"This long running Salvadoran restaurant not far from downtown Jamaica makes some of the city’s best pupusas: a corn masa- or rice-flour flatbread filled with some combination of beans, pork tidbits, and cheese. Some also contain loroco flowers, which taste something like pickled oregano. The pupusas at El Comal are often hand-patted before being cooked to order on a griddle called a comal, hence their freshness. Also check out the corn kernel tamales, fried chicken, the pork salad called salpicon, and yuca con chicharron — skin-on pork with fried yuca, something of a national dish for Salvadorans." - Robert Sietsema
