El Salvador’s most notable dish is the pupusa, a thick handmade corn flour or rice flour flatbread stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a cooked tomato sauce, often served with curtido-a pickled slaw. Join Chef Jake to discover the delicious flavors of El Salvador!
Pupusas Two Ways: Bean & Cheese, Roasted Pork
Mariscada Seafood Stew
Please list any dietary restrictions in the comment section.
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Chef Jake Driffill, Harmons Chef
6 seats available