Since the previous managers went back to France, Quinn and I have had to make a few changes to the restaurant. The previous menu was excellent, featuring unique dishes such as crepes and beef fajitas. Our personal favorite was the Paradiso Tray with rice, Nica cheese, fried eggs, corn tortillas, mixed cooked veggies, tomatoes, pico de gallo, and beef fajitas with onions and peppers. It’s a lot of food, but that’s one of the reasons we love it!
We wanted to create a menu with items that were extremely profitable, inexpensive to buy, easy to make and appealing to all guests–especially to Quinn and I. We kept many of the original menu items, but added and removed a few.
My favorite additions to the menu are the huevos rancheros for breakfast and the jalapeño chicken for lunch. Albertina, the chef, makes them special and in her own unique way, so when guests eat here they’re eating a unique dish they’ve never experienced before.
When we started on our own, Albertina told us her specialties and we emphasized them to the fullest by adding her appetizers and side dishes that are unique to Nicaragua such as tostones (large fried plantains) with Nica cheese and yucca fries. Her best and favorite dish to make, however, is her delicious spaghetti bolognese. We like to call it “Albertina’s Famous Spaghetti Bolognese”.
Our restaurant also offers complimentary coffee and tea which Quinn and I, of course, take full advantage of.
Overall we are very pleased with the new menu, have received a lot of positive response from our guests and are quite profitable. Can’t ask for much more than that! We’re loving it.
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