Why go: Pupusa queen Irene Cuevas is an occasional presence—she sold the place to her grandson and his wife years ago—but this wood-paneled canteen with a Latin-pop jukebox still turns out top-notch renditions of the cheese-oozing griddle corn cake. And the rest of the extensive Salvadoran/Honduran menu keeps pace.

What to get: Pupusas filled with cheese, cheese and chicharrón (pork), or cheese and loroco, an herby flower bud; soothing beef-and-vegetable sopa de res; fried plantains with crema and ham-flavored black beans; baliadas—folded Honduran-style burritos—with sausage or chicken.

Best for: Pupusa aficionados and newbies—the friendly staff makes exploring the cuisine easy.

Insider tip: Curtido, a vinegary cabbage slaw, is no big deal alone, but pair it with a bite of pupusa and you’ll understand why it’s there. Ignore the comparatively expensive seafood soup.

Open daily for lunch and dinner.

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