After a superb carne asada taco at Taqueria Cancun on Mission at 18th or so, I went down the block to Acaxutla, a Guatemalan place that also seems to cater to Salvadorans. It was more expensive than I was expecting, and I was almost out of money, so all I got was the chuchillos ($3.99), a plate of two spherical corn-husk tamales with a tomato sauce and queso fresco, filled with a small lump of pork. The masa was pretty good; not too dry, and flavorful, with maybe a little bit of sweetness. The tamales were enjoyable, but not revelatory, but the salsa and chips they brought me beforehand were quite nice. One of the salsas was a thin puree of pinto beans, and the other was a very subtle one, which seemed to be based on the same ingredients as pico de gallo, but was liquid with chunks of tomato, etc. in it rather than just the chunks alone. It had a bright red color and flakes of chile floating in it, which had me hyped for heat, but when I tasted it, it wasn't very hot at all. It was, however, delicious. Interestingly, it had mint in it, which took me a minute to identify. The waitresses were nice, although I'm not sure whether they spoke English, since I spoke in Spanish and the clientele was all Hispanic.