Sabor Escondido Restaurant

Juicy chicken marinated with yogurt, honey and paprika. Served with sautéed vegetables with sesame oil, jasmine rice and finished with fresh scallions from our garden.

Fresh fish fillet with a silky garlic and criollo chili emulsion. Served over aromatic curry rice with coconut milk and ají chombo, accompanied by green plantain chips.

Slow-cooked pork belly for maximum tenderness and flavor concentration, with a crispy chicharrón crust, served over mushroom sauce and creamy mashed potatoes. Accompanied by roasted baby corn and broccoli.

Grilled salmon fillet topped with a light Hollandaise sauce made from egg yolk emulsion, butter and lemon. Served with glazed asparagus over a duo of potato and beet mousselines for a perfectly balanced dish.

House-made fresh pasta filled with roasted garlic eggplant, served with a creamy dill and sage sauce, ricotta cheese and caramelized walnuts. *Vegan option available.

Fresh house-made pasta sautéed with shrimp, green peas, and pepperoncini for a spicy touch. Served with a tomato and herbs sauce. Vegetarian version available with mushrooms and spinach.

This dish blends the creamy texture of traditional risotto with the earthy notes of sautéed mixed mushrooms, seasoned with local ají pepper and truffle oil.

Our version of tabbouleh with parsley, tomato and lemon couscous, crispy falafel, pita bread, roasted garlic hummus, Kalamata olives, European cucumber, tomato and feta cheese. Vegan option available.

Portobello mushroom filled with a silky squash soufflé, served over a bed of pesto pasta. Accompanied by a toasted cashew sauce to complete a flavorful and balanced vegetarian option.

Imported Choice-grade skirt steak, grilled to bring out its intense flavor and natural juiciness. Served with rustic potatoes and a fresh garden salad dressed with a wild tree-tomato vinaigrette.

Grass-fed local beef, roasted with radish butter and served with poached spring onions and asparagus sautéed with cherry tomatoes, garlic and lemon.

Seared to perfection and wrapped in a crisp mushroom veil, served with griddled golden polenta stuffed with Swiss cheese and organic basil from our garden.