Loroco Bistro

The inspiration

Loroco Bistro exists to bring the flavors of El Salvador to Southern California with a modern touch^1,2 . The kitchen builds its dishes around authentic Salvadoran ingredients, treating the country's traditional recipes as the base for something more refined¹ . The name nods to loroco, an edible flower that shows up in pupusas and breakfast plates alike .

Who's behind it

Head chef and co-founder Tony Cruz grew up working in his family's restaurant in El Salvador before emigrating to the United States at 19 to pursue his own place¹ . Along the way he cooked in restaurants serving Asian, Italian, and Central American cuisine, and opened Loroco Bistro with family in early 2020¹ .

What to order

• Mojarra frita: whole fried fish served with rice, beans, salad, and two handmade tortillas
• Loroco Bistro Plate: the house parrillada, a spread of fish, Angus steak, shrimp, chicken, chorizos, ribs, and skewers built for sharing
• Horchata de morro: one of several natural drinks made with fresh fruit, in the style of El Salvador²

Why you should try it

It's a chance to try a national cuisine that goes well beyond the pupusa, even though the pupusas here alone justify the trip^1,3 .