What makes the Cuban cooking at PALOMILLA'S CUBAN GRILL HOUSE special? For one thing, its chef, Javier Salas, is Peruvian. Tidier than the usual cafe, Palomilla's offers some don't-miss dishes, such as the appetizer tamal, truly redolent of corn, served with a big tangle of pulled, roasted pork. Papa rellena, usually shaped into globes, is also somewhat deconstructed, with a free form from which a spicy picadillo erupts. Prices are cheap, especially at lunch, when daily specials are served. Among our favorites is Monday's chicken fricassee.