BryAnna's Restaurant & Bar Menu

Two small tamales steamed in banana leaves, stuffed with black beans, and topped with cheese.

A crisp tortilla layered with lettuce and topped with chicken, beef, or plain curtido salad, cheese, parsley, and a slice of hard-boiled egg.

Two folded fried tortillas stuffed with shredded beef, onions, and cabbage.

A sampler of taquitos and tostaditas with guacamole, salpicón, and curtido.

An order of three with chicharrón and potato or chicken. Shrimp empanadas are $15.00.

Seven small deep-fried corn tortillas topped with ground pork, tomato sauce, and grated cheeses.

Three Guatemalan-style potato croquettes.

Flavors from Petén: three corn and shrimp cakes served with salad.

Beef marinated with lime juice, onions, mint leaves and radish, served on corn crisp tortilla.

Two small sweet corn tamales steamed in corn husks and served with sour cream on the side.

A corn tamale stuffed with pork, olives, and red peppers, steamed in a banana leaf and served with bread.

Two small corn tamales with pork, tomato sauce, and fresh cheese.

Avocado dip with onions, oregano, and lime juice.

Guatemalan-style shrimp cocktail made with tomatoes, onions, cilantro, lime juice, and seasonings.

Fried cassava with fried pork.

Deep-fried coconut shrimp.

Corn tortilla chips covered with black beans, chicken or beef, guacamole, and cheese.

Chicken and vegetable soup.

Authentic cow heel, corn, and vegetable soup served with rice and a slice of lime.

One large pupusa with five ingredients.

Garlic flavored shrimp with cheese.

Ground pork, cheese, and beans.

Made with beans and cheese.

Ham and cheese.

Pork skin and cheese.

Guatemalan flower and cheese.

Guatemalan leaves and cheese.

Jalapeño pepper and cheese.

Zucchini and cheese.

Chicken and cheese.

Boneless chicken, potatoes, green beans, and carrots simmered in a bell pepper and garlic sauce with tomato, onions, and Guatemalan spices, served with rice.

Mayan-style chicken stew with potatoes, green beans, and imported Guatemalan spices, served with rice and tortillas.

Shredded beef and potatoes simmered in Guatemalan Creole sauce, served with rice.

Pork stew made with tongue, liver, and heart in a Guatemalan Creole sauce, served with rice.

Oxtail in gravy, seasoned with Guatemalan spices and served with steamed cabbage, rice, and sweet potato yams.

Beef stew with carrots and potatoes, served with rice and tortillas.

Fried chicken served with rice, salad, and French fries.

Beef rib stew with potatoes and squash in a homemade sauce, served with rice.

Chicken and potato stew in a green tomatillo sauce with cilantro, bell pepper, and Guatemalan spices, served with rice.

Grilled chicken breast seasoned with lemon and Guatemalan spices, filled with vegetables, and served with rice, salad, and beans.

Two poblano peppers filled with chicken, pork, or cheese, served with rice and beans.

Four taquitos filled with chicken, beef, or potato, served with rice and black beans.

A 10 oz. center-cut rib-eye steak served with salad, rice, chirmol, and green onions.

An 8 oz. grilled rib-eye steak served with onion, fried sweet plantain, black beans, rice, sour cream, chirmol, and salad.

An 8 oz. rib-eye steak served with grilled green onion, guacamole, fried black beans, rice, and longaniza.

An 8 oz. skirt steak and three large grilled shrimp, served with refried black beans, rice, and sweet fried plantains.

Marinated steak and skinless chicken thighs served over white rice with pan sauce.

An 8 oz. rib-eye steak simmered in Creole sauce with potatoes and red peppers.

An 8 oz. chopped skirt steak with green onion and cilantro, cooked well-done with wine, curtido salad, and mayonnaise, wrapped in a large flour tortilla.

Outer skirt steak with one chile relleno filled with pork, chicken, or cheese; one taquito filled with beef, chicken, or potato; fried sweet plantain; rice; and beans.

Outer skirt steaks, pork chops, and pork sausages served with guacamole, rice, black beans, and salad. Platter for two.

Family-style platter with shredded beef dobladas, pupusas topped with mixto or vegetables, taquitos filled with chicken, beef, or potato, and empanadas, served with fried cassava, curtido salad, and red sauce. Platter for five.

An 8 oz. Atlantic salmon fillet served with carrots, broccoli, rice, and salad.

A fresh 9 oz. steamed tilapia fillet garnished with cilantro, ginger, lime, and green onions, served with rice and salad.

Shrimp and peppers in a coconut cream sauce, served with rice, steamed cabbage, and sweet plantains.

A vegetarian pupusa filled with cheese, zucchini, loroco, or chipilín, with one cheese chilaquila and guacamole, served with fried sweet plantain, rice, beans, and salad.

A cheese-filled chile relleno, Chepe tamale, potato taquito, and refried black beans.

A cheese chilaquila, potato taquito, and guacamole tostada served with fried sweet plantain, black beans, and sour cream.

Two enchiladas with zucchini, loroco, and cheese, topped with tomato sauce and served with beet salad and sweet plantains.

Guatemalan-style bread pudding.

Fried plantain dough stuffed with chocolate black beans or sweet milk and sprinkled with sugar.

Coke, Fanta, Sprite, or Diet Sprite.

Strawberry, banana, mango, or chocolate.

Rosa de Jamaica or tamarindo.