"Next door to the Tenderloin’s community garden is Rene Denis’ blend of his Cuban and Colombian identities and histories. This ultra-colorful restaurant offers a variety of options like ropa vieja, arepas de puerco, and well-fried empanadas. Cocktails are on the menu, too, and no less explosive in flavor and heritage; the xocolatl maize is a combination of bourbon, nixta licor de elote, aztec chocolate bitters, and roasted cinnamon stick." - Paolo Bicchieri
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