Love it here!!! Calling all sweet tooth! Great savory treats too like empanadas and cheese breads…read moreand soups !!

I only at the buñuelo, arepa con mantequilla and the beef empanada but they were good…read more The empanada wasn't made with ground beef but the typical Colombian way with shredded beef. It was absolutely delicious. The ladies were very friendly and nice at the place, and it was quick. They also had tequeños-- Venezuelan cheese sticks, but this is a Colombia place.

Pleasant spot for a brunch meal. The menu had a lot of options. I loved how they gave us empanadas…read moreas complementary bites upon sitting down. The workers were all pretty friendly as well. I think the food is very comforting but not a culinary must-try. Seems like a staple in the community though and I can appreciate that.

Very tasty breakfast. Cafe con leche, pan de bono, chicharon, and eggs mixed with rice.read more

Just in town visiting family. This place is awesome. Got an air-bnb nearby. The gentleman working…read morethe day we went in apologized for the wait cause he was working alone. Truly, each item we asked for was done well and came out very quickly. The bread was a special thing. They make it here. My Wife makes bread at home, so She's picky about stuff like that. She had high compliments on Her sandwich. If I lived here, I would be stopping by all the time.

Found this place by accident, haven't stopped going back. Great customer service. The food is…read moredelicious. The fact that the order keeps growing because more people from the office are joining when I order speaks volume. The ambiance is great, I look forward to sitting down and eating there one day soon.

This is my second time coming here. It was a yelp event that brought us here first and it was…read moreamazing. I will say parking is street parking or side streets and can get a little crazy on weekends. Service is always great and you feel like you are a part of the family here. Food is always fresh and amazing. Anytime I am near here we stop regardless of being hungry or not. I absolutely am obsessed with their vaca frita and black beans. It's a huge portion so leftovers are always good. My boyfriend always orders their cubano as he said it is the best one he has ever had. Their Maduros are also sweet and crisp and never greasy. We also tried their choripan sandwich and it was awesome. We've never had thinly sliced chorizo which eliminates the usual oil and messiness. Always an amazing meal. We also tried their pineapple Cuban smoothie and ended the meal with their delicious flan.

I would give Cha Cha in Kenilworth 2 stars…read more This was my first visit, and while the service was friendly and welcoming, the food itself was very disappointing. I appreciated the complimentary yuca fritters with special sauce, which was a kind gesture. However, the overall quality, freshness, and authenticity of the main dishes did not meet expectations. Parking is very limited street parking. The Cuban breaded steak was the biggest disappointment. A proper Cuban-style breaded steak should be thin, tender, savory, garlicky, slightly citrusy, well-seasoned, evenly breaded, and pan-fried until crisp and golden. The version I received tasted oddly sweet, the breading separated from the meat, and the steak had a gummy texture with an old-looking color. It did not have the freshness or clean savory flavor expected from this classic dish. The red beans were very concerning. They tasted strongly like vinegar, and I had to spit them out. When I looked closer, there appeared to be a white, murky-looking substance in them. Beans should never taste sour or vinegary unless something is wrong. Cuban-style red beans should be creamy, savory, aromatic, and well-seasoned with garlic, onion, peppers, cumin, oregano, and bay leaves. The white rice was also not acceptable. It was hard, did not taste fresh, and had a vinegar-like smell and flavor. It appeared as if older rice may have been mixed with newer rice. Proper Cuban white rice should be fluffy, clean-tasting, separated, and neutral in flavor. The moro with black beans and rice was better than the white rice, but still lacked depth. It needed more bay leaf flavor and stronger Cuban seasoning. A good moro should have a rich, savory base from sofrito, garlic, peppers, onions, beans, broth, herbs, and slow cooking so the rice absorbs the flavor. The oxtail was tender and okay, but it did not fully deliver the deep, rich Cuban-style flavor I expected. Traditional Cuban oxtail should be slow-braised with garlic, onions, peppers, tomato sauce, wine, herbs, and spices until the sauce becomes rich and the meat is deeply seasoned. This oxtail tasted acceptable, but it seemed as though it may have been prepared a day or two before and reheated. I understand that many restaurants legally prepare certain foods a day ahead, especially dishes like beans, stews, and oxtail. However, food should still taste fresh and be stored, cooled, reheated, and handled according to food safety standards. Sour or vinegar-like flavors in rice or beans can sometimes indicate fermentation, spoilage, or improper storage, and that should never reach the customer. The best part of the meal was the dessert. The vanilla flan was very good, and the coconut flan was excellent. The coconut flan was rich, creamy, and full of coconut flavor, with shredded coconut pieces that added texture and made it stand out. That dessert showed real potential. The prices were reasonable, but reasonable pricing does not make up for poor freshness and low food quality. It did look like they may do better with sandwiches and empanadas, which I did not try and perhaps should have ordered first. I cook Cuban food, Puerto Rican food, and other traditional dishes myself, and I lived in Miami for over nine years. I also learned from Cuban friends who cook authentic Cuban food at home. Because of that, I know how these dishes should taste. In my opinion, the dishes I tried did not represent Cuban cuisine with the freshness, authenticity, seasoning, or care it deserves. The restaurant may have people who know how to cook, but based on this visit, it seems the kitchen has lost some of the authenticity and discipline needed to serve fresh, properly prepared Cuban food. Food that tastes sour, vinegary, old, or questionable should never be served to customers. The service and desserts were the highlights, but the main dishes need serious improvement in freshness, food handling, seasoning, and respect for authentic Cuban cuisine. There are several areas that need improvement. Freshness and food safety should be the main priority. Rice and beans should never taste sour or vinegary unless intentionally prepared that way, and food that seems old or questionable should not be served. The breaded steak should be freshly breaded, crispy outside, tender inside, and properly seasoned with authentic Cuban flavors like garlic, citrus, cumin, oregano, and bay leaves. The rice should be fluffy, the beans creamy, and the oxtail deeply seasoned and fresh-tasting. I believe the restaurant may have cooks who understand Cuban cuisine, but the kitchen needs to reconnect with freshness, consistency, authenticity, and stronger food handling standards. Cuban food is rich in flavor, comfort, and cultural pride, and with improvement this restaurant could better reflect that tradition.

A small venue in a strip mall lot, so plenty of free parking. Simple interior with some original…read morePuerto Rican inspired art on the walls. Food is made to order, so if you're in a rush order ahead. Friendly & fun staff, not too busy to explain things to you. We had Alcapurria (Yuca), Cubano, Cheese Empanada, Papa Rellena, Chicharron Polo, Chimichurri Chicken, & a Vanilla Tres Leche. Everything was very good & definitely worth a revisit. A very casual place with a super chill vibe. Grades: Alcapurria (Yuca): A+ Cubano: A Cheese Empanada: A Papa Rellena: A+ Chicharron Polo: B+ Chimichurri Chicken: A Vanilla Tres Leche: A+

Food tasted so good felt like someone made it for me home made...you know what i mean...when it…read morehits the heart...i even started to cry a little

We have been customers at Tudo Bom for a few years, every product we have tried has been excellent;…read moreElisa and Solange put out the best customer service. We have referred their products to family and friends; also with continued positive feedback!! Give them a try; you will not be disappointed!!

This place is amazing. It provides the tastiest options for parties and other major events. They…read moremake a whole variety of rissois & empanadas, made out of shrimp, cod, beef, ham and cheese and other great combinations. It is all amazing. I give them ‍‍‍‍‍!

Nice bakery, pastel de nata was good, the filling was a bit too sweet & loose. Not too many…read moreoptions for full size cakes but overall it was good.

Great Portugese bakery . Fantastic quality and pricing. Bakery items are phenomenal!read more

amazing food and incredible service. The closest flavors to uruguayan food. Really happy to have…read morethis place, because is a way to have home a little bit close.

In between the Brazilian bakeries and restaurants on Liberty Ave, you'll now find Rio de la Plata…read more Referring to the river between Uruguay and Argentina, Rio de la Plata, rightfully so is a newly opened Uruguayan/Argentinian style empanada shop and bakery. Owned by Ruben's Empandas, whom has multiple locations found throughout NYC, Rio de la Plata is a wonderful addition to the area, replacing a previous Brazilian luncheonette. Upon walking in, you'll find dozens of empanadas encased in glass with a ton different filling options such as beef, sausage, chicken, fish, and vegeterian, and even dessert ones. Empanadas are what they're most known for, and often I've found are the best option to order. In addition to empanadas, they serve typical Uruguayan dishes such as the chivito sandwich and bizcochos. The chivito in Uruguay is often called the heart attack on a plate. It is a sandwich topped with steak, ham, cheese, eggs, lettuce, tomatoes, mayo, and olives, with fries on the side. Bizcochos are popular savory and sweet croissant, donut-like snacks found throughout Uruguay. I've tried their empanadas, bizcochos, and once the chivito. The empanada is a giant, puff-pastry, stuffed with the filling of your choice and is well-seasoned. At $2.50 an empanada, it's well worth it. Unfortunately, I've left here with a bit to be desired when it came to the bizcochos as well as the chivito. The bizcochos are sold on discount in the afternoon, and there are daily specials on a blackboard.