This small Cuban place will never win prizes for decor. In a pinch, Omega Restaurant can accommodate 20 diners at the counter and a few tables. Beer posters on the walls obscure the peeling paint.
Several women do the cooking on burners and a grill behind the counter.
When a diner places an order, as often as not a cook will reach into the large refrigerator, gather a few ingredients, and start preparation from scratch. It is hearty, simple, and cheap fare. To start, try the traditional tamales, empanadas, and pupusas. The grilled quesadilla stuffed with cheese, green peppers, and onions and topped with sour cream was fine, as were the taquitos made with diced beef piled on a corn tortilla and topped with cheese, guacamole, and sour cream. The shrimp in olive oil and garlic were tough.