Every day, the kitchen at Mama Leo's Restaurant orchestrates an innovative menu of Venezuelan and Colombian cuisine using exotic spices, colors, and flavors. Relying on authentic recipes passed down through the generations in a tightly sealed treasure chest, cooks prepare dishes ranging from top-round beef with fried plantains or tilapia in coconut sauce to vegetarian offerings, such as arepa—cheese-stuffed cornmeal cakes. On Saturday mornings, they shake up the menu with traditional breakfast soups and cheese empanadas. The kitchen also prepares several vegan and gluten-free items. The fragrant spices of tropic climes fill the restaurant's tiny storefront, creating a pleasant, inviting atmosphere. Though the space is decorated with only a few paintings, accents such as flowers in vases lend a homey feel.