El Pulgarcito triples in size

By Jake de Paul on January 14, 2010


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.  I also enjoyed the deep fried tilapia; however, it took a little time to adjust to the head and tail still on staring up at me.

The Salvadoran restaurant is in the final stages of moving into the larger space next door to its former tiny spot. As folks enjoyed their lunch today, a gentleman tweaked the ventilation system above them in the main dining area. I have no idea if this infuriated them as everyone, except me, conversed in Spanish.

It should be noted that the general decor of this restaurants looks as if it's under constant construction. it's a bit on the shabby side. However, the food outweighs that fact.

[El Pulgarcito Salvadorean Restaurant, 12134 Pacific Highway S.W., Lakewood, 253.582.5173]