Jorge Castillo: Cuban Pete's serves a combination of Cuban and Puerto Rican.

Glenn Lindgren: The pork dishes are very good, so it's obvious they can make a good mojo here. They also serve a tasty chicken fricassee, a half chicken in a red creole sauce with potatoes.

Jorge Castillo: Start your meal with some delicious Cuban tamales, croquetas de jamón (ham croquettes), and frituritas de bacalao (cod fritters).

Raúl Musibay: They have a nice appetizer sampler that includes an empanadita, papa rellena, croquetas, and a tamal.

Glenn Lindgren: Then dig in to the extensive list of entrees. The seafood dishes include a zarzuela Basque, a paella-like rice dish in a white wine sauce with influences from the Basque region of Spain.

Jorge Castillo: They have a great stuffed chicken breast here. It's made with fufú (or mofongo as they call it in Puerto Rico) and is just bursting with flavor. If you like chicken, this one is the highlight of the Chicken side of the menu.

Glenn Lindgren: The masas de puerco fritas are just about as good as we've had, here served with a pungent garlic sauce that will leave your tongue with something to remember.

Jorge Castillo: If you are a dyed in the wool, meat and potatoes kind of person, try an American favorite with a Cuban twist: Cuban Pete's filet mignon is cooked the way you like it and served topped with a tangy creolle sauce of garlic, olive oil, peppers, and onions.

Raúl Musibay: The prices are a little high for a Cuban restaurant, but I guess you're paying a little bit for the atmosphere.

Glenn Lindgren: Most nights feature live Latin music and dancing. That can make the higher prices worthwhile. Thursday nights the music and dancing start at 9:30. On Sunday nights the fun starts at 6:30.

Jorge Castillo: My advice? Call ahead for reservations on weekends. It's very popular then.