Regional harvest served with conscience. The heart of the mother and the earth, a space to share the spirit that nourishes our identity. Nan Tal is the meeting point that receives the flavors, the colors, the ingredients: sinti, chili, kakawat, from the hands of our ancestors, to give you a little bit of us, maintaining a genuine connection with our roots and the changing seasons that our land offers. At Nan Tal, we value work, hope from the Milpa; We thank the giver of the rain, the mother and grandmother, the farmer of corn, chili, cocoa and beans, the women and their hands placed on the nixtamal, the people who combine their strength with delicacy and magic in the kitchen, which we put at your disposal from the earth to your hands, translated into food and life. Welcome to Nan Tal, where tradition and innovation come together in every bite.
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La Cocina Mesoamericana
Mesoamérica, es considerada como uno de los sitios de domesticación de plantas de mayor relevancia mundial, sobre todo por el maíz (Zea Mays). Alrededor del cual crecieron las diferentes sociedades que han estado presentes a lo largo de la historia de nuestra región hasta la actualidad. Como prueba de esa herencia, en El Salvador, se cuentan con registros arqueológicos de milpa que datan del año 820 a. C., ubicados en la Tehra Cuzcatlan, y en la Tefra Ceniza que datan del año 590 d. C. esta última además incluye evidencia de cultivos de yuca (Manihot esculenta). La milpa es el sistema agroalimentario ancestral de los pueblos mesoamericanos compuesta por la triada del maíz, frijol y ayote; a este sistema se le suman una serie de plantas y cultivos asociados conocidos en nuestro país como quelites entre los cuales destacan el loroco, chipilín, chilies y chaya. Otros cultivos presentes en nuestra cultura y gastronomía de los cuales se cuentan con registros prehispánicos son el guishe, morro, yuca, achiote, aguacate, y el cacao. Estos elementos en diversidad de preparaciones, mezclas y sabores podrán ser apreciados a lo largo del presente menú y constituyen la esencia de los sabores de nuestra tierra.
Técnicas Culinarias Ancestrales
La nixtamalización es un proceso tecnológico ancestral de la gastronomía mesoamericana, que permite procesar el maíz y otros alimentos, utilizando como medio la cocción en agua alcalina con ceniza o cal. El tatemado, se refiere a un alimento que ha sido tostado o dorado por lo general en un comal o directo al fuego. El palmeado es la acción de chocar las dos palmas de las manos y girarlas rápidamente en direcciones opuestas en un ángulo aproximado de 45 grados para dar forma y consistencia al nixtamal en la elaboración de tortillas principalmente.
Nombres Salvadoreños de Ingredientes Regionales
Achiote (Bixa orellana): árbol del cual se consumen las semillas, de las que se obtiene un condimento ya sean en polvo o pasta de color rojo, también se utiliza como cosmético. Algusate: polvo artesanal producto de moler la semilla de ayote (Cucurbita spp.). Chaya (Cnidoscolus aconitifolius): arbusto, de cuyas hojas se comen cocidas. Chía (Salvia hispanica): planta herbácea de la cual se consumen sus semillas que al hidratarse se gelifican, son consideradas un súper alimento por su alto contenido de ácidos grasos omega 3 y fibra. Chiles secos (Capsicum annuum): Guaco y pasilla dos variedades de chiles que se utilizan como sazonador en la cocina salvadoreña. Chiltepe (Capsicum annuum var. glabriusculum): es una variedad de chile silvestre, de tamaño pequeño. Chimol: mezcla sin cocción de tomate y cebolla cortados en cubos (Brunoise), cilantro picado, limón y sal, que se utiliza para acompañar carnes. Chipilín (Crotalaria longirostrata): arbusto de las cuales se consumen sus hojas y flores, que dan un sabor intenso a las comidas como sopas y arroz. Chocolate de tablilla: es la presentación tradicional del chocolate (cacao y azúcar) en pasta con forma redonda que ha sido molido de forma artesanal, para elaborar bebida de chocolate. Chile verde (Capsicum annuum): pimiento dulce de color verde, conocido también como chile morrón o pimiento. Jilota (Zea mays): mazorca del maíz en desarrollo, fase temprana en la que sus granos aún no se han desarrollado, se consumen crudas, encurtidas o cocidas, en ensaladas y sopas. Mole: salsas que tienen elementos generalmente tatemados o sofritos, como chiles, vegetales, especias y semillas, cada región, casa o comunidad tiene sus propias variantes. Morro (Crescentia alata): árbol de cuyo fruto se utilizan las semillas que son la base principal de la bebida de horchata. Conocido también como jícaro. Nixtamal: masa de maíz, base para la elaboración de platos como pupusas, tamales, tortillas, pinol, chilate entre otros. Loroco (Fernaldia pandurata): Flor silvestre comestible, se utiliza para dar sabor a las pupusas, sopas y diversidad de platillos salvadoreños. Ojushte (Brosimum alicastrum): árbol del cual se consumen sus frutos y semillas, que se comen cocidos, también se elabora harina para enriquecer horchata, atoles, y tamales. Pepitoria: semilla de ayote maduro, se consume seca y tatemada, con o sin sal. Pipían (Curcubita argyrosperma): planta trepadora de las cuales se aprovechan flores, flores y semillas, uno de los componentes de la triada de la milpa. Relajo: mezcla de especies, chiles y semillas que se tateman en comal, luego se muelen. Esto constituye la base para saborizar diversos platillos de la gastronomía salvadoreña de acuerdo al recetario de cada familia. Sus ingredientes y cantidad de ingredientes comunes pueden ser: achiote, chile guaco y pasilla, maní, ajonjolí, pimienta, tomate y laurel. Yuca (Manihot esculenta): raíz de la cual se consume la casava, es una planta de la cual se consume su tubérculo de consistencia harinosa.
Mesoamerican Cuisine
Mesoamerica is considered one of the most significant regions in the world for plant domestication, especially for maize [Zea mays]. Various societies have developed throughout the history of our region and continue to thrive today. As evidence of this heritage, El Salvador has archaeological records of milpa dating back to 820 B.C., located in the Cuzcatan Tephra, and to 590 A.D. in the Cerén Tephra. The latter also includes evidence of cassava [Manihot esculenta] cultivation. The milpa is the ancestral agro-food system of Mesoamerican peoples, composed of the triad of maize, beans, and ayote [squash]. This system is complemented by a variety of associated plants and crops known in our country as quelites, including loroco, chipilín, chilies, and chaya. Other crops integral to our culture and cuisine, with pre-Hispanic records, include ojushte, morro, cassava, annatto, avocado, and cacao. These ingredients, in their diverse preparations, blends, and flavors, can be appreciated throughout this menu and form the essence of the Nan Tal Specials.
Ancestral Culinary Techniques
Nixtamalization is an ancestral technological process in Mesoamerican gastronomy that enables the processing of maize and other foods by cooking them in water mixed with ash or lime. Tatemado refers to food that has been toasted or charred, usually on a griddle [comal] or directly over fire. Palemeado is the action of clapping both palms together and rotating them quickly in opposite directions at an approximate angle of 45 degrees to shape and add consistency to nixtamal, primarily for making tortillas.
Salvadoran Names of Regional Ingredients
Alguashte: Artisanally ground powder made from ayote [Cucurbita spp.] seeds. Achiote [Bixa orellana]: A tree whose seeds are used as a condiment, available in powder or paste form with a red color. It is also used as a cosmetic. Chaya [Cnidoscolus aconitifolius]: A shrub whose leaves are consumed cooked. Chia [Salvia hispanica]: An herbaceous plant whose seeds are consumed. When hydrated, they become gelatinous and are considered a superfood due to their high omega-3 fatty acid and fiber content. Chiles Secos [Capsicum annuum]: Guaco and pasilla are two varieties of chilies used as seasoning in Salvadoran cuisine. Chiltepe [Capsicum annuum var. glabriusculum]: A variety of small-sized wild chili. Chirmol: An uncooked mixture of diced tomato and onion [brunoise], chopped cilantro, lime, and salt, used to accompany meats. Chipilín [Crotalaria longirostrata]: A shrub whose leaves and flowers are consumed, adding an intense flavor to dishes such as soups and rice. Chocolate de tablilla: The traditional presentation of chocolate [cacao and sugar] in a round paste form, ground artisanally, and used to prepare drinks and desserts. Chile Verde [Capsicum annuum]: A sweet green pepper, also known as bell pepper or capsicum. Jilote [Zea mays]: The early-stage cob of maize, when the kernels are not yet fully developed. It is consumed raw, pickled, or cooked in salads and soups. Mole: A sauce typically made with roasted or sautéed ingredients such as chilies, vegetables, spices, and seeds. Each region, household, or community has its own variations. Morro [Crescentia alata]: A tree whose fruit seeds are the primary ingredient for the horchata drink. Also known as jicaro. Nixtamal: Corn dough, the base for preparing dishes like pupusas, tamales, tortillas, pinol, and chilate. Loroco [Fernaldia pandurata]: An edible wildflower used to flavor pupusas, soups, and a variety of Salvadoran dishes. Ojushte [Brosimum alicastrum]: A tree whose fruits and seeds are consumed. The seeds are also ground into flour to enrich horchata, atoles, tortillas, and cookies. Pepitoria: The seed of mature ayote [squash], consumed dried and roasted, either with or without the shell. Relajo: A mix of spices, chilies, and seeds roasted on a griddle [comal] and then ground. It serves as a base for flavoring various Salvadoran dishes, such as tamale fillings and sauces. Common ingredients include annatto, guaco and pasilla chilies, peanuts, sesame seeds, pepitoria, cacao, thyme, and bay leaves, with variations in each family or community. Yuca [Manihot esculenta]: Also known as tapioca or cassava, it is a plant whose starchy tuber is consumed in various dishes.
Entradas / Starters
Fusión del Mar$15.00
Seafood casserole sautéed with garlic and wine, served with sourdough bread.
Calamari Tempura$8.00
Tempura-battered, served with jalapeño aioli.
Shrimp Tempura$8.00
Tempura-battered shrimp served with jalapeño aioli.
Guac and Chips$7.00
Guacamole served with green plantain slices.
Homemade Fries$5.00
Fried potato wedges with homemade ketchup.
Especiales / Specials
Spicy Chicken Chunks$13.00
Marinated with powdered relajo seasoning, mixed with habanero chili mole, served with watermelon mesocarp sticks seasoned with alguashe and lime.
Aguachile de Camarón$10.00
Blanched shrimp combined with avocado, served over a cucumber and chiltepe-based sauce.
Yellow Fin Tuna / Salmon Tartare$10.00
Yellowfin tuna or raw salmon tartare served on a base of avocado and wakame seaweed, dressed with chipotle mayo.
Aperitivo Criollo$8.00
Fried corn tortillas, guacamole, stewed beans, and pickled onions.
- Add artisanal chorizos from Nahualcó$2.00
Tempura Cauliflower Chunks$7.00
Drizzled with teriyaki sauce and Thai dressing.
Nan:Tal Especiales
Pulpo a la Parrilla$32.00
Grilled octopus marinated with a dry chili rub, served on a base of spicy mashed potatoes, accompanied by roasted baby corn and a touch of cilantro aioli.
Camarones Nan Tal
Grilled shrimp with loroco chimichurri, served with crispy arugula and confit cherry tomatoes. Build your tacos with corn tortillas, adding onion and cilantro.
- 16 oz$32.00
- 8 oz$18.00
Chef’s Fish Fillet$20.00
Fillet in white wine sauce, served over carrot purée and sautéed spinach.
Crispy Fish Fillet$20.00
Dusted with relajo seasoning, served with guacamole, fried yucca, and tartar sauce.
Fish & Chips$17.00
Served with homemade fries and tartar sauce.
Guarniciones
Lomito en Salsa de la Casa$20.00
Beef tenderloin served with Gouda cheese sauce and two sides of your choice.
Grilled Chicken and Veggies$17.00
Grilled chicken breast fillet with loroco chimichurri and two side dishes of your choice.
Ensaladas
Papaya Verde Thai$10.00
Green papaya strips mixed with fresh vegetables and peanuts, served with Thai dressing.
Et Salad$17.00
A mix of cooked beans, jilota, and pepitoria on a base of fresh vegetables, accompanied by avocado dressing with algusate.
Pokes
Poke Bowl Atún$17.00
Raw yellowfin tuna, marinated in soy-wasabi sauce, served with fried wonton strips.
Poke Bowl Camarón$17.00
Tempura-battered shrimp, teriyaki sauce, nori seaweed, pineapple, cucumber, and purple cabbage.
Poke Bowl Salmón$17.00
Raw salmon marinated in soy-wasabi sauce, served with fried wonton strips.
Poke Bowl Vegetariano$12.00
Sautéed mushrooms with teriyaki sauce, soy-marinated egg, purple cabbage, cucumber, and ginger.
Ceviches and Cocktails
Tropical$15.00
Ceviche served with a passion fruit and habanero chili sauce, caramelized sweet potato, and jicamas.
Tradicional$15.00
Ceviche marinated in lime juice and mixed with chirmol.
Cóctel de Camarones en Salsa Rosada$15.00
Shrimp cocktail with achiote-based pink sauce, chirmol, and avocado.
Cóctel de Camarón Palo Verde$15.00
Shrimp cocktail with a sauce made of dried chilis, peanuts, and onion.
Ceviche ET$8.00
Whole beans mixed with chirmol and served with charred avocado.
Hamburguesas / Burgers
Signature Burger$15.00
Beef-bacon patty, cheddar cheese, caramelized onion, arugula, tomato, and truffled jalapeño dressing.
- Make it double$5.00
Fish Burger$14.00
Breaded fish patty, avocado, cucumber, tomato, and arugula, with cilantro aioli and tartar sauce.
Spicy Chicken Burger$14.00
Breaded chicken breast, powdered chipotle chili, coleslaw, and cilantro aioli.
Pizzas
Petacones y Tocino$18.00
Petacones cheese, bacon, dried chili oil with peanuts, mozzarella, and tomato sauce.
Shrimp and Pesto$18.00
Shrimp, basil and peanut-based pesto, cherry tomatoes, mozzarella, and tomato sauce.
Ibérica$18.00
Serrano ham, arugula, balsamic reduction, mozzarella, and tomato sauce.
Trilogía de Quesos$16.00
Parmesan, cheddar, mozzarella and tomato sauce.
Vegetariana$16.00
Green bell pepper, tomato, fresh basil, red onion, mozzarella and tomato sauce.
PASTAS
Choose between Fettuccine or Rice Noodles
FRUTTI DI MARE$17.00
Combination of seafood sautéed with butter and white wine, served with a creamy sauce and Parmesan cheese.
- Pan de masa madre / Sourdough bread$2.00
- Guacamole / Avocado$2.00
- Tocino / Bacon$2.00
CLÁSICA PESTO$12.00
Combination of mozzarella cheese and cherry tomatoes, mixed with basil and peanut-based pesto.
DIÁVOLA$12.00
Mozzarella and basil in a dried chili sauce.
- Add 4 oz of chicken breast or 4 oz of shrimp$3.00
TACOS
3 homemade corn taco tortillas, decorated with chaya leaf
TACOS DE PULPO$14.00
Sautéed octopus with loroco chimichurri, avocado, and pickled onion.
TACOS DE CAMARÓN$12.00
Sautéed shrimp with dried chili and peanut sauce, guacamole, and achiote aioli.
TACOS DE PESCADO$12.00
Tempura-battered fish bites, guacamole, and jalapeño aioli.
TACOS DE LOMITO$12.00
Sautéed beef tenderloin with butter and onion, guacamole, chimol, and jalapeño aioli.
- Add an extra taco$4.00
TACOS VEGETARIANOS$10.00
Sautéed mushrooms with a dried chili and pineapple rub, avocado, jalapeño, and cilantro aioli.
- Add an extra taco$3.00
Kids Meals
Fish Sticks$8.00
Tempura-battered fish pieces, served with fried potato wedges and tartar sauce.
Chicken Chunks and Fries$8.00
Breaded chicken tenders, served with fried potato wedges and homemade ketchup.
Lomito and Fries$8.00
Grilled tenderloin served with fried potato wedges and smoked gouda cheese sauce.
Pasta Pomodoro$5.00
With Homemade Tomato Sauce.
Pasta al Burro$5.00
Sauteed with butter, garlic and parsley.
- 2 oz of chicken breast or 2 oz of shrimp$2.00
- Fettuccine$0.00
- Rice Noodles$0.00
Café
Latte$4.00
- 8 oz$3.00
- 12 oz$5.00
- Agrega leche$1.00
- Add milk$1.00
- Agrega leche vegetal de ajonjolí$1.00
- Add sesame seed plant-based milk$1.00
Cappuccino$4.00
Americano
- 8 oz$3.00
- 12 oz$5.00
Espresso$3.00
- Extra shot$2.00
Cortado$3.00
Café de la Cumbre$2.00
Café de la casa / House Coffee
Frío
Carajillo$9.00
Iced Mocha Delight$7.00
Iced Latte$4.00
Iced Coffee$3.00
Postres
Fluffy Choco Chia$6.00
Chia gel, oats, and chocolate tablet, served with peanut butter truffles.
Crème Brûlée$6.00
Classic French dessert made with cream and egg, infused with rosemary.
Panna Cotta Nan Tal$6.00
Light Italian dessert made with cream and jelly, flavored with vanilla and a fruity touch Nan Tal style.
Brownie$5.00
Nan Tal's artisanal recipe, made with authentic chocolate tablets.
- Bola de helado de vainilla$2.00
- Add vanilla ice cream scoop$2.00
Flan de la Casa$5.00
Classic Spanish recipe, made with pasture-raised eggs, milk, and a caramel base.
Tostada Francesa$5.00
Nan Tal's version with a soak of horchata de morro.
Sorbete de la Casa Nan Tal$4.00
Seasonal sorbet, 100% natural, homemade.
Natural
Bebidas naturales | Soft drinks
Jugo de naranja$4.00
Orange juice
Coco$4.00
Coconut
Agua de Coco$3.00
Coconut Water
Botella de agua natural con gas$3.00
Natural sparkling water bottle
Limonada$2.50
Lemonade
Con Soda$3.50
With Soda
Botella de agua natural$2.00
Natural water bottle
Frozen
Fresa$4.50
Strawberry
Mora, piña, coco, o sandía$4.00
Blackberry, pineapple, coconut, watermelon
Frozen combinations
CARMESÍ$6.00
Blackberry with Strawberry
SUNNY VITAMIN$5.00
Orange and Pineapple
MORASOL$5.00
Blackberry with Pineapple
Sodas
Cimarrona de la casa$5.00
Sparkling water with homemade michelada mix.
Cimarrona$4.00
Sparkling water with homemade michelada mix.
Mineral$2.50
Sparkling water
Coca Cola o Coca Cola Zero$2.50
Soda de sabor$2.50
Flavored Soda
Cervezas | Beers
Nacionales | Local
Regia Extra Grande$6.00
Cadejo$4.50
Mera Belga Belgian White Ale Suegra IPA (India Pale Ale)
Suprema | Pilsener | Golden$3.50
Heineken | Modelo | Michelob Ultra | Stella Artois | Corona$5.00
Heineken 0.0$5.00
Corona Cero$5.00
The Special Bottles
Johnnie Walker | Blue Label$500.00
Tequila Cristalino Maestro Dobel$150.00
Champagne Moët & Chandon Ice Impérial$150.00
Ron Añejo Centroamericano
Zacapa | No 23
- Single$9.00
- Doble$14.00
Flor de Caña | 18 años
- Single$6.00
- Doble$10.00
Cihuatán | 12 años
- Single$6.00
- Doble$10.00
Whisky
Johnnie Walker | Blue Label
- Single$25.00
- Doble$45.00
Glenfiddich | 12 años - Single Malt
- Single$10.00
- Doble$16.00
Johnnie Walker | Black Label
- Single$8.00
- Doble$12.00
Jack Daniel's
- Single$7.00
- Doble$11.00
Bulleit Bourbon
- Single$7.00
- Doble$11.00
Tequila | Mezcal
Maestro Dobel | Cristalino
- Single$11.00
- Doble$17.00
Don Julio | Añejo
- Single$11.00
- Doble$17.00
Mezcal Montelobos | Espadín
- Single$10.00
- Doble$16.00
1800 | Reserva
- Single$8.00
- Doble$12.00
Spirits
Vodka Grey Goose
- Single$8.00
- Doble$12.00
Amaretto
- Single$6.00
- Doble$10.00
Limoncello
- Single$5.00
- Doble$9.00
