LUNES (MONDAY)             
Albondigon (Salisbury Steak): puree de papas, habichuelas / vainitas, arroz con leche, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
MARTES (TUESDAY)             
Pechuga de Pollo a la plancha (Grilled Chicken Breast w/Gravy): papitas pequeñas, espinaca, peras horneadas vainilla, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
MIERCOLES (WEDNESDAY)             
Pasta con albóndigas (Spaghetti and Meatballs): pasta, habichuelas / vainitas, guayaba, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
JUEVES (THURSDAY)             
Chuleta de Puerco Empanizado (Boneless Breaded Pork Chop): bocanadas de batata, berzas, postre de manzana, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
VIERNES (FRIDAY)             
Arroz con Pollo (Chicken with Rice): arroz amarillo, brócoli, plátanos maduros, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
SABADO (SATURDAY)      
       
Papas Rellenas (Meat Filled Potato Balls): congrí, coliflor, pastel de limón, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
DOMINGO (SUNDAY)             
Masitas de Puerco (Roasted Pork Chunks): congrí, guisante/petit poi y zanahoria, coctel de fruta, 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.