Sarita's Pupuseria

"This long-standing Grand Central Market vendor specializing in pupusas fills the griddled Salvadoran staple with traditional ingredients like beans and cheese, the classic loroco and cheese, and a range of meats. While they will serve the dish with a fork and knife, the real way to enjoy the dish is to put the tangy, crunchy curtudio on the side, and pick up each bite with torn off pieces of the pupusa. That way, the actual pancake doesn’t get soggy. Don’t sleep on the substantial breakfast plates or fried yucca topped with crispy chicharron." - Matthew Kang

"Owner Paul Serrano’s stall inside Grand Central Market is an absolute must-eat while exploring Downtown Los Angeles. Locals and tourists flock here for loroco-studded pupusas and generous portions of carne guisada. The savory beef stew, which is typically served at family gatherings, has chopped veggies and tender cubes of beef smothered in a sauce of achiote paste, herbs, and spices. Pair this saucy meal with a pineapple agua fresca." - Eric Valle

"Sarita’s Pupuseria, which was made famous in the movie La La Land, is one of the earliest Salvadoran restaurants in Los Angeles. El Salvador native Sara Clark opened the restaurant inside Grand Central Market in 1998 when Salvadoran dishes were less widespread in the city. It’s still family-owned and operated by Clark, Paul Serrano, and Paul Serrano Jr., who prepare the specialty of the house: pupusas. The masa discs are stuffed with everything delicious including cheese and beans, chicharron, and the herby loroco flower. Sarita’s griddled pupusas bear a slight crunch, though wait until the heat mellows before taking a bite. — Mona Holmes, reporter" - Eater Staff

"Sarita’s has been here for more than 20 years for a reason. And that would be the truly excellent pupusas. This pupusa shop had a cameo in a La La Land song montage, so you’ll reliably find people taking photos at the bar stools, but you shouldn’t let that deter you. They serve a bunch of different types of these cheese-stuffed beauties with crunchy housemade curtido and they’re all great." - Brant Cox, Nikko Duren

"Sarita’s started griddling these babies close to 20 years ago, and they do so with great volume in a market filled with newcomers. Ask for a side of plantains or yuca and consume piping hot." - Eater Staff