There's a subtle difference between Salvadoran and Mexican tamales. 🫔
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Popoca serves some of the best Salvadoran-inspired pupusas and tamales in the Bay Area. The name "Popoca," meaning "to emit smoke," reflects chef Anthony Salguero's signature style of cooking over a wood fire. He grinds all the masa in-house to get the ideal texture needed in traditional Salvadoran cuisine. For the pupusas, he makes a Oaxaca and Monterey Jack blend to achieve the perfect cheese pull, and then stuffs them with fillings like braised beef tongue and mushroom. He then finishes each pupusa over the fire to get the distinct smoky flavor the restaurant is known for.
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