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(From December 2008) The rewards of exploring a menu that offers Mexican and Peruvian street food are plenty. This smartly dressed (in chocolate and apple green) cousin of La Duni is full of discoveries, like tempura shrimp tacos, saltados with your choice of meat, and causas (saffron-hued mounds of potato with a vinegary edge, topped with grilled shrimp, smoked salmon, or crispy calamari). Don’t be fooled by the tapas-like approach; portions are quite generous. Bar.

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(From December 2008) “Over the top” is no overstatement for the latest incarnation of this celebrated restaurant. Stairs from a swanky lounge lead down to sweeping water walls, and tropical-themed murals adorn the ceiling of the riverside dining room. The drama continues with the menu, with starters like plump pork ribs wrapped in bacon and glazed with tamarind and entrées like crisp-skinned roasted salmon atop avocado mousse and seared redfish with smoked tomato jus and tamale gnocchi (talk about fusion!). Bar.

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(From August 2009) Exuberant—that’s the right word for this lively spot. Latin America generally, and the Caribbean especially, have inspired the kitchen, so expect the likes of feisty seafood curry, peppery gazpacho, and paella with jalapeño sausage. Less in-your-face but equally interesting is the Salmon Jibaro, with plantain strips and a garlicky olive sauce. Bar.

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(From August 2009) Mexican and South American street-fare dishes take center stage here, though of late, a few more Tex-Mex standards (like really tasty cheese enchiladas) have sneaked onto the menu. Empanadas were the original draw at Beto’s and remain its signature dish. The plump, overflowing, eat-with-a-fork bean-and-cheese version will make you rethink the genre and wonder if vegetarians don’t have it best after all. Sit in the booths or out back on the patio and make an afternoon of it. Beer & wine.

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(From August 2009) Buenos Aires Café—Austin’s first Argentine eatery—has opened a spacious and inviting second location on the east side. Fresh and flaky, empanadas come with various fillings, including a don’t-miss carne picante with scallions, raisins, and green olives and a vegetarian’s dream packed with spinach, ricotta, and Parmesan. Entrées can be spotty; steer clear of the bland gnocchi and head straight for the pastel de papas, Argentina’s answer to shepherd’s pie. Vegetable lovers will enjoy the handmade herbed crepes (canelones caseros) filled with Parmesan and a portobello-eggplant blend. Beer & wine.

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(From December 2008) When the Eagles classic started playing in our head, we sauntered over to this spot to see if it was still as good as ever. And it is. Thumbs up to the crab and avocado huarache: a thick corn tortilla layered with crab and spinach, poached eggs, and a slathering of hollandaise. We added in the Mexican hash browns (which include corn), chunky guacamole, and piquant pico de gallo and were back in business. Bar.

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(From October 2009) If you’ve never been to a hacienda in Mexico, this beautiful restaurant is the next best thing. Open the elaborately carved wooden doors and walk into a stunning indoor courtyard with a fountain and various nooks in which to sit and enjoy conversation and cocktails while waiting for a table (suggestion: make a reservation so you don’t have to wait all night). The main dining room is massive, with the focal point being an elegant flower arrangement atop a large, dark table. Punched-tin light fixtures hang from the green ceiling, colorful artwork perks up the walls, and Saltillo tile covers the floor. We sat in an adjacent room, which was smaller but similarly styled and just as crowded (there were two tables with more than fifteen people apiece). We started with out-of-this-world handmade flour tortillas (the corn were fabulous also) and fresh ceviche (mixed with avocado, onion, and tomato). From the many offerings (think tacos al pastor to chorizo verde), we decided to stay focused on seafood and went with the camarones al mojo de ajo, good-sized Gulf shrimp sautéed in garlic butter. For a split second we thought about a decadent dessert, but in the end, an after-dinner glass of pinot grigio sounded just as delightful. We’d be remiss if we didn’t tell you to go for Sunday brunch.

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(From October 2008) We’ve never been to Havana, but the rustic interior here—ocean-hued greens and blues, red concrete floor—conjured up a backstreet Caribbean eatery. The sopa del día was a tad offbeat (plantain chicken vegetable), but in typical Cuban style, the pulled roast pork sandwich was dressed with pickles, mustard, and Swiss cheese, then pressed. Big slabs of fried yuca were stacked Lincoln Log–style and served with an olive oil–based concoction also involving butter, lemon, and paprika. Bar.

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(From June 2009) Our idea of pure pleasure is sitting on this lovely outdoor patio and indulging in crispy rolled corn tortillas with roasted chicken, Manchego and Gruyère cheeses, and chiltomate salsa. The accompanying black beans and fragrant basmati rice were just as good. But, despite its crunchy sugar biscuit topping, the cobbler (with caramelized peaches, apricots, and blueberries) was just plain mushy. We’re going back for brunch, which offers such mouthwatering possibilities as huevos con carnitas and migas with four cheeses. P.S. The place is located on level one (below the AMC theaters on level two); it opens at 9 for coffee (10 weekends). Bar.

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(From November 2008) Under chef-owner Paco Vargas’s attentive eye, this white-tablecloth standout melds efficiency and congeniality. Shrimp, snapper, and beef with a Nicaraguan accent clearly pleased our neighbors, but we went light with two ethereal crab cakes and a sprightly house salad. Our friend exulted over the K. L. Delicias del Mar: a festive array of boiled shrimp, lump crabmeat, and snapper ceviche. Bar.

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