"Bicho’s opened in October and its extensive menu offers Mexican restaurant standards like huevos rancheros and chile relleno burritos alongside generational recipes from owner Josef Gonzalez’s Salvadoran family. First-time diners won’t go wrong with a two-pupusa plate, with filling options like pork or cheese and loroco. The pupusas, griddled hot with molten cheese, are complemented with tangy, pickled curtido, cheesy beans, and fluffy rice. Enjoy a Mexican-style horchata or try the cinnamon-y drink Salvadoran style, which uses dairy milk for a creamier taste." - Paolo Bicchieri
Janey Wong/Eater Portland
