This high-energy restaurant and bar serves up unique cuisine inspired by the Street Foods of the Americas. Menu items from North, South and Central America will be featured for lunch and dinner. Paradiso 37 features an international wine bar and a one of a kind tequila tower bar with more than 50 kinds of tequila and a selection of signature frozen margaritas.

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© Copyright Disney

On the waterfront at Downtown Disney Pleasure Island you can find the street foods from coutries all over the Americas. Also, specializing in a wide variety of tequilas, you are sure to find something for everyone in your party.

The menu, with lunch and dinner meal prices ranging from $15.00 – $35.00 per person, provides appetizers, platters, salads and sweets to finish up your meal.

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© Copyright Disney

Yucatan Style Shrimp Ceviche – fresh shrimp, cucumbers, sweet green and red peppers, tossed in a spicy tomato and lime sauce.

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© Copyright Disney

While the Chilean Style Salmon – skewered grilled salmon served with a tomato vinaigrette dressing.

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© Copyright Disney

The menu offers something for your little ones as while, like Mexican Crispy Corn Shell Tacos – Stuffed with Chicken or Beef with Lettuce, Tomatoes & Chefs Special Cheeses. Served with Black Beans and Cilantro Rice.

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© Copyright Disney

And to finish it off you can try from there wonderful desserts like the Mini Ice Cream Cones – four waffle cones of vanilla, chocolate, strawberry and cookies & cream ice creams, topped with sprinkles.

E Brands

Paradiso 37 is an E Brands restaurant, whose owners have a long history of partnership with the Walt Disney Co. The CEO of E Brands is Rashid Choufani; Mr. Choufani been the owner/operator of Restaurant Marrakesh (opened 1984) and Tangierine Cafe (opened 1999) in Epcot since they first opened. Before emigrating to the United States, Mr. Choufani owned and operated restaurants in Morocco where he was also President of the Restaurant Association. Mr. Choufani has also been a member of the illustrious Bocuse d’Or as well as been a teacher and lecturer on both the restaurant and tourist industries.

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