30-hour pernil — our signature pork shoulder, stuffed with four heads of garlic and Latin spices (Madre’s original recipe), then smoked for 6 hours and sous-vide overnight. Layered with applewood-smoked ham, Swiss cheese, dill pickles, yellow mustard, and our house-made poncho peppers (pickled Hungarian wax peppers).

Shaved beef stir-fried with sautéed onions in our homemade mojo—an aromatic marinade of garlic, cumin, and freshly squeezed lime, lemon, and orange juices. Layered with Swiss cheese, dill pickles, and our house-made poncho peppers (pickled Hungarian wax peppers). Note: Onions are cooked with the beef and cannot be removed. Think of it as a Latin twist on the Philly cheesesteak.

Chopped jackfruit and shredded tofu simmered in our signature pernil seasoning—garlic and Latin spices—paired with roasted sweet potatoes tossed in SPG (salt, pepper, garlic) and a rich Cuban black bean purée. Finished with dill pickles and house-made poncho peppers (pickled Hungarian wax peppers)

mild cheddar cheese

mild cheddar cheese, applewood-smoked ham

Half-pound take-home container of our house-made cilantro, garlic, and lime aioli.