The affordable eateries we’ve been most excited about this past year.
or the kind that chef/owner Elsy Claros’s late mother sold in El Salvador. Claros, who started a chainlet of traditional pupuserias with her sisters after moving to the States, experiments freely at her spinoff venture. Masa cakes come stuffed with more than 25 combinations. We’re fans of the cheesy garlic variety; the chicharrón with loroco, an edible flower; and a Hawaiian riff with ham and pineapple.
inside Mixt Food Hall. Suya—skewered meats and seafood dusted with owner Olumide Shokubi’s secret spice blend—is the specialty, hot off the grill. Combinations are matched with sides such as jollof rice, plantains, and spinach cooked in a pepper-onion stew that also makes a tasty dip for meats.
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