Costa del Sol Menu

Costa del Sol Restaurant Review:

We used to love this restaurant, with its bright colors and lines of ceramic painted fish hanging from the walls. The cooking seems to have lost its moorings. Carne asada en salsa verde sported a bit of spice, but the meat was inedible, tough and dry. Accompanying frijoles, although well-seasoned, were tepid; chopped cabbage salad, sort of a Mexican slaw, was absolutely first-rate, however, crisp, tart and tangy. Salvadoran items include still very good pupusas (stuffed cornmeal cakes). From the Honduran side of the menu, focus on the tamales. Beer is the only quaff and, oddly, there is no dessert.