Delights from El Salvador- Pastelitos, Pupusas, Crutido & Salsa Recipes
My friend Anna was here and she showed me how to make several dishes that are popular in her household from her home country of El Salvador. She shared recipes for Pastelitos, Pupusas, Crutido and Salsa, teaching me how to create each right in my own kitchen.
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These resemble Mexican tostadas, because the tortilla is crisped and the "filling" is presented as a topping.
Recipe: Salvadoran Pupusas con Curtido (Masa Cakes with Cabbage Slaw)
More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have another? As I learned, the best part about El Salvador’s national dish isn’t just the warm, savory masa filled with melty cheese (or meat or beans), but its brilliant accompaniment called curtido.
Salvadoran Pickled Cabbage Slaw | Curtido
Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
Pupusas with Curtido from El Salvador
My friend Joan from Foodalogue is going on a virtual culinary tour "South of the Border" and the first stop was Mexico, so I joined her with these Chicken Tacos
13 Mexican Desserts
From doughy fried churros to a refreshing mango raspado, these traditional Mexican dessert recipes delightfully sweeten the end of any meal.