WHAT FOOD WRITERS LOVE ABOUT POPOCA
"I’ve ordered every single thing on the brief menu. It’s the best way to experience Salguero’s exciting way of cooking: A meal needs bright and tart fruit, crisp masa, comforting chicken stew."
"Salguero’s pollo en chicha is a standout. Using chicken leg marinated and braised in fermented pineapple juice, he finishes the dish on the comal to create an extra smoky flavor."
"We didn’t know dough and cheese could taste this...healthful, nourishing. Salguero uses freshly ground masa for his pupusas, which gives them a mild toastiness and blistered crunch."
"I loved the tamal pisque, which combined custardy, smooth masa with a black bean filling and wood-fired pork belly on top. The tamal was wrapped in a banana leaf that was cooked over wood embers."