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Leaving any Dominican restaurant hungry is almost impossible, as every dish seems designed to stuff you full. Mofongo, a dense mash of garlicky green plantains and fried pork (meant for dipping in tomato broth), is the champion gut-plugger, though sancocho vies for the title by welcoming potatoes and plantains to an already-starchy stew. The hot Cuban sandwich here is uncharacteristically light, featuring crisp bread, pickles, runny mayo and pork-on-pork action: ham and fabulous pernil (roasted pork). Better yet, just try a serving of roasted pork by itself. It takes over the plate and comes capped with a shard of crackling skin, and a heap of rice and kidney beans on the side.

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