The love affair with Latino foods in the United States is still going strong, and our food is still good business. As we prepare our annual look at the top U.S. Hispanic restaurants, it’s always fun to check out what’s happening in the food industry as it is related to the Hispanic market and its foods. Here is a quick look at some of the latest developments.

Mexican food may not seem like a natural choice for a low-carb diet, but the folks over at Mission Foods beg to differ. This year they introduced a new line of low-carb tortillas that are lower in net carbohydrates and higher in protein than regular tortillas. Whether they will be appearing at your favorite restaurant any time soon remains to be seen.
Pupuserías, places that specialize in pupusas (thick corn tortillas stuffed with combinations of cheese, beans, chicharrones, and loroco), a popular dish from El Salvador, are springing up everywhere from Los Angeles to New York. In the frozen food aisles, consumers can find pupusas shipped directly from El Salvador and, starting this fall, courtesy of the U.S.-based Hispanic food purveyor Goya Foods.

Latino chefs are also entering new territory. Char-Broil, a major manufacturer of barbecue grills, has signed chef-owner Aaron Sánchez of Paladar in New York as a spokesperson. Not surprising after its “Keeper of the Flame” study found that 85 percent of Hispanic men consider grilling to be the preferred method of cooking.
And guess who took the top prize in the America’s Hottest Firefighting Cook contest sponsored by McIllhenny Company, maker of the Tabasco brand products? Leroy Fernández from Park City, Utah, with his Baja tequila shrimp rolls with tomatillo sauce.

What else? Wienerschnitzel, the hot dog chain, has added Tapatio hot sauce packets to its selection of condiments. Not to mention that guacamole has become such a popular snack on Super Bowl Sunday that demand on that day for avocados exceeds what is consumed on Cinco de Mayo, according to the California Avocado Commission.
But enough talk—let’s eat. Here is this year’s list of the top 50 Hispanic restaurants in the United States. As always, whether new or familiar, they represent elegant establishments and homey spots. Don’t forget to share your favorite restaurant with us.

ARIZONA

Phoenix
Los Dos Molinos
Victoria Chávez has created a popular Phoenix restaurant housed in Tom Mix’s old hacienda. Start with the freshly made guacamoles. Then, enjoy the New Mexican red and green chiles that are featured in such dishes as the carne adobada, a New Mexico classic. But you might also savor the stacked Sonora-style enchiladas (ask about the blue corn tortilla version) or the carnitas. They serve honey-drenched sopaipillas and fruit chimichangas (cherry-, peach-, or apple-stuffed and fried burritos) for dessert. Mixed drinks. 8646 S. Central Avenue (602-243-9113). Lunch and dinner Tues.–Sat. All major credit cards. $.

Tucson
El Charro Cafe
Family owned and client tested, this Tucson favorite continues to appeal to diners. Sure, the carne seca (sun-dried beef) is still the signature dish, but you can also try the chimichangas (fried burritos), the tres moles enchiladas, one of the chile relleno platters, or the enchiladas del mar. They even have a vegetarian combo with a chile relleno and spinach-mushroom enchilada. Yes, they still have the dulce de leche and chocolate tamales as well as an apple pie chimichanga à la mode. Mixed drinks. 311 N. Court Avenue (520-622-1922). Breakfast, lunch, and dinner daily. All major credit cards. $.

CALIFORNIA

Los Angeles
Boca del Río
Take a cruise down Whittier Boulevard to eat in East Los Angeles. The simple surroundings belie the fresh and delicious food served here. But without a doubt, the Salazar brothers know their way around a kitchen. The menu is surprisingly ample, with all the Mexican classics, but seafood is the specialty. The shrimp ceviche is an excellent starter. But leave room for the huachinango relleno, a superb stuffed red snapper; or the parrillada jarocha, a seafood fest recommended for four. The carrot cake is to die for too. Beer and wine. 3706 Whittier Blvd. (323-261-0027). Breakfast, lunch, and dinner daily. MC, V. $.

Camilo’s Bistro
Tucked away in the Eagle Rock area of Los Angeles, Camilo’s is all about fine dining and excellent service. You won’t find classic Latin American dishes here, rather the gourmet-inspired dishes of Colombian chef-owner Camilo Gonzales. The ceviche martini or prawn corn cake fritters make excellent starters, which can be followed by the tasty osso buco or red Thai curry red snapper. Desserts includes Amelia’s apple (a baked apple in a crust) and the café flan. Beer and wine. 2128 Colorado Boulevard (323-478-2644). Breakfast, lunch, and dinner Tues.–Sat.; breakfast and lunch Sun. AE, D, MC, V. $$$.

El Caserío
El Caserío is consistent in its ability to serve high quality and delicious Ecuadorian-inspired food. Servings remain ample and satisfying. Appetizers include the light, fluffy empanadas, the ceviche de camarones, and the slightly sweet humitas (tamales). If soup makes your meal, try the sancocho de pescado or the caldo de bolas de verde (oxtail soup with yuca, plantain, and corn). The seco de chivo features goat, savory with tomatoes, onions, pepper, cilantro, and naranjillo (the “golden fruit of the Andes”). Beer and wine. 309 N. Virgil Avenue (323-664-9266). Lunch and dinner daily. D, MC, V. $.

Montebello
La Costa Restaurant and Bar
There is a comfortable feel about La Costa. Maybe it’s the deep booths, the homey bar, or the efficient wait staff. The food is pretty comfortable too. Seafood takes center stage, starting with fresh oysters or shrimp tostadas. Entrée selections include the halibut a la veracruzana, the platillo Durango (rainbow trout sautéed with mushrooms), or the lobster al mojo de ajo. Non-seafood Mexican dishes are also on the menu. The wine list is modest with good choices at affordable prices. Mixed drinks. 854 N. Garfield Avenue (323-728-7492). Breakfast, lunch, dinner daily. All major credit cards. $.

North Hollywood
Mama Juana’s
The management has been busy, changing the menu in all the right ways. Before, the focus was on tapas-style dining; now filling entrées have been added. To make things interesting, selections span the Americas. You’ll find jocón guatemalteco (poached chicken breast), pernil asado estilo chino-cubano (roasted pork loin), and parihuela (Peruvian fish stew). Changes may be in store if and when acclaimed chef Hugo Molina takes over the kitchen. Regardless, you can still dance to some of the area’s top salsa bands. Mixed drinks. 3707 Cahuenga Boulevard West (818-505-8636). Dinner daily. All major credit cards. $$.

Palm Springs
Las Casuelas Terraza
People go to Palm Springs to soak up the sun and, if lucky, to eat some good food. Las Casuelas Terraza will help you fulfill that goal in an atmosphere that bustles with that Old Mexico feel. You can have your guacamole various ways followed by the sopa de albóndigas (a meatball soup). Just remember, you may still want to follow it by the enchiladas suizas, fish tacos, or the sizzling fajitas. And how about a cool peach or strawberry margarita? Mixed drinks. 222 S. Palm Canyon Drive (760-325-2794). Lunch and dinner daily. All major credit cards. $$.

San Diego
Casa de Pico
Bazaar del Mundo is one of San Diego’s many tourist destinations. Visitors shop and look for good Mexican food there. Casa de Pico remains an institution, where dining is a pleasure. The cheese crisp special, a crisp flour tortilla topped with goodies, is a 32-year-old favorite. Not far behind is the ropa vieja a la Sonora, a scrumptious dish of shredded beef served with rice and beans. Sample one of the giant margaritas, too. Close with the fried ice cream or flan. Mixed drinks. 2754 Calhoun Street (619-296-3267). Breakfast, lunch, and dinner daily. All major credit cards. $–$$.

San Francisco
Alma
Chef-owner Johnny Alamilla has created a special spot at Alma’s. The nuevo latino dishes he presents you are inventive and complex. In fact, just reading his menu gets those taste buds excited. You can start with the squash blossom and goat cheese tamale and follow it up with the orange-chipotle barbecued Sonoma duck with mashed plantains and green apple-jícama salsa. Just do leave room for the dulce de leche pôt de crème with a Mexican wedding cookie, perfect with a glass of white port. Mixed drinks. 1101 Valencia Street (415-401-8959). Dinner Mon.–Sat. All major credit cards. $$$.

Destino
The warm décor contributes to the overall appeal of this special nuevo latino bistro where the accents are Peruvian. It continues to get rave reviews from critics and diners. Start with the grilled lamb skewers dressed with a mint mojo and move on to the seared yellowtail served over a bed of quinoa-polenta with organic fava beans. Then there are the grilled adobo-rubbed pork loins with sweet potato purée. You can still order a mean pisco sour, a traditional Peruvian cocktail. Mixed drinks. 1815 Market Street (415-552-4451). Lunch and dinner Mon.–Fri., dinner only Sat. AE, MC, V. $$.

San Juan Bautista
Doña Esther
Not in San Francisco proper but within striking distance is Doña Esther, which racks up another year of treating guests to the cooking of the Castañeda family’s grandmother. Her original recipes continue to survive. Eat indoors or in the patio and enjoy the siete mares (a kind of bouillabaisse), the mini-chimis (small chimichangas), or one of the combo plates. The spicy Cajun fajitas are still popular, which you can wash down with a cooling margarita. End with flan or cheesecake. Mixed drinks. 25 Franklin Street (831-623-2518). Breakfast, lunch, and dinner daily. AE, D, MC, V. $

Van Nuys
Metapán
You might think you are in San Salvador in this unpretentious, bustling restaurant. It’s lively with couples, families, and music; and the food is scrumptious and abundant. Try the pupusas, pollo horneado (baked chicken in a toasted nut sauce), the mariscada salvadoreña (a whopping seafood stew in a cream-based broth), or the empanadas de plátano con leche. A very different, but typical and popular dish, is the pacaya rellena de queso (the flower cluster of the pacaya palm filled with cheese). Beer and wine. 14043 Sherman Way (818-782-9100). Breakfast, lunch, and dinner daily. AE, MC, V. $.

COLORADO

Denver
El Tejado
Bustling with customers, including many longtime regulars, Jaime Navarro’s El Tejado gives you many reasons to enjoy yourself. First, there’s the tasty cuisine that makes Mexican food comfort food. You can have burritos smothered in chile sauce, tacos al carbón, or one of the combo plates. To ante up its charm, however, are the mariachis, who play while you dine. You can also warm up with the house’s margaritas, including a blue and strawberry version. Mixed drinks. 2651 S. Broadway (303-722-3987). Breakfast, lunch, and dinner daily. AE, D, MC, V. $.

Jack ’n Grill
How do you make a good thing better? Make it bigger. That’s what has happened here, but the expansion hasn’t taken away any of the good points from this neighborhood hot spot. New Mexican food still never tasted better or hotter. As they say, “Comida sin chile no es comida.” Enjoy the New Mexico-style enchiladas served flat, the smothered burritos, taco plates, or the chile bowls. Portions are still hearty, and tips are still greeted with a friendly yell. Beer and wine. 2524 Federal Boulevard (303-964-9544). Lunch and dinner Tues.–Sun. AE, MC, V. $.

FLORIDA

Coral Gables
Carmen the Restaurant
In a short period of time, Puerto Rican chef-owner Carmen González has created a bit of excitement with her new, sophisticated restaurant. Hers could be called fusion cooking because of the many influences in her dishes. Her adobo-rubbed pork tenderloin comes with a fufú of sweet plantain puree and gandules (pigeon peas) stew, while her pan-seared red snapper comes with a clam and chorizo stew. End your meal with a tropical fruit sorbet or specialty coffee. Mixed drinks. David William Hotel, 700 Biltmore Way (305-913-1944). Lunch and dinner Tues.–Fri.; dinner only Sat.–Sun. All major credit cards. $$$.

La Dorada
This classy restaurant is just too good to ever pass up. Expect royal treatment where the wait staff anticipates you every need. We’ve told you about the sea salt–crusted fish, a very classic way of baking fish. You can select among royal sea bream, sea bass, and Dover sole for this treatment. But if shellfish is your thing, try the almejas en salsa verde (clams in garlic and parsley sauce) or the ostras en su concha (oysters on the half shell). Mixed drinks. 177 Giralda (305-446-2002). Lunch and dinner daily (June–August, closed Sundays). AE, DC, MC V. $$$.

Miami
Casa Juancho
A Miami landmark, Casa Juancho invites you to taste a bit of Spain. In fact, the surroundings may make you think you are actually there. Many critics have taken notice of this establishment. You can make a meal out of their hot and cold tapas or appetizers. But you can skip right to the chase to the entrées. These include the bacalao a la brasa (broiled cod) or the cochinillo segoviano (roast suckling pig). The paellas serve two. Mixed drinks. 2436 SW 8 Street (305-642-2452). Lunch and dinner daily. All major credit cards. $$.

El Novillo
El Novillo is still the place for Nicaraguan churrasco. The churrasco Novillo is a 12 oz. steak grilled as you like it, while the baby churrasco is an 8 oz. steak. They still have chicken and seafood options. The tipitapa, a whole fish, is a typical Nicaraguan dish. A classic side dish remains the gallo pinto (beans and rice). Since the surroundings are so comfortable, you may as well manage a dessert, such as the pio quinto, yes, another traditional treat. Mixed drinks. 6830 SW 40 Street (305-284-8417). Lunch and dinner daily. All major credit cards. $$.

Graziano’s Parrilla Argentina
Your appetite is whetted when you walk in the door at Graziano’s. The wood-fed pit shows you just how meats should be roasted. To accompany the meat of your choice, you have a selection of salads and pastas to round out your meal. But, OK, we know you want to get back to the beef, the lamb, the goat, etc., etc. Suffice it to say that it is cooked to perfection. For a sampling of meats, select the ruedo del asador. Mixed drinks. 9227 SW 40 Street (305-225-0008). Lunch and dinner daily. All major credit cards. $$.

Versailles
For many, Versailles is the place for Cuban food in Miami, at least this side of Mom’s kitchen. The place is always crowded with diners looking for a satisfying meal. So, come with a big appetite or at least with friends so you can share. The vaca frita (literally, fried cow) is savory, grilled, shredded beef; the ropa vieja (shredded beef in a tomato Creole sauce); the grilled palomilla steak; and the lechón asado (roasted pork) just can’t be beat. Mixed drinks. 3555 SW 8 Street (305-444-0240). Breakfast, lunch, and dinner daily. Open 24 hours. All major credit cards. $–$$.

St. Augustine
Habana Village Cuban Restaurant
Luis Mario and Belinda Peral invite you to sample great Cuban food in this cozy restaurant. The shrimp ceviche, empanadas, and fried yuca are great starters. Follow those up with a sandwich cubano or go for more hearty choices. The lechón asado is tender, and the ropa vieja is seasoned to perfection. But you will also find great seafood dishes featuring the freshest of ingredients. They have music every day, and reservations are highly recommended on the weekends. Mixed drinks. 1 King Street (904-827-1700). Breakfast, lunch, and dinner daily. AE, D, MC V. $$.

Tampa
Columbia Restaurant
Let’s face it, Columbia deserves to be a permanent fixture on this list. Not only does its history make for a wonderful story, but the food that comes out of its kitchen is something to savor again and again. The foods of Spain and Cuba take center stage here, where selections include tapas, paella, or boliche (similar to a pot roast). You’ll find all the typical sides, such as yuca, black beans, and rice. For dessert, how about the Key lime pie? 2117 E. Seventh Avenue (813-248-4961). Lunch and dinner daily. All major credit cards. $$.

ILLINOIS

Chicago
Chilpancingo
Chef-owner Generoso Bahena continues to honor Mexico at his restaurant. Imagine, he features moles (complex sauces) from 31 Mexican states, not to mention frequently changing menu items to feature dishes from those states and the federal district. In fact, dishes change every two weeks. One interesting dish features ostrich, which Behena likes as a lean alternative to red meat; and the mole teloloapense, made with 32 ingredients. The nevado de Toluca is still there—a rich dessert that oozes chocolate. Limited bar. 358 W. Ontario Street (312-266-9525). Lunch and dinner daily; brunch Sun. All major credit cards. $$–$$$.

¡Salpicón!
Priscila Satkoff has not stopped making ¡Salpicón! a special dining experience. Her home, Mexico, serves as her inspiration. Start with the queso fundido con camarones (a melted cheese and shrimp appetizer). Then move on to the halibut baked in a banana leaf, the crepas de huitlacoche (crêpe of a corn fungus considered the “truffle” of Mexico), and the very popular codornices en salsa de chile ancho con miel (expertly prepared quail). Finally, sample the pastel de tres leches with two different fruit sauces. Limited bar. 1252 N. Wells Street (312-988-7811). Dinner daily; brunch Sun. All major credit cards. $$-$$$.
LOUISIANA

New Orleans
RioMar
This elegant restaurant delivers delectable dishes to diners at a place where the focus is on seafood. “The Original” is a yellowfin tuna wrapped in Serrano ham, while the “Unilateral” salmon filet is flavorful with fennel, black olives, and roasted peppers in an orange vinaigrette. Yes, there are meat dishes on the menu. Lunch, by the way, is a tapas affair. As for dessert, we recommend the pastel de tres leches de coco or the banana empanada. Mixed drinks. 800 S. Peters Street (504-525-3474). Lunch and dinner Mon.–Fri., dinner only Sat. All major credit cards. $$–$$$.

MARYLAND

Baltimore
Babalú Grill
Soak up some Caribbean flavors at this little corner of Cuba in Baltimore. The food is good; the atmosphere lively. Fun appetizers are the cigarrillos (chicken spring rolls), the caracoles empanizados (pan-seared conch), or a bowl of sopa de caracoles (a soup with a coconut milk base). New entrées include the double-boned pork chop and the barbecue ribs. There is also the conchas del mar (plantain-crusted sea scallops). The mojitos remain one of the most popular cocktails. Mixed drinks. 32 Market Place (410-234-9898). Lunch Thurs.–Fri.; dinner Tues.–Sun. All major credit cards. $$.

NEVADA

Las Vegas
El Coquí Caribbean Restaurant
Who knew you could find Puerto Rican food in Las Vegas? Well, you can in this little corner of La Isla del Encanto located close to the Strip. Surrounded by colorful murals and appetizing aromas you can have your alcapurrias (stuffed plantain fritters) and eat them, too. You’ll also find lip-smacking piononos (plantain rolls stuffed with savory ground beef), succulent pernil (roasted pork), and pasteles (a Puerto Rican tamal). Refresh yourself with a tropical fruit juice, or end with one of their popular flanes. 2210 Paradise Road (702-737-1868). Lunch and dinner daily. AE, D, MC V. $.

NEW MEXICO

Albuquerque
La Fonda del Bosque
La Fonda del Bosque is housed in what was an old school and is now part of the National Hispanic Cultural Center of New Mexico. It is proud of its regional specialties, which you can order à la carte or enjoy from the buffet. One is the stuffed sopaipilla (a fluffy, fried “bread”) plate with beans, beef, or carne adobada. The La Fonda burrito plate features a beef burrito smothered with red or green chile. Dinner hours still in the works. 1701 Fourth Street, S.W. (505-247-9480). Breakfast and lunch Tues.–Sun. MC, V. $.

Padilla’s Mexican Kitchen
The third time is the charm for Padilla’s Mexico Kitchen, a comfortable, unassuming eatery that gets packed. Not surprisingly, the chile is a big deal here. In fact, they boast that any dish tastes good as long as it has chile. Yes, you will find carne adobada and crispy-on-the-outside and juicy-on-the-inside carnitas. Or how about those dishes featuring blue corn tortillas? Sopai-pillas are served with meals. If your tastebuds are burning, end with a tranquilizing nati-lla, a custard-like dessert. Beer and wine. 1510 Girard NE (505-262-0115). Lunch and dinner Mon.–Fri. Cash or checks only. $.

Santa Fe
Café San Estevan
A former monk, chef-owner Estevan García talks about the spirituality of food. He treats his food with reverence and only settles for local, organic foods. His Tierra Amarilla lamb is a top choice for diners. A new tamalito plate features tamales with organic red and green chile. Ask about the fish specials because the product is flown in to ensure its freshness. For dessert there is the flan of organic goat’s milk and the white chocolate mousse cake. Heavenly. Beer and wine. 428 Agua Fría (505-995-1996). Lunch and dinner Tues.–Sun., brunch Sun. AE, MC, V. $$.

NEW YORK

Manhattan
Bohío
Up in Washington Heights, owner-chef José Reyes invites you to sample Dominican cuisine at its best. Although he says you won’t find “nuevo” anything here (in fact, he calls his food “viejo latino”), you will be in for some flavorful surprises. Bollitos are plantains stuffed with cod and the pescado Boca Chica is red snapper in a Creole sauce. A moñito cocktail is the house version of a mojito; the juanito, a margarita. For dessert, try the buñuelos (pumpkin fritters). Mixed drinks. 4055 Broadway (212-568-5029). Lunch and dinner Mon.–Sat.; brunch and dinner Sun. D, DC, MC, V. $$.

Ola
There’s no stopping chef-owner Douglas Rodríguez. His creativity and inspired cuisine is featured at all his restaurants, including here at Ola. He goes the extra mile to create an atmosphere that is as memorable as the food. His tapas are marvels of flavor, yet simple. His ceviches are based on tradition, yet inventive. Try the scallop ceviche with ají amarillo or the rainbow ceviche with tuna, fluke, and salmon. Just make sure to leave room for the delicious desserts. Mixed drinks. 304 E. 48th Street. (212-759-0590). Lunch and dinner Mon.–Sat. All major credit cards. $$$.

Paladar
Chef-owner Aaron Sánchez puts his heart into this Latin bistro on the Lower East Side of Manhattan. It’s hard to talk about the menu at any given time, since he changes selections on at least a monthly basis to take advantage of seasonal ingredients. However, you can still enjoy empanadas and sopes (flat corn cakes with a black bean and cheese topping). You can also still quench your thirst with the mojitos, caipi-rinhas, and margaritas. Go ahead and make a late night of it here. Mixed drinks. 161 Ludlow Street (212-473-3535). Dinner daily. Cash and traveler’s checks. $$.

Zarela Restaurant
Zarela Martínez is still the diva of Mexican food. One visit to her restaurant will convince you of that. Some of the same popular dishes are featured on the menu, such as the pollo borracho (chicken braised in tequila with raisins and almonds) and the sizzling fajitas. Some new options include the flan de huitlacoche (remember, the Mexican truffle) and the tostada de jaiba (crab). But believe it when we say there are plenty of other selections. Mixed drinks. 953 Second Avenue (212-644-6740). Lunch and dinner Mon.–Fri.; dinner only Sat.–Sun. AE, DC, MC, V. $$.

PENNSYLVANIA

Philadelphia
Alma de Cuba
Douglas Rodríguez is indeed a busy restaurateur and chef. He dazzles Philadelphia diners with his inspirations at his much-acclaimed Alma de Cuba. His royal palm dates stuffed with almonds and wrapped in bacon are covered in a cabrales blue cheese dressing. His oysters Rodríguez are crispy fried over fufú (mashed sweet plantains). Let’s continue with the smoked marlin that is cured in rum and served in malanga (taro root) boats. Think you can handle the annatto, honey-grilled swordfish? Finally, select the mojito of your choice. Mixed drinks. 1623 Walnut Street (215-988-1799). Dinner daily. AE, DC, MC, V. $$$.

¡Pasión!
Rave reviews draw guests to chef-owner Chef Guillermo Pernot’s award-winning restaurant. The classy environment matches the quality food. Popular starters include the empanadas and the ¡Pasión! ceviche tasting (your choice of two to five ceviches). Likewise, popular entrées include the parrillada Argentina (a whopping mixed grill for two) and the “El Original” (Chilean sea bass with a cilantro and sun-dried tomato crust). A five-course chef’s menu is still offered, with or without matching wines. Ask for the “decadente” for dessert. Mixed drinks. 211 S. 15th Street (215-875-9895). Dinner daily (in summer closed Sun.). All major credit cards. $$$.

TEXAS

Austin
Curra’s Grill
You’ll find kind of a mixed bag of south-of-the-border influences at Curra’s Grill. The pollo maniaco is a chicken marinated in chile guajillo, achiote, and Mexican herbs. The chuleta michoacana is a memorable 12 oz. pork chop with corn, grilled onions, chile guajillo, and cheese. You’ll still find various kinds of tamales. Of course, there’s also the avocado’rita (avocado margarita), the signature drink. Finally, end your meal with the Mexican vanilla ice cream, pastel de tres leches, or fried bananas. Mixed drinks. 614 E. Oltorf Street (512-444-0012). Breakfast, lunch, and dinner daily. All major credit cards. $.

El Sol y La Luna
Making a return appearance on our list is this popular dining spot in Austin. In a colorful setting, you can enjoy great food. Try their chalupas de la luna (crisp tortillas topped with black beans, lettuce, tomatoes, and cheese), the chalupas del sol featuring chicken, or the chalupas eclipse with picadillo (ground beef). There are several vegetarian entrées, such as the enchiladas vegetarianas. On the weekend, a hearty bowl of pozole (hominy soup) is filling. Beer and wine. 1224 S. Congress Avenue (512-444-7770). Breakfast and lunch Tues.– Sun.; dinner Wed.–Sat. All major credit cards. $.

Dallas
La Duni Latin Café
The Borga family has all the right recipes to provide delicious dining. The dilemma is where to start. With the choriqueso featuring grilled Provolone cheese and Argentinean sausages? Followed by the frijol con puerco (roasted pork tenderloin with black beans), the pabellón criollo (grilled flank steak), or the fish of the day? How about fast forwarding to the dessert bar for a pastel de cuatro leches (yes, four), the lemon cake, or triple truffle chocolate cake? Mixed drinks. 4620 McKinney Avenue (214-520-7300). Lunch and dinner Tues.–Fri.; brunch and dinner Sat.–Sun. All major credit cards. $$.

Mi Cocina
Mico Rodríguez has worked hard to build a successful business with his Mi Cocina restaurants, which are found in various locations. At this location you will find the dishes that have contributed to that success. The cocina platter is a sampling of appetizers; the nachos locos filling. Mico’s specials include Mama’s chicken (pan-seared chicken breast and onion sauté with rice and salad) and the carne asada. The delicious combo dishes have such names as Carolina’s, Deluxe 57, and Raina’s. Mixed drinks. 77 Highland Park Village (214-521-6426). Lunch and dinner daily. All major credit cards. $.

El Paso
Avila’s
Another year has passed and the Avila family is still at it in El Paso. At this particular location, customers still walk away satisfied with the freshly prepared Mexican food. The chicken fajitas remain one of the most popular dishes. But don’t stop there. You can still find the carnitas, chile con queso, enchiladas, and other treats, including the sopaipillas dripping with honey and the flan. No need to get caught up in formality; eat in or order out. Beer and wine. 10600 Montana (915-598-3333). Lunch and dinner daily. All major credit cards. $.

El Taco Tote
You remember the Hera family story, right? In 1988 they opened their first El Taco Tote in Juárez, Mexico, and later opened up restaurants in Laredo and El Paso. They have since figured out how to run a franchise without compromising on quality and flavor. At this spot you can have your tacos and quesadillas the way you want them, and a choice of combo plates. And what could smell better than the freshly made tortillas prepared on location every day? Beer. 7101 N. Mesa. Lunch and dinner daily. AE, D, MC, V. $.

Houston
Amazon Grill
Chef-owner Michael Cordúa is still welcoming diners to his casual Amazon Grill. On the lighter side you have the tomato-herb soup, the roasted chicken and corn empanadas, or the Chinita salad (Asian slaw, mixed greens, chicken, and crispy rice noodles). Hot plates include the Amazon, a chicken breast with fire-roasted corn and crema fresca; and the Tamarindo, grilled salmon with a tamarind-lime marinade. Desserts to enjoy with your espresso include the coconut ice cream or the tabletop smores. Mixed drinks. 5114 Kirby Drive (713-522-5888). Lunch and dinner daily. All major credit cards. $.

Jalapeños
There’s just something interesting and delicious about the food that Tomás and Sue Romero dish up for customers at Jalapeños. Some new things to try are the spinach enchiladas and vegetarian quesadillas made with whole wheat tortillas. For another taste treat, order the pollo margarita, which is chicken prepared in wine, garlic, onions, tomatoes, jalapeños, and cilantro. If you think you can fit in dessert, have fun with the Carmen Miranda—ice cream served with fresh fruit and churros. Mixed drinks. 2702 Kirby Drive (713-524-1668). Lunch and dinner daily; brunch Sun. All major credit cards. $–$$.

San Antonio
Azuca
The historic King William district in San Antonio is where you will find Azuca offering its version of nuevo latino cuisine. The menu is indeed inventive and appetizing. Sample the tamal chapín (a Guatemalan tamale with chicken and steamed in banana leaves) or the campechana (a seafood cocktail). House specialties include the camarón pelao (shrimp in tequila and huitlacoche sauce) and salmón jíbaro (salmon crusted with plantain strips and served with cilantro crab butter). Share the chocolate fondue with a friend. Mixed drinks. 713 S. Alamo (210-225-5550). Lunch and dinner, Mon.–Sat. All major credit cards. $$–$$$.

El Mirador
Only a hop, skip, and jump away from downtown, El Mirador is a relaxing refuge. The soups are still a good choice and include the sopa de lima, a tart chicken-lime broth with chicken and tortilla strips. Or whet your appetite with the lobster taco. House specialties include the huachinango en tortilla (tortilla-crusted red snapper, pan seared with vegetables) and the lomo de puerco (coriander-cumin-crusted pork loin grilled with a tamarindo-ancho sauce). Mixed drinks. 722 S. St. Mary’s (210-225-9444). Breakfast and lunch Mon.–Sat., dinner Tues.–Sat., brunch Sun. All major credit cards. $$.

Virginia

Alexandria
Café Salsa
You won’t be bored at Café Salsa. Sure, the bar scene is lively and the music hot, but that wouldn’t mean a thing if the food didn’t hold up. The nachos cubanos are unique with plantain chips smothered with ropa vieja, cheese, black beans, and guacamole. Delectable main dishes include the Chilean sea bass in passion fruit sauce and the nuevo latino-style saffron arroz con pollo. Should you have room, don’t leave without trying the Caribbean chocolate cake, a layered delight. Mixed drinks. 808 King Street (703-684-4100). Lunch and dinner daily; brunch Sun. All major credit cards. $$.

WASHINGTON, D.C.

Café Citrón
When in D.C. and craving satisfying Latino cuisine, Café Citrón might just fit the bill. You can make a meal out of their appetizers, such as the Bolivian potato cake or the hearty Citrón taster (fried plantains, chicken quesadilla, spicy wings, and fried zucchini). But then you’d miss out on the calamares fritos (fried squid) or the jerk shrimp. As for cocktails, there are the fresh mango mojitos and watermelon martinis. For dessert, there’s the fresh mango cheesecake. Mixed drinks. 1343 Connecticut Avenue, N.W. (202-530-8844). Lunch and dinner Mon.–Fri.; dinner only Sat. All major credit cards. $–$$.

Taberna del Alabardero
Sometimes you just have to treat yourself to a special meal at a special place. Here your meal will be outstanding with fresh, seasonal ingredients. The sardinas a la plancha (sardines) in an emulsion of mushrooms make a wonderful appetizer. The pichón asado en su salsa con frutos rojos (roasted dove with red berries) and cordero asado (roasted lamb) con pastel de patata con queso Mirableu asturiano is remarkable. Savor it all with a refreshing tinto de verano. Mixed drinks. 1776 I. Street, N.W. (202-429-2200). Lunch and dinner Mon.–Fri.; dinner Mon.–Sat. AE, MC, V. $$$.