Salvadoran cuisine is often lumped with that of Mexico. It shouldn’t be. It’s mild and sweet, not wickedly spicy, and more Caribbean than anything.  There is a strong reliance in the kitchen on staples like corn, beans, and tomatoes — plus, being close to the sea, fish.  

You’ll also find Spanish influence as well.

El Pulgarcito, a Salvadoran restaurant on Pacific Highway in Lakewood, offers a tasty tour of El Salvador.  Pupusas are a way of life — stuffed pockets of masa dough with fillings like pork crackling or a flower bud called loroco — and the bisteck encebollado here, which is thin steak with onion and green pepper in a red sauce, is to die for.  We also enjoyed the deep fried tilapia; however, it took a little time to adjust to the head and tail still on staring up at us.

The Salvadoran restaurant moved into the larger space next door — tripling its size.