Francisca Charcoal Chicken & Meats | Davie

PARRILLA MULTICULTURAL

½ Organic Chicken, 16 oz. of Picanha , Pork Sausage, Blood Sausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.

FRANCISCA SAMPLER

2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas, and 1/2 serving of Pork Cracklings.

BANDEJA PAISA

Great exponent of Colombian cuisine in which you can find all of its flavors in just one dish.

WHOLE CHICKEN

(INCLUDES 2 SIDES) On the last Sunday of each month, Francisca, following her grandmother’s tradition, spoiled all the workers of her chicken farm by making her own recipes of charcoal-cooked meat, fish and chicken and inviting them to a family Sunday where they arranged traditional games, drank Tizana, and played Bolas Criollas and Dominos. That is how this dish became the pride of our tradition: 'El Pollo de Doña Francisca'.

CHICKEN TENDERS

4 pieces fried chicken with French Fries.

TAPA DE CUADRIL HECHA A FUEGO LENTO

Lettuce or Watercress, Caesar Dressing, Parmesan Cheese, Croutons.

ARROZ MAMPOSTEAO

Yellow Rice, Cumin Stir-fry, Ripe Plantains, Smoked Ham, Red Beans.

FRANCISCA MEAT BOWL

Picanha Steak on our Grill, Ripe Plantains, White Rice and Fresh Salad.

PABELLÓN

An expression of culinary miscegenation where every ingredient has a harmony and a Venezuelan story to tell.

PARRILLITA FRANCISCA

Flap Meat cut in small pieces with Blood Sausage, Pork Sausage, and Hallaquitas Blancas with Cilantro Aioli.

MARQUESA DE NUTELLA

PLAYERO BOWL

Very tender and soft fish, Tostones, White Rice, Coleslaw Salad and Avocado.

CACHAPA

Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream on top.

CAESAR SALAD

Lettuce or Watercress, Caesar Dressing, Parmesan Cheese, Croutons.

LAS TRES LECHES DE SU HERMANA FLOR

BROWNIE WITH ICE CREAM

PATACÓN PICADO

Colombian-style Fried Plantain Rounds. While still living in Venezuela, one of Francisca’s neighbors, Maria Teresa, gave her a taste of this dish and it became a perfect dish to share with friends at Francisca’s house ever since.

LAS MANDOCAS DE CASA VIEJA

While attending La Universidad del Zulia, she normally went to a small food stand located in an area named Tierra Negra, it was called “Casa Vieja” and she developed the habit of going every single Sunday to buy Mandocas, finally falling in love with Zulia’s cuisine. Corn Pretzels made with White Cheese, unrefined Cane Sugar and Plantains, served with homemade Nata and Cheese.

LAS AREPITAS DE TÍA MICA

Thanks to her Aunt Micaela’s Arepas, Francisca developed her love for homemade cooking. She also taught her about cooking with charcoal, which later motivated her to travel to different countries in Latin America to try it even more. Fried White Corn Cakes with a side of Nata.

CRUZADO DE RES Y AVE

Pectoral Meat, Chicken Meat, Roasted Vegetables with 2 Arepas.

MORCILLA

Blood Sausage.

FRENCH FRIES

LOS CHICHARRONES DE DON GUILLE

One evening, when she was in Santo Domingo’s mountain range, a villager named Guille offered her an appetizer during traditional celebrations. Beefy and crunchy Pork Meat cuts, a traditional latin american appetizer.

LAS EMPANADAS DE TÍA ALMIDA

Her aunt, who was a widow, had to go out to the Mercado Municipal de Barrancas to sell Empanadas in order to provide for her children.

FRANCISCA CHICKEN BOWL

Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.

QUESO TELITA HECHO AL CARBÓN

A thick slice of traditional Venezuelan Cheese grilled on our Josper.

FRIED YUCCA

RED BEANS

CONGRÍ

CHEESEBURGER

4 oz. of Beef with a slice of American cheese accompanied with French Fries.

CHORIZO

Smoked Pork Chorizo.

MAÍZ HECHO AL CARBÓN

Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.

PARGO FRITO

Fried Snapper Fish.

AVOCADO

CRIOLLA SALAD

Tomato, Heart of Palm, Onion, Avocado, House Dressing.

HALLAQUITAS BLANCAS

White Corn Flour Tamale.

ENTRAÑA

Skirt Steak.

EL PAN DE BONO DE DON PEDRO

When Francisca traveled to Bogotá for the first time, she discovered the authentic flavor of the “Pan de Bono Valluno” or “Artisanal bread from El Valle del Cauca” which is known for its subtle baked Cheese flavor.

LOS TEQUEÑOS DE MA’ MARIA

Her grandmother, Ma’ María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños. 100% Venezuelan-style Cheese sticks, served with Green Sauce.

BRANZINO ENTERO HECHO AL CARBÓN

Very tender and soft fish.

TOSTONES

PAVLOVA ICE CREAM

BOILED YUCCA

NATA

HULA HULA CHURROS

(PER UNIT)

COLESLAW SALAD

FRESH SALAD

WHITE RICE

RIPE PLANTAINS

BLACK BEANS

BARQUILLITAS FRANCISCA

(PER UNIT)