{"id":4602,"date":"2025-11-19T11:57:58","date_gmt":"2025-11-19T16:57:58","guid":{"rendered":"https:\/\/ebanorestaurantes.com\/?page_id=4602"},"modified":"2026-09-14T14:21:37","modified_gmt":"2026-09-14T19:21:37","slug":"de-la-tierra","status":"publish","type":"page","link":"https:\/\/www.ebanorestaurantes.com\/en\/barranquilla\/menu\/de-la-tierra\/","title":{"rendered":"De La Tierra | Men\u00fa Barranquilla"},"content":{"rendered":"
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FROM THE LAND<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n BBQ Pork Ribs<\/span>\n <\/h3>\n \n $77.000<\/span>\n <\/span>\n <\/div>\n
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Slow-cooked and caramelized in BBQ sauce, served with potato wedges and a fresh salad.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Black beef brisket burger<\/span>\n <\/h3>\n \n $53.000<\/span>\n <\/span>\n <\/div>\n
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Artisan bread, chef-style black beef brisket, avocado, arugula, fresh tomatoes, grilled coastal cheese, served with potato wedges.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Chili beef tenderloin<\/span>\n <\/h3>\n \n $83.000<\/span>\n <\/span>\n <\/div>\n
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Tender cut from the tip of the beef tenderloin in medallions with goldenberry chili sauce, served on a bed of wok-fried rice with ripe plantain.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Seafood tenderloin<\/span>\n <\/h3>\n \n $77.000<\/span>\n <\/span>\n <\/div>\n
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Tenderloin with grilled shrimp in a creamy spinach sauce with candied pineapple, served over rustic criolla potato pur\u00e9e and coastal cheese.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Viche-style pork tenderloin<\/span>\n <\/h3>\n \n $77.000<\/span>\n <\/span>\n <\/div>\n
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Pork tenderloin wrapped in coffee sauce, served with butternut squash risotto and Genoese pesto.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n PECHUGA MAITRE D\u2019HOTEL<\/span>\n <\/h3>\n \n $44.000<\/span>\n <\/span>\n <\/div>\n
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Grilled chicken breast with Maitre d'Hotel butter, served with a fresh salad and French fries.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Plantain Roll<\/span>\n <\/h3>\n \n $61.000<\/span>\n <\/span>\n <\/div>\n
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Ripe plantain roll stuffed with beef brisket, avocado, and cheese, gratin\u00e9ed in a creamy coastal whey sauce.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Pepper steak<\/span>\n <\/h3>\n \n $88.000<\/span>\n <\/span>\n <\/div>\n
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Tenderloin medallion in black pepper and topito chili noisette butter, served with roasted vegetables and rustic mashed potatoes.<\/p>\n <\/div>\n <\/div>\n <\/article>\n

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\n Cashew nut chicken breast<\/span>\n <\/h3>\n \n $61.000<\/span>\n <\/span>\n <\/div>\n
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Chicken breast with vegetables in a sweet and sour sauce with beer, panela, and tamarind, cashew seeds, rustic yellow potato pur\u00e9e, and a coconut milk reduction.<\/p>\n <\/div>\n <\/div>\n <\/article>\n <\/div>\n \n \n <\/div>\n