Flores does not serve beer or wine. But they do a Salvadoran horchata, which is made with morro seed rather than rice. It is even sweeter than what you are used to, with a hint of licorice flavor. It might be possible to bring over drinks from the Bodega Latina next door (depending on whom you ask). The bodega keeps the neighborhood in everything from malt liquor, to about 20 kinds of Goya beans, to Goya virgin Mary candles, to light bulbs. Its packed diagonal aisles are the opposite of Flores's spare and Mondrian-square interior. If Flores keeps the neighborhood with its terrific circles of corn — pupusas and fresh tortillas — they are a worthy addition. The folks at Flores reminded me that Bodega Latina is Dominican, but insisted "all the races get along here." Thanks to Flores, Salvadoran cuisine on Congress Street should get along just fine.

$ | FLORES RESTAURANT | 863 Congress St, Portland | Mon-Sat 10:30 am-8:30 pm, Sun 2-8:30 pm | Visa/MC/Amex | 207.899.0313

< prev  1  |  2  | 
  Topics: Restaurant Reviews , Salvador, dining, restaurants
| More

Most Popular
Share this entry with Delicious
  •   DIVE BAR ALTERNATIVES  |  April 17, 2014
    The former allows you to drink under 13 stories of home-grown bankers and lawyers; at the other, you’re lounging above a dozen floors of business travelers and tourists.
  •   GIVE 'EM A HAND  |  April 10, 2014
    Pocket-sized comfort foods
  •   EXTREME LOCALISM  |  March 19, 2014
    Perhaps Vinland’s pontifications become white noise, which fades away as you appreciate the food and its distinctive coherence of flavors and textures — the Nordic, astringent, piney, ascetic goodness of it all.
  •   DISTINCTIVE SUBURBAN DINING  |  March 14, 2014
    It is the rare chef, for example, who can make ordering the “veggie plate” seem like a good idea in retrospect — but the one at Oscar’s was fantastic, with a great mix of colors and textures.
  •   CRACKING OUR HARD EXTERIORS  |  February 27, 2014
    These days it is mollusks like oysters, mussels, and clams (rather than crustaceous shellfish, like lobster, crab, and shrimp) that best represent our collective emotional temperament. 

 See all articles by: BRIAN DUFF