Los Cocos is a prized Salvadoran restaurant, as its framed awards and Salvadoran scenes indicate. And here, as in the mother country, pupusas take the cake. The menu lists several ingredient combinations, but the best is “queso y lorocco,” or cheese and vine flower. The blossom comes from a green, ivy-headed plant and yields a salty taste when cooked; the side of pickled cabbage offers a tangy contrast. For something sweet, forgo the dull, silty horchata for the plantains, which come lightly fried with sour cream and beans. They’re one reason why Los Cocos serves the best slice of El Salvador in the East Bay. Lunch and dinner Tue.Sun.