Francisca Restaurant Menu
Welcome to Francisca Restaurant, a Latin American gem located in Doral, FL. This casual and trendy eatery offers a plethora of options for all types of diners. From vegan and limited vegetarian options to delicious roasted chicken and sides, there is something for everyone to enjoy. Customers rave about the excellent service provided by the staff, as well as the flavorful and tender meats cooked to perfection. The cozy environment, gender-neutral restrooms, and free Wi-Fi make this restaurant a great spot for groups, families, and even furry friends. Don't miss out on their must-order Cocada dessert and happy hour specials. Experience the delicious flavors and welcoming atmosphere of Francisca Restaurant today!
APPETIZERS
PARRILLITA FRANCISCA
Flap Meat cut in small pieces with Blood Sausage, Pork Sausage, andHallaquitas Blancas with Cilantro Aioli.
FRANCISCA SAMPLER
Mandocas, Pan de Bono, Empanaditas, Tequeños, Arepitas,and / serving of Pork Cracklings.
CACHAPA
Filled with / serving of Queso de Mano, Shredded Cheese, and Cream on top
PATACÓN PICADO
Colombian-style Fried Plantain Rounds. While still living inVenezuela, one of Francisca's neighbors, Maria Teresa, gave her ataste of this dish and it became a perfect dish to share with friendsat Francisca’s house ever since.
EL PAN DE BONO DE DON PEDRO
Don Pedro: When Francisca traveled to Bogotá for the first time, shediscovered the authentic flavor of the "Pan de Bono Valluno" or"Artisanal bread from El Valle del Cauca" which is known for itssubtle baked Cheese flavor.
LOS CHICHARRONES DE DON GUILLE
Don Guille: One evening, when she was in Santo Domingo's mountainrange, a villager named Guille oered her an appetizer duringtraditional celebrations. Beefy and crunchy Pork Meat cuts, atraditional latin american appetizer.
LAS AREPITAS DE TÍA MICA
Tía Mica: Thanks to her Aunt Micaela's Arepas, Francisca developed herlove for homemade cooking. She also taught her about cooking withcharcoal, which later motivated her to travel to dierent countries inLatin America to try it even more.
LAS EMPANADAS DE TÍA ALMIDA
La Tía Almida: Her aunt, who was a widow, had to go out to the MercadoMunicipal de Barrancas to sell Empanadas in order to provide for herchildren.
LOS TEQUEÑOS DE MA’ MARIA
Ma’ María: Her grandmother, Ma' María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños.
LAS MANDOCAS DE CASA VIEJA
Ma’ Vieja: While attending La Universidad del Zulia, she normally went toa 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 tobuy Mandocas, finally falling in love with Zulia's cuisine.
QUESO TELITA HECHO AL CARBÓN
A thick slice of traditional Venezuelan Cheese grilled on our Josper.
MAÍZ HECHO AL CARBÓN
Charcoal-grilled Corn, House Cream, Parmesan Cheese, and Powdered Pepper.
CRUZADO DE RES Y AVE (Venezuela)
Pectoral Meat, Chicken Meat, Roasted Vegetables with Arepas.
WARM YOURSELF WITH THESE STEWS
REFRESH YOURSELF WITH SOME GREENS
CAESAR SALAD
Lettuce or Watercress, Caesar Dressing, Parmesan Cheese,Croutons.
CRIOLLA SALAD
Tomato, Heart of Palm, Onion, Avocado, House Dressing.
WHOLE CHICKEN (Includes Sides)
On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de DoñaFrancisca”.
⁄ CHICKEN (Includes Sides)
On the last Sunday of each month, Francisca, following hergrandmother’s tradition, spoiled all the workers of herchicken farm by making her own recipes of charcoal-cookedmeat, fish and chicken and inviting them to a family Sundaywhere they arranged traditional games, drank Tizana, andplayed Bolas Criollas and Dominos. That is how this dishbecame the pride of our tradition: “El Pollo de Doña Francisca”.
PARRILLA MULTICULTURAL
⁄ Organic Chicken, oz. of Picanha , Pork Sausage, BloodSausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.
BRANZINO ENTERO HECHO AL CARBÓN
Very tender and soft fish.
TAPA DE CUADRIL HECHA A FUEGO LENTO ( Oz.)
Picanha on our Grill.
ENTRAÑA ( Oz.)
Skirt Steak.
MAIN DISHES
LATIN AMERICAN FLAVORS
PABELLÓN (Venezuela)
An expression of culinary miscegenation where every ingredienthas a harmony and a Venezuelan story to tell.
BANDEJA PAISA (Colombia
Great exponent of Colombian cuisine in which you can find all of itsflavors in just one dish.
PARGO FRITO (Venezuela)
Fried Snapper Fish.
ARROZ MAMPOSTEAO
Yellow Rice, Cumin Stir-fry, RipePlantains, Smoked Ham, Red Beans.
CONGRÍ
HALLAQUITAS BLANCAS ( Units)
White Corn Flour Tamale.
CHORIZO ( Units)
Smoked Pork Chorizo
MORCILLA ( Units)
Blood Sausage.
FRIED YUCA
ADD MORE FLAVOR TO YOUR DISH
CHOOSE YOUR FAVORITE SIDES
TOSTONES
WHITE RICE
FRENCH FRIES
COLESLAW SALAD
FRESH SALAD
AVOCADO
RIPE PLANTAINS
NATA
BOILED YUCA
BLACK BEANS
RED BEANS
CHICKEN TENDERS
pieces fried chicken with French Fries.
CHEESEBURGER
oz. of Beef with a slice of American cheese accompaniedwith French Fries.
OUR KIDS DESERVE THE BEST
Bowls
FRANCISCA MEAT BOWL
Picanha Steak on our Grill, Ripe Plantains, White Rice and Fresh Salad.
PLAYERO BOWL
Very tender and soft fish, Tostones, White Rice, Coleslaw Salad and Avocado
FRANCISCA CHICKEN BOWL
Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.
