Walking down Calle Loíza, it’s hard to miss the neon-yellow shipping container with a state-of-the-art kitchen. Owned by Chef Mario Ormaza, who worked with Jean-Georges in New York City and helped open such places as Spice Market, Tresbé is a casual, kickback kind of place. Tresbé stands for “bueno, bonito, barato,” a local saying that stands for good, pretty and affordable.

The beef sliders are a hit. They’re served on sweet Hawaiian buns, topped with a tamarind, coffee and BBQ sauce and local micro greens. Tostones, made traditionally from green plantain, can also be made from pana (breadfruit): be sure to try them if pana is in season. Crispy on the outside and soft within, they make the perfect side.