Mi Recuerdo Colombian & Méxican Restaurant Menu

Freshly blended natural fruit juices. Select from guanabana (soursop), mora (blackberry), guayaba (guava), and more including horchata. Nine vibrant flavors available.

Traditional Mexican drink made by dissolving panela (unrefined cane sugar) in water, typically includes a hint of lime.

Brewed tea chilled and served with ice, optionally sweetened.

A warm beverage made from roasted and ground coffee beans, prepared fresh upon order.

Colombiana Manzana Postobon Freskolita Inca Kola Coco - Rico

Mexican beverages. Selection includes Coke variants, Dr. Pepper, Ginger Ale, Sprite, Squirt.

Mexican Coke Mexican Fanta Orange Mexican Sprite Topo Chico

Hen, beef or fish.

Sopa de Pollo con tres tipos diferentes de papa, pollo, maíz y guascas. Servido con arroz, aguacate, crema y Alcaparras. Soup is made with three different types of potatoes, chicken, corn and the herb guascas . Is served with rice, avocado crema and capers

Plato típico colombiano servido con carne, arroz, frijoles, maduro, chicharrón, huevo, arepa, chorizo, y ensalada. / Typical Colombian plate served with beef stake, rice, beans, fried sweet plantains, deep-fried pork rind, one fried egg, corn patty, Colombian sausage and salad.

Servido con arroz, frijoles, patacónes y ensalada. / Served with rice, beans, fried green plantains, and salad.

Carne sudada en salsa criolla, con dos huevos fritos, yuca, arroz, frijoles y ensalada. / Stewed steak in a creole sauce with two fried eggs, fried cassava, rice, beans and salad.

Servida con arroz, frijoles, maduro y ensalada. / Served with rice, beans, sweet plantains, and salad.

Sobrebarriga de res con papas en salsa criolla, servida con arroz, frijoles y platano maduro. / Top flank steak with potatoes in a creole sauce served with rice, beans, and sweet plantains.

Carne deshebrada, cocida en salsa criolla, servida con arroz, frijoles, platano maduro y ensalada. / Sautéed shredded beef cooked in seasoned creole sauce served with rice, beans, sweet plantains and salad.

Pechuga de pollo a la plancha cubierta con crema de champiñones / grilled chicken breast covered with mushroom cream sauce.

Pechuga de pollo a la plancha cubierta con queso mozzarella / grilled chicken breast topped with melted mozzarella cheese.

Pechuga de pollo empanizada / breaded chicken breast.

Pechuga a la plancha mezclada con arroz, alverja, zanahoria, pimenton y cebolla / chicken rice mixed with green peas, carrots, bell peppers and onions.

Pollo salteado con cebolla / grilled chicken in sautéed onions.

Grilled chicken breast.

Whole fried tilapia served with white rice, fried plantains, a fresh salad with tomato and avocado, and a side of savory sauce.

Fried tilapia fillet, typically served with a selection of accompaniments such as rice, beans, and salad.

A vibrant mix of shrimp and seasoned rice, accompanied by crispy fried plantains, fresh avocado slices, and a side salad with tomato and onion.

Grilled beef and shrimp topped with cream sauce.

Golden crispy fries, lightly salted for a perfect crunch.

Fried Green Plantain.

Sweet Plantain.

Served as whole avocado slices, typically accompanying dishes to add a fresh, creamy texture.

Fried Yuca (6).

Fried Green Plantain topped with melted mozzarella cheese.

Lettuce, tomato, and onion, often accompanied by a variety of fresh vegetables such as carrots and cucumbers, dressed lightly.

Maiz o harina.

Hearty and traditional slow-cooked beans, simmered to perfection.

Steamed long-grain white rice, often served as a simple and versatile accompaniment to various dishes.

Yellow rice, typically simmered with a hint of saffron for its distinct color and flavor.

A single jalapeño pepper, typically served as a flavorful addition to enhance dishes with its spicy kick.

A vaso de ají typically includes a spicy blend of chili peppers, often served as a condiment or dip to add flavor to dishes.

Egg cooked to order: over easy, medium, hard, or scrambled.