Tia Carlota's Kitchen

12-Oz Coca-Cola

1-16 oz water bottle

Pan con chicharrón is a traditional Peruvian breakfast sandwich. It consists of crispy fried pork belly (chicharrón)—slow-cooked until tender then fried—layered with fried sweet potato slices and fresh, tangy salsa criolla inside a soft bread roll.

A typical Salvadorean breakfast served with 2 Pupusas of either Revueltas or Bean and Cheese, 1 Queso Fresco, Scrambled eggs, Refried beans, Maduros con Crema (Fried plantains with a sour cream)

A traditional Nicaraguan breakfast with Gallo Pinto, 1 queso Frito, 2 fried eggs, Maduros con Crema (Fried Plantains with Sour Cream)

A traditional Nicaraguan breakfast with Gallo Pinto, 1 Queso Fresco, Scramble Eggs, Maduros con Crema (Fried Plantains and type of Sour Cream)

1-Pupusa Cheese

1-Pupusa Cheese, Chicharron, Beans

Savory empanadas filled with beef served with Aji Amarillo Aioli and Salsa Criolla.

Savory empanadas filled with beef served with Aji Amarillo Aioli and Salsa Criolla.

Savory empanadas filled with Spinach and cheese, served with Aji Amarillo Aioli and Salsa Criolla.

Savory empanadas filled with Spinach and cheese, served with Aji Amarillo Aioli and Salsa Criolla.

Slices of queso fresco (Fresh Cheese) fried until crispy and golden.

Sliced ripped plantains fried until golden.

Thinly sliced green plantains fried until golden and crisp.