Stuffed and griddled cornmeal patties, a.k.a. pupusas, are the main draw of this tidy family-run spot. For our money, the mixto of pork rinds, beans and cheese is the winner, which we smother with red and green salsas and crunchy slaw. Supplement the pupusas with a hen tamale and an order of pasteles de carne, crispy pinched-shut pockets of oniony beef. And don’t leave without trying the plantain fritters filled with crema salvadoreña (crème fraîche).