The Portland Phoenix has published a review of Flores.
The Flores version of chicharron (basically fried pork rinds) includes lots of juicy meat along with the crunchy skin. Their meatiness turns a salad of chicharron with yucca, cabbage, and tomato into something like a meal. The big pieces of yucca (cassava root, sort of resembling potato in texture) are boiled instead of fried. Salvadorans like to fry the tortilla in their tacos. But if you want to really appreciate the house-made tortillas at Flores it’s better to get your tacos soft. Fresh tortillas are too hard to find in Maine, and Flores offers a nice thick, hand-slapped version made from corn. Warm, sweet, and a touch greasy, they are pretty terrific.