LUNES (MONDAY)
Arroz Chino con Pollo (Chicken Fried Rice): arroz con vegetales, guisante/petit poi y zanahoria, trozos de piña, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
MARTES (TUESDAY)
Enchilada de Carne (Beef Enchilada): arroz español, habichuelas / vainitas, plátanos maduros, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
MIERCOLES (WEDNESDAY)
Pollo al Horno (Herb Crusted Chicken): puree de papas, zanahoria, postre de melocotón, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1% a408.
JUEVES (THURSDAY)
Puntas de lomita en Salsa Pimenta (Sliced Pepper Steak): arroz integral, brócoli y coliflor, pudin de pan con pina, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
VIERNES (FRIDAY)
Pollo Empanizado (Breaded Chicken): papa al horno, brócoli, arroz con leche, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
SABADO (SATURDAY)
Chile con Carne (Beef Chili): arroz con 1/2c vegetales, yuca con mojo, pudin de pan con duraznos, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
DOMINGO (SUNDAY)
Carnitas (Beef Chunks): arroz español, guisante / petit poi, coctel de frutas, 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.