Cucharamama Prices in Hoboken, NJ 07030
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| To Begin |
| Pisco Sour Clasico |
Classic peruvian cocktail made with pisco, an aromatic grape brandy from peru's southern coastal valleys.
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| C6ctel de Algarrobina |
Served with creamy pisco and carob cocktail.
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| Capitan |
Pisco and sweet red vermouth.
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| Chilcano |
Pisco, lime juice, ginger ale, angostura.
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| EI Viejo Ti-Punch |
Served with flavorful aged rum on the rocks with a twist of lime and lightly sweetened with vanilla syrup. with aged barbancourt or zacapa.
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| Mojito |
Bacardi white rum, sugar, lime juice and fresh mint.
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| La Florida Gin Mojito |
A twist on the mojito from havana's famous bar.
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| Daiquiri Clasico |
Bacardi white, sugar, and lime juice, on the rocks or frozen.
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| Daiquiri Mambi Clasico |
Bacardi gold, lime juice, brown sugar, angostura bitters, on the rocks.
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| Daiquiri Mambi con Guarapo |
Bacardi gold, lime juice, brown loaf sugar, fresh sugar cane juiceon the rocks.
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| Guarapita de Aragua |
Venezuelan rum (santa teresa ron antigua de solera) and passion fruit.
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| Chicapa |
Pineapple chicha and zacapa rum.
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| Caipirinha |
Cachara and lime juice on the rocks.
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| Batidas |
Served with mango, maracuia, guanabana, cupuacu, acai, brazilian tropical fruit milk shake spiked with cachaca or rum and passion friut, soursop, amazonan acai or cupuacu.
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| Mamapolitan |
Square 1 vodka and Fior de jamaica cosmopolitan.
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| Mama rita |
Cucharamama's frozen nm argarita.
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| Horchata EI Venado |
Horchata (an almond drink laced with cinnamon) and fabulous guatemalan aguardiente el venado.
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| Amaz6nico (Lulo y Aguardiente) |
Smooth el venado aguardiente from guatemala and lula (naranjilla juice), a deliciously aromatic fruit from the ecuadorian amazons.
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| Salads |
| Ensalada Verde Mlxta |
Served with green mixed salad.
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| Ensalada de Camarones y Palmito |
Served with shrimp and palmito salad.
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| Hot Soups |
| White Beans And Tomatoes Soup |
Perfumed with chillen merker and fresh basil.
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| Ecuadorian-Style Creamy Corn Soup |
Served with plantain, and shrimp soup, corn salsa.
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| Cold Soup |
| Fresh Fruit Gazpacho or Creamy |
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| Piqueo |
| Ocopa de Mani y Huacatay |
Served with potatoes in a creamy sauce of fresh cheese, roasted mirasol pepper, huacatay (andean mint), and peanuts..
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| Causa Limefia con Seco de Polio |
From lima --layered potato puree seasoned with mirasol pepper filled with braised chicken and topped with a garlicky mayonnaise and black olives.
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| Pulpo al Olivo |
Octopus in a peruvian black olive and panca pepper sauce.
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| Croquetas de Polio, Salsa de Aji Panca |
Chicken croquettes, panca pepper sauce.
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| Rice and Cheese Croquettes |
Served with rice and cheese croquettes.
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| Crunchy Quinoa-Crusted Chicken Fingers |
Served with chino latino sauce.
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| Choritos |
Served with Mussels in a spicy sauce of panca peppers, garlic, cilantro, and peruvian dark beer.
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| Jalea de Calamares Con |
Crunchy peruvian-style calamari, rocoto and tamarillo sauce.
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| Crisp Morsels |
Served with marinated fish with creamy lulo sauce.
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| Brazilian Salt Cod |
Served with potato fries, aioli sauce
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| Savory Pok Hash |
Served with raisins and olives in a crispy mirasol pepper canoe.
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| Sopitas Piqueo |
Tasting portions of some of our soups with a savory side.
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| Fragrant White Bean |
Served with and tomato cream soup with cabrales cheese and onion empanaditas fresh from our wood-burning oven.
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| Del Homo Wood Burning Oven |
| Fresh Corn Cake |
Served with salmon reo and venezuelan cream fraiche.
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| Argentinean Sausage |
Served with roasted peppers and onions, aregentinean red chimichurri.
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| Camarones Tatacua |
Shrimp in panca pepper sauce.
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| Codornices al Horno |
Marinated quail in peruvian ajf mirasol escabeche sauce.
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| Empanadas |
| Empanada de Carne |
Served with beef, empanadas, chimichurri sauce.
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| Cocktail Empanadas |
Filled with onions confit and spinsh crables blue cheese.
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| Pizzas |
| Pizzas |
Served with american,italian heritage with a atin twist.
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| Pizza Serrana |
Served with serrano ham, manchego, aged parmigiano reggiano, red onion, andean aji amarillo.
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| Pizza Araucana |
Served with two organic eggs, bacon in adobo, red onion, panca pepper salsa.
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| Pizza Bac:alhoad |
Served with salt cod, onion, potatoes, tomatoes, spicy olive oil.
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| Anticuchos Andean Kebabs |
| Bolivian· Style Skewered Beef Heart |
Seasoned with andean panca peppers, peanut sauce.
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| Peruvian·Style Skewered Marinated Shrimp |
Served with arequipa' s corn & queso blanco relish.
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| Mas Piqueo |
| Cebiche |
Shrimp cebiche flash-cooked on a hot stone from our wood-burning oven.
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| Fish Cebiche |
Northern peru with giant cuzco corn, ajf amarillo, and sweet potato.
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| Menestras y Potajes |
| Bean Soups |
To eat as soup or to spoon over rice.
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| Canary Bean Stew |
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| Black Beans Venezuelan |
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| Tamales |
| Chilean Fresh Corn Tarnal |
Served with milk and cilantro sauce.
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| Colombia's Vallecauca Region |
Cracked corn tarnal filled with a potato and peanut hash, bogota's creamy cheese and tomato sauce.
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| Fresh Corn Tamal |
With choice of topping: con seco de parto duck braised with chicha de jora and con tocino marinated and roasted slab bacon.
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| Main Dishes |
| Boneless Chicken Breast |
Served with Adobe roasted in our wood-burning oven, pumpkin and mango sauce, ripe plantain and eggplant puree.
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| Roast Leg of Pork |
Served with white rice & stewed canary beans.
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| Spicy Braised Beef |
Served with bolivian relish, white stir fried quino and swiss chard.
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| Braised Short Ribs |
Served with red wine sauce, brown loaf sugar & mustard crust stire fried qauinoa & swiss chard.
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| Uruguayan |
Served with grass fed ribeye steak with chimichurri and yuca gratin.
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| Spicy Shrimp |
Servede with pepper sauce, white rice, canary beans.
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| Braised Pork Belly and Mussels |
Served with surf & turf braise pork belly mussels, potatoes and black olives in a savory aji panca and dark beer sauce.
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| Grilled Duck Breast |
Served with aromatic tamarillo sauce, creamy quinoa sweet potato puree.
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| Bandejita Paisa |
Served with steak, pork cracklings, colombian sausage, aprea rice and red beans, ripe plantsins, and colombian hot pique sauce.
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| From the Wood-Burning Oven |
| Spinach and Walnut Cannelloni |
Served with creamy manchego & parmigano white sauce & toamto sauce.
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| Cassoulet of White Beans |
Served with sausage smoked bacon and kale braised slowly in the wood burning oven spicy sauceand rice.
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| Chilean Beef and Chicken |
Served with fresh corn crust with chilean tomato & onions salad.
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| Fish of the Day |
Seasoned with mirasol pepper and olive oil peruvian adobo.
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| Orgnic Range Chciken |
Served with roasted wood burning oven garlic butter orange mojo, shredded kale or spicy red potato puree..
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| Roasted Suckling Pig |
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| Arroces Rice Dishes |
| Arroz con Queso Barranquillero |
Combination rice with queso blanco.
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| White Rice |
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| Side Dishes |
| Grilled Pineapple and Pumpkin Salad |
Served with pumpkin seeds and cacao nib vinaigrette.
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| Sweet Potato Puree |
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| Creamy Quinoa |
Served with potaoto cheese.
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| Stir Fried Quino & Swiss Chard |
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| Golden Fried Green Plantains |
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| Ripe Green Plantains |
Served with cream fraiche.
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| Ripe Plantain Eggplant Puree |
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| Ripe Plantain Eggplant Puree |
Served with tomato & cheese sauce.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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