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Named after an active volcano, the city's premier Salvadoran restaurant is more than your typical pupuseria. Culinary triumphs include elote tamales-husk-wrapped, studded with corn kernels, and light as soufflés. Don't miss salpicon, a salad of cold shredded beef, or the ambitious selection of stuffed vegetables, if only to answer the question: How the hell do you stuff a green bean?
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