How a Hyattsville Local Rose from Washing Plates to Owning the Menu

In Spanish, comedor, which literally means “dining room,” refers to an informal, traditional eatery that offers home-style meals. Known for their affordable prices and the cozy atmosphere of a home kitchen, comedores emphasize community and simplicity.

This is exactly the mission that owner and manager Carlos Alvarado has embraced at Comedor y Pupusería San Alejo.

“It’s a place where everyone gathers together regardless of social status. Everyone, as long as you want to eat and you are hungry, you are welcome to come,” Alvarado told the Hyattsville Wire.

Located at 1819 East West Hwy. in Hyattsville, San Alejo brings Salvadoran gastronomy to the DMV with passion and quality, getting a nod from the Washington Post, which called it “the finest Salvadoran in the D.C. area.” Ingredients are imported directly from El Salvador to make classic dishes such as the pupusas de loroco, a thick corn tortilla stuffed with earthy flower buds native to Central America. 

“Each day, we probably sell 700 to 1,000 pupusas on a slower day,” Alvarado said. “On a Sunday, I would say around 2,000 to 3,000.”

Photo by Haan Jun (Ryan) Lee

Another specialty is the parillada, a platter of grilled meats including skirt steak, chorizo, chicken, and shrimp. 

When Alvarado opened San Alejo in 2016, he brought over a decade of experience in fine dining in D.C. After immigrating from La Unión, El Salvador, at 16, he got his start in the kitchen as a dishwasher. He would eventually work his way through every position in the back of the house, from prep cook to pastry chef.

For those at San Alejo, it is not just about business, but also community. Alvarado has hired a majority of Hispanic women for his kitchen staff and sponsors events at local schools and sports teams, helping build a loyal customer base.

In 2021, Alvarado opened another restaurant, Cocineros, with a menu featuring classic dishes from all over Latin America. Then, in 2025, he expanded Comedor San Alejo by opening a second location in Takoma Park. 

Looking to the future, Alvarado’s mission is to keep perfecting his craft for the next generation.

“I want to start working on what the reality is, my mission, to transfer all my knowledge into the new generation. The idea behind this is not only selling food … since we opened, but we also have regulars here,” said Alvarado. “They remember their childhood, who they are. I want to put a lot of emphasis into polishing that.”

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