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The menu at this tiny Caribbean kitchen rotates depending on the day of the week, and it is dominated by island dishes made with chicken, marinated beef and shrimp. It's authentic -- think arroz con pollo, not Jamaican jerk chicken -- and English-only speakers may have some difficulty determining what they're ordering, but you can expect big portions of well-seasoned meat, served with piles of rice and sides like fried plantains and empanadas.

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