Degetau Sea Food

Cooked shrimp in a blend of tomato and lime juice, typically featuring avocado, onions, tomatoes, cilantro, and a touch of Mexican-style cocktail sauce.

Conch cocktail typically includes tender conch, onions, tomatoes, cilantro, and avocado, served in a savory cocktail sauce.

A medley of shrimp, octopus, and crab typically combined with tomatoes, onions, cilantro, cucumber, and avocado in a savory tomato-based sauce.

Cooked octopus typically combined with cucumber, onion, tomato, cilantro, avocado, and a house cocktail broth.

Grilled snapper fillet, typically accompanied by fresh vegetables and a hint of traditional Mexican spices.

Fresh fish marinated in lime juice, typically accompanied by onions, cilantro, and tomatoes, offering a classic taste of Peruvian ceviche.

Mashed blend of plantains, cassava, or breadfruit. Trifongo option combines all three for a unique twist.

Green plantains sliced and fried until golden, typically salted for a savory touch.

Fried sweet plantain slices, typically accompanied by sour cream and cotija cheese.

White rice combined with refried black beans, typically accompanied by a hint of cilantro and a touch of seasoning.

Mamposteado rice, a Puerto Rican-style dish, typically includes a mix of white rice and beans, often sautéed with spices and herbs for added flavor.

Sponge cake soaked in a blend of three milks: evaporated, condensed, and heavy cream, often topped with whipped cream.

Breaded and fried cheese sticks, typically served with marinara sauce for dipping.

Chicken wings typically coated in a spicy sauce, often accompanied by ranch dressing.

Fried cheese, typically made from white cheese, often accompanied by onions, dried chilies, and olive oil.

Golden-fried ham croquettes typically filled with a creamy bechamel sauce, offering a classic Mexican appetizer experience.

Fried cornmeal sticks, typically served with a side of mayo-ketchup, offering a hint of sweetness and a crispy texture.

Crispy egg rolls filled with a blend of shredded cabbage and meat, complemented by a savory dipping sauce.

Small, crispy bites typically filled with ham and cheese, offering a delightful combination of flavors inspired by traditional Mexican appetizers.

Fried calamari, typically served with a tangy chipotle sauce and a wedge of fresh lemon.

Tempura fried fish fingers, typically served as a savory appetizer.

Tender chicken simmered in a savory broth with rice and vegetables, garnished with onions, cilantro, tomatoes, and avocado.

Lobster stew typically features lobster simmered with a blend of seafood and fresh vegetables, creating a rich and hearty dish.

Mixed seafood stew featuring shrimp, octopus, clams, fish, crab, and mussels, typically prepared with a savory broth and assorted vegetables.

Shrimp cooked in a savory broth, typically featuring vegetables like potatoes, carrots, and onions, often complemented by cilantro and lime.

Skirt steak salad features mixed greens, tomato, avocado, fresh cheese, and red onions, typically accompanied by grilled skirt steak.

Grilled chicken atop romaine lettuce, typically accompanied by parmesan cheese, croutons, and caesar dressing.

Churrasco y pollo. / Skirt steak and chicken.

Grilled chicken strips served over a bed of Mexican rice, typically topped with cheese sauce, sautéed vegetables, and garnished with pico de gallo and guacamole.

Lobster cooked with rice typically includes onions, bell peppers, and tomatoes, creating a savory dish inspired by traditional Mexican flavors.

Shrimp sautéed with onions, bell peppers, and mushrooms, served over a bed of rice, typically topped with cheese and a touch of sauce.

Rice cooked with land crab, typically combined with spices and vegetables, offering a taste of traditional Mexican flavors.

Saffron-infused rice typically includes shrimp, clams, mussels, and calamari, offering a classic seafood paella experience.

Fried pork belly combined with mashed plantains, typically seasoned with garlic and spices, offering a traditional twist on mofongo.

Fried green plantains filled with a mix of seafood, typically featuring shrimp, octopus, and crab, offering a taste of the ocean in every bite.

Fried green plantains stuffed with marinated skirt steak, typically accompanied by pico de gallo, guacamole, and onions.

Avocado filled with a mix of seafood marinated in lime juice, typically including shrimp and fish, accented with onions, cilantro, and tomatoes for a refreshing taste.

Grilled skirt steak typically accompanied by pico de gallo and guacamole, served inside a ripe avocado.

Avocado filled with a mix of seafood, typically featuring shrimp, octopus, and crab, complemented by a light sauce.

A Dominican sampler featuring a variety of traditional items such as empanadas, tostones, and chicharrón, typically includes fried plantains and seasoned meats, showcasing Dominican culinary diversity.

Fried green plantains filled with seasoned chicken, typically accompanied by cabbage and a hint of cheese.

Churrasco, chuleta, costillas, chorizo, pechuga. / Skirt steak, pork chops, ribs, sausage, chicken breast.

Cooked shrimp in a blend of tomato and lime juice, typically featuring avocado, onions, tomatoes, cilantro, and a touch of Mexican-style cocktail sauce.

A medley of shrimp, octopus, and crab typically combined with tomatoes, onions, cilantro, cucumber, and avocado in a savory tomato-based sauce.

Cooked octopus typically combined with cucumber, onion, tomato, cilantro, avocado, and a house cocktail broth.

Grilled steak topped with sautéed onions, typically seasoned with Mexican spices.

Smoked pork chop typically accompanied by avocado, pico de gallo, and grilled jalapeños.

Steak typically cooked in a savory sauce, often accompanied by onions, tomatoes, and peppers, reflecting traditional Mexican flavors.

Grilled skirt steak typically served with chimichurri, beans, and grilled vegetables.

Fried pork chop with its signature crispy Kan Kan cut.

Breaded and fried steak, typically accompanied by lettuce, tomato, and pickled jalapeño peppers, offering a classic Mexican flavor profile.

Breaded and pan-fried thin beef steak, typically accompanied by simple garnishes like lettuce, tomato, or avocado for a classic Mexican milanese experience.

Fried pork, typically accompanied by onions and cilantro, offering a traditional Mexican flavor.

Grilled pork chop, typically featuring a blend of onions, jalapeños, and tomatoes, drawing from traditional Mexican flavors.

Grilled chicken breast, typically served with rice, beans, salad, and tortillas.

Breaded chicken breast, typically served with lettuce, tomato, avocado, and refried beans.

Chicken breast typically stuffed with ham and cheese, then breaded and cooked to a golden finish.

Sautéed chicken breast with onions and tomatoes, offering a classic Mexican flavor profile.

Chicken strips, typically breaded and fried, offering a crispy exterior and tender interior, commonly served as a standalone dish.

Breaded chicken breast, typically deep-fried, offering a crispy exterior and tender interior.

Fried chicken pieces, typically crispy and seasoned, offering a crunchy texture.

Fried chicken wings typically served with a variety of dipping sauces, offering a classic and satisfying taste experience.

Mashed blend of plantains, cassava, or breadfruit. Trifongo option combines all three for a unique twist.

Green plantains sliced and fried until golden, typically salted for a savory touch.

Fried sweet plantain slices, typically accompanied by sour cream and cotija cheese.

Golden brown french fries, typically seasoned with a pinch of salt, offering a classic crispy texture.

Lettuce, tomatoes, cucumbers, and onions, typically accompanied by a dressing.

Mashed plantains typically combined with butter and garlic, often accompanied by onions or salami.

Mashed taro typically includes smooth and creamy taro root, gently mashed to a soft consistency, often seasoned with a hint of salt for subtle flavor.

Sautéed onions, bell peppers, mushrooms, zucchini, and carrots, typically enhanced with garlic and a light oil sauce.

Lettuce, sliced avocado, tomatoes, onion, and cucumber.

Yellow rice typically includes saffron seasoning, lending it a distinct hue and subtle flavor.

Golden fried plantain fritters, typically paired with a hint of salt.

Crispy and golden fried cassava, typically served with a jalapeño aioli or similar dipping sauce.

White rice combined with refried black beans, typically accompanied by a hint of cilantro and a touch of seasoning.

Mamposteado rice, a Puerto Rican-style dish, typically includes a mix of white rice and beans, often sautéed with spices and herbs for added flavor.

Conch cocktail typically includes tender conch, onions, tomatoes, cilantro, and avocado, served in a savory cocktail sauce.

Marinated fish and shrimp in lime juice, mixed with pico de gallo, cucumber, and avocado, served as a ceviche cocktail.

King crab served in a cup with typically diced tomato, onion, cilantro, cucumber, and avocado, accompanied by a zesty cocktail sauce.

Creamy cheesecake with a choice of strawberry or guava topping.

Sponge cake soaked in a blend of three milks: evaporated, condensed, and heavy cream, often topped with whipped cream.

Classic Mexican dessert. Choose from vanilla, cheese, or coconut flavors for a creamy, caramel-topped treat.

Grilled lobster tail typically accompanied by a blend of seafood, often featuring shrimp, octopus, and fish, highlighting the rich flavors of Mexican coastal cuisine.

Grilled snapper fillet, typically accompanied by fresh vegetables and a hint of traditional Mexican spices.

Grouper fillet, typically grilled, showcasing the mild flavor of the fish. Commonly paired with a variety of vegetables or a light sauce to enhance its natural taste.

Breaded fish sticks, typically served with a side of rice and fresh salad.

Land crab stew, typically featuring tender crab meat simmered with onions, tomatoes, and spices, offering a rich taste of traditional Mexican seafood cuisine.

Grilled mahi-mahi fillet, typically complemented by fresh vegetables and a light seasoning, capturing the essence of traditional Mexican seafood platters.

Grilled salmon fillet, typically accompanied by a blend of vegetables and a light sauce.

Crab sautéed with spices, typically served with rice, beans, and salad.

Fresh fish marinated in lime juice, typically accompanied by onions, cilantro, and tomatoes, offering a classic taste of Peruvian ceviche.

Breaded shrimp, typically served with rice, beans, and salad.