Touting itself as a Cuban and Salvadoran restaurant this place kind of has an identity crisis. I don't think I've ever been to a Cuban place down home that serves chips and salsa or fajitas. It is a well-documented fact that there's no decent Cuban bread further north than Tampa, but come on people! Opening up a can of black beans does not a Cuban cook make. The only saving grace here was their meat dishes. The roast pork was juicy and flavorful. The picadillo had a really nice flavor of green olives and what we deduced was a back note similar to cinnamon. We wouldn't avoid this place, but it's certainly not somewhere I'd be rushing back to. Just mediocre all around.