Love Tacos? Try These 5 Delicious Pupusa Places In Las Vegas

Known as El Salvador's national dish, if you've never had a pupusa, we're here to change your life.

If you adore tacos then you need to give pupusas a try. Made from masa harina, a corn dough, pupusas are almost like a thick griddle cake filled with delectable cheese, meats, and beans. For many Salvodreans, pupusas offer comfort and a taste of home.

However, each family makes their own pupusas in a special way. After adding the filling to the dough, you usually flattened it out into a disc shape then lightly fry it on a hot griddle.

And we can't forget the amazing condiments that are served with pupusas, which include curtido and salsa roja.

Curtido is a lightly fermented cabbage slaw that adds the perfect refreshing touch to the dough's density and filling.

Pupusas Food Truck: 1765 E Charleston Blvd, Las Vegas, NV 89104

One of my favorite spots to get pupusas is the Pupusas Food Truck located at 1765 E Charleston Blvd, Las Vegas, NV 89104. It's a tired-and-true pupuseria, and they only accept cash. So, that's how you know it's the real deal. The truck is located in the parking lot of a tire shop, and the pupusas are comforting, delicious and affordable. This truck cooks true Salvadoran pupusas, and each filling option is tender and mouth-watering.

La Pupusa Loka: 1956 E Charleston Blvd, Las Vegas, NV 89104

This is another great spot for pupusas in Las Vegas. Located in a cozy strip mall La Pupusa Loca offers traditional pupusas, Salvadoran breakfast, burrito mojado, mulitas and more. 

Pupuseria Los Portillos: 2700 E Lake Mead Blvd, North Las Vegas, NV 89030

This is another food truck that offers mouth-watering Salvadoran delectable treats. From pupusas filled with chicken and cheese, chicharrón (pork belly or pork skin) and cheese, loroco (which is like an edible flower) and cheese, and so much more. The options of fillings are endless quite honestly.

Along with Pupusas, the truck also offers enoanadas, tamales, yuca frita (fried cassava), pasteles and enchiladas.

El Carbonero Resaurant and Pupuseria: 3375 S Decatur Blvd #9, Las Vegas, NV 89102

Another hidden gem, the food here offers people a perfect snapchast of Salvadoran cuisine. You can indulge in fried plantains, warm soups, seafood and, of course, pupusas. This is the perfect spot to explore famous Salvadoran dishes and drinks like atol de elote, which is a creamy and sweet corn drink.

Las Pupusas Restaurant: 7450 W Cheyenne Ave, Las Vegas, NV 89129

Affordable, filling and tasty, Las Pupusas Restaurant offers delicious pupusas that are stuffed generously. It's a great spot to hanker a pupusa craving, and this eatery also offers a wide variety of other Salvadoran food like many of the other pupuserias listed above.

Pupusas are a delicious and filling treat that reminds many of home. It's often a comfort food that elicits feelings of savory joy when taking a bite from the pillow-like griddle cakes.

Tamales - those delightful parcels of seasoned dough wrapped in corn husks are a delicious and versatile food. They are certainly beloved and hold a rich history, but achieving the perfect tamale can feel like a mystery. Are you trying to become a tamale enthusiast? You've come to the right place, as we will soon reveal 5 tips for cooking the best tamales.

When it comes to making tamales, the good news is it's not rocket science. Anyone can make a delicious tamale. However, in order to achieve the perfect tamale, it's important to start with the bare basics. Without knowing the essentials, how can you expect to create the best of the best?

The star of the show is the corn husk. The dried husks, soaked in warm water for at least 30 minutes, become bendable and ready to be wrapped around the tamale filling. Masa harina, a special corn flour, forms the base of the dough. Mixed with water, shortening (lard or vegetable shortening), baking powder, and a sprinkle of salt, the masa dough should become soft and spreadable. Savory fillings are the norm, with options like shredded meats (shredded chicken, pork), vegetables (beans, corn), or a vegetarian medley of lentils and spices. And before you wrap that tamale, don't forget to add a flavorful sauce or broth for some extra moisture and depth.

If you've never cooked a tamale before, you might be shocked to discover that the tamale is actually steamed over hot water. What?! A steamer basket placed over a pot of simmering water is your tamale haven. Arrange the tamales either standing upright or neatly nestled in the steamer. Cover the pot and let the tamales steam for about an hour or until the husks easily peel away from the masa dough. Once you complete your steaming, take the tamales off the heat and let them rest for a few minutes before carefully unwrapping them. Then, jazz them up with your choice of guacamole, salsa, or sour cream.

Sounds easy, right? While making tamales isn't incredibly challenging, there are some key steps that come into play in order to perfect your tamale-making technique. With the five key tips below, you'll be well on your way to cooking the best tamales around.

The filling is the heart of the tamale. Don't settle for bland! Pre-cook your meat (chicken, pork, or your vegetarian options like lentils or black beans) and infuse it with bold spices. Fresh herbs like cilantro and oregano add vibrancy. Also, don't forget the magic of a good broth.

The masa (dough) should be soft yet spreadable. Here's a secret known among the best tamale makers... Use the "masa float test." Simply drop a small ball of masa dough into a glass of water. If it floats, you're golden! If it sinks, add a touch more fat (lard or vegetable shortening) and knead it in until it reaches buoyant perfection.

Once you start working with the corn husks, you'll realize they need some TLC. As previously mentioned, soak them in warm water for at least 30 minutes, or until they are pliable and won't tear when folded. When you come across the most stubborn of husks, revive them by simmering them in water on the stove for a few minutes. A happy husk will gift you the happiest of tamales.

Mastering the art of the tamale fold can take practice, but here's a helpful starting point. Spread your masa onto the smooth side of a softened husk, leaving room at the top for folding. Fold the sides inwards, then bring the bottom end up to meet the top. The key to perfection in this step? Secure it with a piece of string or a thin strip of husk. You'll thank us later.

Steaming is the gentle art of cooking tamales. As previously mentioned, use a steamer basket placed over a pot of simmering water. The key here is to avoid letting the water level dip below the steamer basket. A clever trick? Place a coin in the bottom of the pot. When the water evaporates enough for the coin to start clinking, it's time to add more water.