Styles: British, South American
Variety of local sausages, meats & Salads.
Selection of traditional cuts of meat and delicacies, served in Uruguay & Argentina.
Traditional Mexican dishes
Selection of soft tacos. Fillings: Carnitas, carne asada, spicy chorizo, etc.
Nachos with homemade pico de gallo and guacamole. Other options too.
Flour tortillas filled with cheese, optional fillings. Served with salsa and Guacamole.
Flour tortillas filled with optional fillings. Served with salsa and Guacamole.
Options chicken, beef, pork and vegetarian.
Homemade beef and bean chili. Served with side of rice.
Bun filled with pork and vegetables covered with very spicy sauce. Must try!!!
Breakfast burritos may include any combination of scrambled eggs, potatoes, cheese, peppers (usually New Mexico chili, Jalapeño, or other chili peppers), salsa, onions, chorizo, bacon, or sour cream.
Mole contains about 20 ingredients, including sugar and cocoa. This sauce is used in Mexico for several dishes.
Corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.
Aguachile (“chile water” in Spanish) is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber and slices of onion. Raw vegetables such as cucumber are usually added.
Meatballs with cactus flesh cooked and served in a green tomato sauce.
Tostada is the name given to various dishes in Mexico which include a toasted tortilla as the main base of their preparation. The name usually refers to a flat or bowl-shaped tortilla that is deep fried or toasted, but may also refer to any dish using a tostada as a base.
Traditional dishes
Paella is one of the best-known dishes in Spanish cuisine. There are countless mixed paellas. Mixed paella seafood, chicken or pork, onions, garlic, bell peppers, calamari, shrimps and other crustaceans.
Freshly cooked mussels in garlic, parsley and white wine.
The Galician empanada is a variety of empanada that is very popular in Galician cuisine and is part of one of its identities. The first pie that is referenced is Tuna and tomatoes. It is a culinary preparation that is offered in the municipalities of Galicia on festivals and pilgrimages.
Pork cheeks slow cooked in beautiful perfumed herbs and spices, usually served with fries or sliced potatoes.
Oxtail is a typical Cordovan stew consisting of stewed oxtail or bull's tail. It is a ragout that is frequently cooked in various Andalusian kitchens.
Salad Crab sticks, sweet corn, avocado, grated carrots, boiled egg or pineapple and olives. Covered in a Marie pink sauce.
The Russian salad, also known as Olivier salad, is a typical Russian dish. Which the spanish adopted in the cuisine. It is made with potatoes, peas, carrots, boiled eggs, roasted peppers and can be combined with tuna or chicken.
The peppers are customarily fried in olive oil until the skin starts to blister and the pepper collapses. They are then served hot with the dusting of coarse salt, sometimes accompanied by chunks of bread, as tapas.
The term refers to an ancient Spanish culinary habit of filling one or two small slices of bread with various ingredients such as cold cuts, meat, fish, vegetables, cheeses or various types of sauces.
Traditional dish from the Southern coast of Spain, typically found in Andalusia. Fried slices a different fish, calamari, springs, and other seafood. Served with alioli or tartar sauce
Fried squid served with tartar sauce.
Gazpacho, is a soup made of raw, blended vegetables. Served cold with a garnish of chopped fresh vegetables.
Spicy chorizo slow cooked in red wine.
Spanish croquettes are very typical as served as tapas . They have a variety of flavors. Options: chicken, pil pil prawns, ham, etc.
Cut of the Iberico Pork, tasty and very tender. served with fried peppers and fries.
Leg of ham, specially carved. Our staff has been specially trained to do this job and get the best results, for flavour and efficiency.
Pork and beef meatballs, cooked in an almond sauce.
Chunky fried potatoes, with a spicy tomatoey sauce.
Chunky boiled or fried potatoes sauced with an Alioli sauce. (garlic sauce)
Chunks of meat slow cooked with onions and in a beef sauce.
Chuncks of pork slow cooked in a lovely marinade of tomato sauce.
Chunks of pork with in a meaty sauce and v
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets
King prawns grilled, with salt and spices.
Traditional tapas recipe made with fresh prawns cooked very quickly in good quality olive oil, garlic and chilli, served sizzling.
The Secreto is a special cut hidden behind the shoulder and below the back fat of the Ibericus Pigs. That is why it is so-called the “Secret” cut, or Secreto, as called in Spain. It is only found by the top butchers when they cut the muscle horizontally. Grilled and salted makes a beautiful and tasteful dish.
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Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. Asked about our options.
Perfectly perfumed and spiced cooked in a tomato sauce, with parmesan cheese.
Variety of toppings.
Variety of seasonings.
Platter of Italian cold cuts served with herbs, olives, fresh cheeses,etc.
Cut of meat slow cooked served with a tuna pure sauce, capers, rocket and parmesan cheese.
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.
Saltimbocca, also spelled saltinbocca, is an Italian dish. It consists of veal that has been lined, wrapped with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one's own taste.
Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, olive oil, or balsamic vinaigrette. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta, with small pieces of chicken.
Carpaccio is a dish of meat, thinly sliced or pounded thin, and served raw, typically as an appetizer. It is previously marinated in lemon and herbs and spices, and served with rocket, capers, parmesan cheese and drizzled with olive oil and balsamic glaze.
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.
Arancini are Italian rice balls that are stuffed, coated with bread crumbs and deep fried, and are a staple of Sicilian cuisine.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates "fried".
Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna historical region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
The bistecca alla fiorentina is an Italian steak made of veal or heifer, that combined with the specific preparation, makes it one of the most popular dishes of Tuscan cuisine. It is a high cut including the bone, to be cooked on the embers or on the grill, with a degree of "blood" cooking.
Porceddu is a simple yet a complexdmade from roasted suckling piglet. This traditional dish of Sardinian cuisine is based on very simple ingredients where the body of piglet is cleaned and stuffed with meat, rosemary, herbs, fennel and others.
Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo. Arrosticini are typically made from sheep meat, or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella.
All our products are made by us.
Pork ribs are a cut of pork popular in the United States , meat and bones together, is prepared by smoking, grilling, or baking – with a BBQ sauce and then served.
Pulled pork is an American barbecue dish, based on shredded barbecued pork shoulder. It is typically slow-smoked over wood; The meat is then shredded manually and mixed with a sauce. It may be served on bread with coleslaw.
Home made 100% Beef, with specially selected spices.
Macaroni and cheese—also called mac 'n' cheese in the United States, and macaroni cheese in the United Kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar.
Layer sliced steak and grilled onions over bottom halves of bread. Garnish with romaine leaves, drizzle with gravy, and season with salt and pepper. Sandwich with top halves of bread.
An onion ring, also called a French fried onion ring, is a form of appetizer or side dish in American cuisine. They generally consist of a cross-sectional "ring" of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste
Beef hotdogs with variety of toppings.
A corn dog is a hotdog on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.
Southern fried chicken, also known simply as fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat .
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.
Crispy fries with cheese and crispy bacon bites.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. We make it stuffed with cheese, bacon and other spices.
A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal.
The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.
Variety of meats: BBQ ribs, burgers, corn on the cob, grilled chicken, sausages, grilled veg. steak, pork chops, meat and veg. skewers, coleslaw and grilled halloumi.
A Buffalo wing in American cuisine is an unbreaded chicken wing section that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.
A cheese steak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long roll.
Chicken fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep fried or pan-fried.
A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed. This delicious steak slow grilled, is an incredible option.
Finely shredded raw cabbage, carrots, onions with a salad dressing, commonly either vinaigrette or mayonnaise.
New York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. ... It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice-baked.
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.
Beautiful apple slices filling, with a crunch pie pastry.
Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi, hence the name. The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. It is usually served with ice cream.
Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked.
Dishes that makes your food experience a travel.
Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Southeast Asian and Latin American cuisine.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
Chicken Light curry made with lemon grass, galanagal, lime, Garlic, coriander, fresh chilis, etc.
Coconut based curry.
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It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce
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The Pamplona is a grilled stuffed-meat dish from Uruguay prepared with chicken and may be prepared with other meats such as pork and beef. It has also become increasingly popular in Argentina.
The traditional Pamplona is of chicken breast rolled with ham, cheese and peppers, tightly bound into a large sausage shape about 12–15 cm in diameter. The Pamplona may be grilled on a parrilla.
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Quote price per/person for the party, staff included. minimum of 20 guests. prices start from £25 p/p.
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