Los Angeles, California
March 3, 2005
The chips and salsa that they serve while you decide is fantastic! The salsa is mild but very rich in flavor, a perfect blend of tomato and spices. They will always refill your salsa and be sure to get more to go with your food. I'm going back in next time to ask if they will sell their salsa for me to take home.
Their beer selection is pretty small, but the Jamaica and Horchata are both delicious. I usually avoid them, as they can be very sweet, but at Numero Uno, the mix is usually nice and subtle.
We always order (and tell everyone we're with to order) two pupusas, one chicharron (pork) and one queso con loroco (cheese with loroco herbs). The pupusas are huge and can be quite filling, so plan on sharing them. I recently took a friend there who tried the new pupusa de arroz (rice is used instead of corn), and she said it was amazing.
I think my favorite entrée is still the bistec encebollado, a tantalizing dish of tender ranch-style steak slowly cooked with onions and rich seasonings. Although, the salpicon (top sirloin steak chopped and prepared with radish, mint, and lemon) is an equally tasty.
And if you're still hungry for something sweet, try the empanadas, sweet pan-fried plantain shells filled with Salvadorian milk pudding. The last time I took a Spanish/Brazilian/American, she insisted that empanadas were empanadas and these were not Empanadas. But she ended up fighting me for the last one. What can I say?
As far as service goes, it's very relaxed. If you speak Spanish, the wait staff is very friendly and willing to talk about how their food is made. The decor is, well, cheesy. The music selection tends to get stuck in your head. I always walk out of there fat and happy.
From journal La La Land (otherwise known as Los Angeles)