Los Arrieros

"Since 1994, this small restaurant in Jackson Heights has offered quaint charm within its stucco walls, and epic portions. With no shortage of tchotchkes, tapestries, and multiple old clocks in the shape of Colombia and/or the colors of its flag, coming here feels like visiting grandma’s house. This hypothetical grandma of yours is also a very good cook—there’s a full menu of classic beef, chicken, pork, and fish dishes (and platters for the very hungry), but we especially love their gargantuan chicken cutlet. Avail yourself of the sweet, tart hot sauce and a frosty bottle of Aguila, or possibly several, if you’d like to use this as a springboard to visit the many bars along Roosevelt Ave." - molly fitzpatrick, bryan kim

"Since 1994, this small Colombian restaurant in Jackson Heights has offered quaint charm and epic portions. A meal within these stucco walls feels like visiting grandma’s house, with no shortage of vintage tchotchkes, tapestries, and multiple old clocks in either the shape of Colombia and/or the colors of its flag. A cowboy-adjacent cartoon of an arriero—a mule driver—also appears around the restaurant, even inlaid right into the tabletops. There’s a full menu of classic Colombian beef, chicken, pork, and fish dishes here (and platters for the very hungry), but we especially love the gargantuan chicken cutlet. Enjoy their sweet, tart hot sauce, and a frosty bottle of Aguila, or possibly several, for a casual but festive meal. photo credit: Kate Previte Food Rundown photo credit: Gene Aquino Bandeja Tipica Los Arrieros A very solid choice. The chorizo is flavorful, the chicharrón boasts an ideal proportion of crispy outside to juicy inside, and the sweet plantains are luscious but not overcooked. photo credit: Molly Fitzpatrick Pargo Rojo Frito This whole fried red snapper arrives under a blanket of lime wedges, like it’s taking a quick nap. We love the crispy skin, and the side of boiled potatoes in a tomato-y sauce that also makes a great complement to the fish. (And to the chicharrón, and the fries—we may have put this sauce on everything on the table.) photo credit: Mark Rossi Chuleta De Pollo Empanizada This titanic, thinly pounded slab of a chicken cutlet is so crunchy yet so moist—both to an degree that should be mutually exclusive. You could get it grilled rather than fried, but why would you deprive yourself of joy?" - Molly Fitzpatrick