Term
| Tableside Guacamole: (Appetizers) |
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Definition
A great way to get our guests started, and push that check average!
Use 2 avocados for a whole order.
Mashed with diced red onion, diced tomato, minced jalapeno, chopped cilantro, fresh lime juice, and salt! |
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Term
| Esquites: (es-kee-tays) (Appetizers) |
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Definition
AKA Mexican Street Corn:
2 ears of chargrilled yellow corn.
Slathered with chipotle aioli (mayo) sprinkled with cotija cheese, house spice, and chopped parsley.
The corn is cut in half; four pieces are in a serving.
Great for sharing! |
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Term
| Queso Blanco Dip (Appetizers) |
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Definition
Literally translated as: white cheese dip, the Mexican "fondue".
FITT's creamy cheese dip contains onion, garlic, and cumin melted with a blend of white cheeses.
Served warm, topped with pico de gallo, roasted poblano peppers strips (known as "rajas"). Garnished with a sprinkle of smoked paprika.
2 warm flour tortillas on the side. |
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Term
| Southwest "Poutine": (poo-teen) (Appetizers) |
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Definition
is a classic Canadian comfort food, consisting of french fries, brown gravy, and cheese curds.
FITT's version incorporates sweet potato fries, tossed with house spice, smothered in homemade redeye gravy (a roux- thickened gravy containing onion, garlic, bacon, milk, coffee, and a hint of Tabasco).
Garnished with queso fresco crumbles sliced scallions. |
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Term
| Sweet Corn Tamale Cakes: (Appetizers) |
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Definition
inspired cakes are made from masa harina (corn flour), pureed corn, flour and butter.
Three 2oz. cakes are seared on the flattop.
Topped with smoked salmon, house crema (homemade creme fraiche) and chives.
Served over a flavorful, yet mildly spiced, ancho chile sauce. |
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Term
| Shrimp Ceviche: (Appetizers) |
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Definition
4oz. of lightly poached shrimp.
Marinated with fresh orange and lime juice, green olives, grape tomatoes, and scallions.
Garnished with orange slice, and crispy, crunchy fried garbanzo beans. |
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Term
| Smoked Chicken Quesadilla (Appetizers) |
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Definition
A 12" jalapeno-cheddar flour tortilla folded in half.
Filled with smoked chicken (all-natural, vegetarian-fed thigh meat that has been smoked over applewood chips in house!),
Filled with jack, cheddar and chihuahua cheeses.
The quesadilla is toasted on the flattop griddle (la plancha) and cut into four pieces
Served with house crema, guacamole, and salsa roja (fire roasted tomato salsa). |
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Term
| Chorizo and Potato Empanada (Appetizers) |
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Definition
A flaky "turnover" made of puff pastry dough
A filling of locally made chorizo, roasted red potatoes, jack, cheddar, and chihuahua cheese.
Served over house crema and roasted poblano puree. Garnished with chorizo oil (a red-colored, chorizo and paprika-infused oil). |
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Term
| Sweet Potato Waffle (Brunch) |
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Definition
A classic Belgian-style waffle incorporating pureed sweet potato, nutmeg and allspice into the batter. Garnished with a whipped butter enhanced by the sweetness of honey and smoky-sweet chipotle.
Fresh blackberries and maple syrup complete the dish.
Side of bacon optional upcharge. |
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Term
| Scrambled Egg Taco (Brunch) |
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Definition
3 warm flour tortillas with 3 scrambled eggs
Topped with caramelized onions, sliced scallions and crumbled queso fresco.
Upsell with bacon, avocado or carnitas for a real treat! |
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Term
| The "Frenchilada" (Brunch) |
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Definition
Red chile enchiladas are a brunch staple in the southwest.
At FITT, we replace the traditional corn tortillas with 3 crepes rolled like enchiladas
Stuffed with smoked chicken and a three cheese blend.
Smothered in ancho chile sauce.
Served with vegetarian black beans and a small side of greens dressed in chipotle-agave vinaigrette.
Voila! |
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Term
| Biscuits n' Gravy (Brunch) |
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Definition
Move over grandma, these flaky bad boys might just put you out of business!
Two homemade buttermilk biscuits.
Smothered in a classic "redeye gravy". (Named for it's eye-opening breakfast components, coffee and Tabasco!)
Served with roasted red potatoes, and a small side of mixed greens, dressed in chipotle-agave vinaigrette. |
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Term
| Chilaquiles: (cheela-kee-lays) (Brunch) |
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Definition
A famous Mexican dish, which can be executed in two manners: sautéed like wet nachos, or layered like a lasagna. FITT's method is the "wet nacho".
We scramble two eggs in a sauté pan, add warm salsa verde, corn tortilla chips, scallions, and jack cheese, tossing lightly to coat and melt. The result is a warm, crunchy ooey-gooey "smothered nachos" with scrambled eggs.
Meat eaters can add bacon, chicken, or carnitas for the upsell! |
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Term
| Sweet Corn Tamale Cakes (Brunch) |
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Definition
Served at brunch too!
These tamale-inspired cakes are made from masa harina (corn flour), pureed corn, flour and butter.
Three 2oz. cakes are seared on the flattop.
Topped with smoked salmon, house crema (homemade creme fraiche) and chives.
Served over a flavorful, yet mildly spiced, ancho chile sauce. |
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Term
| Breakfast Burrito (Brunch) |
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Definition
God's gift after a long night!
A 12 inch jalapeno-cheddar flavored tortilla
Stuffed with scrambled eggs, chorizo sausage, roasted red potatoes, vegetarian black beans, and three cheese blend. Served with mixed greens dressed in chipotle-agave vinaigrette and a side of roasted tomatillo-chipotle salsa. |
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Term
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Definition
FITT"s 8oz., chargrilled skirt steak, marinated in chimichurri sauce, and cooked to medium-rare unless otherwise specified.
Steak topped with salsa criolla
The quinoa hash brown is a super-healthy, super tasty alternative mimicking a breakfast classic.
Topped with a soft poached egg, homemade hollandaise sauce, and chives. |
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Term
| Stuffed Churros (Desserts) |
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Definition
Often referred to as "Spanish donuts”.
Are a fried pastry made from a dough the french call "pate-a-choux", which is piped from a pastry bag directly into a deep fryer.
FITT's happen to be filled with creamy custard.
Which only gets better when dipped into our homemade chocolate sauce!
A great way to end a meal, and perhaps an even better brunch treat! |
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Term
| Plantains Foster (Desserts) |
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Definition
FITT's "soon-to-be-famous" twist on bananas foster!
Sweet, ripe plantains are fried until tender.
Drizzled with a Myers spiced dark rum caramel
Served with vanilla ice cream.
Pecan praline (sweet cinnamon-sugar coated pecans) and a crisp, sweetened plantain chip garnish the dessert. |
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Term
| Coconut Milk Flan (Desserts) |
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Definition
A slight spin on the classic.
Our coconut milk flan is made from (you guessed it!) coconut milk, cream, sugar, and eggs.
A fresh blueberry compote (blueberries cooked slightly in simple syrup) accompanies the flan.
Garnished with blackberries and a crisp sugar lace tuille, speckled with crispy quinoa seeds. |
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Term
Tres Leches Bread Pudding: (trace lay-chayz) (Desserts)
Literally speaking, tres leches means "three milks". |
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Definition
Cake is a South American staple.
At FITT, we use the tres leches (whole milk, evaporated milk, and sweetened condensed milk) to moisten our bread pudding.
Caramelized apples are added to the mix, baked in a shallow cast iron casserole pan, and topped with whipped cream.
Piloncillo syrup served on the side. Piloncillo (pee-lone-cee-yoh) is a form of unrefined Mexican brown sugar. |
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Term
| Pollo a la Brasa: (po-yo ah lah brossa) (Entrees) |
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Definition
FITT's soon-to-be-famous Peruvian-style rotisserie chicken! Starting with all- natural, vegetarian-fed chickens. They are brined overnight (basically a salt and sugar bath), to tenderize and season the meat. Before being slow cooked in the rotisserie, they are rubbed with garlic, cumin, oregano, coriander, achiote, and lemon zest.
A leg and a breast make up a half chicken order.
Two legs and two breasts make up a whole order.
Served with two sides, and our green and yellow chili sauces, aji verde and aji amarillo. |
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Term
| Chimichurri Skirt Steak: (Entrees) |
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Definition
is the common sauce accompaniment for grilled steak in many South American countries. Typically consisting of chopped parsley, cilantro, garlic, vinegar, and olive oil. At FITT, we use the chimichurri sauce as the marinade for our 8oz. skirt steak. It is then chargrilled to medium rare, unless otherwise specified.
Quinoa (keen-wah), a super-healthy and very popular Peruvian staple, is pressure-cooked, pressed into flat, round cakes, and fried until crispy. The result is similar to a hash brown, a crispy exterior and creamy interior.
Salsa Criolla (kree-ohlah) is found on many grilled meat dishes in Peru. Basically, onions that have been "pickled" in lime juice and chili. The steak sauce is a twist on a classic French red wine (bordelaise) sauce, incorporating the tangy citrus notes of sangria simmered down with beef stock. |
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Term
| Habanero-Mango Swordfish (Entrees) |
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Definition
Fresh caught, and NEVER frozen 8oz. swordfish steak (cut into two 4oz. filets), chargrilled and glazed with a sweet and spicy habanero mango glaze.
Served over a silky smooth sweet potato puree and a bed of garlic-sautéed spinach.
The fish is horizontally "stacked" with two crispy fried green tomato slices.
A healthy, low-carb, protein and packed entree option with a bold flavor! |
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Term
| Blue Corn Tortilla Crusted "Daily Catch" (Entrees) |
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Definition
We start fresh and local, with an 8oz. portion of fish, encrusted it with crushed blue corn tortilla chips and sear it to achieve a crispy crust.
The fish is served on a Peruvian-inspired succotash, containing Peruvian corn known as choclo (choh-kloh), baby lima beans (originally from Peru, often called butter beans in the south), garlic, scallions, parsley and butter.
The sauce (aquachile) is a puree of cucumber and avocado, with a hint of lime. Creamy and refreshing! |
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Term
| Agave Brined Pork Chop (Entrees) |
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Definition
Our pork chops are "brined", basically marinated in a sweet/salty solution to improve the texture and ensure juiciness. Agave (ah-gah-vay) nectar (a syrup made from the same plant as tequila and mezcal) is used as a sweetener in the brine. The whole racks are cooked slowly on the rotisserie, sliced into 10oz. chops to order, and grilled to finish.
The chop is served on a bed of spaetzle (basically a simple German "dumpling"), made from masa harina (corn flour), wheat flour, and eggs.
The slaw is made up of cabbage, carrots and scallions, and is dressed with FITT's aji verde sauce.
The sauce on the chop is our ancho chile sauce- rich, flavorful, but not spicy red chile sauce.
Garnishing the chop is an apple-jalapeno jam. Again, not very spicy, the seeds are removed from the jalapeno, to showcase its flavor. A great pair with the sweet/tart apple. |
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Term
| Aji Verde Sauce: (ah-hee vair-day) (Sauces) |
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Definition
| is a creamy, mayonnaise-based sauce blended with cilantro, garlic, scallion, jalapeno, and lime. |
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Term
| -Aji Amarillo Sauce: (ah-hee ah-mah-reeyo) (Sauces) |
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Definition
| sauce is one of Peru's greatest culinary offerings. The unique characteristics of the yellow chili, blended with garlic, milk, cheese, and olive oil make this sauce spicy and exotic. Typically thickened with table crackers! |
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Term
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Definition
| (Side Dish)Long-grain white rice, accentuated by chopped fresh cilantro. |
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Term
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Definition
| (Side Dish) Vegetarian. With garlic, onion, cumin, oregano, and orange juice. |
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Term
| Sweet Potato Fries (Sides) |
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Definition
| (Side Dish) Fries tossed with chopped parsley and house spice. |
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Term
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Definition
| (Side Dish) Mixed greens and chopped romaine, tossed in chipotle-agave vinaigrette, topped with pickled onion. |
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Term
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Definition
| (Side Dish) A sweet, starchy, yellow cousin of the banana. Fried until tender |
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Term
| Crispy Quinoa (keen-wah) (Sides) |
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Definition
| (Side Dish)Peru's "super-food". Pressure-cooked, pressed into a round cake, and fried crispy. |
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Term
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Definition
FITT's "house salad", consists of mixed field greens and chopped romaine.
Dressed in our chipotle-agave vinaigrette. The vinaigrette is smoky, lightly sweet, and sour.
Garnished with thinly shaved jicama, shaved radishes, crunchy corn nuts, and pickled red onions (pickled in vinegar and sugar). |
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Term
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Definition
Mixed field greens and chopped romaine.
Topped with thick-cut caramelized onions, steamed diced sweet potatoes, 4oz. of pulled rotisserie chicken (served chilled) and zesty pumpkin seeds (pepitas).
Dressed in our creamy aji verde (Mayo-based, and brought to life with the help of jalapeno, cilantro, lime and scallions). Similar to a Peruvian green goddess dressing. |
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Term
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Definition
The term "salad" is used a bit loosely here, as there is no lettuce in this one!
Roasted red beets are sliced and marinated in a tangy ginger vinaigrette (ginger, lime, vinegar, oil).
Sprinkled with large crumbles of cotija cheese, gold beet wedges, crispy fried garbanzo beans, mint leaves, baby arugula and thinly sliced, pickled mango (marinated in apple cider vinegar, sugar and water), which helps the salad achieve harmony with its bright acidity. |
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Term
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Definition
Bed of baby spinach.
Dressed in our house chipotle-agave vinaigrette.
Garnished with 3-4 quartered Florida strawberries, crumbled queso fresco, homemade pecan praline (brown sugar and cinnamon roasted pecans) and crispy bacon bits.
Add rotisserie chicken or avocado to take it to the next level! |
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Term
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Definition
(Taco)Our "basic" chicken taco.
2 oz. of chicken in a warm flour tortilla.
Our juicy chicken thigh is marinated in lime juice, garlic and Mexican spices. Chargrilled and sliced.
Garnished with salsa roja, house crema and fresh sliced avocado. |
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Term
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Definition
(Taco) 1 1/2 oz. of our slow roasted pork shoulder. Pulled and simmered in salsa verde.
Served in a corn tortilla
Garnished with crumbled queso fresco, and cilantro sprigs. Simple, delicious! |
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Term
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Definition
(Taco) 1 1/2 oz. of ground Black Angus, browned, and simmered in a roasted tomato-chipotle "tinga" sauce.
Served over roasted red potatoes in a flour tortilla.
Finished with grilled corn salsa, jack cheese and chopped parsley. |
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Term
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Definition
(Taco) 3 chargrilled 21/25 shrimp (21 to 25 shrimp per pound) marinated in blackening spices.
Served in a flour tortilla, with purple cabbage slaw (purple and green cabbage, scallions, carrots).
Dressed in our ginger-lime vinaigrette.
Drizzled with chipotle aioli (mayo) and mango salsa (mango, red onion, cilantro, tomato, jalapeno, lime). |
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Term
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Definition
(Taco)FITT's homage to the Southern California food truck craze!
1 1/2 oz. of Asian-style braised beef shortribs, sautéed with caramelized onions and glazed with hoisin.
Served in a warm flour tortilla.
Topped with housemade kimchi (spicy Korean fermented cabbage), shaved radish and chives. |
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Term
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Definition
(Taco)FITT sticks with the original formula that made fish tacos so famous.
Beer-battered cod is fried to perfection, and cradled in a warm corn tortilla.
Served on thinly shaved cabbage.
Topped with roasted corn remoulade and pico de gallo. |
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Term
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Definition
(Taco)Our "south-by-southwest" taco spin!
Starting with a warm corn tortilla
Crispy fried green tomato (standard breading technique-flour, egg, breadcrumb), covered with molten cheese sauce, and topped with black-eyed “peaco” de gallo (red onion, tomato, cilantro, jalapeno and lime), a southern twist on black bean salsa.
Garnished with baby arugula leaves, and smoked paprika. |
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Term
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Definition
(Taco) 1 1/2 oz. slab of pork belly (uncured, unsmoked, thick-cut bacon) that has been cooked slowly, submerged in pork fat, sliced, and fried until crispy.
Lying on thin shaved cabbage, drizzled with rum and coke reduction sauce.
Served on a warm flour tortilla.
Garnished with crumbled cotija and diced watermelon. |
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Term
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Definition
(Taco)Buttermilk marinated chicken thigh meat, fried in a seasoned crust.
Wrapped in a flour tortilla.
Bathed in redeye gravy, and topped with creamy slaw (green cabbage, carrot, scallion, cilantro mayo).
Garnished with pickled okra. |
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Term
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Definition
(Special Taco) A Peruvian-inspired fish taco showcasing our local fresh "daily catch".
Warm corn tortilla.
Coriander seared local fish.
Topped with shaved cabbage, aji amarillo sauce and salsa criolla. |
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Term
| Farm-to-Taco (vegetarian) |
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Definition
(Special Taco) Seasonal selection, locally harvested vegetables, simply roasted.
Served in a soft corn tortilla.
Topped with fresh avocado, chipotle-tomatillo salsa and pico de gallo. |
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Term
| Pollo Asada: (po-yo ah-sah-dah) |
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Definition
(TORTA) Literally means "grilled chicken".
The achiote marinated chicken we use in our tacos.
Sliced roma tomato, avocado, queso fresco crumbles, and our creamy cilantro cabbage slaw.
(All tortas served with a side of mixed greens, dressed in chipotle-agave vinaigrette) |
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Term
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Definition
(TORTA) FITT"s original twist on the already famous Cuban sandwich!
Toasted torta roll stuffed with thinly shaved pork loin and slow-roasted pulled pork.
Pickled onions and sliced white cheese.
Slathered with our homemade mojo (mo-ho) mustard, a unique balance of orange, garlic, oregano, and dijon.
(All tortas served with a side of mixed greens, dressed in chipotle-agave vinaigrette) |
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Term
| Pan Con Pescado: (pawn con pess-cah-doe) |
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Definition
(TORTA)
The famous flavors of Peru in sandwich form!
Our pan-seared 6oz. local catch is simply seasoned with coriander (the seed from the cilantro plant)
Served on a toasted baguette.
Shaved napa cabbage, salsa criolla, and an aioli spiced with the unmistakable aji amarillo pepper.
(All tortas served with a side of mixed greens, dressed in chipotle-agave vinaigrette) |
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Term
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Definition
(TORTA)
Served on a toasted torta roll
Spread with homemade refried pinto beans.
Topped with tangy fried green tomato slices.
Two slabs of crispy pork belly.
Fresh roma tomatoes, and baby arugula.
Not yo mama's blt!
(All tortas served with a side of mixed greens, dressed in chipotle-agave vinaigrette) |
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Term
| Calabacitas: (kal-ah-bah-see-tahs) |
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Definition
(TORTA)
If you've ever eaten in Santa Fe, New Mexico, you've probably seen calabacitas on the menu! Typically a side dish consisting of diced zucchini sauteed with butter and garlic. Our calabacita torta incorporates vegan black beans, grilled zucchini strips, creamy goat cheese, juicy and smokey charred roma tomatoes, grilled corn salsa, and baby spinach.
Veggie friendly! Leave off the goat cheese and it's vegan!
(All tortas served with a side of mixed greens, dressed in chipotle-agave vinaigrette) |
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Term
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Definition
| A spice made from the red seed of the annato tree, a tropical American evergreen shrub. A yellowish red dye obtained from the seed is often used to dye fabrics and food products such as cheese and margarine. |
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Term
| agave nectar: (ah-gah-vay) |
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Definition
| A sweetener made from the core of the agave plant. (the same plant used to make tequila and mezcal) Slightly sweeter and less viscous than honey. |
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Term
| aji amarillo: (ah-hee ah-ma-ree-yo) |
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Definition
| (ah-hee ah-ma-ree-yo) Literally means yellow chili. A South American pepper typically associated with Peruvian cuisine. Considered a part of Peru's condiment trinity along with red onion and garlic. |
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Term
| aji panca: (ah-hee ponka) |
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Definition
| One of Peru's most common chili peppers grown along the coast, with a mild fruity flavor. |
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Term
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Definition
| The homemade Andean version of corn nuts. Made from a special variety of corn called maiz chulpe (maze chool-pay) which pops like popcorn, without the fluffy white explosion. |
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Term
| chilaquiles: (chee-la-kee-lays) |
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Definition
| A traditional Mexican dish, with great regional variations. Typically, corn tortillas cut into quarters, fried crispy, and smothered in green or red salsa form the basis of the dish. |
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Term
| chile ancho: (chee-lay on-cho) |
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Definition
| The dried version of a poblano pepper, literally translated as "wide pepper". Mildly spicy with a red, wrinkled skin, and sweet smokey flavor reminiscent of prunes or raisins. |
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Term
| chile de arbol: (chee-lay ar-ball) |
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Definition
| Spanish for "tree chili", a small potent Mexican chili typically found domestically in it's dried form. |
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Term
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Definition
| More than just a burrito chain! A ripe jalapeno pepper put through a wood-smoked drying process, and often packed in "adobo"; a tangy, slightly sweet red sauce. |
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Term
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Definition
| A semi-hard cow's milk cheese that originated from the Mexican town of Cotija, Michoacan. Cotija is an artisan cheese, made by hand, with a flavor profile similar to a cross between parmesan and feta. AKA queso cincho. |
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Term
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Definition
) Another traditional Mexican dish with many regional variations. Consisting of toasted or grilled corn, typically topped with mayonnaise and/or butter, lime juice, chili powder, and cheese.
AKA Mexican street corn. |
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Term
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Definition
| Like the name suggests, a mixture of 5 spices used primarily in Chinese cuisine. Star anise, cloves, Chinese cinnamon, szechuan peppercorn, and fennel seeds. |
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Term
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Definition
| A sweet, lightly spicy dark red sauce made from soybeans, vinegar, sugar, garlic, and various spices. Widely used in southern Chinese cooking. |
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Term
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Definition
| A spicy/sour Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and fermented. Health Magazine named kimchi in it's list of top five "world's healthiest foods" for being rich in vitamins, dietary fiber, aiding in digestion, and possibly reducing cancer growth. |
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Term
| masa harina: (mossa ar-eena) |
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Definition
| Masa is Spanish for "dough". In the Americas, it often refers to a freshly prepared corn dough made from hominy. Used for making corn tortillas, tamales, pupusas, arepas, etc. The dried and powdered form is called masa harina (corn flour). |
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Term
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Definition
| A common Canadian dish, made with french fries, topped with brown gravy and cheese curds. |
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Term
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Definition
| Paprika is a spice made from ground, dried bell pepper or chili pepper fruits. In Spanish, paprika has been known as pimenton since the 1500's. Today, the word typically indicates smoked, dried, powdered Spanish paprika. |
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Term
| pico de gallo: (pee-ko day guy-oh) Spanish |
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Definition
Spanish for "beak of the rooster". There are many colorful explanations as to how it received this name. A fresh, uncooked condiment made from chopped tomato, onion, and chilis.
AKA salsa fresca. |
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Term
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Definition
| Spanish culinary term for pumpkin seeds. Usually refers to the hulled seed in its roasted form. |
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Term
| queso fresco: (kay-so fres-ko) |
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Definition
| Spanish for "fresh cheese". A semi-soft, moist, crumbly unaged white cheese commonly used in several Latin American countries. |
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Term
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Definition
| A grain-like crop grown primarily for it's edible seeds, originating in the Andean region of Ecuador, Bolivia, Columbia, and Peru. A popular super food known for its abundant amino acids, calcium, phosphorus, and iron. |
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Term
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Definition
| The word means "strips", but in modern Mexican cooking it refers to strips of roasted or sauteed green chilis. |
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Term
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Definition
| Invented in France, a condiment similar to the English tartar sauce, made with mayonnaise, chopped pickles, capers, anchovies, and herbs. |
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Term
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Definition
| Common southern gravy, which varies from state to state, made with the drippings of pan fried country ham or bacon, typically mixed with black coffee. Adding flour to the gravy is traditionally called a sawmill gravy. |
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