LUNES (MONDAY)                      
Cerdo Asado (Roast Pork): yuca con mojo, vegetales mixtos, arroz con leche, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
MARTES (TUESDAY)                     
Carne Mechada (Slow Cooked Shredded Beef): arroz amarillo, california vegetales mixtos, natilla, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
MIERCOLES (WEDNESDAY)                      
Picadillo con Arroz (Ground Beef w/Tomato): arroz blanco, espinaca, plátanos maduros, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
JUEVES (THURSDAY)                      
Pollo Frito al Horno (Oven Baked Fried Chicken): papa al horno, berzas, za de manzana crujiente, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
VIERNES (FRIDAY)      
Pescado Empanizado (Breaded Fish): papas al horno, brócoli, dulce de pina, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
SABADO (SATURDAY)                      
Fideos Chino con Pollo (Chicken Lo Mein): lo mein noodles, zanahoria, plátanos maduros, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
DOMINGO (SUNDAY)                      
Paella de Pescado (Fish Paella): arroz amarillo, vegetales mixtos, guayaba, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
                      
Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments(guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cu isines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.