D.wight L.
Yelp
Haven't been in since their early days and wanted to see how they were doing. Thus an update. Glad to report that they are much busier than those early days with practically the exact same menu. So, it just took a little time for the people to find the legit El Salvadorean fare that is to be had here.
First things first, they do have a section on their menu for 'Mexican' fare. Burritos, tacos, quesadillas etc. I did try some on my first out, and just realized that this will water down your experience here if you go this route. I now feel through wisdom and experience, that if you want to get the gist of an El Salvadorean place, concentrate on the El Salvadorean dishes. Stay focused and don't stray.
El Salvadorean Tamales/Chicken ($2.50 ea/4*) Totally different from Mexican tamales. First the wrapper they use is a banana leaf versus a corn husk. Then the masa dough they use is incredibly soft and wet, closer to soft polenta than the corn centric Mexican version. Honestly, I think I like the Mexican exterior more, just cuz it has that strong corn presence. I actually praise/analyze the Mexican version more for the dough than for the fillings. #Trust
Now the chicken filling is something you will see more widely amongst all Hispanic countries. Quite tasty and very tender. Now even though I don't love this style of dough as much, doesn't mean I didn't enjoy it, cuz I did. Their homemade hot sauce is thin, but boy does it deliver a punch. Tangy, deep and very sharp, like with a serious sting. Couldn't make out the heat source, but the mystery keeps it intriguing.
Fried Plantains ($6/4*) Nicely fried long strips of plantains. Seems like they were coated in a little sugar first then fried because they fry up really dark and caramelized. Really soft and rich due to the oil. I always love to finish my last few bites of this type of cuisine with these.
Sopa de Pata ($15/4.5*) El Salvadorean version of menudo, can't say I've ever tried it. Glad I have now. This had the same tender pieces of tripe which were delicious, but just less of it. Now this did have a larger hunk of the 'pata' which is part of the pork knuckle/foot. There's no muscle meat on it, but there is a ton of collagen type meat like very tendon-like. I friggin' love soups/stews that feature this, and most old-world cultures will have their own version.
Then the other big difference is the broth. Much less red chile in flavor and in color. Actually, the color is very brown. My guess is they puree some beans and use that to thicken/enrich the soup. It didn't taste 'bean-y' but just felt the presence. The broth a little under seasoned at first sip, but after a light sprinkling of salt, a squeeze of lemon and the add of chopped onion and cilantro from the garnish plate, just turned this around in no time. Very full-bodied broth, the kind that'll hit your soul...if you have one? Lol
Another difference in this soup is they add a little veggie component to this version, where the Mexican version never does. This version sports thin sliced zucchini and a few thick batons of yucca root. I welcome any veggies especially when the dish is protein rich.
Also you got a couple of their tortillas, which are basically an unstuffed pupusa. So crazy thick and filling. Great when it is warm. So, for $15 bucks, this is quite the hearty ride.
Still great here are their well sought out Pupusas. Won't go over it in great detail now, as almost every review has already. All I will add is that they are incredibly light when eaten warm/immediately. It is truly a special version. And their sauce and cabbage slaw are about as good as I've had anywhere.
So, boom there it is. A more complete review with a more focused angle. Some recent meals here had me feeling like I was eating in the country-side at someone's grandma's house in El Salvador. When I felt that, I knew a fiver was on the horizon.