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Specialties
Salvadorian specialties made to order: Salvadorian breakfast platters, pupusas, sweet plantain empanadas, pollo guisado, beef stew, plantain desserts, and limited selection of tacos and burritos.
Salvadorian cuisine is characterized with the use of little to no heat (spiciness), and instead is build upon bold flavors using robust spices and marinades to create flavor profiles more complex than the common Latin fare.
Find out for yourself by trying some of our Salvadorian specialties.
History
Established in 2014.
The loroco plant is a woody vine native to many Central American countries that produces edible flowers commonly used in Salvadorian cuisine. With flavors falling between broccoli and squash with nutty overtones, it is a very popular — and nutritious — ingredient for many staple dishes, i.e. pupusas.
At Loroco, our core menu is comprised of classic Salvadorian dishes served just as they would be back in Chef Ruth’s hometown of Ilobasco. If you’re a fan of Latin American cuisine and aren’t yet familiar with Salvadorian fare, stop by and treat yourself.
Meet the Business Owner
Ruth M.
Business Owner
She is the chef and owner of Loroco. Growing up in the town of Ilobasco in El Salvador, she spent much of her free time in the kitchen of her mother’s restaurant learning the fundamentals of Salvadorian cuisine. After coming to the US, she noticed a general lack of awareness of the delicious foods she grew up eating — and she’s looking forward to sharing it with you.