The kitchen turns out pupusas in more than a dozen variations—chorizo and loroco, a zucchinilike vegetable, are especially savory. But the pleasures of eating here are not solely Salvadoran. The Cuban sandwich is one of the area’s best—the secret seems to be in the ham and pork, both roasted in-house, then grilled before being tucked and pressed. Tortas are smartly done—the Milanesa with fried chicken bits and a slather of guacamole and sour cream is especially good. Ditto for the kitchen’s foray into regional Mexican, tender chicken mole with a chili-infused red sauce that is spicy yet not searing. For dessert, try atol de elote, a sweetish corn soup, or the creamy tres leches cake.
Open daily for breakfast, lunch, and dinner.