Article by:
Wendell Brock
Traditionally stuffed with ingredients such as cheese, chicharron and beans, pupusas are time-consuming and tricky.
“In all honesty, it took us a while to really do it,” said Jeannette Katz, who grew up in the small El Salvador town of Santiago Texacuangos, but never truly mastered the art of shaping and cooking the iconic food. She did, however, inherit the family tendency to practice entrepreneurship, a trait that serves her well as a restaurateur who’s had to adapt her business to suit the times.Read More
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