Santa Ana, CA 92701
OC Weekly's Description
Izalco and its chef Fernando Vallardes’ pupusas are fat, cheesy, perfectly crispy, and even his curtido is memorable, spicier than the norm and arriving in large jars. This is a kid with chops: a simple sample plate comes out carefully placed like a bento box; a simple order of camarones a la diabla features a complex sauce equal parts spicy, cheesy, gritty, and smooth. He obviously has ambitions, and the talent to match it—he even has a pastry chef on his team, who whips up Salvadoran favorites like tres leches cake and a quesadilla (not the Mexican tortilla with cheese but a sort of cornbread mixed with cheese—toasty, earthy, wonderful).