We all do recon; get intel. Don’t we??
“Salvadoran cuisine, often overshadowed by its more famous Central American neighbors, offers a rich tapestry of flavors, traditions, and history. From bustling street markets to intimate family gatherings, Salvadoran food is a celebration of both simplicity and complexity, showcasing ingredients that reflect the region’s agricultural bounty and cultural influences.”
Thanks to the Chat GPT explanation of “Salvadoran Cuisine” I was able to understand the food I was about to enjoy- never having experience Salvadoran food before, I admit I had some trepidation.
Thanks also to PHDC and MRCDC, Helen Martinez was able to find an open space in Stowe Township, owned by Parkway Theater and Film Lounge’s Aaron Stubna, and open her restaurant Pupusas y Antojitos.
*Grand Opening
Friday, August 9, 2024 2-4pm
642 Broadway, McKees Rocks PA 15136
412-785-5741
I had the pleasure of visiting Pupusas y Antojitos recently.
Owner Helen Martinez is like a magician and an alchemist, all rolled into one.
I arrived to the restaurant early (which, yes, is a shock to me too— I’d like to think it’s my optimistic Virgo brain that allows me to believe I have time to tackle one more task- or that innately because I was born late, it’s just in my DNA). Any way- Nothing was yet prepared for the presentation.
My uncharacteristic punctuality did not phase Helen. She got right to creating….
Within minutes, fully prepared entrees — plate after plate found its place on the crisp, clean, white tablecloth. The table scape adorned with beautiful sunflowers only got more beautiful as the colorful entrees settled into its spot. The royal blue walls only enhanced the colorful plates on the table. Magnificent!
The one thing all aspiring chefs are told, ‘people first eat with their eyes. So, presentation is everything’.
Well, let’s just say I was anxiously awaiting the go ahead to try the food. Because, I had already eaten every single plate with my eyes.
The magical, highly skilled ability to conjure up more than 12 dishes in a very short time is only shadowed by Martinez’s alchemy— bringing together herbs, spices, fresh vegetables, meats and seafoods and homemade sauces like microwaving Mac n cheese. Depth of flavor from soups that simmered for three hours and pupusas that were made to order. She made it look so damn simple to prepare.
And that- the ability to make it look simple, is the sorcerer at work!
Here are some of the beautiful dishes you can enjoy at Pupusas y Antojitos.
Cooking Class with Carol
Pupusas: The Heart of Salvadoran Cuisine
At the core of Salvadoran food culture is the pupusa, a thick, handmade tortilla stuffed with a variety of fillings. Traditionally made from corn or rice flour, pupusas are incredibly versatile. Common fillings include cheese, beans, and chicharrón (fried pork). The beauty of a pupusa lies in its simplicity and the skill required to craft it. Each bite is a delicious blend of textures and flavors, often served with a tangy slaw called curtido and a spicy tomato sauce known as salsa roja. This dish isn’t just food; it’s a cultural cornerstone, enjoyed by Salvadorans across the globe.
Cultural Significance
Pupusas are more than just a meal; they are a symbol of Salvadoran identity and culture. They are commonly enjoyed at family gatherings, street food stalls, and festivals. The preparation and consumption of pupusas often involve communal efforts, reflecting the importance of shared meals in Salvadoran culture.
Variations
While traditional pupusas are made with corn masa and classic fillings, there are many regional and contemporary variations:
Pupusas de Revuelta: A mix of cheese, beans, and chicharrón.
Pupusas de Loroco: Filled with loroco, a Salvadoran herb with a unique flavor.
Pupusas de Frijol con Queso: Beans and cheese combination.
Pupusas are a versatile and beloved dish that exemplifies the essence of Salvadoran cuisine—simple ingredients, rich flavors, and a deep sense of tradition. Whether enjoyed in a Salvadoran home or at a street food vendor, pupusas offer a delicious glimpse into the heart of El Salvador.
Ingredients and Preparation
1. Dough
The dough for pupusas is typically made from one of two types of flour: corn (masa de maíz) or rice (masa de arroz). Corn flour is the more traditional choice, giving the pupusas their characteristic texture and flavor.
Corn Masa: This is a dough made from nixtamalized corn. The corn kernels are soaked in lime (cal), cooked, and then ground into masa. This masa is mixed with water to form a pliable dough.
Rice Masa: Less common but used in some regions, rice masa is made from ground rice mixed with water.
2. Fillings
The fillings for pupusas can vary widely, but traditional options include:
Cheese (Queso): Often a soft, semi-aged cheese like queso fresco or queso blanco is used.
Beans (Frijoles Negros): Refried black beans are a popular choice.
Pork (Chicharrón): Seasoned, shredded, or ground pork that has been fried or cooked.
Other variations can include combinations of cheese and beans, cheese and chicharrón, or even ingredients like pumpkin, spinach, or shrimp.
Making Pupusas
Ingredients:
For the Dough:
2 cups masa harina (corn flour for tortillas)
1 ½ cups warm water
1 tsp salt
For the Filling:
1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
½ cup refried beans (optional)
¼ cup finely chopped cooked pork (optional)
For Cooking:
Vegetable oil (for frying)
Instructions:
Prepare the Dough:
In a large bowl, combine the masa harina and salt.
Gradually add the warm water, mixing until the dough comes together. It should be soft but not sticky. If it’s too dry, add a little more water; if too wet, add a bit more masa harina.
Prepare the Filling:
If using, combine the cheese, refried beans, and pork in a bowl. Mix well.
Form the Pupusas:
Divide the dough into 8-10 equal portions and roll each into a ball.
Flatten each ball into a disc about 4-5 inches in diameter.
Place a spoonful of the filling in the center of each disc.
Carefully fold the edges of the disc over the filling, pinching them together to seal.
Gently flatten the filled dough ball into a thicker disc, being careful not to let the filling escape.
Cook the Pupusas:
Heat a skillet or griddle over medium heat and lightly grease with vegetable oil.
Cook each pupusa for about 2-3 minutes per side, or until golden brown and cooked through.
Serve:
Serve warm with curtido (a Salvadoran pickled cabbage relish) and salsa roja (tomato sauce) on the side.
Serving
Pupusas are typically served with:
Curtido: A tangy, fermented cabbage slaw made with cabbage, carrots, and onions, seasoned with vinegar, oregano, and sometimes red pepper flakes.
Salsa Roja: A spicy tomato sauce made from tomatoes, chili peppers, garlic, and other spices. It adds a fresh, zesty kick to the pupusas.
enjoy!
Alcoholic beverages on table courtesy of Parkway Theater and Film Lounge, owner, Aaron Stubna.
Comments