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HOME – ALUNA RESTAURANT2018-09-25T08:28:19+00:00

LATIN AMERICAN DINING EXPERIENCE TO A WHOLE NEW LEVEL

COLOMBIAN BBQ AT UNBEATABLE PRICES

COLOMBIAN FOOD GLOSSARY

Below, we have included a brief glossary with descriptions of key ingredients in Colombian Cuisine.

Perhaps one of the most flavourful root vegetables in the world. This product rich in starch can be appreciated in Colombian cuisine for its versatility, as it is originally from the tropical region of the Americas. Christopher Columbus, upon his return to Spain, introduced this food to the world. So special is its flavour that it made its way from Europe to Africa and from there to Asia. Today, it is amongst the top five most cultivated and eaten products on earth.

While the pre-Hispanic peoples of the Americas pioneered the farming of this root vegetable, the arrival of Christopher Columbus in the fourteen hundreds, saw the doors of the world open to this food. It made its way from Europe to Africa and from there to Asia. Today, it is amongst the top five most cultivated and eaten products on earth.

Amongst the foods most representative of the Americas, the potato may be the most popular. We can find potato farms from Mexico to the north of Chile. Colombia has one of the most delicious and versatile varieties: the yellow potato (papa criolla). A small yellow skinned root vegetable which holds in its interior the flavours of the Colombian countryside. Farmed 2300 meters above sea water, after eating one, it is impossible not to love them.

Originally from the tropics of the Americas, yellow potato crops stretch from Mexico to the north of Chile. The yellow potato belongs to the Solonaceae family, of which Colombia is the place of origin of 4 varieties.

We have already mentioned that Colombia has not one flavour alone, rather, it is multicultural and of many flavours, which range from mountains to snow fields, beaches to grasslands, deserts to backwoods. However, there is only one single product that has been used by all pre-columbine cultures in the Americas: corn. The Mayans, the Incas and the Aztecs grew corn from there very beginnings. Indigenous settlements in Colombia such as the Chibchas and the Kogi taught us to grind it and shape it into a tortilla which we call: Arepa.

How do we eat arepas? Multiculturalism comes into play here once again. In the coastal towns, they are eaten with an egg, in Medellin with butter and a little cheese, in the capital, with cheese and huevos pericos (Colombian style scrambled eggs).

Gordita, popusas or arepa are the different names given to this 100% Latin-American culinary delight. Colombia has style!

In the Americas, it is known as elote, choclo, jojoto, sara o zara. In the different areas of Spain, it is known as danza, millo, mijo, panzio, borona or oroñ. The importance of this food is well-known across THE GLOBE.

This large variety of long fleshy fruits are called plantains, of between 10 and 15 centimetres in length, slightly curved and with smooth green peels. In Colombia we enjoy eating patacon and tajada (long-sliced fried plantains), the most authentic of Caribbean cuisine.

Imagine for a moment the smooth texture of mashed potatoes mixed with the most varied of Colombian spices. All ensconced inside a crunchy corn shell. This technique was inherited from Spain and with the passage of time; they have become ever more popular. Today, countries such as Argentina, Chile, Peru and others, have put their own twist on this classic recipe. In Colombia, they are commonly eaten together with guacamole and hogao (Colombian creole sauce).

STARTERS

Empanaditas $11.90

Traditional crispy latin pastry filled with potatoes, served with guacamole

Puerto Prawn $16.50

Sautéed shrimp, in a Aguardiente (Colombian traditional alcohol), infused tomato sauce, with capsicum, onions and mix of Colombian spices

Mazorcas $9.90

Mini corn on the cobs, topped with grilled medley of cheddar, parmesan and mozarella cheeses

Patacones $12.20

Green plantain patacones (patties), with bacon and melted cheese

Tajadas $10.50

Ripe plaintain slices topped with grilled mozzarella, parmesan, drizzled with guava sauce

Chicharron con arepa y hogao $11.90

Pork belly served with a traditional Colombian grilled corn bread, with a side of tomato salsa

Deditos de queso $10.90

Fried halloumi fingers cased in pastry, served with a choice of cranberry or guava sauce

Fritos $22.70

A mixed platter of empanaditas, patacones, arepas, yuca fritas, tajadas, deditos de queso, papa criolla. (A mixture of some of the above dishes)

SPECIALS

Tomahawk $58.50

Chimichurri marinated tomahawk steak on the bone, slow cooked for 6 hours, served with papa criolla, seasoned mixed salad, and 3 sauces: pico de gallo, chimichurri, hogao

Lomo al trapo $44.80

Charcoaled beef tenderloin wrapped in a cloth infused with Colombian spices and red wine, served with papa criolla, seasonedmixed salad

Chuleta valluna $22.50

A traditional Colombian crumbed fillet in meat of your choice, served with chips, mixed salad and pico de gallo

Beef – Chicken – Pork

Can be served with the below extra toppings / stuffing of your choice
Parmigiana – Homemade napolitana sauce with melted Swiss cheese 3.50
French – Grilled bacon and melted Camembert 4.00
Cordon Bleu – Stuffed with ham and cheese 4.00

Beef chorizo $28.90

Sirloin steak 200g with chorizo, chimichurri sauce, yuca frita, guacamole and mixed garden salad

Bisteck a caballo $27.50

Grilled veal, served on a bed of sauteed onions, toppped with fried egg, papa criolla and patacones, served with hogao

Varadero Barramundi $31.90

Grilled Barramundi, topped with coconut and prawn sauce, served with plain rice, patacones and mixed salad

Johnny’s ribs $27.90

Pork ribs barbequed in Jack Daniels sauce, topped
with crushed peanuts, served with chips

RESERVATIONS

We’re not trying to be cool but sadly there are only 68 seats in each cafe and they fill up quickly. If you want in, make a reservation today.

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