LUNES (MONDAY)                  
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%.
 
MARTES (TUESDAY)                  
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%.
 
MIERCOLES (WEDNESDAY)                  
Mariscos con Pasta (Seafood W/Tomato Sauce): pasta, calabaza verde con tomate, coctel de fruta, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
JUEVES (THURSDAY)                  
Ropa Vieja (Shredded Beef): congrí, california vegetales mixtos, natilla, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
VIERNES (FRIDAY)                  
Filet de Pescado Empanizado (Filet of Fish Milanese): arroz, brócoli, pudin de pan con duraznos, whole wheat bread 1oz - 1 tsp margarina, jugo o fruta fresca y leche 1%.
 
SABADO (SATURDAY)                  
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%.
 
DOMINGO (SUNDAY)                 
Penne Bolognese (Penne with Meat Sauce): pasta, vegetales mixto, postre de melocotón, 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 cu isines. 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.