Cocina Latina is a restaurant in Central West End, St. Louis.
Why locals love it: Around the corner from the Euclid restaurant strip, Maritza Rios's modest Peruvian-Cuban-Colombian kitchen turns out aji de gallina and ropa vieja most visitors never spot.
Tip: Order the aji de gallina or ropa vieja with a pisco sour; it is an easy, affordable CWE meal a block off the busy core.
Address: 508 N Euclid Ave, St. Louis, MO 63108
Why locals love it: A tiny South City micro-roastery near Cherokee Street, Coffeestamp roasts Honduran-focused beans that quietly rank among the city's best.
Tip: Ask about the Honduran lots the brothers source directly. The cafe is small, so it is more a quick stop than a hangout.
Why locals love it: A suburban Affton bakery off the tourist map, Federhofer's makes a distinctive gooey butter cake without cream cheese or powdered sugar that locals adore.
Tip: Its gooey butter is a denser, old-school style than the cream-cheese versions. Come early for the freshest cases.
Why locals love it: A modest Overland drive-in near the airport, Woofie's has sold a million-plus Chicago-style dogs since the 1970s with almost no tourist attention.
Tip: Order it Chicago-style, dragged through the garden. It is a quick roadside stop most visitors never discover near the airport.
Why locals love it: A Benton Park bar covered floor-to-ceiling in mosaic and folk art, Venice Cafe is a surreal hidden world that few first-time visitors manage to find.
Tip: The art-covered patio is the whole point; come on a warm evening with live music. Cash is handy here.
Why locals love it: A welcoming, longtime LGBTQ anchor across from Tower Grove Park, Mokabe's serves a rare all-day vegetarian brunch that visitors rarely find on their own.
Tip: The all-day vegan and vegetarian brunch is rare in the city. It fills after the Saturday Tower Grove market.
Why locals love it: In the old Mama Toscano's space with weekend-only hours, STL Toasted is a single-minded toasted-ravioli counter most visitors never time right.
Tip: Open only Friday to Sunday; order the t-ravs by the dozen with marinara. It carries on the Hill's ravioli tradition.
