No table at this beloved Salvadoran spot should go without chef and owner Napoleon Moreno's sopa de res ($4.95/$6.95). Mondays and Fridays, the kitchen turns out this intensely beefy bright-yellow soup packed with hunks of carrot and potato and rich knots of tender beef. On Tuesdays, it's the sopa de gallina ($4.95/$6.95), in which an old hen is magically transformed into a tender, succulent delight. It's work Moreno and his family have done for decades, earning the adulation of the surrounding community and cementing El Atlacatl's position as one of the neighborhood's favorite restaurants. Don't miss the pupusas ($2.75), made of thick cornmeal patties encasing a luscious blend of salty cheese and the spice mixture called Pipil, named for indigenous tribes of the region; this is a potent combination of annatto, clove, allspice, and black pepper. Two of the savory corn rounds work well any time of day, and don't be surprised if you find yourself back later for seconds.