Popoca serves some of the best Salvadoran-inspired pupusas and tamales in the Bay Area. The name “Popoca,” meaning “to emit smoke,” reflects chef Anthony Salguero’s signature style of cooking over a wood fire. He grinds all the masa in-house to get the ideal texture needed in traditional Salvadoran cuisine. For the pupusas, he makes a Oaxaca and Monterey Jack blend to achieve the perfect cheese pull, and then stuffs them with fillings like braised beef tongue and mushroom. He then finishes each pupusa over the fire to get the distinct smoky flavor the restaurant is known for.
#fire #restaurant #elsalvador
00:00 Intro
00:30 Prepping Beef Tongue Pupusas
03:55 Making Salvadoran Tamales
06:06 Salvadoran Fried Chicken
07:11 Building the Wood Fire
07:55 Prepping Mushroom Pupusas
09:50 Finishing the Beef Tongue Pupusas
11:06 Dinner Service
Credits:
Producer/Director: Gabby Lozano
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Maylea Saito
Production Sound Mixer: Frankie Galvez
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Audience Engagement: Frances Dumlao
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I love that worcestershire sauce is called salsa inglesia!!!
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