Sitting on a prominent corner at the base of an ornate yet classic NYC building is this now-well ensconced restaurant. The interior is sunny and welcoming with a gracious staff to boot; the menu is melting pot Central America featuring papusas from El Salvador, baleadas from Honduras and enchiladas from Mexico. Go for a side of cheese—the cuajada is a soft curd variety offering a taste of Nicaragua. Tacos, like the enchilada with a spicy pork concoction, are simple but gratifying; while the heartier, fork-tender oxtail floating in an intense sauce with a hint of sweetness embodies the kitchen's complexity of flavors.Breakfast delivers hearty offerings such as picaditas verdes with carne al gusto or huevos revueltos con verduras y casamiento.