— Puerto Rico —

Mashed fried green plantains with garlic and a tangy tomato-based criolla sauce — an eye-catching house signature.

Buttery, flaky crust that sheds onto the plate, stuffed with plump shrimp in warm, paprika-forward seasoning.

Plump wings fried hard and coated in sticky guava barbecue sauce with the fruity heat of mango habanero.

Grilled / whole fried red snapper covered in garlicky, creole-style seasoning well beyond the crispy skin.

Rich, roasted pork — a Puerto Rican classic, made for a splash of pique.

A hefty two-hander that replaces bread with crisp, smashed fried plantains, packed with chicken, lettuce, tomato, cheese and mayo-ketchup.

Well-salted fried pork chunks tossed with soft onions and peppers — rich, filling, and likely to guarantee leftovers.

Steak with onions, served the homestyle way.

Chicken skewers with salsa guava or barbecue sauce.

Rice with gandules (pigeon peas) — the plate that anchors the meal.

Fried or mashed plantains, plus tostones and maduros, yuca, white rice and beans on the side.

Kola Champagne soda and fresh mango juice. For dessert: cinnamon-dusted coconut custard, and deep-fried cheesecake with vanilla ice cream and passion fruit sauce.