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As with most of the Bay Area’s Salvadoran restaurants, the menu at this little spot in deep East Oakland is cluttered with Mexican dishes. Sift through them for the Salvadoran specialties, including deep-fried yucca with crispy pork, slick chicken tamales steamed in banana leaves, and plantain empanadas oozing with crema. But a lot of diners head to Salvadoran restaurants purely for pupusas, and the ones at El Salvador Taqueria deliver. They’re smaller, thinner, and more delicate than your average pupusa, and best enjoyed under a shower of supremely vibrant curtido, the fermented cabbage slaw.

— Janelle Bitker

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