The croquetas — topped with roast pork, tamarind sauce, and crema — and a pastelón (sweet plantains layered with beef and cheese, built like a lasagna) are the dishes to know, alongside a playful 'Nueva Yol' riff that turns steak frites into something distinctly its own with chimichurri and tostones.
A thoughtful touch: many dishes come with a meat-free version, so the menu doesn't box out vegan or vegetarian diners the way a lot of traditional Caribbean and Central American spots can.
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