If you're anything like me, pupusas are the first thing that spring to mind when thinking of Salvadoran food. And why not: The fat, round pockets of cheese, beans, meat (and sometimes all three) are like the divine offspring of Mexican quesadillas and gorditas. They're portable and easy to consume, but they're even better when enjoyed with friends at the table, heaps of cabbage-carrot slaw called curtido placed on top to cut through the soft fattiness of the masa. It goes without saying, though, that there's more to the coastal Central American country's cuisine than just pupusas. And at El Petate -- the subject of this week's cafe review -- you can try some of the cuisine's best dishes. The...
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