There is a good reason why Argentina-born chef Reina Morris is well-regarded for her exemplary baked goods. Her empanadas are a bite of heaven, with wonderful savory treasures encased in delicate, flaky crusts. Both the texture and flavor of the lomito beef sandwich is as good as it gets, with perfectly cooked tenderloin slathered with the house signature chimichurri sauce on a soft baguette. Meanwhile, the desserts for which regulars save room will be glowing in the pastry case in all of their glory, so before you get those alfajores for later, consider quatro leches cake, or pionono roulade with fresh strawberries.
This outpost of the popular Eastside spot serves the same great pastries, soups, and entrées that you love. Save room for dessert – the cakes are moist perfection.
Just half a mile east of I-35, you’ll find authentic Colombian flavors in freshly prepared beef, chicken, and tilapia dishes.
Go here for wonderful Salvadoran cuisine, as well as Tex-Mex favorites. The tamales are lighter than air.
This cozy, comfortable place serves Mexican and Salvadoran specialties. We recommend the fried plantains, banana-leaf tamales, and pupusas.
This locally owned Brazilian steak house boasts a relaxed, fine-dining atmosphere and the only Brazilian wine list in town.
The large indoor and outdoor dining spaces dwarf this chain's menu, a middling mixture of Salvadoran and Tex-Mex dishes. The standouts are Gloria's Super Special and the Mar y Tierra. At least the drinks are cheap and pack a wallop, and the service is excellent.
Armed with a wealth of cherished family recipes for fresh, home-style Cuban cuisine, the menu's opening salvo may be Masas fritas, or chunks of mojo criollo-marinated pork fried in lard, golden outside and succulent within. Lechon asado gets the same marinade and hours in a slow oven until it gets so tender it melts in your mouth. Pollo al horno is a marinated chicken leg quarter that is roasted with onion and red bell peppers, turning it moist and juicy.
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