My parents used to make regular deliveries of pork chops to me on Saturday mornings, after they'd been to the city market. (ETA: I remember finding a total of 16 pork chops over several different packages when I did a freezer search at one point.) And, one of the easiest ways to cook pork chops, and keep them moist, is to shake the chops in a ( Read more... )

Pupusas are 'traditionally' served with curtido, a tangy slightly fermented cabbage slaw, and a fresh tomato salsa, which resembles nothing more than a slightly thickened tomato juice, at the only restaurant that I've ever had them ( Read more... )

WARNING: This post is picture heavy so I used several cuts.

Back in August of 2012, I posted some pictures of these Salvadoran "stuffed tortillas", which I had sampled for the first time at a local restaurant. That's not what they ARE but it's a good analogy, I think. I've been wanting to try to make them at home ever since ( Read more... )

I've been to this El Salvadoran restaurant a few times now. Each time, I try to have something different. Other than a very lackluster carnita (pulled pork) enchilada dinner, the rest of the things I've had have been great.

My favourites: horchata (a drink using 'morro seed' in place of the more commonly used rice), pupusas and a sweet tamale.

On my ( Read more... )