Wed 4 Jul 2007
Mmmm… Pupusas!
Posted by GoodLuckDeluxe under Food and Beverages , Dining in D.C. Metro area1 Comment
I am on such a food-blogging roll lately. 
One thing I sincerely miss about living in Washington, D.C. is the tremendous diversity of cuisines. Here in L.A., you have your occasional ethnic pockets. But most of the time it’s do you want salads, sushi, or Mexican food?
I’m not saying we don’t have our occasional ethnic cuisine variances in L.A., and I do know about Pollo ala Brasa in Koreatown, but one must search diligently for these gems. Case in point: a good El Salvadoran pupuseria.
Look, I like Mexican tamales as much as the next chick. But I’d much rather have
El Salvadoran queso-stuffed pupusas, grilled all hot and gooey!
Note: In other Latin American countries, such as Venezuela, a pupusa is called an “arepa.” Call it what you will, but just don’t call me late for dinner.
Oster makes an ideal arepa/pupusa maker:
In the D.C. Metro area (especially in Arlington!), you can find a million El Salvadoran pupuserias, and Peruvian pollerias too, for that matter.
I really, really love El Salvadoran food. It is SO delicious! There’s a spot on Columbia Pike in Arlington that makes the most amazing Salvadoran food, but I haven’t been there in a while and can’t recall the name of the restaurant.
Since D.C. is a mecca for El Salvadoran food lovers, as well as Peruvian chicken addicts,
I would have to give two huge thumbs up for the restaurants all along Columbia Pike in Arlington.
There is also a spot on the Pike (can’t remember the name, sorry!) that serves the BEST crunchy steak tacos I have ever had in my life. Each crunchy white corn taco comes filled with slices of marinated and grilled steak and is topped with fresh pico de gallo and crumbly queso blanco. They don’t speak a lick of English in this joint, but the servers always knew what to bring me, along with an ice-cold Corona with a lime.
If I were back in D.C., I would know exactly where each of these places are and I could point you in the right direction.
My best advice? If you’re craving Latin food and you’re in the D.C. area, pick any Latin restaurant on Columbia Pike and you’ll be pleased. It’s all very authentic, affordable, and most of all - very, very good. 
But oh yeah, wasn’t this post supposed to be strictly about pupusas? How about I leave you with a great recipe, courtesy of Mi Cocina Latina.
If you don’t like pork, substitute according to your preferences.
Pupusas Stuffed with Pork
* 1 tablespoon olive oil
* 1/2 lb. ground pork
* 1 small onion, chopped
* 1 clove garlic, finely chopped
* 1 medium tomato, chopped
* 1 jalapeño, seeded and finely chopped
* 1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
* 1/2 teaspoon ground cumin
* 1 cup (4 oz.) shredded manchego or Monterey Jack cheese
* 4 cups corn tortilla mix
* 1/2 teaspoon salt
* 2 2/3 cups hot water
* Curtido (see recipe on site)
Directions
HEAT oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalapeño, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.
COMBINE tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.
STIR cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.
HEAT griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).
Wow, I just drooled on my shirt.
