3 Pupusas and 2 fruit drinks Pitahaya & Chan
Better than finding a good pupusas, Ive found some interesting and delicious beverages.
My favorite is pitahaya which is a jewel colored fuchsia and tastes like a mild lemonade with tiny pulpy seeds (about the size of kiwi seeds, but fleshier).
Next is the bright cherry colored Chan. Sweeter than pitahaya and also contains the pulpy seeds.
Heres my pupusa list to date from best to horrible
4479 Mission Street
This is the place with the Chan as well as a nice fresh tamarindo aqua fresca.
The pupusa had a very thin, delicate shell. The cheese was mozzarella like in consistency but had a strong taste to it. I asked for loroca. Ill keep trying until I actually taste loroca. I saw it in there, but it isnt worth the extra fifty cents. The loroca was pretty neutral, neither adding nor taking away flavor.
The curtido or slaw was different. It was sweet and mixed with tomato pieces and carrots. No vinegar taste at all.
They also have zucchini pupusas and pork pupusas.
I ordered the plato tipico ($6.95) which gave me one pupusa, yucca, a pastel, and a tamale. I love Salvadorian tamales which are moister than their Mexican counterparts. This one was moist and almost as fluffy as mashed potatoes.
The place handles fried food very well. The yucca had a golden crispy exterior.
The pastel was wonderful. It was a little turnover with a a crispy shell and a mixture of diced carrots, potatoes and beef.
A small basket of thin crispy chips came with the plate. The thin medium hot salsa was very good as well.
Barebones décor Formica tables, blue and white tiled floor with blue walls and a sad aloe plant by the sunny window. Quite a few interesting Salvadorian dishes.
Nicaraguan, Salvadoran and Mexican Food
This is where I had the Pitahaya. Worth a trip for this.
They also have Cacao, an iced drink with, as the menu says, cacao, rice of cinnamon, milk and sugar. The cinnamon had a clove like taste to it. I dont like cloves. The Horchata also had the same clove like cinnamon. Thumbs down.
The pupusa had a thin shell stuffed with a mild cheese with a mozzarella like consistency. The cabbage in the curtido was squeaky fresh and lightly dressed with vinegar. The salsa was very thin. Almost what is left at the bottom of the bowl when you finish the salsa. The oil these were cooked in had an off taste, so I would not order these here again.
Besides cheese, they had pork, mixed pork/cheese and vegetarian pupusas. $1.50
I was interested in the Nicaraguan dishes. They have daily specials. I tried the Carne Desmenuzada or shredded beef in a tomato sauce with plantanos which were a tad greasy and some nice rice with gallo pinto beans.
I also had one of the worst dishes in my life here Boho yucca, yucca, yucca and I dont mean the vegetable. Only available on the weekends it is described as having boiled beef, cassavas, green and yellow plantains, onions, tomatoes, and bell peppers. It came in a banana leaf with fresh shredded cabbage on top and huge slabs of well, boiled fatty beef. There was cassava or yucca and this mystery vegetable. It was horrid. It looked like some sort of beef liver and was tasteless. I couldnt get over the sight of what looked like raw bloody meat in the dish.
The restaurant was filled on Sunday. What I think the thing to order was the Churrasco Nicarguense which had a huge plate of different meats. They also say they have bunuelos or fried dough with sugar and cinnamon. Didnt try it though.
I didn[t learn my lesson with the Boho. I want to go back and try the Indio Viejo which is described as having melted beef, tortilla, pepper, onion and tomatoes. I wonder how you melt beef.
Standard Mission decor with formica tables. It is super clean and very sunny.
La Pechangueria taco truck
Next to Best Buy on 14th and Folsom
Cheese only ($1.75). They had nerve calling it cheese as there was so little cheese in it. The shell was greasy, greasy, greasy. Served with a teaspoon of a carrot/cabbage curtido that tasted only of vinegar.
The taco wasnt bad ($1.50). On two small corn tortillas loaded with onions and a spicy salsa.
The picture below is a pitahaya fruit. I'm stil confused, but I think this is a type of dragon fruit. Do people make drinks out of dragon fruit?
The link is to a past posting I did on Balompies pupusas.
I had lunch at Los Guanacos today and I have to give a big thank you to Krys Stanley for recommending it. It is the one place where I have found the flavor of the fried yucca was worth the amount of insulin I have to take for it (I have type 1 diabetes, so this is an issue for me).
The pupusa, tamale, and pastel (my first, and certainly not my last) were all delicious. The curtido was good, and made me feel like I was doing at least something to be healthy, but the yucca was the icing on the cake. I ate all of it. The rest of the stuff I brought home a lot of for leftovers.
I don't think I'll get the plato tipico for lunch again as it was way to much food for me, but I'm looking forward to bringing my family here for a meal to see what else they have to offer.
Glad you liked it. That pastel was just great. They just do such a good job with deep frying. The yucca was crispy and golden without being greasy.
Hope you try the chan drink next time.
They seem to have a couple of interesting dishes I want to try.
Given the good track record with frying, I'll bet the plantains ar good. I want to try the atol de elote. The prawns in garlic sauce sounded good.
I also want to try the stuff that I have no clue what it is like Chilate and Pacayas Reliena. The Empanadas de leche sound good,
Hope you'll report back the next time you try the place.