SABOR A GLORIA RESTAURANTE

Seasoned ground pork encased in a crispy, deep-fried dough made from green bananas and yautía, served as a trio.

Noodles served with ham and salchichón, typically includes a blend of herbs and vegetables in a savory broth.

Tender beef steak topped with sautéed onions in a savory broth, garnished with fresh herbs.

Tender beef stewed with potatoes and carrots, typically simmered in a rich, tomato-based sauce.

Savory fried beef pieces topped with sautéed onions, served with seasoned yellow rice, fresh lettuce, and a slice of tomato.

Encebollada, ajillo o mantequilla.

Salsa criolla y queso mozzarella.

Salsa de queso y mozzarella.

Sweet plantains, typically served as a soft and sweet accompaniment.

Green plantains, twice fried until golden and crispy, typically served as a savory accompaniment.

A blend of rice, beans, and spices, topped with fresh cilantro.

Steamed white rice served alongside a stew of beans, prepared following traditional Latin American recipes.

Seasoned ground pork encased in a crispy, deep-fried dough made from green bananas and yautía, served as a trio.

Fried cassava baskets filled with spicy crab, typically includes a blend of seasonings to complement the crab filling.

Salted cod and batter combined, deep-fried into five golden fritters, embodying a traditional Latin American appetizer.

Green banana and cassava fritter stuffed with savory corned beef filling and fried.

Sweetbreads marinated in a vinegar-based sauce with olive oil and spices, typically including onions and peppers. Served as an escabeche.

Sorullitos, a beloved Latin American pastry, consists of cornmeal dough that is deep-fried to golden perfection, typically served with a side of mayo-ketchup for dipping.

Three empanadas filled with tender, slow-cooked pork, encased in a crisp, golden pastry.

Fried cheese served with a unique sauce made from guava and red wine.

Chorizo al vino features sliced chorizo, typically sautéed and simmered in a robust red wine sauce.

Stewed pork stomach typically seasoned with a blend of Latin American spices and herbs.

Crispy cassava baskets filled with smoked pork bites, served with a sweet and sour sauce.

Three Latin-American style empanadas, filled with seasoned ground beef, encased in a crispy pastry shell.

Poblano peppers stuffed with a savory mixture of ground beef and breaded, then fried until golden. Served in a set of six.

Noodles served with ham and salchichón, typically includes a blend of herbs and vegetables in a savory broth.

Romaine lettuce, croutons, and parmesan cheese, typically tossed with a Caesar dressing.

Mezclum, almendras, queso mozzarella, tomates cherry, cranberry, vinagreta de mostaza, balsámico y miel.

Mofongo filled with tender, slow-cooked pork shoulder, typically includes mashed fried plantains.

Mashed plantains, filled with garlic-flavored or Creole sauce chicken breast.

Churrasco y pollo.

Mofongo filled with grilled skirt steak, typically paired with a vibrant chimichurri sauce made from parsley, garlic, olive oil, and vinegar.

Mofongo filled with crispy, fried kan-kan pork, combining the textures and flavors of mashed plantains with succulent pork.

Mofongo filled with thinly sliced steak and topped with sautéed onions.

Homemade.

Rellena de maduro, chorizo, pernil y queso mozzarella.

Tender beef steak topped with sautéed onions in a savory broth, garnished with fresh herbs.

Tender beef stewed with potatoes and carrots, typically simmered in a rich, tomato-based sauce.

Marinated chicken pieces, deep-fried to achieve a crispy exterior, typically accompanied by a side of tangy sauce.

Alitas frescas, or fresh chicken wings, are typically served with a side of sauce for dipping.

Grilled pork chop marinated in a tangy tamarind BBQ sauce, typically includes a blend of spices to enhance the flavors.

Tamarind-glazed pork ribs, typically served with a tangy and slightly sweet barbecue sauce.

Crispy fried beef topped with caramelized onions, served with a side of plantains.

Savory fried beef pieces topped with sautéed onions, served with seasoned yellow rice, fresh lettuce, and a slice of tomato.

Fried pork chops, typically accompanied by traditional sides such as beans, rice, and fried plantains.

Encebollada, ajillo o mantequilla.

Churrasco y camarones.

Breaded tenderloin, typically encased in a crispy, golden crust, often accompanied by a blend of spices and herbs.

Angus choice.

Churrasco y camarones.

Osobuco de cerdo typically includes slow-cooked pork shank in a rich, savory sauce with herbs and vegetables.

Chuleta kan-kan, a 1.5-pound cut, is traditionally deep-fried to achieve a crispy exterior while maintaining a juicy interior, often accompanied by a side of rice and beans.

Ribeye outside skirts typically include a marinated and grilled ribeye cut, often accompanied by a selection of Latin American spices and herbs for added flavor.

Smoked pork chunks, typically served with a side of traditional Latin American sauces and garnishes.

Outside skirt.

Chimichurri y queso mozzarella.

Salsa de queso y mozzarella gratinado.

Salsa criolla y queso mozzarella.

Salsa de queso y mozzarella.

Relleno de camarones en salsa vasca (ajo, cilantro y cebolla).

La mantequilla, ajillo o mojo criollo.

En salsa de mango o guayaba y vino tinto.

Sweet plantains, typically served as a soft and sweet accompaniment.

Mofongo crafted from choice of green, ripe, or mixed plantains.

Green plantains, twice fried until golden and crispy, typically served as a savory accompaniment.

A blend of rice, beans, and spices, topped with fresh cilantro.

Twice-fried slices of breadfruit, typically served with a complementary dipping sauce.

Hand-cut French fries, typically prepared and seasoned in-house for a unique homemade taste.

Mashed breadfruit, typically includes garlic and is often paired with a hint of pork cracklings.

Steamed white rice served with garbanzos, offering a simple yet fulfilling Latin American side dish.

Oven-roasted potato, often accompanied by butter, sour cream, and a sprinkle of herbs for added flavor.

Steamed white rice served alongside a stew of beans, prepared following traditional Latin American recipes.

Yellow rice with pigeon peas, often seasoned with a blend of Latin American herbs and spices.

Coconut flan with a creamy custard base, topped with caramel and coconut shavings.

A Latin American dessert combining creamy cheese custard with a smooth caramel topping.

Vanilla custard dessert typically made with eggs and milk, featuring a rich caramel topping.