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About the Dish

  • Masa Harina

    Masa Harina

  • Shallot


  • Garlic


  • Tomato Sauce

    Tomato Sauce

  • White Wine Vinegar

    White Wine Vinegar

  • Dried Oregano

    Dried Oregano

  • Cabbage


  • Carrot


  • Jalapeño Pepper

    Jalapeño Pepper

  • Goat Cheese

    Goat Cheese

  • Asiago Cheese

    Asiago Cheese


MISE EN PLACE • Halve and core cabbage. Cut into wedges, and shred about 3 cups (save any extra for another use). • Peel and grate carrot. • Trim and seed jalapeño. Finely chop. • Peel and mince shallot. • Peel and mince garlic.
• In a bowl stir together 1 cup masa harina and 1/4 teaspoon kosher salt. • Gradually add 3/4 cup hot water. Mix with your hands until the masa comes together into a ball. It should be the consistency of play dough and not sticky. • Adjust consistency as needed with hot water or remaining masa harina. Cover with a damp towel. Let rest 10 minutes.
• Place a small saucepan over medium-high heat. Add 2 teaspoons cooking oil. When hot, add shallot and garlic. Cook, stirring, 30 seconds. • Stir in tomato sauce and 1/4 teaspoon kosher salt. • When sauce boils, reduce heat to medium-low. Cook uncovered, stirring occasionally, 10 minutes. Keep warm.
• In bowl, whisk together vinegar, oregano, 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. • Stir in cabbage and carrot. Using your hands, mix and crush slaw. • Fold in jalapeño.
• Moisten the palms of your hands with cold water. • Form dough into 4 equal balls. Press into discs, about 1/4-inch thick. • If discs crack along the edges, add a bit more water, 1 tablespoon at a time. If too wet to hold shape, add a bit more masa harina, 1 tablespoon at a time.
• In a bowl, mash goat cheese and asiago to combine. • Place 1/4 of the cheese mixture in the center of each disc. Bring the edges of the disc over the filling and crimp. • Roll back into a ball. Gently press into a flat disc (if a little cheese seeps out, it's okay).
• Place a dry skillet over medium-high heat. When pan is hot, add pupusas. Cook undisturbed until brown specks form on the bottom, about 4 minutes. • Flip pupusas, and continue cooking until dark brown specks form at the bottom, 3-4 minutes.
• Taste slaw, and adjust seasoning as desired. • Place 2 pupusas on each plate, and top with tomato sauce. Serve slaw on top, or on the side, and enjoy!