El secreto de nuestra receta: Metodos tradicionales pasados de mano en mano de generación en generación.
The secret of our recipe: Time-honored methods handed down from generation to generation.
Dedicación y un compromiso con la calidad es como creamos nuestro Menudo.
Uncompromising dedication to quality is how we approach our Menudo.
La tradición unida a la calidad junto a años de experiencia nos hace los mejores.
Tradition coupled with quality together with years of experience make us the best at what we do.
Latin America at your fingertips. América Latina a su alcance
Arguiably the best hangover remedy on the planet, Menudo has legions of accolites that swear by it every Sunday. We have it in the Rojo version, based on our exclusive blend of dried chiles, Green based on pepitas,tomatillo, epazote and cumin, and white, with onion and garlic.
If you leave Tegucigalpa to the northeast, and venture into the lush mountains of Honduras, you will reach Valle de Angeles, where this dish can be enjoyed right from an eartheware pot from the coals. The next best thing is our version, we lived there and learnt first hand how to make it.
Dobradinha was born, as many things Brazilian in the city of Porto, Portugal around the year 1415. Carried into the newly conquered territories by sailors it set roots in faraway lands, places like Madagascar and Minas Gerais. Although there are as many versions of the dish as there are cooks, ours boasts white beans and yucca.
Tripe stews South America and beyond / Pucheros de tripa Sud América y el mundo
Born in the city of Tarija during the 1600s, and later spread throughout the country, it is specially in demand during carnival week, as a hangover mid-morning meal, accompanied by boiled potatoes and "chorrillana" a raw onion and tomato relish sliced paper thin.
A staple in the repertoire of the tapas bars in Madrid, as well as a traditional night-time fare in restaurants and households alike, it combines tripe, chick peas and sausage, many times chorzo and blood sausage the ubiquitous "morcilla" for a concoction like no other. Viva Madrid!
An unusual way of preparing tripe from the late Sonia Allison’s delightful book on the food of the Cape Malay community in South Africa, Cape Malay Cooking. In her words "Sunday Happiness after prayers at the mosque is to come home to penslawer, the Cape Malay answer to British tripe and onions. If you like tripe, which some of us do, this is a magnificent piece of culinary engineering, not to be missed even if it means hunting around for the tripe."
The ultimate comfort food / La ecencial comida de hogar
You need not travel to Patagonia to enjoy this dish, tomato. onions, potatoes, spices and white beans will erase any homesick feelings of Argentina.
A weekend outing in Cartagena or a family affair in Bogota, nothing says comfort like a dish of Mondongo, with notes of cilantro, corn on the cob and Platains
Style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Todos los platos por encomienda - All dishes by special order
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