Matiz Latin Cuisine

Stuffed yuca cake with mozzarella cheese and chipotle aioli.

White and yellow corn cakes, Venezuelan style chicken and beef ropa vieja.

Fried calamari and trio of sauces.

Combination of pineapple, plain and queso fresco and tricolor corn chips.

Mixed greens, tomato, strawberries, avocado and mango citrus vinaigrette.

Feta cheese, caramelized walnuts, pineapple, strawberries, mango and passion fruit dressing.

4 sauteed shrimp on a guacamole and onion ring bed, fried chives, and melaza sauce.

Pernil, tomato, cheese, house dressing, and pickles.

Caribbean style turnover and salsa verde.

Make your own tostones with Colombian hogao, shredded beef and pulled chicken.

Cuban style pork, caramelized onions and garlic toast.

Baja fish taco, chipotle aioli and salsa verde.

Shrimp, mango, passion fruit, lime, cilantro, onions and tomato.

Spinach, crab meat and piquillo pepper and corn chips.

Pork taco, chipotle aioli, guacamole, and salsa verde.

Grilled chicken breast, asparagus, mahon cheese, rosemary potatoes and white wine lemon sauce.

Grilled pork tender loin, passion fruit, sweet potato and grilled pineapple relish.

Grilled marinated skirt steak, garlic spinach, papa rellena and red chimichurri sauce.

Colombian rice and beans, pork crackling, chorizo skirt steak, sweet plantain, avocado and corn cake.

Red Snapper Veracruz style sauce and green rice.

Mussels, clams, shrimp, calamari, scallops, chorizo and chicken.

Guacamole, sour cream, and pico de gallo in a corn tortilla.

Beef sirloin, avocado, tomato, cabbage, house dressing served with French fries and pickles.

Scallops, clams, mussels, shrimp, calamari and vegetables, served with white rice.

Mushrooms, green peas, yellow and green zucchini, tomatoes, onions, served with fried plantain.

Seasonal vegetables, red and green peppers, onions, served with flour tortillas, avocado, sour cream and pico de gallo on the side.

Layers of saffron rice with capers and olives, topped with grilled chicken breast.

Puerto Rican green plantain mofongo and mojo isleno.

Venezuelan style shredded beef, rice and beans, sweet plantain and queso fresco.

Jumbo shrimp, white rice, coconut and tomato moqueca sauce.

Red quinoa grain and piquillo pepper sauce and summer vegetable hash.

Crispy red snapper, Creole potatoes and feta cheese.

Guacamole, sour cream, and pico de gallo in a corn tortilla.

Grilled pork tender loin on a bed of chipotle mashed potato, red pepper, scallions, corn and demi-glace sauce, topped with onion rings.

Arborian rice, saffron, green peas, yellow and green zucchini, mushrooms, tomatoes, onions, served with fried plantains and piquillo sauce.

Seasonal vegetables, cheese, flour tortilla, served with avocado, sour cream and pico de gallo on the side.

Organic red quinoa with seasonal vegetables on the side.