November 2005
Margaritas are strong and salsa fiery. Mexican, Tex-Mex, and Salvadoran plates share space on the menu. The beer list, with picks from El Salvador, Honduras, and Mexico, ventures just as far.
Among the Tex-Mex offerings: Taquitos, guacamole served with house-made flour tortilla chips, and pork-rib fajitas are the way to go. On the Salvadoran side are several interesting soups. Best is the bowl with shrimp, peppers, and eggs, though chicken with wings and vegetables, and beef short ribs with cassava and plantains are not far behind. Fans of tripe soup will want to try the version here. Also worth a look are corn-flecked tamales, pupusas (a thick tortilla pocket filled with cheese, pork, or both), and fried whole red snapper.
