Seafood chowder with shrimp, clams, crab and tilapia; crusty bread and salad.
Dinner - What Are You Having? - Page 39
I had a bowl of homemade French onion soup for a late lunch, YUM! It was at 4:30, so almost an early dinner. I was amazed at how simple a recipe it was, and cheap too.... Enough for 8, cost was about 4$. My typical recipe is way more, so it was a good deal!
Doula mama to my nursing toddler Noah
Hard to explain. I'll do my best coming from an American point of view. I've been to ES three times and have eaten at several Salvadoran restaurants, here and in ES. A pupusa is like a thick stuffed corn tortilla, but it's kind of soft and chewy when it's cooked, and a little crunchy on the outside. I suppose in ES they use masa (corn meal flour) made from scratch, but I just buy the stuff at the grocery store like Maseca and make the dough by hand and stuff it with beans (refried) and cheese (any good latin melting cheese or shredded mozzarella). In ES they like the refried black beans, so I use those. People also stuff them with pork (chicharones) but it's a bit of a process to make because they make it into a sort of paste....some people just use bacon instead and mix it with tomato sauce to make a faux chicharon filling...I just skip the pork all together. My favorite ingredient is the loroco. It can be hard to find, but a Mexican market near me sells a huge jar of it made by Goya. I special ordered it frozen once and it takes a long time to cook and soften up. It's like an herb or veggie or something and it is delicious. I just chop it up and mix it with the cheese before I stuff it. I made the salsa roja from scratch one time, but can't find the recipe I used. It had chicken broth in it and it was delicious. Now I just buy Rotel brand red tomato sauce, mild (still has some chilis in it, but not spicy). In ES they don't really use a spicy red sauce with pupusas...it's pretty mild. You basically put a little red sauce on top of a finished pupusa and a spoonful of curtido. Curtido is like a salad. I have had a salad that was similar at a Puerto Rican restaurant. Cabbage, onions and vinegar are the main ingredients in that one. Curtido also has some carrots and oregano...and salt of course. I heard they use pineapple vinegar for curtido in ES, but that is hard to find in the states. You pretty much have to make it yourself, so I just use apple cider vinegar instead. To me, the flavors all blend together so well, you can't skip any of it! Pupusas really are a treat if you can find them. Not everyone knows how to do them right, so don't give up on your first try. If the pupusa is decent but the sauce and curtido are off, it isn't very good. Ask around....I found a friend of a friend who made them and I paid for some one day...they weren't as good as a restaurant I went to in S. Fl. I know DC has a huge Salvadoran population and near Alexandria there is a neighborhood full of pupusarias. LA probably has good ones, and I heard there is a decent one near Vegas. They have those food truck awards every year in NY, and the most recent winner was a pupusa truck!! I think it is usually parked in Queens/Brooklyn/Bronx.
I used recipes I found on line and youtube. Lots of trial and error! I also bought one of those electric skillet things and turn it up all the way to the hottest setting. It's great for pancakes too!