This brash upstart has quickly staked its territory, doling out passionate takes on Latin bar food and binational staples. A gold temple bell installation anchors one wall in the small dining room, but it’s the menu that rings our bell. Steak is lacquered with chipotle butter and frites are served in a cone. Dark chicken mole poblano squires delicately sweet almond rice, while a Cuban sandwich is thickly layered with slow-roasted pork, ham, and Swiss cheese. A torre de atún (tuna tower) is stacked with avocado and infused with fruity Asian vinaigrette, the entire assemblage rising boldly from a crispy wonton. (4/13)