A Fork on the Road

Salvadoran pupusas in the heart of Hialeah


If you go

What: La Pupusa Factory

Address: 1804 W. 68th St., Hialeah

Contact: 305-826-6444

Hours: 8 a.m.-midnight daily

Prices: Pupusas $2.75-$5.25, tamales $3.25-$3.75, atol de elote $3.50, chalateca (mixed platters) $16.95-$24.95

FYI: A second location is at 1947 W. Flagler St.; 305-646-9922

Side Dish

Curtido (Cabbage and Carrot Slaw)

This Salvadoran slaw, adapted from what4eats.com, is good with quesadillas, tacos and grilled meats.

1/2 cabbage head, shredded

1 carrot, peeled and grated

1/2 cup clear vinegar

3 scallions, minced

1 jalapeño, minced

1/2 teaspoon salt

Place the cabbage and carrot in a large heatproof bowl. Pour 4 cups boiling water into the bowl and set aside for 5 minutes. Drain and press out as much liquid as possible. Return mixture to bowl and add vinegar, 1/2 cup water, scallions, jalapeño and salt; mix well. Let sit an hour or two at room temperature, then cover and chill. Makes 6 servings.

Per serving: 33 calories (4 percent from fat), 0 fat (0 saturated, 0 monounsaturated), 0 cholesterol, 1.2 g protein, 6.2 g carbohydrates, 2.4 g fiber, 217 mg sodium.


Pupusas are an all-day love affair for the mouth, and there’s no better place to get the thick, griddled corn cakes than La Pupusa Factory in the heart of Hialeah.

Native to El Salvador, the patties are stuffed with cheese, beans, loroco flower buds, shrimp or meats and eaten for breakfast, lunch or antojitos (“little whims”). Homesick Salvadoreños flock here for a fix along with Nicaraguans, Hondurans and Guatemalans.

Owner Andres Garcia was born in Chalatenango and grew up in the town of Aguilares 20 miles north of the capital, San Salvador. He is of Pipil Indian descent and learned to cook from his mother. During the civil war in the 1980s, Andres joined his brother in Miami, working his way up in a Spanish restaurant to cook Iberian dishes.

The brothers opened a Spanish café, but after hiring a Salvadoran cook decided to specialize in dishes of their homeland. They moved 14 years ago to the current space, where Andres does a bit of everything, including cooking.

Pupusa is from the Pipil word pupusaw, meaning “swollen.” Masa harina dough is rolled into a ball, flattened slightly and an indent is made for the filling. Once it is added, the dough is rolled to encompass the filling and patted into a disc. It’s slapped on a griddle, turned several times until flecked with golden brown, and served with curtido, a cabbage slaw, and thin tomato salsa.

There’s also a crispy pupusa made from rice flour originally from the town of Olocuilta. Tamal de elote are tamales made from ground fresh sweet corn served with crema. Atol de elote is a hot, creamy corn and milk drink with cinnamon served in a gourd bowl as dessert.

The place may be called a factory, but everything here is made by hand.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more A Fork On the Road stories from the Miami Herald

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category