From Our Editors
At Restaurante Mi Casita, chefs cull recipes from kitchens across El Salvador. They hand-shape Salvadorian-style pupusas, thick corn tortilla pouches, and fill them with pork, cheese, and beans. They fill cast-iron skillets to the brim with mexican sausage and melted cheese and load platters with hunks of fried cassava and pork shoulder. To quell palates tired from digging cross-continental canals between dishes, they also pour Mexican beers and margaritas.