We took advantage of that claim, ordering the first thing on the menu: Garnachas de carne from Guatemala. A scoop of beef and potato picadillo covered a thick circular base of fried masa not unlike a sope, that was topped with a cabbage slaw, salsa and grated cotija-like cheese. Not sure how they rate on the "just-like-back-in-Guatemala-scale", but every part of it was delicious and it was a fabulous start to our meal.
truck I stumbled upon last year seems to have disappeared.
The feast of course included pupusas. Wonderful, wonderful pupusas. They had that perfect char, a nice proportion of gooey cheese and things like squash, chicharrónes and beans; and though the slaw topping was a little wilted, the bright tomato salsa saved it, as did the respectably spicy house made habenro sauce.
The empanadas were deep fried and filled with the same beef picadillo as the garnachas, which is to say, they were excellent.
The current owners are from El Salvador, which makes sense, given the menu bias. They didn't seem to represent all of Central America that well, but to be fair I didn't get a chance to go over the menu in excruciating detail. I didn't see the typical plates like gallo pinto or vigaron from Nicaragua or Costa Rica. Panama and Belize? Not too familiar with their platos tipicos, but didn't see anything on the menu from there either. So if you are in the mood for some good dishes representing 3/4 of northern Central America, El Tamarindo is your place. In other words, if you want some good Salvadorean food and maybe a sampling of other neighboring countries' dishes, check it out, and if you have time (read: you don't dine with 2 year old twins) maybe you'll see the other Central American specialties I missed.