El Tazamul has the best pupusas in the Bay Area and maybe the best pupusas I ever tried.
However, I haven't been back until recently, with some of Johnathan Kaufmaann's descriptions of some of the dishes popping into my thoughts.
You know, I really liked the arroz aguado con chipilín which I can't even begin to describe better than Kaufmann does in the link below:
"... soup ... with its massive hunks of stewed pork, green-black chipilín leaves, and chewy rice, the broth you sip evidences a long, gentle simmering. Practically a reduction sauce, the deep, meaty broth may be a touch salty, but it's fragrant with the portobello-kale flavor of chipilín, a Central American herb. This soup is so succulent that you need to squeeze a little lime overtop to call it back from the depths. Slow food indeed."
He tried a lot of dishes on the menu which I haven't and it seems a good guide on what to order.
I had to giggle that not only did Kaufmann try the consomme de garrobo (iguana soup), liked it enough that he said he'd order it again ... and his description of it makes me want to order it on a future visit.
Loved the side fact that it is "ranched' sustainably-raised lizard.
Anyway, IMO, one of the best Salvadorian restaurants in the East Bay.