This typical plate from El Salvador consisted of plantain, chorizo (Salvadoran style sausage), cheese, beans, and sour cream. The fried plantain was unripe, so it was starchy and just a little sweet. The two little chorizos were really good: they packed a flavor punch of garlic, spices, and porky deliciousness. The white cheese was hard and a little dry, but it had some good flavor. The refried beans were excellent with the sour cream; in fact, everything on this rustic plate was better with the cream! Central American sour cream is less thick than most American versions, but it is incredibly refreshing and delicious. The dish was completed with two tortillas; they're like Mexican corn tortillas but much thicker. I've lived in Central America, and it was nice to find a dish this rustic and authentic in the U.S.
Location: El Salvador Cafe, 1751 Sunrise Way, Suite F2, Palm Springs, California. Date: September 7, 2019.
0 Comments
When I think of Salvadoran food, pupusas are what spring to mind first, even though I first came across them in Honduras. They are sometimes described as stuffed corn tortillas. There are various fillings, but I always have at least one cheese and bean pupusa; today, my second pupusa was stuffed with cheese and jalapeňo pepper slices. Pupusas are always served with a lightly pickled shredded cabbage colored with some grated carrot and flavored with oregano. Hot sauce is optional.
Whenever I'm in a Salvadoran restaurant I always look for the quart bottles of Regia Extra smooth lager beer. This place, the El Salvador Cafe in Palm Springs, didn't disappoint. Location: El Salvador Cafe, 1751 Sunrise Way, Suite F2, Palm Springs, California. Date: July 17, 2017. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|