Located on the Lower East Side, Rayuela is an innovative eatery presenting its own spin on Latin American and Spanish cuisine, referred to as estilo libre latino cuisine. Chef Máximo Tejada carefully reinterprets traditional dishes by introducing new ingredients and influences from different countries, such as Peru and Colombia. Diners can sample a number of reinvented ceviches or try the paella verde, made with rabbit and tomatillo. The bi-level, wood-paneled space is inviting and the dim lighting helps to cultivate an almost ethereal ambiance. There is ample seating, and the large tree on the first floor is an eye-catcher.