“I used to live in Mexico, and would eat all sorts of food products available in Mexico that are especially rare to find in the United States; like tortillas, chiles, beans, and cheeses, yet somehow with the experience the chefs have gained throughout their cooking lives in Latin America and the US they are able to create dishes with American ingredients that taste as if you were in a latin country. It's a powerful experience eating here. The pupusas are so soft and full of flavor and nutrition, and topped with their curtido, or slaw that accompanies many of their dishes, and salsa will make tears roll down your face because you feel as if you aren't physically in the country, you feel transported, like your body is meant for eating. I forget about everything eating this food. Every item on their menu is delicious, truly, and there is not one thing in the restaurant that is not made from scratch. Try their pastries, too! I believe this is the best Latin food I have eaten in Washington state. Not all Latin American cuisine restaurants put their soul into their food like this restaurant. Eat their tamales too!!!!!“
“They're one of the busiest taco trucks in downtown bham. I like to get the steak wonder burrito and it's fire. They also have habanero sauce they make and if you like spicy and savory I found a place with good prices, service and food. Recommended for a quick bite“
“*****Best food in Ferndale WA***** A must try if you're in or passing through Ferndale WA! Their food is authentic, with FLAVOR bursting from every bite!!! Authentic taste that will leave thinking about it untill your next visit.I guarantee you'll be happy you stopped in!The red sauce. . . Yummmmm“
“Finally made it during open hours. Wow what a delicious meal. We ordered the pupusas, pan, pastelitos, tamales, empanada and yuka frita. There were four sauces provided: a red tomato water and green tomatillo and jalapeno, a red salsa with the yuca and a red chicken base for the pan. The tamale was wrapped in banana leaves and not made with masa and lard but light, fluffy and delicious. We watched someone else fill their pupusas with the salted slaw, but we ate too soon to try. The pan was filled with sweet beets and plenty of veggies and quite worth a return visit being stuffed with juicy tender marinated chicken. The yuka was cut thick enough to be moist in the center and delicious with crunchy deep fried pork pieces somehow cooked long enough to take on the texture of chicharrons. The empanada was an unexpected treat we ordered with banana encasing beans that finished the meal with a smile.“