The chef/owner touts the cuisine as "South American meets American South," an idea that's evident in the volume of locally sourced ingredients going into the traditional Latin fare. Empanadas are perfectly golden hot pockets of flavorful fillings like blackened chicken with roasted peppers. Pair a wood-fired rotisserie meat, like Peruvian roast chicken or chili-braised beef brisket, with your choice of sides. Vegetarian options abound, including roasted jackfruit and hearty quinoa-barley bowls. The tiny dining room fills fast at peak times. At lunch, it's a quick-serve operation with orders placed at the register and staff bringing them to your table. At dinner, friendly table service is the norm. Try a house-made agua fresca for a refreshing drink. The bar features South American-inspired cocktails, and local craft beers are on tap. In addition to street parking, there are several municipal parking decks nearby.