
Based on 192 reviews
Thick hand-formed masa cakes stuffed with cheese, beans and chicharrón, griddled crisp and served with cabbage curtido.
Masa pockets stuffed with cheese and loroco — a vine-flower bud with an artichoke-meets-asparagus flavor unique to Salvadoran cooking.
The full breakfast plate: scrambled eggs, refried beans, sweet plantains, queso fresco and crema with a side of tortillas.