Over the years, the Nicaraguan Cordúa family has crafted a meaty menu that finds its roots in dishes from all over Latin America. Starches such as yuca and taro are just as likely to appear as potatoes or corn, but the chargrilled flesh that gives the restaurant its name is the real reason to visit. But all that heavy food may make you crave a ceviche—luckily, they've got those, too.