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1 liter bottle.
1 liter water.
5 pieces of yucca cake filled with manchego cheese served with chipotle aioli and sour cream.
Flour tortilla with mozzarella cheese and choice of chicken, beef or carnitas served with sour cream, pico de gallo and guacamole.
5 Caribbean style turnovers, choice of chicken, beef, mushrooms, or cheese and spinach.
3 cheese corn cakes, topped with shredded chicken and beef, chipotle aioli and sour cream.
4 ground beef stuffed potatoes served with sofrito and aioli sauce.
5 tostones: fried green plantains served with Colombian sofrito, shredded beef and chicken.
Sauteed shrimp served on an onion ring filled with guacamole, fried chives and molasses sauce.
Chunks of Cuban style pork tenderloin in a demi-glace sauce with caramelized onions, scallions and piquillo sauce served with bread.
3 breaded Baja fish tacos, homemade corn tortilla, guacamole, pico de gallo, cabbage, chipotle aioli and piquillo sauce.
3 pork shoulder tacos, corn tortilla, guacamole, pico de gallo, chipotle aioli and piquillo sauce.
3 shredded chicken tacos, corn tortilla, guacamole, pico de gallo, chipotle aioli and piquillo sauce.
3 beef tacos, corn tortilla, guacamole, pico de gallo, chipotle aioli and piquillo sauce.
Fried calamari and trio of sauces.
Shrimp, mango, passion fruit, lime, pineapple, cilantro, onions and tomato served with green plantain chips.
Crab dip: Parmesan cheese, spinach and piquillo pepper and tricolor corn chips.
Cheese corn dough tamale, topped sour cream and chives served with shrimp in coconut tomato sauce.
Platter of 3 different types of guacamole: pineapple, fresh cheese and regular served with tricolor corn chips.
Pernil, tomato, cheese, house dressing, and pickles.
Tomato soup, chicken, avocado, chips, cheese, sour cream, served with corn and cilantro on the side.
Seafood soup: scallops, clams, mussels, shrimp, calamari and vegetables, coconut milk served with white rice on the side.
Avocado salad: mixed greens, tomato, pineapple, red peppers, scallions, strawberries, mango and passion fruit dressing.
Caprese salad; sliced tomatoes, fresh cheese, pesto sauce with toast and black balsamic vinegar.
Arugula salad: feta cheese, caramelized walnuts, mango, pineapple, strawberries, red peppers, scallions and passion fruit dressing.
Tuna, avocado, cabbage, tomatoes, onions, cilantro, lemon juice and aioli sauce served with tostones.
Vegetarian platter: white rice, red beans, egg, vegetarian sausage, portobello mushroom, sweet plantain, avocado and arepa (corn cake).
Grilled portobello mushroom, stuffed with sofrito, mozzarella cheese served on a bed of arugula, cherry tomatoes and balsamic vinegar.
Arborian saffron rice mixed with green peas, yellow and green zucchini, mushrooms, tomatoes, onions served with green fried plantains and piquillo sauce.
Seasonal vegetables, red and green peppers, onions, served with corn tortillas, guacamole, sour cream and pico de gallo on the side.
Mushrooms, green peas, tomatoes, yellow and green zucchini, onions and served with fried plantains.
Organic red quinoa served with seasonal vegetables.
Seasonal vegetables, cheese, flour tortilla, served with guacamole, pico de gallo and sour cream on the side.
Mashed green plantain served with portobello mushrooms, green peas, onions and red pepper moqueca sauce.
Grilled chicken breast, asparagus, manchego cheese, cheese sauce, rosemary potatoes and white wine lemon sauce.
Layers of saffron rice with capers, olives and shredded chicken topped with grilled chicken breast.
Grilled marinated skirt steak, garlic spinach, cheese stuffed potato and red chimichurri sauce.
Beef sirloin strips in a demi glace mushroom sauce, served with gallo pinto and house salad
Bistro steak, grilled shrimp in garlic sauce, served with red chimichurri, fried yuca and salad.
Colombian platter: skirt steak, fried pork tenderloin, chorizo (sausage), white rice and red beans, sweet plantain, avocado and arepa (corn cake).
Choice of chicken, beef or mixed, guacamole, sour cream, pico de gallo and corn tortilla.
Grilled pork tenderloin, mango, passion fruit, sweet potato and grilled pineapple relish.
Shredded beef, rice and black beans, sweet plantain and fresh cheese.
Grilled pork tenderloin on a bed of chipotle, mashed potato, red pepper, scallions, corn and demi-glace sauce, topped with onion rings.
Pork chops over asparagus served with gratinated mozzarella, yucca and salad.
Stir-fried sirloin strips, onions, tomatoes, bell peppers, served over french fries and white rice.
Chicken breast stuffed with ham, bacon and cheese, topped with mushrooms and coconut milk sauce served with sweet potato fries and salad.
Platter with grilled steak, chicken breast, pernil (pork), shrimp, fried green plantain and corn tortillas.
Shrimp in coconut and tomato moqueca (Brazilian sauce) served with white rice.
Jumbo shrimp in chipotle sauce with house green rice (vegatables and coconut).
Saffron rice mixed with mussels, clams, shrimp, calamari, scallops, green peas, Spanish chorizo (sausage) and chicken.
Deep-fried red snapper fillet, roasted potatoes mixed with aioli, feta cheese and scallions.
Red snapper fillet in Veracruz style sauce, olives, capers, served with green rice (spinach and cilantro).
Pan seared tilapia in white wine lemon sauce, served with vegetable rice.
Pan seared or baked salmon served with organic quinoa and julienne vegetables.
Crispy flounder fillet in a rosemary white wine lemon sauce, served with mashed potato and vegetables.
Mashed green plantain mixed with pork crackling, served with chicken or pork.
Breaded chicken breast served with rice, beans and salad.
Breaded pork tenderloin served with rice, beans and salad.
Pork shoulder, tomato, cheese, house dressing, pickles, avocado and arugula, served with green plantain chips.
Beef sirloin, avocado, tomato, cabbage, house dressing and American cheese served with french fries and pickles.
Mushrooms, green peas, yellow and green zucchini, tomatoes, onions, served with fried plantain.
Seasonal vegetables, red and green peppers, onions, served with flour tortillas, avocado, sour cream and pico de gallo on the side.
Arborian rice, saffron, green peas, yellow and green zucchini, mushrooms, tomatoes, onions, served with fried plantains and piquillo sauce.
Seasonal vegetables, cheese, flour tortilla, served with avocado, sour cream and pico de gallo on the side.
Organic red quinoa with seasonal vegetables on the side.
Scallops, clams, mussels, shrimp, calamari and vegetables, served with white rice.
Cuban soup. With grilled chicken breast, white rice and sweet plantains.
Rosemary potatoes, white wine lemon sauce and salad.
Venezuelan style shredded beef, white rice, beans, sweet plantain and queso fresco.
Mixed rice and beans, shredded beef, tostones and salad.
Layers of saffron rice with capers and olives, topped with grilled chicken breast.
Rice and beans.
Rice and black beans mixed.
Fried green plantains.
Fried sweet plantains.
Menu for Matiz Latin Cuisine provided by Allmenus.com
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