Top Ad ☰ Menu
Close

Try Something New: Pupusas and more at Salvadoreno

Posted on: August 31st, 2016 by Taryn Jeffries No Comments

I had been seeing a lot of talk about pupusas and Salvadoreno Restaurant on Facebook and I needed to figure out what all the chatter was about. First, I did a little research on the origins of pupusas and I was fascinated with what I found.

Try Something New- Pupusas and more at SalvadorenoSo, really, what the heck is a pupusa?

At its core, a pupusa is a traditional Salvadoran dish made from a thick corn tortilla made from masa that is filled with ingredients and then sealed and flattened and grilled. You can get them with a variety of fillings that range from refried beans, a blend of cheese, pork and beans or loroco, a vine flower bud from Central America.

If you have ever had a Mexican gordita than you have a good idea about what a pupusa is. Sort of. Generally, the gordita has a lot more filling that a pupusa, but the idea is fundamentally the same. Same goes with the South American arepas, with the main distinction being that pupusas are filled before cooking and arepas are done in the opposite order.

The method of making a pupusa is intense and fascinating to watch. On my recent trip to Salvadoreno in Mesa I was able to take a video of them making a Pupusa Revuelta.

The Ramirez family opened up their first location (at Southern and Mesa) in 2002 and they now have four locations in the Valley and one in California. All the locations are family owned and operated and are treasured by their loyal customers. Their employees are also extremely loyal; the Mesa location their cooks have been with the family for 10 and 8 years. In the current industry that is quite rare.

When I met with and spoke with Karlos Ramirez, who operated the Mesa and Southern location, he noted that he and his family want to introduce their customers to Salvadoran food and educate residents that there is more Latin cuisine in the Valley than just Mexican fare.

The Mesa location is nestled in a quiet shopping plaza and has a simple décor, nothing fancy. This is one of those unassuming spots that doesn’t need a lot of flash because the food speaks for itself. I have to be honest and note that prior to my visit; I had never had a pupusa–that’s why I did all of that research before visiting. I can also say with confidence that my visit last week will not be my last.

What kind of pupusas can I get at Salvadoreno?

They offer three pupusa combination plates that range from $6.95 to $9.95 and allow you to mix and match two or three pupusas and come with curtdo, salsa and two sides of your choice. On my visit I had the Revuelta and Loroco pupusas. I truly loved the Revuelta for the familiar flavors of pork, bean and cheese. The masa tortilla was thoroughly grilled and crispy. The pork is ground, very nearly to a paste and blends perfectly with the smooth consistency of the beans and cheese. The Loroco pupusa has an interesting flavor, somewhere between broccoli and squash. The plate comes with a mild hot sauce that really adds to the flavor profile, but the one component that really elevated the dish to great heights is the Curtido. Curtido is a lightly fermented cabbage relish. It’s a little bit like a coleslaw and sauerkraut at the same time, but the emphasis here is on the tart vinegar and the addition of oregano and other spices. I’m not a fan of coleslaw, but I gobbled up this tasty version.

If you don’t want to commit to a combination plate, you are able to order pupusas a la carte as well. You can pick from the below flavor combinations:

Cheese
Pork
Pork with Cheese
Pork, cheese and beans
Loroco flower with cheese
Grilled steak with cheese
Shrimp with cheese
Spinach with cheese
Mushrooms with cheese
Rice Flour

Want to swing by for breakfast? They have you covered there as well. You can start your day with fried plantains and scrambled eggs or scrambled eggs with Salvadoran chorizo (Desayuno Chorizo Salvadoreno con Huevos Revueltos) amongst other dishes.

Salvadorenos also has a variety of traditional entrees for lunch or dinner. Some of the entrée highlights:

Churrasco Salvadoreno | grilled steak, Salvadoran sausage, grilled shrimp, fried plantains, black rice, beans, fresh cheese, handmade corn tortillas

Pollo en Pipian | pumpkin chicken

Lengua de Res Guisada | beef tongue stew

Pollo Frito Estilo Hondureno | Honduran style fried chicken

They also have a ton of seafood options, appetizers, soups and I hear that the tamales here are pretty amazing. I’ll definitely be back, again and again, to try out as many menu items as I can work my way through.

The restaurant also provides catering services and are gearing up for their 8th Annual Pupusa Festival in November. Make sure to check out the event and get your tickets early. The weather will be perfect and the food will be fantastic.
But, don’t wait until November to try something new! Go check out the closest Salvadoreno to you and see for yourself how great the pupusas and curtido are and whatever else will satisfy your appetite.

Locations

Phoenix | 8911 N. Central Ave. | Phoenix | 85020 | 602.870.2955

Phoenix | 7333 W. Thomas Road | Phoenix | 85033 | 623.846.6100

Mesa | 303 E. Southern Ave. | Mesa | 85210 | 480.835.1038

Mesa | 330 S. Gilbert Road | Mesa | 85204 | 480.964.5577

© Taryn Jeffries 2016

Restaurant Salvadoreño #1 Menu, Reviews, Photos, Location and Info - Zomato

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

Related Posts

OEB Breakfast Co. Brings the Bacon to Scottsdale

Opening | OEB Breakfast Co. Brings the Bacon to Scottsdale

Posted on: October 21st, 2019

OEB Breakfast Co. is excited to announce its first U.S. location, opening in Scottsdale this November. The breakfast concept is the creation of celebrated Italian-Canadian Chef Mauro Martina. The dishes at OEB are a creative and upscale spin on tried and true classics, bringing forth the artistry and passion that Chef Martina brings to... Read More
Seasonal Changes at Nico Heirloom Kitchen

Seasonal Changes at Nico Heirloom Kitchen

Posted on: October 9th, 2019

For Downtown Gilbert’s first upscale, chef-driven, casual restaurant, Nico Heirloom Kitchen is all about its local, seasonal, fresh ingredients.  Nico has recently rolled out a new menu, with the focus on fresh produce throughout the Valley. From the appetizers and salads to main entrees and sides, the Arizona inspired menu features a variety of... Read More

Be the first to comment!

©2019 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap

%d bloggers like this: