alibi online
Free Will AstrologyAlibi's Personals
 V.15 No.17 | April 27 - May 3, 2006 


Do you know of any Salvadoran restaurants in the Albuquerque/Santa Fe area?--A reader posed the question to me last week, and I was stumped. "I'm jonesing for a pupusa [fried pork-and-cheese-stuffed corn tortillas] and heard there is a restaurant here," he said, "[but] I just can't seem to find it anywhere." Former Alibi Food Editor Gwyn Doland says she's heard similar rumors, but can't put a trace on one either. So I'm turning to you, our voracious readers. Have you heard of a place that serves Salvadoran cuisine? The best advice will be rewarded with coupons good for a night on the town in Albuquerque, and I'll publish your findings right here in the paper. In the meantime, here's a tasty morsel to motivate your search.

Salvadoran Turnovers

Like a cross between a tamale (from the masa corn dough) and an empanada (from its shape and savory filling), these diminutive crescent-shaped pies are great for using up little scraps of leftover food. Serve with a cold Central or South American Pilsner or a fruit juice.
Makes 24 turnovers


1/2 cup chickpeas, mashed
1/2 cup diced, cooked potatoes
1/2 cup green beans, cooked and chopped
1/2 cup diced, lean, cooked pork
1 tablespoon chopped onion
4 tablespoons tomato paste
1 1/2 teaspoons salt
2 cups masa
1 1/4 to 1 1/2 cup lukewarm water
Oil for frying


1. In a medium-sized bowl, combine the chickpeas, potatoes, green beans, pork, onion, tomato paste and 1/2 teaspoon of the salt. Cover and set aside.

2. In another medium-sized bowl, combine the masa and remaining 1 teaspoon salt. Gradually add enough water, stirring constantly, to make a stiff dough. Divide into 24 equal pieces, and form each piece into a small ball. Place under a damp towel.

3. Place one ball between two sheets of plastic wrap and flatten dough with a plate. Remove top plastic and place a tablespoon of filling in the center of the dough, patting the filling down.

4. Pull a side of the plastic up to flip one half of the dough onto itself, covering the filling and forming a crescent shape. Press edges together with a fork and place under a damp towel. Repeat with the remaining turnovers.

5. Pour 1/4- to 1/2-inch of the oil in a nonstick or cast iron frying pan. Heat over a medium-low flame. Place a few turnovers in the hot oil and fry in batches until each side is golden, about 5 minutes on each side. Drain on paper towels. Allow to cool slightly before serving.

Today's Events

Southwest Chocolate and Coffee Fest at Manuel Lujan Building @ Expo NM


The nation's largest festival dedicated to chocolate, coffee and gourmet foods.


Spanish Olive Oil Tasting at National Hispanic Cultural Center

Bread and Song at q-Staff Theatre

More Recommended Events ››

  • Select sidebar boxes to add below. You can also click and drag to rearrange the boxes; close using the little X icons on each box. To re-add a box you closed, return to this menu.
  • Because you are not logged in, any changes you make to these boxes will vanish as soon as you click to another page. If you log in, the boxes will stick.
  • Latest Posts
  • Web Exclusives
  • Recent Classifieds
  • Latest User Posts
  • Most Active Users
  • Most Active Stories
  • Calendar Comments
  • Upcoming Alibi Picks
  • Albuquerque
  • Duke City Fix
  • Albuquerque Beer Scene
  • What's Wrong With This Picture?
  • Reddit Albuquerque
  • ABQ Journal Metro
  • ABQrising
  • ABQ Journal Latest News
  • Albuquerque
  • NM and the West
  • New Mexico FBIHOP
  • Democracy for New Mexico
  • Only in New Mexico
  • Mario Burgos
  • Democracy for New Mexico
  • High Country News
  • El Grito
  • NM Politics with Joe Monahan
  • Stephen W. Terrell's Web Log
  • The Net Is Vast and Infinite
  • Slashdot
  • Freedom to Tinker
  • Is there a feed that should be on this list? Tell us about it.
    Outdoor Cats & Birds
    Outdoor Cats & Birds4.6.2017