As my fiance and I were driving on Eddy (I think between 23 and LaSalle), we noticed a sign for a new El Salvadorean restaurant. Hoping that they would have pupusas (basically a thick, hand-made corn tortilla stuffed with a variety of fillings), we just had to stop. The restaurant is pretty unassuming and hole-in-the-wall-ish, a painted blue and white house that does mainly take-out orders. There are only four bar stools in the smallish dining/waiting area. Their menu was pretty basic - but they indeed had pupusas. My fiance and I tried a pupusa filled with beef and the traditional pupusa revuelta stuffed with pork and cheese. Both were very good - much less greasy than the varieties that I was used to back in California. The fillings were both flavorful; my fiance preferred the beef pupusa, whereas I enjoyed the pork and cheese pupusa slightly more. Their pupusas are $1.50 each.
In addition, they also have Salvadorean tamales - instead of a tamal wrapped in a corn husk, the Salvadorean tamales are wrapped in banana leaves. The masa had a bit more of a pudding consistency, rather than the grainier consistency of Mexican tamales. I had the chicken tamal, which took some getting used to because I'm used to Mexican tamales; but they were nonetheless very good. The masa was very flavorful, and the chicken was moist and tender. The tamales, I believe, were also $1.50 each.
We also tried their homemade tortillas (basically unstuffed pupusas) which didn't satisfy my craving for fresh, home-made flour tortillas; and they also had horchata (the cinammon-rice drink) which was much different than any horchata I've had in the past. It wasn't cinammony - so they must use different spices. From what I hear, Salvadorean horchata is supposed to be different from Mexican horchata.
Unfortunately, I don't remember the name of the restaurant, and the menu is sitting in my fiance's car, so I'll post more information when I get it. All in all, very good and inexpensive food that will fulfill a craving for typical Salvadorean cuisine. I'm glad cuisine in South Bend is diversifying!