It’s Saturday night and the string-lit patio and the oxblood-red dining room are bumping. Start with a mojito and a round of garlicky shrimp perched on wedges of avocado. Then move on to robust plates of picadillo, a hash of ground beef, olives, and potatoes, or lechón, fork-tender roast pork. Sides such as tostones and black beans and rice are every bit as worthy as the mains. Also good: Mama’s special dumpling; green-onion pancake; Beijing soy-sauce noodles.