Salsa y Salsa

No mere burrito-and-margarita joint, this addition to the packed Chelsea restaurant scene mixes eye-catching decor (red orchids painted on pale-pink walls, an orchid-shaped chandelier worthy of Liberace’s living room) with attentive service and a lengthy menu of favorites. Duck flautas arrive in a sundae glass, with layers of guac, sour cream and salsa; a quesadilla oozes rich chicken mole. Whole red snapper smothered in peppers, olives and onions is big enough for two; even the simple enchilada de pollo is worth a return visit.