The Best Salvadoran Pupusas in Los Angeles Are at a Farmers Market | Eater LA
"At farmers markets across Los Angeles, I find Delmy's Pupusas—the stand Ruth Sandoval opened in 2007 and named for her mother—has built a devoted following for hand-made pupusas filled with locally sourced ingredients. A third-generation pupusa-maker who learned masa-making from her mother and grandmother, Sandoval nixtamalizes dried maize (cooking it in an alkaline solution, washing, hulling, and grinding it on a metate) and prepares fresh masa weekly. Her offerings include an Atwater-exclusive organic blue corn pupusa sold on Sundays and best-sellers such as revueltas (beans, ground chicharron, and melted cheese), a jalapeño-with-cheese pupusa, and queso con loroco, plus vegan pupusas stuffed with oyster mushrooms, squash blossoms, and a homemade cashew-based cheese that melts and pulls like the real thing. Every pupusa is topped with Salvadoran sour cream, spicy tomato salsa, and a tangy, herbaceous curtido, with half a dozen aguas frescas available. Sandoval’s commitment to sourcing from neighboring vendors, her family recipes and techniques, and her perseverance through the pandemic keep long lines and loyal customers returning to her stands at the Silver Lake (Tuesdays and Saturdays), Echo Park (Fridays), Atwater Village (Sundays) and occasional appearances at the Hollywood Farmers Market." - Eric Valle
