Francisca Restaurant -Miami

beer

water

still water | sparkling water

fresh fruit juices

sodas

small coffee

large coffee

chamomile tea

black tea

still water

sparkling water

arnold palmer

cocada

coconut lemonade

lemonade

mint lemonade

aguapanela

lemon iced tea

daiquiri

mojito

caipiroska

moscow mule

sex on the beach

long island iced tea

margarita

pisco sour

tequila sunrise

cosmopolitan

dry martini

bloody mary

anno domini prosecco diamante

nvy passion fruit

nvy strawberry

anno domini pinot grigio

palena reserva especial sauvignon blanc

rocklin ranch california chardonnay

palena reserva especial cabernet sauvignon

palena reserva especial merlot

cruz del sur reserva malbec

rocklin ranch california cabernet sauvignon

pradorey origen

just malbec please

chicken tenders

4 pieces fried chicken with french fries.

cheese burger

4 oz. of beef with a slice of american cheese accompanied with french fries.

red wine sangria

white wine sangria

sparkling sangria

las tres leches de su hermana flor

marquesa de nutella

hula hula churros

barquillitas francisca

brownie with ice cream

colada santa lucía

diplomático planas rum, coconut cream, pineapple juice and coconut shaves.

la paila

diplomático planas rum with vodka, condensed milk and lime twist.

cepillao' el escondido

diplomático planas rum, maracuya reduction and whipped cream.

francisca's old fashioned

diplomático reserva exclusiva rum with orange reduction

diplomático spritz

diplomático mantuano rum, aperol orange rings and club soda.

ripe plantains

stones

nata

te rice

boiled yuca

ich fries

black beans

slaw salad

red beans

shredded cheese

d0

tostones

white rice

french fries

coleslaw salad

fresh salad

avocado

mata

pabellon

an expression of culinary miscegenation where every ingredient has a harmony and a venezuelan story to tell

bandeja paisa

great exponent of colombian cuisine in which you can find all of its flavors in just one dish

pargo frito

fried snapper fish

asado negro

eye round braised and hydrated with spiced papelón sauce.

chorizo

smoked pork chorizo

morcilla

blood sausage

fried yuca

chicken tenders

4 pieces fried chicken with french fries

cheese burger

oz. of beef with a slice of american cheese accompanied with french fries

francisca margarita

passion fruit margarita

classic margarita

francisca mojito

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".

parrilla multicultural

1/2 organic chicken, 16 oz. of picanha, pork sausage, blood sausage, pork cracklings, ripe plantains, and hallaquitas.

branzino entero hecho al carbón

very tender and soft fish.

tapa de cuadril hecha a fuego lento

picanha on our grill.

solomo de cuerito al carbón

charcoal grilled ribeye.

entraña

skirt steak.

asado de tira

beef short ribs.

½ 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 meal, 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"

¼ 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 meal, 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"

whole chicken only (no sides)

tapa de cuadril hecha a fuego lento (16 oz.)

picanha on our grill.

entraña (10 oz.)

skirt steak.

bandeja paisa (colombian)

pargo frito (venezuelan)

ensalada césar con berro o lechuga

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

ensalada criolla

tomato, heart of palm, onion, avocado, house dressing.

las arepitas de 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.

las empanadas de tía almida

her aunt, who was a widow, had to go out to the mercado municipal de barrancas to sell empanadas in order to provide for her children.

los tequeños de ma' maria

her grandmother, ma' maría, used to host a gathering for her grandchildren every sunday after church, at which she always served homemade tequeños. 100% venezuelan-style cheese sticks, served with green sauce.

las mandocas de casa vieja

while attending la universidad del zulia, she normally went to a small food stand located in an area named tierra negra, it was called "casa vieja" and she developed the habit of going every single sunday to buy mandocas, finally falling in love with zulia's cuisine. corn pretzels made with white cheese, unrefined cane sugar and plantains, served with homemade nata and cheese.

queso telita hecho al carbón

a thick slice of traditional venezuelan cheese grilled on our josper.

maíz hecho al carbón

charcoal-grilled corn, house cream, parmesan cheese, and powdered pepper.

sopa de cebolla (francisca)

caramelized white onion, beef consommé, grated gruyere cheese, oregano crostini.

cruzado de res y ave (venezuela)

pectoral meat, chicken meat, roasted vegetables with 2 arepas.

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.

las empanadas de tía almida

la tía almida: her aunt, who was a widow, had to go out a municipal de barrancas to sell empanadas in order to provide for her children.

los tequeños de ma' maria

ma' maría: her grandmother, ma' maría, used to host a gathering lot for grandchildren every sunday after church, at which she always served homemade tequeños.

parrillita francisca

flap meat cut in small pieces with blood sausage, pork sausage, and hallaquitas blancas with cilantro aioli.

francisca sampler

2 mandocas, 2 pan de bono, 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.

patacón picado

colombian-style fried plantain rounds. while still living in venezuela, one of francisca's neighbors, maria teresa, gave her a taste of this dish and it became a perfect dish to share with friends at francisca's house ever since.

el pan de bono de don pedro

don pedro: when francisca traveled to bogotá for the first time, she discovered the authentic flavor of the "pan de bono valluno" or "artisanal bread from el valle del cauca" which is known for its subtle baked cheese flavor.

las mandocas de casa vieja

ma' vieja: while attending la universidad del zulia, she normally went to buy mandocas, finally falling in love with zulia's cuisine. a small food stand located in an area named tierra negra, it was called "casa vieja" and she developed the habit of going every single sunday to buy mandocas.

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.

queso telita hecho al carbón

plantains, served with homemade nata and cheese.

maíz hecho al carbón

charcoal-grilled corn, house cream, parmesan cheese, and powdered pepper.

cruzado de res y ave (venezuela)

pectoral meat, chicken meat, roasted vegetables with 2 arepas.

pabellón

an expression of culinary miscegenation where every and a venezuelan story to tell.

bandeja paisa

great exponent of colombian cuisine in which you can one dish.

pargo frito

fried snapper fish.

cheese burger

4 oz. of beef with a slice of american cheese accompanied with french fries.

chicken tenders

4 pieces of fried chicken with french fries.

oz mamposteao

rice, cumin stir-fry, ripe beans, smoked ham, red beans

rí

juitas blancas

corn flour tamale

parrillita francisca

flap meat cut in small pieces with blood sausage, pork sausage, and hallaquitas blancas with cilantro aioli.

francisca sampler

2 mandocas, 2 pan de bono, 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.

patacón picado

colombian-style fried plantain rounds. while still living in venezuela, one of francisca's neighbors, maria teresa, gave her a taste of this dish and it became a perfect dish to share with friends at francisca's house ever since.

el pan de bono de don pedro

don pedro: when francisca traveled to bogotá for the first time, she discovered the authentic flavor of the "pan de bono valluno" or "artisanal bread from el valle del cauca" which is known for its subtle baked cheese flavor.

los chicharrones de don guille

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

arroz mamposteao

yellow rice, cumin stir-fry, ripe plantains, smoked ham, red beans

chorizo

smoked pork chorizo

morcilla

blood sausage

hallaquitas blancas

white corn flour tamale

fried yuca

as arepitas de tía mica

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

de tía almida

who was a widow, had to go out to the mercado municipal de order to provide for her children. gathering for her grandchildren made tequeños.

el pan de bono

don pedro: when fresh is best, this bread offers an authentic flavor of the region which is known for its unique taste.

whole chicken

ripe plantains

(m)

boiled yuca

(m)

queso telita al carbon

americano

(s)

arroz mamposteado

plantains, smoked ham, red & yellow rice, cumin stir-fry, ripe smoked pork, chorizo

moroilla

(2 units)

congrí