Loroco Bistro Salvadorean food — Restaurant in California

This establishment opened during the pandemic. At the start of the business there were only three individuals operating the business, including the owner. The owner showed dedication and paid attention to detail. The pandemic was over, this business thrived (very glad it did). As years went on, the quality of the food has diminished unfortunately. I'm not a frequent customer anymore. I believe this business can do a lot better or stick to the original recipes when they started. I don't mind paying for tasty and quality food. Prices have increased rightfully, as the inflation has hit us all. During lent, I ordered a fried telapia at over $20. The telapia was small, dried, and tasted old, I ended up throwing it away. I do know about sea food, and I know when fish is old. This past weekend I ordered fried yucca with chicharrones at $17. The yucca was not fully fried. The chicharrones were not properly seasoned. More than four years have gone since this business opened its doors. This business is providing curtido/salsa in plastic bags for to go orders. I believe it's time to upgrade that presentation even if you have to increase your prices by $0.25-0.35 cents, you're not servicing customers at a street corner. I really hope this comment reaches the owner, and will make sure the quality comes back to its...

I’ve only been to this place twice — once shortly after it opened during the pandemic, and again more recently. My first visit left a great impression. It was a small team running things back then, just a few people including the owner, and you could really see the care and attention to detail in both the food and the service. I remember thinking this spot had real potential.

Unfortunately, my recent visit was disappointing. I ordered the fried tilapia, which cost over $20, but the fish was small, dry, and tasted like it wasn’t fresh at all — I couldn’t even finish it. I know seafood, and this just didn’t meet the mark. I also tried the fried yucca with chicharrones for $20. The yucca wasn’t fully fried, and the chicharrones lacked seasoning.

I really wanted to enjoy this second visit as much as the first. The potential is still there, but the quality just didn’t match up this time. Hopefully, the owner takes feedback like this to heart and considers bringing back the standards that made the place stand out in...

I saw this place from across the street where I brought my car for a carwash and decided to try it… unfortunately I was disappointed.

The food didn’t taste that great. I ordered a breakfast… I am not sure what cooking method they used, but the chorizo was completely dried. Texture was like sand, no moisture at all… no even grease or oil… the cheese too, it tasted like if they deep fry it to cover up that it is about to spoil… the inly decent item was the meat… a bit burned on the surface but tasted alright… I didn’t try other things, but after this first experience, I am not sure if I want to try anything else…

From the type of customers I saw during my visit, and the attention they were getting, I feel the focus is more on the alcohol consumers rather than the diners… might as well change it to a cantina and not...