Pupusatime
Salvadoran restaurant · Hollywood ·
Authentic Salvadoran pupusas, tamales, tacos, and sandwiches
Authentic Salvadoran pupusas, tamales, tacos, and sandwiches
"Perfect if you like:El AtlakatPupusatime and El Atlakat are two Salvadoran restaurants making fantastic pupusas revueltas and rocking a white and blue paint job. Pupusatime has more types of pupusas and a pan con pollo that everyone should travel to Hollywood at least once for. At El Atlakat, there’s a big focus on soups. But what you’ll see at both places are regulars sweating over steaming plates of Salvadoran classics, taking orders to go, and liberally utilizing the housemade curtido." - Ryan Pfeffer, Mariana Trabanino
"Takeout orders of pupusas, tamales, and tacos de asada are constantly churning out of Pupusatime’s tiny kitchen. We get it—we love to eat these things on our couch, too. But the one dish you should stay for is the pan con pollo. The sheer magnitude of the sandwich demands you sit down, document the experience for posterity, and briefly contemplate moving to Hollywood. The toasted baguette is stuffed with heaps of stewed chicken, curtido, and a side of consommé for dipping. We haven’t found a place in South Florida that makes Salvadoran dishes as good as the ones here. Their pupusas revueltas and loroco y queso oozes cheese like Niagara Falls. Both are made with the same masa used for their tacos. Your “305 till I die” loyalty will be tested after the first few bites of the meal. photo credit: Tasty Planet Food Rundown Pan Con Pollo The name pan con pollo is a ruse. It neglects to inform you that this toasted baguette is not only stuffed with copious amounts of stewed chicken, but also curtido, watercress, and a side of consommé that doubles as a hearty soup. It’s big enough to share, but don’t be stupid and get one for yourself. It’s just $14. photo credit: Mariana Trabanino Revuelta It’s called Pupusatime for a reason. Out of the lengthy list of pupusas they offer, the revuelta is our favorite. Generous chunks of salty chicharron swim in a tie-dye pool of refried beans and cheese. The crisp curtido cuts through all the richness and makes it too easy to inhale in under five minutes. photo credit: Tasty Planet Loroco Y Queso The potent, aromatic flavor of loroco is instant. It’s one of the stronger loroco tastes we’ve come across in a pupusa (this is a good thing). PlayMute video credit: Mariana Trabanino Tacos De Asada You won’t have to worry about the tortillas breaking apart like parchment paper. They’re thick, made in-house, and support the deliciously seasoned chunks of carne with not a single crack or tear. photo credit: Mariana Trabanino Tamal De Pollo The tamal arrives tightly wrapped in a banana leaf like a newborn baby. It’s solid, but not as exciting as the other dishes mentioned. Don’t prioritize it unless you’re experiencing an insatiable tamal craving. photo credit: Mariana Trabanino" - Mariana Trabanino
"We’re aware this isn’t in Miami. But it’s close, and this guide didn't feel complete without this Hollywood spot that’s so good at making pupusas, they named their restaurant Pupusatime. The pupusas here are larger than a smoke detector but smaller than a vinyl record, so you can get full with just one. Texturally, it's in the sweet spot all pupusas should aim for—slightly crunchy while still maintaining a bouncy consistency. The acidity in their curtido is subtle enough to let these flavorful frisbees be the real stars." - mariana trabanino, virginia otazo
"Pupusatime has some of the best Salvadoran food in South Florida. The bright blue and white restaurant is so small, only about 12 people can fit. Salvadoran memorabilia, floating sombreros, and giant handwritten menus are immediate indicators that you’re in for a fantastic Central American meal. The tiny establishment is run by two women who source ingredients from El Salvador and make nearly everything from scratch. Not only are their pupusas delicious, but they also make incredible tacos, tamales de elote, and hot chocolate. It’s a first choice for when you’re craving pupusas and a warm cup of atol de elote that’s as comforting as a cuddle from a hypoallergenic puppy." - ryan pfeffer, mariana trabanino, carlos c olaechea
"We’re aware this isn’t in Miami. But it’s close, and this guide didn't feel complete without this Hollywood spot that’s so good at making pupusas, they named their restaurant Pupusatime (and it’s hashtagged). The pupusas here are larger than a smoke detector but smaller than a vinyl record, so you can get full with just one. Texturally, it's in the sweet spot all pupusas should aim for—slightly crunchy while still maintaining a bouncy consistency. The acidity in their curtido is subtle enough to let these flavorful frisbees be the real stars. And their pupusa de loroco y queso will convince your proud Guatemalan mother that she’s not the only one who can make good pupusas in South Florida (at least that’s what happened to us). " - mariana trabanino, virginia otazo
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