Delmy's Pupuseria
Salvadoran restaurant · Southeast ·
Pupusas, empanadas & tamales with fresh, local ingredients.
Pupusas, empanadas & tamales with fresh, local ingredients.
"If we were to place a thick griddle cake in a time capsule for future humans to discover, we’d use one from Delmy’s. That’s because the namesake dish at this Salvadoran food stand—that shows up at farmers markets from Hollywood to Silver Lake—is the epitome of a pupusa. They’re always the perfect size, with a flawless masa-to-filling ratio, and oozing mozzarella cheese. Even the curtido here is exceptional. The team takes the slaw's usual veggies and adds a few fermented hot peppers. It’s so good and pungent, we could eat this alone like a side salad." - sylvio martins, brant cox, nikko duren
"Sourcing fresh ingredients from local farmers markets is paramount to Ruth Sandoval, the owner and operator of Delmy’s Pupusas. Her menu offers traditional protein- and veggie-stuffed pupusas, along with more unique takes on the beloved dish." - Eric Valle
"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
"She bought bean-and-cheese pupusas here and raved that pupusas are the best, mentioning that she often gets them whenever she visits a farmers’ market." - Chris Crowley
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