This Manors mainstay gets no points for style but scores big for stick-to-your-ribs substance. You can go the Mexican route with the super nachos (each chip is loaded with the perfect amount of cheese, beans, guacamole, and sour cream) and a verde burrito stuffed with savory chunks of beef or chicken slathered in a tangy tomatillo salsa. Or you can do the Cuban thing with a pan-fried palomilla steak, pounded into delicious submission. But the truly savvy customers go straight for the short-and-sweet Salvadoran section of the menu: the char-broiled bistec Salvadoreño, slathered in a heady tomato-onion-pepper sauce, and the beefy sopa de res.
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