|a pupuseria in El Salvador, doesn’t that look pretty?|
It was Saturday afternoon and Nate and I were on a mission. Much like the special training missions he goes on at West Point, my OS and I were focused and ready, steely-eyed and single-minded. Our task was significant. Nothing was going to stop us.
|a real pupuseria in El Salvador|
|the adorable couple in El Salvador during Christmas|
|Good salsa, great pupusas, lovely people!|
Without hesitation, we each ordered a pupusa. A casual conversation began between us and the employees. Nate practiced his Spanish per my prodding. I think it’s so important to speak another language! As a French major, I actually understood some of the conversation. These people were warm and friendly especially when Nate explained that his girlfriend was Salvadoran. It appeared that they weren’t used to Americanos coming in and ordering pupusas.
|My little cutie-patooty and his pupusas!|
So how did OUR pupusas taste? Aaron and Ike were rather unimpressed. Nate felt as if he was tasting play-dough. I didn’t think they were that bad. They were definitely better than the pupusas the Hubs tried to make a few weeks ago. Can you say “blech!”
We did everything according to her instructions. I was a keen observer and despite the lack of flavor when we tried to make pupusas at home, we need to not give up. There wasn’t a secret ingredient mixed into the corn flour but maybe it was the seasoned griddle Lillia used, I’m still trying to figure it out. I’m not giving up on mastering this dish though, I assure you! I just finished the book The Art of Eating In and feel more compelled than ever to master tasty, interesting, economical meals for my family.
Even though our pupusas weren’t as good as the ones in El Salvador and at Tarasco’s, we remain blessed and optimistic about the future of cooking and of love. When the world feels so close and people get along, it is cause to rejoice!