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Beto's Comida Latina Restaurant Review: The empanadas that are the base of Beto’s fame continue to please aficionados---in any of their chicken and poblano, calabacita con puerco or vegetarian incarnations. And the fish tacos with cilantro-specked coleslaw and poblano sauce aren’t far behind. Roasted veggie and al-pastor pork with an adobado sauce are among other unconventional taco options. The black bean soup and pozole are still stalwarts, and the quesadillas, made with hand-made corn tortillas, remain the real thing, whether filled with carne asada with poblanos and onion or spinach and mushrooms with “a hint of chipotle.” Beto’s is also one of the few restaurants in town for yucca fries, a Latin staple. And its backyard is a perfect place to taste the tropics on a balmy evening---mojito or margarita in hand. Strawberry-rhubarb may not seem south-of-the-border, but it’s a surprisingly successful filling for one of Beto’s dessert empanadas. Guava with cream cheese and mango with raspberry are others.