Colombian empanadas are made with a corn dough shell. They differ from Mexican or Caribbean empanadas which use cornflour. We boil the corn kernels to soften them, then we grind them into a dough and season that dough. Then we add the meat fillings with shredded potato and green onion. Fried in high-grade vegetable oil which allows for more flavor and less mess.

The Bandeja Paisa literally translates to a platter of the countryside. A traditional dish of Colombia. Spanish, African, and Indigenous cultures come together in one dish to feed the hardworking people of Colombia. At Aromas Del Sur, we serve the Bandeja with grilled steak with a fried egg on top, white rice, red beans, Colombian sausage (Chorizo), fried pork rind, (Chicharron), sweet plantains (Maduros), and Colombian cornbread (Arepa). Our Super Bandeja adds blood sausage (Morcilla) and a portion of avocado for an extra charge.

?Yuca is similar in shape to a sweet potato, but with a rough, brown, waxy skin that looks more like a tree root than a regular potato. Yuca is more calorically dense than a potato, but it also has more fiber and protein and less sugar. Served with mayo-ketchup sauce.

Fried seasoned pork rind with cornbread or fried plantains.

Colombian sausage with cornbread or fried plantains.

Shredded cabbage, carrots, and cilantro with a house lemon juice dressing.

A traditional dish from Valencia, Spain cooked with Colombian style. Seasoned rice with a mix of peas, carrots, tilapia, clams, calamari, mussels, and shrimp served with fried plantains.

Seafood soup with tilapia, clams, calamari, mussels, and shrimp served with rice, fried plantains.

Shrimp cooked in garlic cream sauce served with rice, fried plantains, and house salad.

Shrimp cooked in white and green onions, peppers, tomatoes, jalapenos, cilantro, and tomato paste served with rice, fried plantains, and house salad.

?Seasoned rice with delicious shrimp, peas, carrots served with fried plantains.

Shrimp cooked in Criolla sauce (tomato paste base, onions, peppers, Colombian seasoning) served with rice, house salad, and plantains.

Marinated top round steak grilled and topped with Hogao (scallions and tomatoes). Served with a side of white rice, pinto beans and patacones.

Marinated top round steak grilled and topped with 2 fried eggs and Hogao (scallions and tomatoes). Served with a side of white rice, pinto beans and patacones.

Flank steak cooked in Criolla sauce (onions, peppers, tomatoes, and tomato paste), potato and cassava added like traditional Colombian style. Served with a side of white rice, salad, and plantains.

Grilled top round steak topped with shrimp in a Criolla sauce. Served with a side of white rice, salad, and plantains.

Cow's tongue sauteed in Criolla sauce (onions, peppers, tomatoes, and tomato paste), potato and cassava added like traditional Colombian style. Served with a side of white rice, salad, and plantains.

Pork loin marinated in Colombian recipe, breaded, and fried. Served with a side of white rice, beans, salad, and plantains.

Marinated pork loin grilled served with a side of white rice, beans, salad, and plantains.

Chinese-Peruvian inspired dish with Colombian flavors. Pork loin strips salteado (sauteed) with onions, peppers, tomatoes, green onions and cilantro served over a bed of french fries. Served with a side of rice, salad, and plantains.

Marinated chicken breast grilled and served with a side of white rice, beans, salad, and plantains.

Shredded chicken breast mixed with seasoned yellow rice, peas, and carrots. Served with a side of salad and plantains.

Chicken strips salteado (sauteed) with peppers, tomatoes, cilantro, onions, green onions, and jalapeno chilies. Served with a side of white rice, beans, salad, and plantains.

Sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.

Rich sweet custard baked with caramelized sugar.