16 Appealing Appetizers

Shrimp Cocktail

  • Cheese Poker a tart made from four Italian cheeses: mascarpone, gorgonzola, ricotta and parmesan; on walnut bread, green apples, blackberry sauce with the aroma of raspberry vinegar. —El Pescador Italiano
  • Nachos Supreme double cheese and guacamole, beans, sour cream, pico de gallo. —Fridas
  • Baked Jalapeño Peppers filled with melted cream cheese and bacon. —La Canoa
  • Dedos de Pollo strips of chicken breast deep-fried in beer batter, served with barbecue or mustard sauce. —Monoloco
  • Grilled Beef Strips (serves 3) grilled sirloin steak cut into strips and rolled in tortillas, slices of tomato and avocado, mild sauce and green hot sauce. —Las Palmas
  • Pumpkin Cream Soup made with fresh Guatemalan pumpkins, topped with croutons. —Fusión
  • Corn Bisque with red bell peppers and rosemary. —El Sereno
  • Hummus with original Mediterranean dip, with mushrooms, beef and beans. —Gaia
  • Bruschettas de Champiñón mushroom bruschettas with garlic, parsley and cream. —El Sabor del Tiempo
  • Yakitori Mix steak & mushrooms, plus chicken & plantain, plus sweet & spicy shrimp. —Nokiate
  • Espárragos Milanesa steamed asparagus served with prosciutto, parmesan cheese and melted butter. —Mesón Panza Verde
  • Agedashi Toufu fried tofu with Dashi soup. —Kabuki
  • L’insulate Caprese traditional Italian salad with mozzarella, tomato & basil. —Caffé Mediterraneo
  • Ensalada de la Casa goat cheese and prociutto with arugula and peppers. —El Rincón del Conquistador
  • Tapas Mixto Serrano ham, Iberian chorizo and Manchego cheese. —Tapas y Tintos
  • Sopa Chapina black bean soup made in house with fresh herbs, served with onion bread. —Café Barroco

Editors Note: Each restaurant was placed in only two categories, we would love to get feedback on your favorite dining choices: dining@revuemag.com

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