This popular hot spot for Dominican cuisine is perfect to try signature dishes such as Bandera Dominicana (white rice, chicken or beef, and red beans, accompanied by tostones, green salad or even avocado), Sancocho (seasoned stew made with different types of meat, vegetables and tubers) and Mofongo (green plantains fried and mashed together with garlic, salt, broth and pork rinds).

For those who want to taste Latin cuisine from across the diaspora, this restaurant serves impressive classics such as yuca frita, tostones, empanadas, Cuban sandwiches, and more.

This beloved Latin dining spot is known for their bountiful portions of tasty seafood, steak, and chicken dishes. Try their impressive variations of mofongo (with camarones, melted cheese, or chicharrón) as a pleasant introduction.

This restaurant is a seafood haven — for those who love calamari, shrimp, and octopus served with Latin ingredients, come here. Start with their awesome salmon tacos and work your way up to their immaculate seafood birria soup.

Si Taqueria’s is one of the most reputable taco bars in the region for a reason. There’s something for everyone at their popular restaurant that features an expansive taco menu that includes juicy al pastor, birria, adobo, vegan, and árabes options.

One of the most popular Mexican restaurants in the city, Mole Poblano is known for their delicious enchiladas de mole (mole enchiladas stuffed corn tortillas with chicken that’s topped with queso fresco, sour cream, and slices of red onion) and quesadillas suaves (soft potato or pollo chicken quesadillas stuffed with oaxaca cheese).

The best birria tacos in the city can be found here at Juana Tamale. Award-winning Chef Jennifer Zavala serves up not just awesome tacos, but amazing burritos, quesadillas, and a succulent lime tres leches cake that’s divine.

Dine Latino Restaurant Week wouldn’t be complete without this neighborhood gem. Frida Catina has one of the most elaborately delicious menus out of the group — try their arrachera

(grilled skirt steak served with guacamole, pico de gallo, sauteed portabella and red potato) or their signature chile relleno dish (a roasted and battered poblano pepper stuffed with Oaxaca cheese and queso fresco, covered in tomato sauce and served with rice).