Ocoee Restaurant Guide

Our dream is to create a menu that would offer contemporary American cuisine with a Latin flair to create an environment that is elegant, but fun to create a restaurant, at which you will join us, over and over again! Please use this glossary of menu terms, at your pleasure!CALABAZA: A pumpkin like squash, often referred to as West Indian Pumpkin, it has a sweet flavor like Butternut Squash.CHIMICHURRI: Traditionally found in Argentinean cuisine, this sauce is a mélange of parsley, olive oil, vinegar, oregano, & garlic. It is a great compliment to grilled meats.CHORIZO: A highly seasoned, coarsely chopped pork sausage.CRIOLLA: "made in the home".EMPANADA: Single serving turnovers with savory meat or vegetable filling, originating from Spain.HEARTS OF PALM: The edible inner portion of the stem of a cabbage palm; looks like white asparagus, tastes like artichoke.MAJARETE: This very typical dessert, originating from the Dominican Republic, is essentially a sweetened corn meal pudding.PLANTAINS: Often referred to as a Cooking Banana, it is very common in Latin American cuisine. On our menu you will find two varieties: the sweet, ripe kind that is deep fried, and oh, so delicious; and the green, savory kind that is smashed and double deep fried called TOSTONES.PICO DE GALLO: Spanish for rooster's beak, this is a fresh sauce of finely chopped tomatoes, cilantro, onions, garlic & fresh squeezed lemon juice; it can be called salsa.QUINOA: This super-food from the Incas, is the only grain considered to be a complete protein, because it contains all eight amino acids; it looks like rice, but has the consistency of cous cous.YUCA: this root vegetable, which is typically found in Latin American cuisine, is white and meaty in texture with a slight sweetness in flavor. It is very often substituted for potatoes in Latin cuisine.