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Restaurants & Bars 3

3 Pupusas and 2 fruit drinks … Pitahaya & Chan

Krys Stanley | Aug 6, 200401:41 AM

Better than finding a good pupusas, I’ve found some interesting and delicious beverages.

My favorite is pitahaya which is a jewel colored fuchsia and tastes like a mild lemonade with tiny pulpy seeds (about the size of kiwi seeds, but fleshier).

Next is the bright cherry colored Chan. Sweeter than pitahaya and also contains the pulpy seeds.

Here’s my pupusa list to date from best to horrible

Pupusa 1

Los Guanacos
4479 Mission Street

This is the place with the Chan as well as a nice fresh tamarindo aqua fresca.

The pupusa had a very thin, delicate shell. The cheese was mozzarella like in consistency but had a strong taste to it. I asked for loroca. I’ll keep trying until I actually taste loroca. I saw it in there, but it isn’t worth the extra fifty cents. The loroca was pretty neutral, neither adding nor taking away flavor.

The curtido or slaw was different. It was sweet and mixed with tomato pieces and carrots. No vinegar taste at all.

They also have zucchini pupusas and pork pupusas.

I ordered the plato tipico ($6.95) which gave me one pupusa, yucca, a pastel, and a tamale. I love Salvadorian tamales which are moister than their Mexican counterparts. This one was moist and almost as fluffy as mashed potatoes.

The place handles fried food very well. The yucca had a golden crispy exterior.

The pastel was wonderful. It was a little turnover with a a crispy shell and a mixture of diced carrots, potatoes and beef.

A small basket of thin crispy chips came with the plate. The thin medium hot salsa was very good as well.

Barebones décor … Formica tables, blue and white tiled floor with blue walls and a sad aloe plant by the sunny window. Quite a few interesting Salvadorian dishes.

Pupusa 2

Montelimar Restaurant
Nicaraguan, Salvadoran and Mexican Food
5762 Mission

This is where I had the Pitahaya. Worth a trip for this.

They also have Cacao, an iced drink with, as the menu says, cacao, rice of cinnamon, milk and sugar. The cinnamon had a clove like taste to it. I don’t like cloves. The Horchata also had the same clove like cinnamon. Thumbs down.

The pupusa had a thin shell stuffed with a mild cheese with a mozzarella like consistency. The cabbage in the curtido was squeaky fresh and lightly dressed with vinegar. The salsa was very thin. Almost what is left at the bottom of the bowl when you finish the salsa. The oil these were cooked in had an off taste, so I would not order these here again.

Besides cheese, they had pork, mixed pork/cheese and vegetarian pupusas. $1.50

I was interested in the Nicaraguan dishes. They have daily specials. I tried the Carne Desmenuzada or shredded beef in a tomato sauce with plantanos which were a tad greasy and some nice rice with gallo pinto beans.

I also had one of the worst dishes in my life here – Boho … yucca, yucca, yucca and I don’t mean the vegetable. Only available on the weekends it is described as having boiled beef, cassavas, green and yellow plantains, onions, tomatoes, and bell peppers. It came in a banana leaf with fresh shredded cabbage on top and huge slabs of well, boiled fatty beef. There was cassava or yucca and this mystery vegetable. It was horrid. It looked like some sort of beef liver and was tasteless. I couldn’t get over the sight of what looked like raw bloody meat in the dish.

The restaurant was filled on Sunday. What I think the thing to order was the Churrasco Nicarguense which had a huge plate of different meats. They also say they have bunuelos or fried dough with sugar and cinnamon. Didn’t try it though.

I didn[t learn my lesson with the Boho. I want to go back and try the Indio Viejo which is described as having melted beef, tortilla, pepper, onion and tomatoes. I wonder how you melt beef.

Standard Mission decor with formica tables. It is super clean and very sunny.

Pupusa 3

La Pechangueria taco truck

Next to Best Buy on 14th and Folsom

Cheese only ($1.75). They had nerve calling it cheese as there was so little cheese in it. The shell was greasy, greasy, greasy. Served with a teaspoon of a carrot/cabbage curtido that tasted only of vinegar.

The taco wasn’t bad ($1.50). On two small corn tortillas loaded with onions and a spicy salsa.

The picture below is a pitahaya fruit. I'm stil confused, but I think this is a type of dragon fruit. Do people make drinks out of dragon fruit?

The link is to a past posting I did on Balompie’s pupusas.

Link: http://www.chowhound.com/topics/show/...

Image: http://www.artevano.de/exoten/bilder/...

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