Numbers of posters on this board have recommended Sabor Latino in Ann Arbor, especially for its Puerto Rican specials, and so we decided to try it last week on our first trip to the area. It was a total disappointment! The food was mediocre at best, and the service was incredibly rude. There were four of us, and we entered the empty restaurant at about 9 in the evening. We proceeded to seat ourselves at a table for six in the front of the dining area, and were promptly told that we had to move, because the table was reserved for parties of six. (That table -- and the restaurant -- stayed empty until the kitchen closed and we left.) The menu listed an entire page of specials, and noted that we should ask our waiter for the specials of the day. The specials were virtually the only interesting part of the menu, and the main reason we had chosen to come. However, the waiter informed us that no specials whatsoever were available that day, without even offering anything remotely like an apology. If it hadn't been so late in the evening, I would have left on the spot. I reluctantly chose an assortment of three meats -- chicken, steak, and pork. All were done to death, dry and totally tasteless (Where's the sabor??)My wife ordered an Argentine "churrasco" with chimichurri sauce. The steak was a very mediocre, low grade New York Strip, without marinade or anything that might have accented the flavor. As for the chimichurri, it was thin, brown, and very vinegary, without a hint of the parsley that makes chimichurri sauce so special. When my wife pointed out that this was not like any chimichurri sauce she had ever eaten, the waiter called over a young woman who said she was from Argentina and that this was the authentic version. When my wife attempted to be conciliatory by suggesting that there might be regional differences in the sauce, the cook insisted that her version was the only real one.(Our friend Maria Kijac, author the The South American Table, assures us that all chimichurri sauces have parsley; indeed, yseterday's Chicago Tribune -- June 23 -- features a chimichurri recipe, also with lots of parsley.) All in all, both in terms of service and in terms of food, this was one of the worst meals I have had in a restaurant in years (possibly the worst). I am not in the habit of making this kind of negative post -- I would much rather say nice things about a place -- but this was just past the limit of the tolerable. If this is in any way typical of the restaurant, avoid it like the plague.