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This venue is closed.

With a checked peach-and-green floor, beat-up black vinyl chairs, a silver jukebox, soccer posters, American and Ecuadorian flags, and year-round Happy New Year signs on the walls, the cavernous Salinas Restaurant resembles a community dance hall celebrating several holidays at once. It may not seem like a destination for hard-to-find delicacies, but Salinas serves cuy, known here as guinea pig, skinned, whole-roasted, and up to a foot long, on a platter of small boiled potatoes. In Ecuador, street vendors sell cuy as commonly as kebab; Salinas receives monthly shipments from a farm in Ecuador, and the supply runs out fast. When cuy isn’t available, the guatita stew, thick with sweet peanut sauce and chunks of beef tripe, is a filling alternative, as are the yapingachos, flat potato pancakes stuffed with melted curd cheese. Other dishes, from the rice and salads to the chicken, tend to be on the salty side, but the families who crowd the restaurant on weekends don’t seem to mind. — Laurel A. Fantauzzo

Papas con cuy, $30; yapingachos, $14; guatita, $7