Jorge: Manny Vazquez must be the hardest working guy in Queens.

Glenn: For the past year, Manny's Grill has wowed the locals with some great Cuban food served seven days a week!

Raúl: Now that's customer service.

Jorge: Manny was born in New York to a Cuban mother and a Spanish father. His restaurant features a dozen classic Cuban dishes with a few Spanish twists.

Glenn: For an appetizer, don’t pass up the chicharrones de pollo, garlic infused chicken pieces that are fried crispy on the outside, moist and tender on the inside.

Jorge: Manny also makes a pastel de Mami that is basically the Cuba Oriente version of a tamal, here made with mashed plantain instead of corn meal.

Raúl: Fish yes, but not bacalao.

Jorge: Finding a really good churrasco outside of the major Latin American cities can be a real challenge.

Raúl: Manny serves a great churrasco steak, done to order, and very flavorful.

Glenn: The lechón is another popular item -- here called pernil, but it's the same pork leg we know and love, marinated in mojo and roasted until it is tender and quite literally falling off of the bone.

Raúl: A very typical way of making tamales in the Eastern provinces of Cuba.

Jorge: Best of all? The Maduros Rellenos plaintains stuffed with seasoned meat, yum!

Raúl: Be sure to use plenty of mojo, which is on the table in two versions, one with a little bit of a kick.

Glenn: If you’re in a salad mood, the ensalada de bacalao is a unique treat. In all the years we've been eating Cuban food, we have never seen bacalao -- salted cod -- used in a salad.

Raúl: The menu is not large, but the dishes are prepared with care.

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