There are three locations of this homey Salvadoran seafood place. The best is on 24th Street, followed closely by the one on I-10 near W.W. White Road. The West Avenue location is okay but less consistent than its sisters—don’t settle for second-best. Whether you order the fried oysters, shrimp, or tilapia with a michelada on the side, the results are as satisfying as you could imagine. The menu goes beyond the fried to include such specialties as the camarones a la diabla (shrimp in a spicy sauce) and the surprising filete flameado (fish, cheese, garlic, and more steamed in a foil pouch).

If you want to sample the Salvadoran specialties, start with the elote con crema, a corn tamal served with tangy crema (think sour cream, only a little less sour). These morsels are so good they could make you weak in the knees. The pupusas, a stuffed staple of Salvadoran cuisine that most resembles a gordita (we trust we don’t have to explain gorditas) are good, though not quite at the level of those tamales. (Others might reverse this equation, but the difference is in degree.)

Before you decide on what to try, read the walls filled with flyers for many dishes not on the menu, from soup to dessert. Make sure you ask for the curtido, a pickled slaw that accompanies the dishes on request. Make that request in Spanish, though; not much English is spoken by the staff, which naturally ups the authenticity quotient.