Catering

Travieso's "take" on Traditional Shrimp Ceviche with Sustainably Raised Pacific Lush Shrimp combined with House Pickled Jalapeños and Red Onions, Cucumber, and Lime. Served with House Made Tortilla Chips (Mexico)

A refreshing vegan ceviche with fresh cucumber, pineapple, watermelon, house pickled green mango and assorted vegetables. Served with house made tortilla chips (peru)

Chef curated latin american turnovers made with different flours and filled with different savory ingredients and dipping sauces (Latin America)

Thinly sliced rare beef tenderloin on a bed of assorted greens combined with Brussel sprouts, house pickled assorted vegetables, topped with cilantro infused olive oil and served with assorted house made crostini (Brazil, Spain, Italy)

Crispy brussels sprouts tossed in a chorizo garlic aioli sauce and topped with feta and cotija cheese (Caribbean: Mexico)

Pork belly and blistered shishito pepper skewers in ginger hoisin sauce (Peru, Asia)

Poblano infused Caesar salad with little gem lettuce, house made roasted poblano and scallion Caesar dressing with notes of lime and parmesan, topped with parmesan tuile and house made crostini (Italy, Mexico)

Chef's Special Salad of Arugula with Pressed Watermelon. Celery, House Pickled Mango and Red Onion topped with Pistachios and House Made Tajin Vinaigrette (Spain, France)

Troublemakers' signature flourless chocolate cake with chocolate canache and citrus guava drizzle (Cuba, Mexico, Brazil)

Beef tenderloin on green plantain and corn puree served with baby carrots, crispy brussel sprouts with espresso béarnaise drizzle (Caribbean)

Beef short rib braised in red wine marinade with black garlic glaze served with cauliflower leek puree, topped with fried leeks(Spain, France, Latin America)

Blackened salmon served on black garlic risotto with tomato escabeche (vinegar and spice marinade) topped with toasted pistachios and cilantro infused olive oil (Peru, Mexico, Philippines, Italy) . Tree Nut

Sustainably raised Pacific lush shrimp grilled in a tamarind fruit glaze served with jalapeño cream corn and cilantro slaw topped with charred house pickled red onion (Caribbean, Costa Rica, Mexico) Shrimp. Dairy.

Travieso's version of mofongo. Carnitas braised pork served on smashed green plantain mofongo with salsa criolla (Puerto Rico, Dominican Republic)

Al pastor marinated pork tenderloin accompanied with pork belly lardons, Mexican chorizo, cinnamon parsnip puree, lime zest and cilantro chimichurri (Argentina, Italy. Mexico)

Flounder filet braised in tangy mango glaze served with potatoes confit and sautéed green beans, topped with cilantro infused olive oil (Argentina, Uruguay) Seafood. Dairy.

Coke, Diet Coke, Sprite. Fanta Orange and Lemonade