MENU DE COMIDA

CEVICHE


AHI TIRADITO

Sashimi sliced center cut Ahi Tuna
sea beans, avocado, radish, aguachile | 20

PESCADO CON COCO

Coconut Milk Marinated White Fish
Fresno chile, mango, crispy plantains, lilikoi | 18

PERUANO MIXTO

Peruvian-style Mixed Seafood Ceviche
sweet potato, octopus, shrimp, fish, corn, salsa criollo, leche de tigre, aji amarillo | 25


BOCADITOS


YUCA FRITES

Large-cut Fried Yuca
mojo criollo, cilantro aioli, cumin dust | 9

ESPARAGOS A LA PARILLA

Grilled Asparagus
macadamia sofrito, pimenton crema | 11

CODORNIZ CON MOLE AMARILLO

Roasted Quail with Yellow Mole Sauce
chayote squash, chochoyotes, pepitas | 15

ANTICUCHO DE LENGUA

Marinated and Grilled Beef Tongue Skewers
aji limo. salsa Huancaina, salsa criollo, corn sofrito | 14

AREPA DE CAMARON

Crispy Corn Cake topped with Kauai Shrimp
chile de Arbol, cherry tomoatoes, cotija cheese | 18

PULPO A LA PLANCHA

Seared Octopus Steak
mixed olives, ink aioli, chorizo vinaigrette, herb salad | 17

TAMAL DE POLLO

Steamed Chicken Filled Corn Dough
mole negro, cocoa nibs, quesa Oaxaca | 6

ULU CAUSA

Cold, Layered Potato and Breadfruit Salad
avocado, beet escabeche, avocado, quail eggs, olives | 12

ENSALADA DE PALMITO

Roasted Hearts of Palm Salad
avocado emulsion, charred tomatoes, preserved limon citronette, butter lettuce | 14

HONGOS SALTADO

Peruvian Inspired Sauteed Mushrooms
Hamakua  escabeche, roasted corn, poblano, watercress | 14

ENSALADA DE PINA

Grilled Pineapple Salad
poha berries, jicama, watercress, mojito vinaigrette | 12

PARA COMPARTIR


COCHINITA PIBIL SHANK

Citrus and Achiote Braised Crispy Pork Shank
black beans, jicama slaw, fresh tortillas | 39

HANGER STEAK A LA PARILLA

Herb Marinated Grilled Hanger Steak (5 oz or 10 oz)
chimichurri, fingerling potatoes, tomato arugula salad | 28/38

POLLO ASADO

Grilled Crispy Half Chicken
recado negro, saffron rice, roasted vegetables | 31

PESCADA VERACRUZANA

Fish Simmered in Spicy Tomato Broth (Veracruz-style)
caperberry olive salad, saffron rice | 32
Whole Fish (when available) | Mkt.

 

SIDES


Black Beans in Chiptole Broth

Fresh Corn Tortillas

Roasted Vegetables

Crispy Fingerling Potatoes

Saffron Rice

Jicama Slaw

 

POSTRES


JOE’S CHURROS

long fried dough, vanilla  sugar, kahlua chocolate | 9

TRES LECHE PASTEL

three milk sponge cake, horchata ice cream | 9

CARAMEL FLAN

macadamia brittle, seasonal fruit, lilikoi, toasted coconut | 9

CHOCOLATE CAJETA RELLENO

chocolate plantain tamale, caramel, plantain tostones | 9

ALFAJORES

dulce de leche shortbread cookies, poha berries | 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

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

Wailea Restaurant Week

May 24-30, 2015 | 3 Course Menu | $39

1ST COURSE – CHOICE OF:

ENSALADA DE PINA

Grilled Pineapple Salad
poha berries, jicama, watercress, mojito vinaigrette

PESCADO CON COCO

Carribean Inspired Ono Ceviche with Coconut Milk
Fresno chile, mango, plantains, cilantro, likikoi

2ND COURSE – CHOICE OF:

HANGER STEAK A LA PARILLA

Grilled Hanger Steak
chimichurri, crispy fingerling potatoes, tomato arugula salad

PECADO VERACRUZANA

Seared Fish Simmered with Mexican Tomato Broth
saffron rice, olive and caperberry salad

DESSERT

CARAMEL FLAN

lilikoi, macadamia brittle, toasted coconut

ABOUT US

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.

OUR OTHER MAUI RESTAURANTS

RESERVATIONS

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CONTACT AND LOCATION

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For reservations it is highly recommended booking with our Open Table link above or calling us directly at 808-875-7767.