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El Migueleno Restaurant Restaurant Review: The Bonilla brothers take pride in their traditional Salvadoran cuisine, so some dishes may take a little longer to prepare; for instance, the yuca frita con chicharron requires about 30 minutes, but the sizeable pieces of yuca (cassava root) and hunks of chicharron (crispy fried pork and pork skin) emerge with both crunchy and tender layers. The indigenous dish is served with curtido, a fermented salad served at room temperature, made with pickled cabbage, onions, carrots and lemon juice, and a mild, tomato-based house salsa. Another authentic dish worth the wait is the caldo de siente mares, or "seven seas soup," with its seven varieties of seafood, simmered in an avocado, onion and cilantro broth. Pupusas, as well, should not be missed: handmade pillows of thick corn tortillas filled with ground beef, vegetables, cheese and loroco (an aromatic flower and a commonly used seasoning in El Salvador).