A trio of pupusas.
Thick corn masa tortillas, filled with pork shoulder and cheese,
served with sides of curtido
(slaw) and salsa. Browned and with a more defined crust than
what I normally expect for a pupusa. A pupusa should yield to a
fork; these require more effort. The pork and cheese filling is
rather mild. I generally prefer pupusas stuffed with either
spinach leaves or loroco,
an edible flower native to Mexico and Central America.
Matt's Spaghetti Gordo, with Mexican and Spanish
bacon, garlic crema, roasted peppers, corn, tomato, queso
fresco, cilantro, and tortilla crumbles. Corn entices in aroma
and flavor along with a mildly-pungent queso base. The
principals of this dish – spaghetti pasta al dente and a loose,
yet creamy garlic queso sauce – never play second fiddle to the
rest of the orchestra. That said, zesty, toothsome cubes
of Spanish chorizo are a significant compliment, if not ranking
equal billing. I longed for a flour tortilla to sop up the
remainders in my bowl. ¡Bueno!
Brussels sprouts, with queso fresco, pickled Anaheim
chiles, pumpkin seeds, and aioli. If only our mothers
would have made sprouts like this! Outer leaves are crispy,
while the interior is much like the roasted variety, with an