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Owner María de Jesús Ramírez ensures that El Carbonero uses the recipes of her hearty native cuisine, the primary reason why the county's pioneering guanaco restaurant persists while so many other Salvadoran restaurants disappear. Imitate the regulars and order at least one pupusa, the masa griddle cake Salvadorans consume from crib to crypt. And El Carbonero's horchata, heavy with cinnamon and toasted rice, makes Mexican horchata taste like a Tijuana gutter.
I always take my wife for a special event like birthdays, anniversaries, date nights, etc to Gary Danko. In fact, we come here so often we've become friends with Gary Danko. The staff really knows how to take care of the customers. I was impressed how their cheese staff can memorize all 30-40 of their assorted cheeses and explaining in detail its origin and taste. I also commend Gary Danko for not giving in the pressure of expanding their restaurant so they can really focus on providing the best quality of food and service. That is why they are always booked 2-3 months ahead. So, make sure to call 2 months ahead before dining here. But you can also sit at the bar because Dave, the bartender, will definitely make you feel you that you are seated at the best table eventhough you're sitting at a barstool. Do not forget to try their sinfully delicious desserts - a must!
Photo by Rain LaneCall it Guanaco Row: two restaurants, a café, a courier service, a travel agency and a beauty salon/record store side by side on Santa Ana's Main Street between Richland and Highland. It's the epicenter of the county's 100,000... More »
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