Houston's global food scene
Chapter 1
The rise of Viet-Cajun fusion
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Chapter 2
Bellaire and the evolution of Asiatown
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Chapter 3
Tex-Mex evolution and the Salvadoran pupusa
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Chapter 4
West African flavors in the energy capital
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YOUR GOAL
Master of Houston's global food scene
Ch 3 · Tex-Mex evolution and the Salvadoran pupusa
teacher Houston's Tex-Mex and Pupusas
Grab a hot pupusa and some chili-lime corn, A legendary Houston flavor is born.
Fun Fact
Fajita birthplace: The popularization of sizzle-plate fajitas is widely credited to Mama Ninfa Laurenzo at her Houston restaurant in 1973.
Glossary
pupusa (noun)
A traditional Salvadoran griddled flatbread made from cornmeal or rice flour and stuffed with various savory fillings. In the 1980s, Ernesto Larin opened La Pupusa Loca on Hillcroft Avenue, introducing the specialty to Houston.
A traditional Salvadoran griddled flatbread made from cornmeal or rice flour and stuffed with various savory fillings. In the 1980s, Ernesto Larin opened La Pupusa Loca on Hillcroft Avenue, introducing the specialty to Houston.
Quiz
What is the primary flour used to make the dough for traditional Salvadoran pupusas?
Quiz
Which famous Houston restaurant on Navigation Boulevard popularized fajitas (originally called tacos al carbón) in 1973?
Quiz
How did the menus of many Houston Tex-Mex restaurants change after the Salvadoran migration?
Quiz
Which unique edible flower bud is a popular stuffing ingredient in Salvadoran pupusas?