Dining Guide

Azuca Nuevo Latino

This outpost of all things tostones has moved a tiny step north into a smaller dining room with a somewhat larger patio—all good. With attentive service and chef Rene Fernandez’s expertise, we landed deliciously on a redfish veracruzano and a tender chicken breast with cilantro crema. Whether you go with gambas (large shrimp) in Latin spices or a Spanish chorizo–dotted grilled octopus, don’t miss the aforementioned tostones (fried plantains with garlicky mojo sauce) or the catch-of-the-day ceviche. Both the patio and the dining room are colorful and quirky, and the menu seems made to order for sun-soaked afternoons, Sunday brunch, and late-night cocktails with munchies.