What’s your favorite Salvadoran restaurant?
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The pupusa may be El Salvador’s national dish. But several Los Angeles restaurants are going way beyond, showcasing recipes worthy of that country’s greatest culinary symbol, the delectable izote flower.
This week’s Food section cover story by Los Angeles food writer Bill Esparza -- he’s the voice behind Street Gourmet L.A. -- is your guide to Salvadoran restaurants in L.A. On the menus you’ll find such specialties as yuca (cassava) covered with curtido (pickled cabbage) and fried baby sardines, pacaya rellena (bamboo shoots stuffed in an egg batter, above,) or a sopa de arroz aguado, a simple rice-and-chicken soup stimulated by the pungent chipilin herb.
What are your favorite Salvadoran restaurants in Southern California? Are there any that we overlooked?
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--Rene Lynch
Twitter / renelynch
Pacaya on the menu at El Santiagueño in downtown Los Angeles. Credit: Ricardo DeAratanha / Los Angeles Times
