Top 50 Restaurants

Key to pricing:
$ = inexpensive (entrées $5–$10)
$$ = medium (entrées $10–$20)
$$$ = expensive (entrées $21 and up)
AE = American Express,
D = Discover, DC = Diner’s Club,
MC = MasterCard, V = Visa

USA (By (By Katharine A. Díaz, Hispanic Magazine) — Isn’t it nice to know that when you get a craving for a great chile relleno, arroz con pollo, paella, or empanada that there’s probably a restaurant not too far away where you can find it? That will come in handy as we take our annual look at some of those restaurants coast to coast because, by the time you finish reading about these top eateries, you’ll be heading out the door looking for a good meal.

But before we get those cravings started, let’s take a look at the state of Latino foods in the United States. Here’s what’s making news. First of all, chiles are picking up in popularity. According to the food industry trade newsletter Food Beat, Inc., chiles are noted more and more in menus across the United States. Jalapeños and chipotles, always popular, are even more so; but poblanos, habaneros, and others are also getting their fair attention.

Tortillas continue beating white bread in sales according to the Tortilla Industry Association; sales are expected to reach $6 billion this year. And if you have a sweet tooth, you’ll be happy to know that Hershey’s is introducing a dulce de leche–filled chocolate kiss. In the world of ice creams and sorbets, you’ve probably already noticed that major brands, such as Breyers and Häagen-Dazs, offerdulce de leche ice cream. Mexican-based Palapa Azul is getting icebox space, too, with two new product lines—ice cream and sorbets. New ice cream flavors to look for include flan and Mexican chocolate. New sorbets include mango and coconut.

Now, let’s get to this year’s top 50 Hispanic restaurants in the United States. Many restaurants are back from last year, but you will also find several new establishments. They range from traditional to nouveau, and from fancy to casual. Please let us know about your favorite restaurant so that it can be considered for next year’s list.

Los Dos Molinos
Decked out with folk art and other colorful touches, eating at Los Dos Molinos is a treat, even if you have to wait in line. On the weekends the place gets packed. However, regulars say the wait isn’t that bad with a refreshing margarita and freshly made guacamole. Make sure to ask about the specials of the day that could include the ever-popular adobado-stuffed chile relleno or the garlic pork roast platter with red or green chile. Enjoy honey-drenched sopaipillas for dessert. Mixed drinks. 8646 S. Central Ave. (602-243-9113). Lunch and dinner Tues.–Sat. All major credit cards. $.

Boca del Río
Boasting “mariscos estilo Sinaloa” (Sinaloa-style seafood), Boca del Río continues to surprise diners. It’s just amazing that this homey, Eastside restaurant can pack such a menu. Savor one of its seafood soups, such as the Spanish-style oyster soup, or just go with the oysters on the half shell. The filete al pil-pil is a grilled red snapper filet in a garlic sauce and chile guajillo. Beer and wine. 3706 Whittier Blvd. (323-261-0027). Breakfast, lunch, and dinner. MC, V. $.

Camilo’s Bistro
With wine and coffee shops opening around it, Camillo’s is almost a cornerstone business in Eagle Rock. Unlike its casual neighbors, however, dining is formal. Chef-owner Camilo Gonzales offers a continental menu with Latin touches. You’ll find tropical breast of chicken and penne chipotle. New items include the grilled New Zealand lamb chops with a rosemary wine sauce. Limited bar. 2128 Colorado Blvd. (323-478-2644). Breakfast, lunch, and dinner Tues.–Sat.; breakfast, lunch Sun. AE, D, MC, V. $$$.

Chichén Itzá

Back on the list is this popular, informal eatery that offers great tasting Yucatán food that has even caught the attention of GQ magazine. Chef owner Gilberto Cetina just has a way with his food. You’ll find all the traditional Yucatán dishes as well as inspired dishes. There’s the pork tenderloin medallions with chipotle-mashed potatoes and fried plantains, and three splendid squid dishes. 3655 S. Grand Ave. (213-741-1075). Breakfast, lunch, and dinner. AE, D, MC, V. $

La Costa Restaurant and Bar
T his Eastside favorite specializes in seafood. There’s the botana La Costa (a mixed seafood appetizer), the caldo de camarón (shrimp soup), and such main dishes as the sole filet in butter wine and mushroom sauce, and swordfish steak in garlic butter. But popular Mexican dishes are featured on the menu, too. Mixed drinks. 854 N. Garfield Ave., (323-728-7492). Breakfast, lunch and dinner. All major credit cards. $–$$.

Mama Juana’s
Mama Juana’s has some new, exciting selections on the menu. Start with shrimp in tamarind sauce or a steaming bowl of half-black bean and half-tortilla soup. Enjoy the pollo a la parrilla or the paella. Ask about the new family-style platters, too. Just remember that as the evening wears on, the music gets hot and loud with some of the top salsa bands in town. Mixed drinks. 3707 Cahuenga Blvd. West (818-505-8636). Dinner. All major credit cards. $$.

Las Casuelas Terraza

Next time you’re out Palm Springs way, make time to relax and enjoy a great meal at Las Casuelas Terraza. Start with an icy margarita—either traditional, strawberry or peach. Choices for main courses include one- to four-item combo plates with your choice of enchiladas, burritos, tacos, tamales, or chile rellenos—and four different styles of beans as a side. House specialties include the carne asada and freshly made tacos. Mixed drinks. 222 S. Palm Canyon Dr. (760-325-2794). Lunch and dinner daily. All major credit cards. $$.
San Diego

Casa de Pico
At Bazaar del Mundo you can shop till you drop—or until hunger kicks in. When that happens, step into this restaurant for some good Mexican food. The cheese crisp special, a tostada made with a crisp flour tortilla, is a favorite. The guacamole enchiladas are plump and topped with the house enchilada sauce, while the fish taco features cod fillets. Mixed drinks. 2754 Calhoun St. (619-296-3267). Breakfast, lunch, and dinner. All major credit cards. $–$$.

Hacienda de Vega
Located in north San Diego County in the city of Escondido, this restaurant is housed in a restored 1930s adobe, and the surroundings and food are lush. A signature dish is the sábana invierno, a filet mignon smothered in refried beans, red or green sauce, and manchego cheese. But the enchiladas de mole also have loyal followers, maybe because the mole is made there. Mixed drinks. 2608 S. Escondido Blvd. (760-738-9804). Lunch and dinner daily; brunch Sun. AE, D, MC, V. $$.

Colibrí Mexican Bistro
Chef-owner Alex Padilla, although Honduran-born, wants you to feel like you’re in Mexico at Colibrí. Start getting into the mood with the quesadillas de rajas con queso (corn tortillas, melted Oaxacan cheese, and poblano strips). Then enjoy the camarones al mole de tamarindo. Mixed drinks. 438 Geary St. (415-440-2737). Lunch and dinner Mon.–Sun.; brunch Sat.–Sun. All major credit cards. $–$$.

Destino
T he food continues to get top compliments from diners at Destino. Chef-owner James Schenk takes extra care to tap rich Latin flavors and preparations for his innovative dishes. Check out piquillos de risotto (peppers with mixed-grain risotto) or, for something more filling, the picante de camarones (sautéed tiger prawns with a spicy sofrito puree). Mixed drinks. 1815 Market St. (415-552-4451). Lunch and dinner Mon.–Fri.; dinner only Sat.–Sun. AE, MC, V. $$.

Chacho’s Mexican Restaurant
T he Sánchez family is committed to delivering home-style tastes using the freshest ingredients. The jalapeñitos appetizers are stuffed with cream cheese and topped with sour cream and guacamole, and the sopa de calabacita (squash soup) is savory. But expect to fill up with the milanesa con papas, the tacos charros, or the ever-popular mole poblano. The margaritas are legendary. 18 S. Almaden Ave. (408-293-1387). Breakfast, lunch and dinner Mon.–Sat. All major credit cards. $–$$.

Metapán
This busy restaurant specializes in the foods of El Salvador. Plan to get there early to beat the crowds. The pupusas (corn cakes with various stuffings) are only one of the traditional dishes you can order here. The campechana cocktail and the mariscada salvadoreña entrée are two filling seafood dishes. But if you haven’t tried it yet, you still need to try the pacaya rellena de queso (the flower cluster of the pacaya palm stuffed with cheese). Beer and wine. 14043 Sherman Way (818-782-9100). Breakfast, lunch and dinner. AE, MC, V. $.

El Tejado
If you like mariachi music with your food, El Tejado is the place to go; they are sure to make your dinner memorable. Your server might recommend the queso fundido or nachos as starters. Then you will have to decide between a number of platillos mexicanos. Will you have the smothered burrito, the fajitas, the camarones enchamarrados (shrimp with cheese and wrapped in bacon), or the huachinango (red snapper)? Mixed drinks. 2651 S. Broadway (303-722-3987). Breakfast, lunch, and dinner. AE, D, MC, V. $.

Jack ’n Grill
T here’s just no stopping the crowds that make Jack ’n Grill a popular spot in Denver. The Southwestern food here has a New Mexican edge, tasted in its powerful chile that heats up many of the dishes. The corn-in-a-cup and the papas asadas (roasted potatoes) are great starters. But perhaps you’d just prefer getting right to one of the chile bowls or the New Mexico-style pozole (a hominy-based, hearty soup). Beer and wine. 2524 Federal Blvd. (303-964-9544). Lunch and dinner Tues.–Sun. AE, MC, V. $.

Carmen the Restaurant

Carmen González continues to thrill diners by transforming the familiar into new adventures. For example, her crab cake comes with a chayote slaw tossed with a parcha vinaigrette. Her yuca mofongo is stuffed with lobster, and her Colorado lamb chops are served with a yuca-potato croquette and salad tossed with cilantro oil. Yum. Mixed drinks. David William Hotel, 700 Biltmore Way (305-913-1944). Lunch and dinner Tues.–Fri.; dinner only Sat.–Sun. All major credit cards. $$$.

Casa Juancho
Imposing and grand, Casa Juancho is a delightful place to enjoy Spanish cuisine. You’ll eat like a king or queen. The tapas include jamón serrano, morcilla (blood sausage), calamares a la plancha (grilled squid), and more. The paellas are legendary, but so are other entrées. Savor the chuletas de cordero con aioli (baby lamb chops) or the entrecot al queso de cabrales (grilled sirloin with an aged Spanish blue cheese wine sauce). Mixed drinks. 2436 S.W. Eighth St. (305-642-2452). Lunch and dinner daily. All major credit cards. $$.

Graziano’s Parrilla Argentina
Argentina is known for its meats and cooks are known for knowing how to handle the cuts. For some time, the folks at Graziano’s Parrilla Argentina have brought that tradition to Miami, gaining it adoring customers. The wood-fed pit in full view gives that away even before you sink your teeth into your meal. You can pretty much name your kind of meat and cut, and portions are ample. Can you handle an Angus porterhouse steak weighing in at 24 ounces? Mixed drinks. 9227 S.W. 40th St. (305-225-0008). Lunch and dinner daily. All major credit cards. $$.

La Dorada
How can you not relax in a place where the wait staff anticipates your every need? That and the top-quality seafood make this place a regular on our list. Even the salads show off the baby eels, lobster, scallops and anchovies. You’ll find the classic sea salt-crusted and baked fish, and the royal sea bream, striped sea bass, Dover sole, and much more prepared to perfection. All have a Spanish twist. Mixed drinks. 177 Giralda (305-446-2002). Lunch and dinner daily (June–August, closed Sun.). AE, DC, MC V. $$$.

Ola Steak
Chef Douglas Rodríguez takes his culinary magic to Miami and continues dishing up tasty delights, mixing and matching ingredients to perfection. As you can tell by the name, the focus here is on meats. Get your aged, certified Black Angus or natural, grass-fed Uruguayan wet-aged beef how you like it. Cuts vary as does weight. For example, there is a churrasco spiral cut tenderloin. Non-beef eaters will find plenty of other options. Mixed drinks. 320 San Lorenzo Ave. (305-461-4442). Lunch and dinner daily. All major credit cards. $$$.

Versailles
With so many Cuban food restaurants in Miami, why does Versailles stand out? First and foremost is the home-style cooking that goes on its kitchen. Then to add to that that, the place is always bustling with Miami notables and unknowns looking for a filling meal. You’ll find all the Cuban classics here—black bean soup, tortillas españolas (Spanish omelettes), lechón asado (roasted pork), etc., etc. There are even a couple of sampler platters in case you can’t quite make up your mind. Mixed drinks. 3555 S.W. Eighth St., (305-444-0240). Breakfast, lunch and dinner daily. All major credit cards. $–$$.

Cuban Restaurant
Miami isn’t the only place to find good Cuban cuisine. The Peral family provides St. Augustine residents and visitors with its special place, too. Sample the starters, which include empanadas, fried yuca and ceviche. The succulent lechón asado is a popular choice. Live music ranges from Latin jazz to salsa. Mixed drinks. 1 King St. (904-827-1700). Breakfast, lunch and dinner daily. AE, D, MC V. $$.

Columbia Restaurant
It’s an institution in Ybor City, and this year it’s celebrating its 100th anniversary. There’s just no way you can go wrong as you dine in this historic restaurant. Its mix of Spanish and Cuban dishes blends perfectly. Start with tapas followed by a steaming paella a la valenciana. Or try one the salteados, the house’s way of sautéing your choice of meat with garlic, sweet Spanish onion, bell pepper, mushrooms and chorizo. Mixed drinks. 2117 E. Seventh Ave. (813-248-4961). Lunch and dinner daily. All major credit cards. $$.

Borínquen Restaurant
Juan “Peter” Figueroa’s restaurant features such typical dishes such as starters of bacalaítos (cod fritters) or tostones rellenos. For main courses, favorite dishes are the chuletas fritas (pork chops) served with arroz y habichuelas, bistec con tostones, and various mofongo dishes (savory mashed plantain dishes). But the place’s claim to fame are its jibaritos—sandwiches made with fried plantains instead of bread with your filling of choice. 1720 N. California Ave. (773-227-6038). Breakfast, lunch and dinner daily. All major credit cards. $–$$.

¡Salpicón!
Priscila Satkoff’s ¡Salpicón! is a treat. Her Mexican heritage shines in her food. Will you start with the queso empanizado or the tostaditas de tinga? You can’t go wrong following up with the pollo en mole poblano (free-range chicken breasts smothered in a complex sauce) or the pescado al carbón. Be sure to ask about the specials, which change each week. Another option is the chef’s seven-course testing menu. Limited bar. 1252 N. Wells St. (312-988-7811). Dinner daily; brunch Sun. All major credit cards. $$-$$$.

El Coquí Caribbean Restaurant
Visitors to Las Vegas may not think about Puerto Rican food while they are there, but if they discover El Coquí Caribbean Restaurant, they will find such treats as alcapurrias (stuffed plantain fritters) and piononos (plantain rolls stuffed with seasoned ground beef). The pernil (roasted pork) is juicy and tender, and the pasteles (a Puerto Rican tamale) are a real delight. 2210 Paradise Rd. (702-737-1868). Lunch and dinner. AE, D, MC V. $.

García’s Kitchen
Welcome to the neighborhood. This family-run restaurant is proud of its New Mexican fare, boasting some of the best chile around. The blue corn enchilada plate comes with your choice of red or green chile, while the stuffed sopaipillas are packed with meat and beans. Dan’s Special is a whopper with a steak, cheese enchiladas and chili. Beer and wine. 4917 Fourth St., N.W. (505-341-4594). Breakfast, lunch and dinner daily. AE, D, MC, V. $.

Garduño’s of Mexico
Another family affair are the restaurants run by the Garduño family. The North Valley location has an adobe feel and food that matches the environment. Order enchiladas, tacos and burritos. But don’t pass on the carne adobada (pork in red chile) or the shrimp diablo (shrimp sautéed with chipotle chiles and red chile). Mixed drinks. 8806 Fourth St., N.W. (505-898-2772). Lunch and dinner daily; brunch Sun. AE, D, MC, V. $–$$.

La Fonda del Bosque
Well, dinner still hasn’t become a reality here, so content yourself with an early, filling meal at the National Hispanic Cultural Center. The made-from-scratch food is all Southwestern. Select from main courses that range from an enchilada, a burrito, a taco, or a chile relleno plate. Have your stuffed sopaipilla the way you like it with beans, beef, or carne adobada. 1701 Fourth St. S.W. (505-247-9480). Breakfast and lunch Tues.–Sun. MC, V. $.

Bohío
Chef-owner José Reyes applies what he learned from mom at his restaurant “in the Heights,” where Dominican flavors abound. The extra succulent ropa vieja (shredded flank steak) is offered as an appetizer. Main courses include pica pollo (crackling chicken with rice and beans) and the sancocho al Bohío (a hearty soup). A specialty is the pescado Boca Chica, a whole red snapper in a creole sauce with ripe plantains glazed with cinnamon. Mixed drinks. 4055 Broadway (212-568-5029). Lunch and dinner Mon.–Sat.; brunch and dinner Sun. D, DC, MC, V. $$.

El Cocotero
T ry something different and sample the Venezuelan delights at this cozy spot on West 18th Street. Chef-owner Luis Quintero, with a little help from mom, is proud of his amply stuffed arepas, the hallacas (a corn tamale), and tostones marachuchos (sandwiches made with crispy fried green plantain “crostini”). A house specialty are the camarones cocotero, sautéd shrimp in a cilantro mojo. Savor a negrito (espresso) after your meal with a torta de pan (bread pudding) or arroz con leche (rice pudding). 228 W. 18th St. (212-206-8930). Breakfast, lunch and dinner daily. $.

Paladar
While chef-owner Aaron Sánchez may have other restaurants on his plate, his Paladar is close to his heart. His Mexican roots come through with his sopes (topped corn cakes), but his Pan-Latino style is evident in such dishes in his wild mushroom quesadillas and his seafood guisado (mixed seafood in a coconut chile broth). Mixed drinks. 161 Ludlow St. (212-473-3535). Dinner daily. Cash and traveler’s checks. $$.

Pampano
Chef Richard Sandoval teamed up with Plácido Domingo to create this elegant seafood eatery. Where to start? With a ceviche tasting or carpaccio de pulpo (baby octopus). From there move on to the pescado azteca (golden bass with huitlacoche flan, Peruvian corn, and chile guajillo consommé), or the atún (tuna with a quince puree and cilantro-ginger pico de gallo). Mixed drinks. 209 E. 49th at Third Ave. (212-751-4545). Dinner daily. All major credit cards. $$$.

ZARELLA RESTAURANT
Zarela Martínez teaches us about Mexican cuisine in her cookbooks and cooking shows, then lets us taste it at her New York establishment. Ask about the sopa del día or tamal del díaas starters. Then take your pick of seafood, beef or poultry dishes. The manchamanteles de pato, and the barbacoa de carnero (lamb) are seasoned to perfection. Her menu is served family style allowing everyone to sample the food. Mixed drinks. 953 Second Ave. (212-644-6740). Lunch and dinner Mon.–Fri.; dinner only Sat.–Sun. All major credit cards. $$.

¡Pasión!
For that extra special treat, dine with Chef Guillermo Pernot and experience his passion for great food. Start with the award-winning ceviche tasting. Follow that up with the grilled duck breast with tropical tuber hash browns, blistered chayote, and a pomegranate-chile reduction. You get the idea, whether you go for the suckling pig, baby goat, lobster, etc., etc. The desserts are just as creative. Imagine a fondue de caramelo de cajeta? Mixed drinks. 211 S. 15th St. (215-875-9895). Dinner daily. (July–mid-September closed Sun.). All major credit cards. $$$.

Curra’s Grill
T he food at Curra’s Grill is a delight. For starters, try Curra’s molletes (French bread topped with black beans, chorizo and cheese). Move on to the chuleta michoacana (a dressed-up pork chop) and the camarones diablo (shrimp in a white wine, chipotle sauce). For dessert? Curra’s chipotle brownie—a piece of decadence with pecans, Oaxacan coffee, Kahlua, and chipotle with Mexican vanilla ice cream. Mixed drinks. 614 E. Oltorf St. (512-444-0012). Breakfast, lunch and dinner daily. All major credit cards. $.

El Sol y La Luna
T he colorful surroundings at El Sol y La Luna will whet you appetite, which is a good thing since the food is pretty tasty. The chalupas (similar to tostadas) are popular items and come with chicken, picadillo (savory ground beef), or just beans and cheese. Beer and wine. 1224 S. Congress Ave. (512-444-7770). Breakfast and lunch Tues.–Sun.; dinner Wed.–Sat. All major credit cards. $.

La Duni Latin Café
T he Borgas boast about their food that “blends European traditions with Latin American soul.” This is evident just by studying the menu. Just wait until you can dive into the asado de bife with chimichurri or the pabellón criollo (a salsa-stewed, grilled, and hand-pulled flank steak platter). The pollo al oreganato is a seasoned breast of chicken served with crispy pampas potatoes. Mixed drinks. 4620 McKinney Ave. (214-520-7300). Lunch Tues.–Fri.; dinner daily; brunch Sat.–Sun. All major credit cards. $$.

Mi Cocina
One of the good things about Mi Cocina is that you can count on finding your favorite Mexican dishes again and again. Mico Rodríguez continues to offer his specials, including dishes that come with a Latin stir-fry of vegetables and white rice instead of beans and rice. There’s even a menu for the kids. And remember, a side of good service is free. Mixed drinks. 77 Highland Park Village (214-521-6426). Lunch and dinner daily. All major credit cards. $.

Avila’s
Afamily-run business, Avila’s dishes up good, honest food that you can eat in or take out. The family has been at it for several decades now. The chile con queso is still a popular dish as are the enchiladas and tacos. You can also fill up with your choice of fajitas or a gordita plate (corn meal “patties” that are slit and stuffed with fillings). Dessert is still uncomplicated—sopaipillas smothered in honey or flan. Beer and wine. 10600 Montana (915-598-3333). Lunch and dinner daily. All major credit cards. $.

Café Central
T rae Apodaca’s classy Café Central celebrates its 14th anniversary this October. While the menu has a continental flair, many dishes have Southwestern influences. For example, the cream of green chile soup is a signature dish. Other best sellers include the tenderloin, Chilean sea bass, and veal chops. Savor your meal choice with a great wine from the restaurant’s cellars. Mixed drinks. 109 N. Oregon (915-545-2233). Lunch and dinner Mon.–Sat. All major credit cards. $$–$$$.

Américas
Upscale and trendy, you’ll be enchanted with the “New World cuisine” here. There are empanaditas and tiritas (potato-crusted strings of calamari) for appetizers. There’s the Cubana, a black bean soup; or the Peruana, a potato and roasted leek soup with crabmeat. For a main course, try the Américas, a corn-crusted red snapper; or the Marinero, pork tenderloin with smoked, roasted pepper sauce with artichokes filled with goat cheese. Mixed drinks. 1800 Post Oak Blvd. (713-961-1492). Lunch and dinner Mon.–Fri.; dinner Sat. All major credit cards. $$$.

Bocado’s Restaurant and Bar
Teresa Flores and Lillian Hernández have made a point of preparing Mexican food the way mom did in a colorful spot that once was a home and flower shop. The carne guisada is popular, while the Lily and Terry combo features a chicken enchilada, flauta, and beef taco. Regulars rave about their rice and beans. For dessert, sip a Bocado’s chocolate martini or enjoy a homemade banana empanada. Mixed drinks. 1312 W. Alabama St. (713-523-5230). Lunch and dinner Tues.–Fri.; dinner Sat.; brunch and dinner Sun. All major credit cards. $$$.

Pico’s Mex-Mex
Chef-owner Arnaldo Richards wants you to enjoy classic Mexican cuisine at his celebrated restaurant. Regulars have their favorite dishes that include the huachinango tikin kik (red snapper filet seasoned with annatto and broiled in banana leaves) and the chiles en nogada (stuffed roasted poblano peppers cooked in a rich sauce, covered in a creamy walnut sauce and sprinkled with pomegranate seeds). Meat lovers will like the filete al chipotle (an 8 oz. broiled beef tenderloin smothered in Chihuahua cheese and a chipotle sauce). Its margaritas are award winning. Full bar. 5941 Bellaire Blvd. (713-662-8383). Breakfast, lunch and dinner daily. All major credit cards. $$.

Azuca
Nuevo Latino cuisine is the hallmark at Azuca. The appetizer sampler comes with crab cakes, ceviche, coconut shrimp, and scampi al ajillo. The pasta frontera is an interesting concept of fettuccine with grilled chicken in a creamy chipotle sauce. The salmón jíbaro is crusted with plantain strips and served with a cilantro-crab butter. Mixed drinks. 713 S. Alamo (210-225-5550). Lunch and dinner Mon.–Sat. All major credit cards. $$–$$$.

El Jarro
With 30 years under their belt, Arturo and Sandy Cerna know a thing or two about Tex-Mex and Mexican food. Sample Arturo’s Spanish cups, corn dough cups filled with your choice of meat and beans. Yes, you can have a combination plate with enchiladas, tacos, chalupas and more. Or you can try the tenderloin chipotle (grilled medallions of beef tenderloin) or the grilled tuna with cilantro marinade. (13421 San Pedro (210-494-5084). Lunch and dinner Mon.–Sat.; brunch Sun. AE, D, MC, V. $–$$.

Los Barrios
Diana Barrios Treviño wants you to feel like you’re one of the family when you visit her family’s Los Barrios. You will, especially when you dig into the casero-style cooking. The menu features Mexican and Tex-Mex dishes. You’ll find lots of scrumptious entrées, such as the milanesa con papas, cheese enchiladas, chiles rellenos, and the house’s “finger-licking” mole. To end your meal on a sweet note, try the empanadas de guayaba with cream cheese. Breakfast, lunch, and dinner daily. All major credit cards. $.

Café Salsa
Café Salsa’s Nuevo Latino cuisine will entertain you. The appetizers are appealing, and so are the main dishes. There’s the Chilean sea bass in a passion fruit sauce or the Nuevo Latino–style saffron arroz con pollo. But then again, maybe the piononos (beef picadillo wrapped in sliced, ripe plantains) is a preference. Just leave room for the triple-layer Caribbean chocolate cake. Mixed drinks. 808 King St. (703-684-4100). Lunch and dinner daily; brunch Sun. All major credit cards. $$.

Taberna del Alabardero
Fine dining surrounded by the flavors of Spain is what you get at Taberna del Alabardero. The chef pays close attention to freshness and getting the seasonings just right. Make a meal with the delicious hot and cold tapas. Or head straight for the entrées. How’s the pork tenderloin with peppercorn mélange, wild mushrooms, and potato terrine sound? Mixed drinks. 1776 I. St., N.W. (202-429-2200). Lunch and dinner Mon.–Fri.; dinner only Sat. AE, MC, V. $$$.

Cubanitas
It should come as no surprise that Cuban food is the specialty at this reader-nominated restaurant. You’ll find all of your favorite Cuban delicacies here. The sandwiches are filling and include the pan con bistec and classic sandwich cubano. Daily specials range from arroz con pollo to tortilla española (a Spanish omelet). Then again, you can’t go wrong with the ropa vieja (succulent, shredded flank steak) or the lechón asado (juicy roasted pork). The mojitos are award-winning, by the way. Mixed drinks. 728 N. Milwaukee St. (414-225-1760). Lunch and dinner Mon.–Sat. All major credit cards. $.