fresh fruit juices

sodas

still water

sparkling water

cocada

coconut lemonade

lemonade

mint lemonade

aguapanela

lemon iced tea

coconut lemonade

lemonade

mint lemonade

aguapanela

lemon iced tea

chicken tenders

4 pieces of fried chicken with french fries.

caesar salad

lettuce or watercress, caesar dressing, parmesan cheese, croutons.

fresh salad

lettuce, tomatoes, onions and cucumbers with homemade vinaigrette.

las tres leches de su hermana flor

marquesa de nutella

hula hula churros

hallaquitas blancas

white corn flour tamale.

fried yuca

hallaquitas blancas

white corn flour tamale.

fried yuca

francisca sampler

2 mandocas, 2 empanaditas, 5 tequeños, 5 arepitas, and 1/2 serving of pork cracklings.

cachapa

filled with 1/2 serving of queso de mano, shredded cheese, and cream on top.

los chicharrones de don guille

don guille: one evening, when she was in santo domingo's mountain range, a villager named guille offered her an appetizer during traditional celebrations. beefy and crunchy pork meat cuts, a traditional latin american appetizer.

las arepitas de tía mica

tía mica: thanks to her aunt micaela's arepas, francisca developed her love for homemade cooking. she also taught her about cooking with charcoal, which later motivated her to travel to different countries in latin america to try it even more. fried white corn cakes with a side of nata.