“Denver's Westwood Business District (located on Morrison Road between Alameda and Mississippi Avenues) is quickly becoming a go-to destination for tasty Mexican food. But it's also home to a Central American sensation known as Sabor Salvadoreño. Yes, the cuisine of El Salvador has become increasingly popular in our fair city over the past few years, and SS will amply demonstrate why in a plethora of ways. To start, why not get a little Pre-Hispanic with a nice hot cup of Atol (drinkable porridge)? This tastebud-tingling option is available in both a sweet version (bursting with plump corn niblets) and Atol Shuco (using fermented corn flour and adding salt and the pumpkin seed-based condiment Alguashte for a more savory note). If available, you can side these with an order of tartly-sweet green Jocote fruit for a dazzling, yet still complementary, punch of flavor. And since I know someone's going to ask about pupusas during this review, let's just get that question out of the way now. Yes, the eatery does indeed offer these gooey little stuffed maize- or rice-flour pockets, in at least ten varieties by my count. So whether you're craving one filled with beans, or chicken, or shrimp, or Loroco flower, you can be certain of satiation here. OK people! Time to start thinking about main courses. How does a platter of Tortitas de Carne sound? Versions of this dish are popular in a number of Latin American nations, but I think the Salvadoran rendition (with its orbs of onion-y/pepper-y beef bound with eggs and simmered in a tomato sauce) is one of the tastiest. For a more... evocative option, Pacaya Rellena brings you a long, squiggly palm flower (honestly looking a bit like a small octopus) crammed full of melty cheese and deep-fried. You'll have as much fun gazing at it as you will eating it, I assure you. The broth aficionados among you might prefer Sopa de Gallina India - a substantial bowl of free-range chicken soup flavored with (for example) carrots, potatoes, and chayotes (or, as the latter is known throughout much of Central America, Güisquiles). But you can't leave without dessert, so don't forget to cap this marvelous meal off with one of my favorite finishers, Nuegados (cassava pillows drenched in rich, thick cane syrup). ¡Provecho!“
“It had been quite some time since I last went to Golden Corral, Pre-COVID times, and the food has definitely been upgraded. The quality was really good, much better than they used to be and the taste was great. The service was a little less desirable but understood for the busyness they were experiencing. Overall, the visit was good and we will be coming back.“