Ruddy cheer, massive beers: drinking or not, Los Yaquis has solid, home-cooked Salvadoran food
One of the most striking dishes on the menu is the fish soup ($12.95). Fish definitely means fish in this instance; we turned up a dorsal fin and a tail, each still sheathed in glossy black skin, along with several steaks — i.e. pieces of the creature cut crosswise. There was, thankfully, no head. The flesh had the look and texture of halibut, but the skin was wrong. According to our voluble server, it was catfish, which in my experience tends to turn up as filets, like its farmed river-fish relation, tilapia.
The broth was intense (and housemade), and floating in it, amid the dramatic piscine debris, were bits of tomato and carrot and, for extra color, shreds of spinach. The soup was presented with fresh-made tortillas, still warm in their little plastic flying saucer. Of course they were sublime, but also useless with respect to soup. We dunked, with unimpressive results. A bowl of rice — Spanish rice, plain rice — would have had a better sop factor. As for the tortillas: they would have been better with butter. What isn't?
Mon.–Thurs., 9 a.m.–8 p.m.; Fri., 8 a.m.–9 p.m.;
Sat.–Sun., 7 a.m.–9 p.m.
324 South Van Ness, SF
Beer and wine
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