Review: Sarita’s Pupuseria in Grand Central Market (Downtown, Los Angeles)

Grand Central Market ┬áis another gem in Downtown LA. It’s a dusty old place that has been in operation since 1917, and has lots of stalls that sell super cheap vegetables, tacos, Asian rice bowls, fish, ceviche and more.

Recently Grand Central Market has been going through some big changes. A new breakfast place called Eggslut opened up a few weeks ago, and just last week a fancy cheese shop opened up. While it’s nice to see some new things in the market, I really hope the affordable old-world food stalls can survive the gentrification!

One of my favorite classic stalls in the market is Sarita’s Pupuseria. If you haven’t had them before, pupusas are cornmeal pancakes, filled with cheese and vegetables. In addition to the classic cheese, at Sarita’s you can have pupusa fillings ranging from mushrooms to spinach or jalapenos. They also serve their pupusas with complimentary spicy coleslaw, which really livens up the softer taste of the pupusas.

I’ve tried out some other dishes at this stall, including the plantains, but you really want to stick with the pupusas here – they’re the best thing on the menu.

Jon and I went to Sarita’s for breakfast today and it was delicious as always!

Jon’s Review: A delectable combination of cheese and whatever the other ingredient is.

Here's a picture of Sarita's. If you enter the market on Broadway it'll be one of the stalls on the right.
Here’s a picture of Sarita’s. If you enter the market on Broadway it’ll be one of the stalls on the right.

Sarita’s Pupuseria. Grand Central Market. 317 Broadway #41, Los Angeles, CA 90013, (213) 626-6320, Open everyday 9 a.m. – 6 p.m.

Recipes: Rajas Con Hongos

I picked up a copy of Jose Garces’ “The Latin Road Home” from the LA Public Library the other week, and every time I thumb through it, my mouth starts watering. The other night I decided to make his recipe for Rajas con Hongos (Roasted Poblano Chiles with Mushrooms), which I used as a taco filing along with Mexican rice, grated cheese and homemade tomatillo salsa (recipe will follow soon!).

Here’s the recipe (adapted):

Ingredients:

  • drizzle of extra virgin olive oil
  • 2 white onions, thinly sliced
  • 4 large handfuls of crimini mushrooms, chopped in half
  • 4 roasted and peeled poblano chiles, cut into strips (for instructions on roasting poblanos, click here)
  • 8 diced cloves of garlic
  • salt, pepper, and fresh cilantro (optional)
  • small corn tortillas

Directions:

Toss the onions and mushroom in a saucepan with olive oil and cook for approximately 10 minutes, stirring occasionally. Add the chiles and garlic and cook for approximately 5 more minutes. Add salt, pepper, and cilantro. Serve over a warm corn tortilla, along with your other favorite taco ingredients (fresh salsa, rice, cheese, cream etc.) Enjoy!

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