Jorge: The Chicago version of Rancho Luna may not be as good as the original, but they are trying very hard. Ranch Luna's décor is a combination of deep-sea fishing and Cuban décor, complete with a dance floor.

Glenn: Rancho Luna has a very ambitious menu, and that can make it difficult to turn out consistently good food. We detected a few misses, but just about everything was good to very good.

Raúl: For starters we recommend one of the combination plates. The standard combination appetizer platter includes one tamale, two croquetas, and a papa rellena. The Rancho Luna combination platter comes with a yuca rellena, an empanada, one tamal, and two croquetas.

Jorge: But if you're really hungry, try the tapas criollas -- a very Cuban serving of fried yuca, chorizo, ham, pork chunks, tostones, and chicharrones.

Glenn: They do a great Pollo Rancho Luna, a tender chicken breast marinated in garlic, lime juice and olive oil and served with capers.

Raul: The lechón is good here - tender and with a nice garlic flavor. If you come here for lunch, you'll find it in several types of Cuban sandwiches.

Glenn: On a cold winter night, nothing beats Rancho Luna's sopa de pollo. It's full of large chunks of chicken and vegetables.

Raúl: The enchilado de camarones comes with six pretty good size shrimp in a very nice chunky tomato Creole sauce.

Glenn: The mariscada is very pricey at $27.99, but it's large enough to split -- especially if you just ate a huge appetizer platter -- and full of lobster, shrimp, clams and squid served in a delicate white wine sauce. I appreciated the care taken to avoid overcooking the seafood -- a common mistake with this dish.

Jorge: We also appreciated how friendly and talkative everyone was here. Rancho Luna really does their best to make you feel at home. The waitress was happy to explain the menu items to some diners at a nearby table.

Glenn: Ready for dessert? Rancho Luna makes a really satisfying pudín de pan (bread pudding) - plus two real Cuban comfort-food desserts: natilla, and cascos de guayaba, little "helmets" of guava served with cream cheese.

We Show You How in Two Great Cuban cookbooks: