Cuban Restaurant El Tropical

(from 11330a.m to 3.30 p.m/ desde las 11.30 a.m hasta 3.30p.m)

one meat with two sides/una carney dos acompanantes**

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fried pork chunks/masitas de cerdo fritas

chicken stew/fricase de pollo

roasted or fried chicken/pollo asado 0 frito

ground beef/picadillo de res

pepper steak/filetillo de bistec

stir steak with onions/bistec en casuela

pork steak/bistec de puerco

shredded pork/puerco ripiado

grilled tilapia/tilapia a la plancha

chicken strips/filetillo de pollo

pepper chicken/filetillo de pollo con pimientos

roasted pork/puerco asado

caad

cncai

sen

white rice/arroz blanco.

yellow rice/arroz amarillo__s2.0o

moro rice/ arroz moro.

black beans/frijoles negros___=

red beans/frijoles rojos:

french fries/papitas fritas.

fried green plantain/tostone

fried sweet plantain/maduro

cassava with garlic sauce/

yuca con mojo.

lettuce and tomato

lettuce and tomato/lechuga y tomate

mix salad

mix salad (lettuce, tomato, onions, and pepper)

oz.) .

oz

vanilla flan/flan de vainilla: -

dulce de leche/sweet caramel milk curd

three milks/tres leche

breaded steak/bistec empanizado

breaded and fried 12 oz. sirloin steak, first marinated on a fresh homemade baked mix of flour, eggs, pan browned, salt and pepper. slowly fried in hot oil until golden perfection, 2 to 3 minutes per side.

milanesa style steak/bistec milanesa

12 oz. sirloin steak first marinated on a fresh homemade baked mix of flour, eggs, pan browned, salt, pepper. slowly fried in hot oil until golden perfection and topped with our homemade tomato sauce and melted mozzarella cheese.

uruguay steak/bistec uruguayo

12 oz. sirloin steak first marinated on a fresh homemade baked mix of flour, eggs, pan browned, salt and pepper. slowly fried in hot oil until golden perfection and topped with melted mozzarella cheese and ham.

palomilla steak/ bistec palomilla

the classic 12oz. top sirloin cuban style steak marinate in garlic with olive oil, lime juice, salt and pepper. slow grilled to juicy perfection and topped with fresh onions and parsley.

churrasco steak/bistec churrasco

hand-cut into 12 oz outside skirt, seasoned only with salt & pepper, slow grilled to juicy perfection of choice and topped with our exclusive homemade chimichurri sauce. the churrasco steak is a long flat cut of "skirt steak," cut from the "plate" of the cow.

churrasco strips / filetillo de churrasco

sliced strips of 12oz. steak hand cut outside skirt, seasoned only with salt & pepper, slow grilled to juicy perfection of choice with fresh green peppers and onions.

liver steak/bistec de hígado

served from grilled, our liver steak is slowly cooked with lime juice, golden on the outside but still rosy and tender inside.

italian liver/bistec de hígado a la italiana

our liver steak is slowly cooked with lime juice, golden on the outside but still rosy and tender inside. then quickly stir grilled with fresh green pepper, veggies and onions. it will become tender and the flavor will mellow, sautéed in oil and onions.

fried shredded beef/vaca frita

flank steak that is rubbed and marinated in spices and orange juice, slow cooked with onions until crispy and grilled to juicy perfection!

shredded beef/ropa vieja

pulled flank steak in red juicy tomatoe sauce. literally translates to "old clothes" or "old, shredded clothes." thinly shredded flank steak slow cooked in an authentic tomato sauce and homemade sauce. this stewed shredded beef dish is slow cooked in fresh tomatoes, onions, peppers, garlic and red wine.

pepper steak/filetilo de bistec

pepper steak that is tender, juicy and rich, with crisp veggies and onions. beef sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper.

ground beef/picadillo

the perfect mix of ground beef with tomato sauce

roasted chicken/ pollo asado

slow baked quarter of the chicken, first marinated in our homemade sauce with lemon juice and garlic, and bitter orange. the skin becomes crisp and flavorful, the meat is tender and juicy, and the pan juices are rich and savory

chicken stew/fricasé de pollo

the traditional cuban dish of chicken that is braised in wine with red peppers and garlic. the quarter of the chicken is slow cooked in our special homemade tomato sauce made from scratch and spices

milanesa chicken/milanesa de pollo

our fresh, juicy, lightly breaded chicken breast is first marinated on our homemade baked mix of flour, pan browned, salt, pepper and eggs. slowly fried in hot oil until golden perfection and topped with our homemade tomato sauce and melted in a creamy, crunchy mozzarella cheese.

uruguayan chicken/pechuga de pollo uruguayo

our fresh, juicy, lightly breaded chicken breast is first marinated on our homemade baked mix of flour, pan browned, salt, pepper and eggs. slowly fried in hot oil until golden perfection and topped with melted mozzarella cheese and ham.

chicken breast/pechuga a la plancha

juice and tender boneless chicken breast, rubbed with a simple seasoning of salt and black pepper, and then grilled until caramelized and covered with onions. it makes the chicken juice while it bakes, so it will end up with wetness that makes the chicken more juicy than the usual.

chicken strips/filetillo de pollo

juice and tender boneless, skinless chicken breast made from scratch, sautéed with garlic and black pepper. getting super tender, juicy chicken strips comes down to a couple of easy steps, cutting the chicken across the grain and adding in a homemade scampi sauce of italian rose garlic spread and dry wine to the quick marinade.

breaded chicken breast/pechuga empanizada

our fresh, juicy, lightly and tender boneless chicken breast is first marinated on our homemade baked mix of flour, pan browned, salt, pepper and eggs. slowly fried in hot oil until golden perfection, 2 to 3 minutes per side.

country fried chicken/pollo frito a la criolla

juicy inside and crispy outside, buttermilk fried chicken recipe. quarter of the chicken lightly dredge in flour and dipped in lime and orange juice, then submerged in corn oil until bronzed. topped with onions and our supreme mojo sauce.

pepper chicken/filetillo de pollo con pimientos

boneless chicken breast that is tender, juicy and rich. chicken breast is sliced for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper and onions.

grilled tilapia/tilapia a la plancha

we combine olive oil, paprika, flour, garlic powder, salt, and black pepper in a small bowl and brush oil mixture evenly over tilapia fillet. then, the delicate white fish is grilled in lemon-orange juice topped with our homemade garlic sauce.

fried tilapia/tilapia frita

delicate floured and fried white fish for 3 to 5 minutes on each side, until crisp and golden brown. we place the flour in a shallow dish with olive oil, paprika, flour, garlic powder, salt, and black pepper; gently it is pressed each fillet into the flour to coat. then we cook the tilapia in the hot corn oil until the fish flakes easily with a fork.

shrimps scampi/camarones al ajillo

a generous portion of shrimp lightly sautéed and cooked in our homemade marinara sauce melted with butter, olive oil, garlic and black pepper until they just turn pink. then we stir in the parsley and lemon juice and adding in a homemade scampi sauce of italian rose garlic spread and dry wine to the quick marinade

cuban style creole shrimps/enchilado de camarones

jumbo shrimps slowly cooked in our homemade marinara tomato sauce made from scratch with olive oil, onion, garlic, tomato puree, red pepper, cilantro, bay leaf, dry wine, cumin, pepper and salt.

grilled shrimps/camarones a la plancha

seasoned shrimps with oil, salt and black pepper, grilled 2 minutes on each side, until shells are hot pink and shrimp is opaque. we placed lemons on grill the last minute with garlic, onions and fresh green peppers. the heat will release the juice from the lemons and peppers and the shrimps will become juice and flavorful.

fried whole snapper/pargo frito entero

we love serving this crisp whole red snapper. it is all about season both sides with garlic, salt and freshly ground black pepper, then lightly dredged in flour and dipped in lime and orange juice, then submerged in corn oil until bronzed. its skin delectably crunchy from sizzling in hot oil, is a cuban classic that i not to be missed.

fried swordfish/rueda de serrucho

this is an almost boneless fish with a strong, very distinct taste that only intensifies when grilled. a mix of olive oil, freshly ground black pepper, lemon, fresh squeezed orange juice and onions is brushed onto the skin 3 minutes before grilling. it helps the steaks get golden brown on the outside and crispy inside. grilled to perfection and topped with our authentic

pork chunk/masitas de cerdo fritas

our big chunks of pork shoulder cushion meat are marinated in lime, black pepper, citrus and orange juice, and then simmered until very tender before being fried crisp and brown. then, they are topped with onions and our unique homemade garlic sauce.

pork chop/chuletas de cerdo

two juicy and fresh 9 oz. center-cut, grilled bone-in pork chops. topped with onions, seasoned only with black pepper and salt.

pork steak/bistec de cerdo

a thick full boneless pork loin that is smoked cured. then we cut a 12oz. steak and broil it to enhance the flavor. topped with cooked onions and our supreme homemade garlic.

roasted pork/puerco asado

milky, succulent and adorned with a crown of golden crackling, roast pork is a delicious meal that is hard to beat. made from fresh pork shoulder roast, coated in custom pork rub then slow smoked for 10-12 hours over fresh garlic, lime and orange juice until it literally falls apart. hand pulled and served in our sandwiches and famous multi-meat combos

shredded pork/puerco ripiado

juicy, crispy cuban pulled pork made from fresh pork shoulder cushion meat. the pork absorbs loads of flavor while slow grilled in a garlic- and citrus-infused mojo sauce until crispy.