The Zagat-rated Cuban eatery creates a festive atmosphere with live music, hand-rolled cigars, and a bar with 30 types of rum

Head chef puts his own contemporary twist on traditional Latin dishes, crafting New York Times lauded dishes

One or two dozen tamales pre-packaged in groups of four with a choice of four meaty or vegetarian-friendly fillings

Tamales stuffed with tender pork, ropa vieja, and mussels in garlic sauce evoke the tropical tastes of Puerto Rico amid jungle decor

Fried green plantains, shredded skirt steak, roasted pork, salmon with mango sauce, and ceviche with tomatoes and lemon

Crabmeat-and-chorizo empanadas precede salmon stuffed with spinach; pineapple-roasted pork; and potpourri of clams, shrimp, and calamari

Piquant entrees from Colombia, Cuba, and Puerto Rico fill bellies, complemented by BYOB libations

Chef trained in French & Mexican kitchens dishes fresh ceviches & lava-rock molcajetes filled with marinated, grilled vegetables & meats

New York Times –lauded menu presents Latin fusion cuisine artfully executed within vermilion, chic restaurant adjoining after-hours lounge

BYOB restaurant pairs fresh, healthy Mexican classics & seafood dishes with Jarritos & fruity milk shakes