MENU DE COMIDA

CEVICHE


AHI TUNA

sashimi sliced center cut, sea beans, avocado, radish, aguachile | 17

COCONUT MARINATED LOCAL WHITE FISH

Fresno chile, mango, crispy plantains, lilikoi | 14

PERUVIAN-STYLE MIXED SEAFOOD

sweet potato, octopus, Kauai shrimp, ahi tuna, local white fish, corn, salsa criollo, leche de tigre, aji amarillo | 20


BOCADITOS (Small Plates)


CRISPY PORK BELLY

aji amarillo glaze, baby carrots, scallion salad | 12

BAJA FISH TACOS

red cabbage and chayote squash slaw, tomato salsa | 13

GRILLED BEEF TONGUE SKEWERS

aji limo. salsa Huancaina, salsa criollo, corn sofrito | 14

CRISPY SEARED OCTOPUS SALAD

mixed olives, ink aioli, chorizo vinaigrette, herb salad | 13

BRAISED CHICKEN TAMALE

black mole, cocoa nibs, Oaxaca cheese | 8

PERUVIAN-STYLE SAUTEED MUSHROOMS

Hamakua escabeche, roasted corn, poblano, watercress | 12

CRISPY POBLANO RELLENO

Oaxacan cheese, mole amarillo, Modelo beer batter | 11

KAUAI SHRIMP AREPA

Arbol chili, cherry tomatoes, cotija cheese | 15

BABY CUCUMBER & CHERRY TOMATO SALAD

Waipoli greens, pumpkin seed brittle, creamy poblano dressing | 9

ENTRADAS (Entrees to be Shared)


GRILLED HANGER STEAK (5 OZ OR 10 OZ)

chimichurri, crispy fingerling potatoes, arugula & tomato salad | 28/38

 YUCATAN CRISPY GRILLED HALF CHICKEN

charred chili salsa, saffron rice, roasted local vegetables | 31

VERACRUZ-STYLE FISH SIMMERED IN SPICY TOMATO BROTH

caperberry & olive salad, saffron rice, cilantro | 31

CRISPY PORK CARNITAS

black beans, saffron rice, salsa verde, house made fresh tortillas | 24

SEARED AHI TUNA

hibiscus broth, fresh beans, jicama, Hawaiian chile oil  | 34

BRAISED OXTAIL POZOLE

ancho chile, kohlrabi, radish, hominy, fresh lime | 19

SIDES


Black Beans in Chiptole Broth with Cotija Cheese | 6

Fresh Corn Tortillas with Cumin Butter | 6

Roasted Local Vegetables | 7

Crispy Fingerling Potatoes with Salsa Huancaina | 7

Spanish-style Saffron Rice | 7

 

KIDS MENU


STEAK STIR FRY

local vegetables, potato, soy glaze, white rice | 13

GRILLED CHICKEN TENDERS

local vegetables, white rice, mild tomato sauce | 11

BUTTERED NOODLES

macaroni, shredded Oaxacan cheese | 9

ROSEALANI ICE CREAM

chocolate or vanilla | 2

 

POSTRES (Dessert)


JOE’S CHURROS

cinnamon sugar, Kahlua ganace | 9
A La Mode  | 3

CARAMEL FLAN

toasted coconut, macnut brittle, lilikoi coulis | 9

CHEESE PLATE

Maui mango chili bleu cheese, manchego, quince paste, local fruit compote, Ai Na Lani Farm honey, lavosh crackers | 14

ICE CREAM

House recipe horchata (cinnamon) | 10
Rosealani chocolate | 9
Rosealani vanilla | 9

SIGNATURE COCKTAILS

BESAME MUCHO

Ocean Vodka, suze, red bell pepper, strawberry, and lemon juice. Topped with ginger beer. | 14

MACCHU PICCHU

Barsol Pisco, fresh lime, pineapple, coconut water, and lavender foam. | 14

UN POQUITO

Aviation Gin, fluer, fresh lemon, cilantro, and jalapeño. | 14

YERBA BUENA

Knob Creek Rye, fresh lime, yerba mate tea, and fresh mint. | 14

ROSA ROJA

Peligroso Silver Tequila, 3 Flower syrup, ruby grapefruit juice, and fresh lime. | 14

BRISA FRESCA

Leblon Cachaça, fresh lime, strawberries, and coconut water. Topped with coconut lavender foam. | 14

OYE COMO VA

Espolon Blanco Tequila, Aperol, watermelon liquor, and fresh lime. Topped with club soda. | 14

SANDRE Y ORO

Olmeca Altos Silver Tequila, chipotle shrub, fresh lime juice, and orange juice. | 14

MACHETE

Espolon Reposado Tequila, Aperol, fresh lime, chile de arbol, and a mezcal rinse. | 14

COHIBA

Sombra Mezcal, Casamigos Anejo, Cynar, demerara sugar, lemon and orange zest. | 14

Happy Hour @ Joe’s Nuevo Latino

Daily from 5-7pm at our bar.

FOOD


CARNITAS BOWL

rice, black beans, salsa verde, tortilla chips | 9

CHIPS &  SALSA

Roasted Haiku tomatoes, tortilla and plantain chips | 6

SKEWERED LENGUA

Corn Sofrito, red onion, salsa Huancaina | 11

FRESH FISH CEVICHE

Daily selection | 10

PORK BELL SKEWER

aji amarillo glaze, arugula | 8

BAJA FISH TACOS

Chayote slaw, tomato salsa | 8

THE CONCEPT

Joe’s Nuevo Latino celebrates the incredible diversity of food from Latino communities around the world. Guests enjoy a culinary journey designed to introduce the best, most inspired Latin flavors blended with fresh, local ingredients.

The menu features small and large plates, all equally sharable, and includes our interpretation of classic dishes from around Central and South American, the Caribbean and Spain.

Guests will experience a contemporary, communal, high energy atmosphere and a bar featuring traditional and imagined cocktails with a particular emphasis on tequila and mezcal.

THE CREATIVE VISION

Chef Gary Johnson is passionate about Latin food. We mean really passionate. So passionate he was contemplating leaving Maui to open a restaurant on the mainland. As fortune would have it, the managing partners behind Joe’s Nuevo Latino really wanted to open a restaurant featuring Latin cuisine. Their paths crossed and a new restaurant was born.

The team behind Joe’s Nuevo Latino agreed they wanted much more than another Mexican restaurant – they wanted a place that celebrates the flavors and ingredients found in all Latino communities throughout the world. An ambitious undertaking perhaps, but we’ve curated a menu that is a reflection of the culinary diversity developed by peoples with a shared heritage.

We now invite you to embark on a new culinary journey at Joe’s Nuevo Latino.

NEWS & SPECIAL EVENTS