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Pupusas made with heirloom corn, stuffed with seasonal produce, and cooked over a wood flame set the tone at this live-fire restaurant in Old Oakland, where the menu moves between Salvadoran and Mexican traditions. The New York Times called out the guacamole with tortillas brushed in asiento, pork lard left over from making chicharrón. Bon Appétit named it one of America's best new restaurants, and the San Francisco Chronicle ranks it among the Bay Area's top ten.
The awards strongest first
- The New York Times 2025 · 2 stars, Critic's Pick · Restaurant Review
- Bon Appétit America's Best New Restaurants
- Michelin Guide Selected Restaurant
- Los Angeles Times The 101 Best Restaurants in California
- San Francisco Chronicle #6 · Top 100 Restaurants in the Bay Area
- San Francisco Chronicle Best restaurants in Oakland
- The Infatuation The 25 Best Restaurants In Oakland
- The New York Times 2025 · Guaca-mol With Tortilla and Asiento · The 23 Best Restaurant Dishes We Ate Across the U.S. in 2025
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Guaca-mol
“The guaca-mol here is lush with herbs, seasoned ever so sharply, then covered with smoked egg yolk.”
The New York Times, 2025 -
Pupusas
The New York Times, 2025 -
Charred branzino
“Then move on to a complex main, like the charred branzino over an exemplary sauce known as alguashte, made from pumpkin seeds, smoked fish carcass and a ton of spices.”
San Francisco Chronicle
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