At JT Fusion Cocina, we marry time-honored marinades and blister-hot sears to coax every note of spice, smoke, and citrus from humble ingredients—starting with our Jerk Adobo, where chicken thighs steep in Filipino vinegar and Caribbean spice for 24 hours before flash-searing to perfect crackle and juiciness; through our Jerk Fried Rice, a wok-toss of jasmine rice in scotch-bonnet oil studded with caramel-gold plantain and fresh scallions for sweet-spicy contrast; and finishing on a note of pure sweetness with Ube Tres Leches, an ultra-fine purple-yam sponge soaked in three milks and crowned with toasted coconut “snow” and a whisper of vanilla bean. Pull up a plate—you’re family here.
Latin warmth, Caribbean fire, and Southeast Asian brightness. Per-person pricing, 10-guest minimum.
Jerk Adobo
Bone-in chicken thighs marinated in a harmonious blend of fiery jerk seasoning, soy, and vinegar, then seared to achieve a deeply caramelized crust—an island-inspired riff on classic adobo.
BBQ Skewers
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- Chicken
$13.99
Jerk Fried Rice
Fluffy jasmine rice wok-tossed in fragrant Scotch bonnet oil with golden plantain cubes and scallions, delivering an addictive interplay of sweet, spicy, and savory notes.
Sinigang Pancit
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.
Fajita Adobo Spare Ribs
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.
Bold bites. Street roots. Tri-continental soul. Island-style lumpia, sizzling sisig, and tortilla swagger fused into handheld flavor bombs.
Sisig Burritos
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.
Pupusa Boricua
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.
Jerk Mushroom Pupusa (Vegan)
Salvadoran x Jamaican x Vegan
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. 🌱🔥
Adobo Longganisa Pupusa
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.
Select any five savory or sweet lumpia for your event. Shanghai-style are petite and finger-sized — perfect for passed appetizers and cocktail hours.
Classic Pork Shanghai
Classic Filipino pork rolls with soy-garlic seasoning.
Garlic-Soy Chicken
Ground chicken tossed with minced garlic, soy, and scallions, wrapped in a delicate shell and fried to golden perfection—paired with a bold soy-garlic dipping sauce for pure umami joy.
Jerk Beef Picadillo
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.
Adobo Chicken Lumpia
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.
Chorizo y Cheese
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.
Ube Cream-Cheese Crunch
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.
Coconut Tres Leches
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.
Plantain & Cinnamon
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.
Plant-powered. Flavor-forward. Bold tri-cultural spirit with equal crunch, comfort, and cultural fusion in every forkful.
Jerk Tofu
Crisp cubes of firm tofu tossed in bold jerk seasoning, pan-seared to achieve a smoky crunch.
Adobo Tofu
Tender tofu braised in a savory garlic-vinegar adobo sauce and served with scallion-scented jasmine rice for a perfectly balanced, plant-based entrée.
Root Vegetable Slaw
Julienned jicama, purple sweet potato, and daikon tossed in a tangy kalamansi-ginger vinaigrette for a crunchy, lightly sweet side that cleanses the palate.
Spring Green Salad
Mixed spring greens, ribbons of ripe mango, crunchy pepitas, and fried shallots, all dressed in a refreshing coconut-calamansi vinaigrette for a bright, tropical bite.
Where dessert meets diaspora. Ube tres leches, coconut flan lumpia, cinnamon plantains — tradition reimagined with tri-continental flair.
Ube Tres Leches
Purple yam layered in creamy tres leches style — a tropical celebration on a plate.
Cà Phê Ube Coconut Bliss
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.
Six handcrafted small-batch sauces: Mojo de Abuela, Coconut Jerk BBQ, Banana Ketchup Crema, Kalamansi Chimichurri, Ube Aioli, Pineapple Chili Vinegar. Add-on to any package.
Mojo de Abuela (Puerto Rican garlic-lime oil)
Garlicky citrus herb oil kissed with lime and orange—this is Abuela’s secret in a bowl. Perfect for
pupusas, grilled meats, or dipping warm tortillas.
Coconut Jerk BBQ (sweet, smoky, island heat)
Smoky-sweet island BBQ glaze with creamy coconut undertones and a bold jerk kick. It’s our most
requested drizzle on ribs and skewers.
Banana Ketchup Crema (Filipino comfort with a creamy twist)
A creamy remix of banana ketchup—sweet, spiced, and made for dipping. Great with lumpia, tacos, or
anything crispy.
Kalamansi Chimichurri (citrusy herb punch)
Zingy herbs, kalamansi juice, and red pepper come together for a bright, citrusy blast. Think
chimichurri, but island-style.
Ube Aioli (vibrant, savory-sweet magic)
Roasted garlic meets creamy mayo and sweet purple yam. It’s our purple magic—savory, earthy, and
totally unique.
Pineapple Chili Vinegar (spicy-sour with a tropical snap)
Sharp, sweet, and spicy. This house-pickled blend of pineapple juice, vinegar, and fresh chili hits every
note.
