La Pata Gorda Coral Gables
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
Ratings
Reviews
Photos
Menu
Catch of the day with ginger and citrus marinade, and crispy calamari.
In Pesca Blanca sauce.
An iconic ceviche: shrimp, octopus and the catch of the day with peanuts sauce and citrus marinade.
Ecuadorian mangrove crab, and our special marinade.
Orange and citrus marinade with fresh ecuadorian shrimp. An all-time classic.
Cooked blackshells, criolla sauce and our special marinade.
Ecuadorian mangrove crab meat with sweet & spicy plantains. Served with red pepper aioli.
Topped with chives, roasted garlic mayo, our house sauce and patacones.
Topped with spanish octopus on a exquisite slightly spicy togarashi sauce (8).
Crispy fried seafood calamari, shrimp and fish, with chifles and our tartare sauce.
Smoked avocado and crispy onions, dijon, capers and truffle.
Envolved with the crab flour (8).
Crab meat and oysters au gratin (4).
1/2 Dozen. 22 | 1 Dozen 39.
Our classic dishes on a sampler: Jipijapa ceviche, seafood chicharrón, crab and shrimp salad and our signature mangrove crab claws.
10 oysters, shrimp cocktail, the delicate flavors of our tuna tartar, and stone crabs claws.
2 bolones mixtos (cheese & pork belly), 2 humitas, 2 muchines, 1 bollo, sweet plantain with sal prieta, and cheese sauce, pork belly, and patacones.
Crab meat served with white rice or cocolón, fried plantains, our house special sauce and criolla sauce.
Grilled octopus, wild prawns, catch of the day, calamar, shrimp and creamy lentil moro.
Pired with calamari and prawns.
Grilled fish, paired with shrimp, calamari, and octopus served with creamy butter risotto and grilled asparagus.
Ecuadorian dish made with green plantain, roasted peanuts sauce with shrimp and fish. Served with rice.
We made an upgrade to our Chopsué adding octopus, chifles and avocado.
Whole fried fish from the island- Whole fried fish, oven finished with our risotto.
Traditional Ecuadorian ritual: whole mangrove crab with house sauce and creamy crab rice.
Traditional Ecuadorian soup with albacore, yucca, topped with cilantro and red onion.
Traditional potato chowder with criollo cheese and avocado.
Smooth, creamy with crab meat.
Mangrove crab rice with fried plantains.
Shrimp and white wine sofrito.
Shrimp, squid, crab, black clam.
Creamy black clam rice.
Catch of the day with ginger and citrus marinade, and crispy calamari.
In Pesca Blanca sauce.
An iconic ceviche: shrimp, octopus and the catch of the day with peanuts sauce and citrus marinade.
Ecuadorian mangrove crab, and our special marinade.
Orange and citrus marinade with fresh ecuadorian shrimp. An all-time classic.
Cooked blackshells, criolla sauce and our special marinade.
Ecuadorian mangrove crab meat with sweet spicy plantains. Served with red pepper aioli.
Topped with chives, roasted garlic mayo, our house sauce and patacones.
Topped with spanish octopus on a exquisite slightly spicy togarashi sauce (8).
Crispy fried seafood calamari, shrimp and fish, with chifles and our tartare sauce.
Smoked avocado and crispy onions, dijon, capers and truffle.
Envolved with the crab flour (8).
Crab meat and oysters au gratin (4).
1/2 Dozen. 22 | 1 Dozen 39.
Our classic dishes on a sampler: Jipijapa ceviche, seafood chicharrón, crab and shrimp salad and our signature mangrove crab claws.
10 oysters, shrimp cocktail, the delicate flavors of our tuna tartar, and stone crabs claws.
2 bolones mixtos (cheese pork belly), 2 humitas, 2 muchines, 1 bollo, sweet plantain with sal prieta, and cheese sauce, pork belly, and patacones.
Crab meat served with white rice or cocolón, fried plantains, our house special sauce and criolla sauce.
Grilled octopus, wild prawns, catch of the day, calamar, shrimp and creamy lentil moro.
Pired with calamari and prawns.
Grilled fish, paired with shrimp, calamari, and octopus served with creamy butter risotto and grilled asparagus.
Ecuadorian dish made with green plantain, roasted peanuts sauce with shrimp and fish. Served with rice.
We made an upgrade to our Chopsué adding octopus, chifles and avocado.
Whole fried fish from the island- Whole fried fish, oven finished with our risotto.
Traditional Ecuadorian ritual: whole mangrove crab with house sauce and creamy crab rice.
Traditional Ecuadorian soup with albacore, yucca, topped with cilantro and red onion.
Traditional potato chowder with criollo cheese and avocado.
Smooth, creamy with crab meat.
Mangrove crab rice with fried plantains.
Shrimp and white wine sofrito.
Shrimp, squid, crab, black clam.
Creamy black clam rice.
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