JT Fusion Cocina

Fluffy jasmine rice wok-tossed in fragant Scotch bonnet oil with golden plantain cubes and scallions, delivering and addictive interplay of sweet, spicy, and savory notes. Per person

Tender cubes of chicken or tofu are glazed in a silky tamarind-coconut reduction and grilled over an open flame until charred at the edges, then finished with a sprinkle of toasted coconut for a bright, tropical flourish. Per person

Bihon noodles simmered in a tangy tamarind-garlic broth with fresh vegetables, served with cilantro sprigs for a comforting, sour-savory bowl that feels like home. Per person.

Bone-in chicken thighs marinated in a harmonious blend of fiery jerk seasoning, soy, and vinegar, the seared to achieve a deeply caramelized crust-an island inspired riff on classic adobo. Per person.

Slow-braised pork spare ribs bathed in a honey-adobo marinade and rubbed with a house-blend fajita spice. Caramelized to a lacquered finish, they´re served atop charred peppers and onions, with lime wedges for a zingy lift. Per person.

Sizzling pork belly and garlic-infused rice wrapped in a soft tortilla, finished with a drizzle of yuzu-cilantro aioli-every bite delivers tangy, creamy, and spicy layers. Per person.

Earthy jerk mushrooms and melty vegan cheese griddled into golden masa pockets. Crispy on the outside, bold and smoky on the inside-this one´s fire for the plant-based familia. Per person.

A salvadoran street classic with an island soul Hand-pressed masa stuffed with juicy shredded chicken, garlicky mojo, and creamy Monterey Jack, then griddled until golden. Served with a bright cilantro-lime crema and pickled red onions for a Puerto Rican twist on comfort you can eat with your hands. Per person.

Filipino fiesta meets Salvadoran street snack. A savory blend of sweet longganisa sausage, tangy atchara pickles, and oozy mozzarella, all sealed inside a golden masa patty. Drizzled with banana ketchup aioli for a sweet-salty finish you´ll crave at every bite. Per person.

Classic Filipino pork rolls with soy-garlic seasoning. Per Person.

Ground chicken tossed with minced garlic, soy, and scallions, wrapped in a delicated shell and fried to golden perfection-paired with a bold soy-garlic dipping sauce for pure umami joy. Per person.

Spiced ground beef and potatoes infused with caribbean jerk seasoning, rolled in a crisp lumpia wrapper. Spiced ground beef and potatoes infused with Caribbean jerk seasoning, rolled in a crisp lumpia wrapper and served with bright mango chutney for a sweet-heat contrast.

Shredded adobo-braised chicken snugly rolled in a lumpia wrapper and fried until crisp, then paired with our rich adobo sauce for a savory, comforting snack. Per person.

Crumbled Mexican chorizo and melting cheese come together in a crisp lumpia roll, fried until bubbly and served with crema or aioli for a playful, indulgent bite. Per person.

Sweet ube halaya and silky cream cheese fold into a lumpia wrapper, fried until crunchy, then dusted with sugar-an elegant dessert that fuses Filipino flair with a creamy finish. Per person.

A deconstructed tres leches cake blended with coconut milk, rolled in lumpia, fried golden, then drizzled with condensed milk and sprinkled with shredded coconut-a tropical celebration in every bite, arlic seasoning. Per person.

Ripe plantains and cinnamon-kissed bananas sautéed to caramelized sweetness, wrapped in a lumpia shell, fried until crisp, and finished with a dusting of cinnamon sugar. Per person.

Mixed spring greens, ribbons of ripe mango, crunchy pepitas, and fried shallots, all dressed in a refreshing coconut-calamansi cinaigrette for a bright, tropical bite. Per person.

Crisp cubes of firm tofu tossed in bold jerk seasoning, pan-seared to achieve a smoky crunch. Per person.

Julienned jicama, purple sweet potato, and daikon tossed in a tangy calamansi-ginger vinaigrette for a crunchy, lightly swwet side that cleanses the palate. Per person.

Tender tofu braised in a savory garlic-vinegar adobo sauce and served with scallion-scented jasmine rice for a perfectly balanced, plant-based entrée. Per person.

Purple yam layered in creamy tres leches style-a tropical celebration on a plate. Per person.

Fudgy, chocolat-brownie base streaked with vibrant Vietnamese cà phÊ-ube swirls, crowned by a halo of golden toasted coconut. Every bite is a sip of dark mocha earth, a kiss of purple yam sweetness, and a crunch of island warmth-qué rico, ang sarap, ngon quá. Per person.