S T A R T E R S

ALCAPURRIAS  

Roasted Pepper Cream, Root vegetable fritters made with yucca, plantain, taro, and corn

EMPANADAS

Monterrey Jack Cheese, pico de gallo, crema, salsa

TOSTONES

Fried plantains, cilantro salsa

PAPAS BRAVAS

Potato wedges adobo spice mix, Sofrito aioli

YUCCA AL MOJO

Onion herb butter, Yucca braised in onions, butter, and herbs

RICE BOWL

Sofrito braised pork, veggies

STREET TACOS

Choice of Meat, house made tortillas, pico de gallo

AVOCADO SALAD

Lemon Orange Vinaigrette, Little gems, pickled shallots, and oregano toast

TOSTONES RELLENOS DE CALAMARES

Garlic-cilantro salsa verde, Fried green plantains stuffed with grilled calamari

CHIPOTLE BEEF FLAUTAS

Shishito peppers, mango salsa, cotija cheese

M A I N  

CRISPY PORK BELLY SLIDERS

Sofrito aioli, pickled cabbage, jalapenos, arugula

*Vegetarian option: Mushroom and avocado

CHICKEN SKEWERS

Sofrito marinated chicken, pique, grilled bread

BRAISED CHICKEN POLENTA

Roasted peppers, creamy polenta, arugula

POZOLE

Tortilla chips, queso fresco, radishes, cilantro

GRILLED PORK CHOP

Spiced rice, plantain chips, grilled veggies, corn salsa

ARROZ CON GANDULES  

Paprika-annatto oil, Spiced rice with pigeon peas, steamed over a plantain leaf  

ROASTED PERNIL

Spiced chicharrones, Roasted pork shoulder & crispy pork skin tossed in spices

DESSERTS

FLAN DE QUESO

Passion fruit jam Baked custard with passion fruit & toasted coconut crumble

TEMBLEQUE DE ALMENDRA

Almond milk pudding with cinnamon, Orange zest & candied almonds

CHURRO PIES

Caramel and chocolate

BANANA BREAD PUDDING

Areito Latino is a Latin Kitchen based out of the Bay Area (San Francisco/Oakland) that specializes in pop ups, private parties, weddings, outdoor/indoor catering events and more... Our menu/concept is mostly inspired by our Latin roots but it welcomes all other cuisines and styles.

Our Chefs

Yai Negron, pop-up Chef, was born and raised in Corozal, Puerto Rico. Fascinated by Puertorican and Cuban culture and food from a young age and growing up with a family that embraces both made it easy for Yai to follow what he loves and moved to Orlando, FL to pursue a career in the culinary arts at Le Cordon Bleu. Yai was hired at Norman Van Aken's restaurant Norman's in Orlando Fl, where at the age of 22 he became a Sous Chef in a restaurant that featured Caribbean flavors in a modern fusion style, opening his eyes to a whole new way to prepare and display most of the ingredients he grew up with, but in a non traditional way as well as blending it with flavors from other cultures. After working at Norman's for 4 years, Yai moved to San Francisco and worked at Foreign Cinema and eventually found a home at Jason Fox's restaurant Commonwealth, a one Michelin star restaurant that was a local success not only because of how amazing and approachable the food was, but also because many industry colleagues would choose this as one of their favorites restaurants. After Commonwealth closed its doors, he moved on to Proper Hotel in SF to work as a Sous chef and then he became the Excecutive Chef at Black Cat.

When asked about the pop-up concept he said, “The pop-up concept to me is unique and amazing because you get to display the type of food that moves you and it allows you to create a following of people that appreciate your food and your vision as well as being able to play with seasonal ingredients and always make it something different and special. There might be a few challenges doing a pop-up, like getting the right amount of people at the door or even having an appealing concept that will draw the guest or make them want to support your concept.” Yai’s pop-up is named Areito Latino and for Yai, there's nothing more inspiring than to cook the food that he enjoys and saw his family cook his whole life. The menu at Areito Latino is Puertorican, Cuban and Mexican inspired by traditional classics, modified to a more modern approach, keeping the flavors and techniques that makes this menu very nostalgic for Yai. From local squid to pork, the menu displays the perks of living on an island and having the best of both worlds. Learning new techniques and applying them to his food is what moves Yai to keep doing traditional dishes. Everything will be locally sourced, with the exception of some items that are hard to find from local farms like plantains, pigeon peas, culantro (a strongly flavored herb similar to cilantro). Yai says “nothing makes me happier than displaying my culture through food and drinks and making people happy along the way. I think the menu is very approachable and fun and it's the perfect style of food to enjoy with a group of friends and family.”