"A quick glance at this stall in the Uwajimaya food court might make you think it’s a taco stand, but at Los Costeños, the sandwiches are the point. Owner Francisco Mendoza previously worked at Un Bien, and his big sandos are made with the same crazy-flavorful roast mojo pork, but he packs these things with meat like it’s a contest, and they’re a few bucks cheaper as well. You can also add ham and Swiss to the pork sandwich, if he didn’t put enough pork on there for you. The seafood sandwiches — especially the garlic cod or garlic scallop with green olive tapenade — are standouts too. They’re all a giant mess, so if you don’t feel like wearing your sandwich, make sure to grab a table and about a dozen napkins." - Eater Staff
