I think BBQ places and taquerias have taken steps forward this year in terms of becoming highly relevant cuisines in St. Louis. I would love to see a dumpling place like they have sprinkled all over NYC. I would also like to see more Central American places that aren't Mexican (i.e. [the Nicaraguan restaurant] Fritanga). Places like Cuba, Puerto Rico, Honduras and Costa Rica have some very good food, and there's little representation here.The picture above is of the chicharron de pollo at Fritanga, the Nicaraguan restaurant Jim mentioned in his comment. Actually, this dish does represent a little additional diversity: it's a Dominican, not a Nicaraguan, recipe.
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