Mi Casa Pupuseria Salvadoran and Mexican Restaurant

Served is Yuca Frita con Chicharrón, Chicken Tamale, Beef Empanadas from Mi Casa Pupuseria.

In the heart of Vancouver, a family deeply passionate about food and boasting a lifetime of restaurant industry experience embarked on a culinary adventure that has since become a cherished addition to the local dining scene.

The inside of Mi Casa Pupuseria.

Upon entering their family-owned establishment, you're warmly greeted and given the freedom to select your preferred seating. On this nice day we decided to sit outside. After Roberto Chavarría, the owner, made a friendly introduction we were ready to try their traditional drinks, Salvadoran horchata de morro and fresco de ensalada.

Horchata de morro, a blend of ground morro seeds, squash seeds, sesame seeds, coriander seeds, cocoa beans, white rice, cinnamon, and sugar, is known to be a taste that either captures your heart or doesn't. We're delighted to say it found a place in our hearts! Fresco de ensalada, another refreshing option, incorporates unique ingredients like cashew fruit, mamey fruit, pineapple, and oranges.

A cheers with Fresco de Ensalada and Salvadorian Horchata de morro.

While their pupusas are a highlight, Mi Casa Pupuseria offers much more than that. Our lunch began with Yuca frita con chicharrón, where the yuca, a potato-like vegetable, is boiled for tenderness and fried for crispness. Chicharrón, fried pork rind, joins the plate, and curtido, a tangy cabbage salad, traditionally accompanies this dish, often shared during gatherings and celebrations.

Next, we savored the chicken tamale, a dish that perfectly blends Mexican and Salvadoran influences. The tamale masa boasts the ideal consistency, marinated in savory flavors. Inside, a medley of vegetables and chicken creates a delightful experience.

We couldn't resist trying Salvadoran empanadas for our final dish. These small turnover pies are filled with a choice of meat. They possess a crispy exterior and a soft, flavorful beef interior. Curtido accompanies this dish, allowing you to add a burst of salsa to each bite.

We wholeheartedly recommend this experience. Mi Casa Pupuseria pays homage to El Salvador's food traditions, taking you on a journey through time and culture.

Inside a split empanada is a delicious filling of beef.

Originally from Sultan, El Salvador, Roberto and his family found their way to Portland and, eventually, Vancouver. They envisioned creating something special for the area – a Salvadoran restaurant that artfully blended rich traditional flavors with a commitment to quality.

The foundation of Mi Casa Pupuseria rests upon the Chavarría family's relentless dedication. They carefully select ingredients, recognizing that even within El Salvador, various regions boast distinct culinary styles. With a nod to their roots and an appreciation for neighboring countries like Honduras, Guatemala, and Mexico, the Chavarría family pays tribute to the diverse tapestry of flavors that have influenced their culinary heritage.

Originally from Sultan, El Salvador, Roberto and his family found their way to Portland and, eventually, Vancouver. They envisioned creating something special for the area – a Salvadoran restaurant that artfully blended rich traditional flavors with an unwavering commitment to quality.

The foundation of Mi Casa Pupuseria rests upon the Chavarría family's relentless dedication. They carefully select ingredients, recognizing that even within El Salvador, various regions boast distinct culinary styles. With a nod to their roots and an appreciation for neighboring like Mexico, the Chavarría family pays tribute to the diverse tapestry of flavors that have influenced their culinary heritage.

Chicken Tamale with Curido.

As they set up shop on the other side of the river, Mi Casa Pupuseria aspired to be a unique attraction in Vancouver, offering a fusion of Mexican and Salvadoran dishes not readily found in the area. However, just as their dream was taking flight, the restaurant faced a severe setback due to the pandemic. Forced to swiftly adapt to evolving COVID regulations, the Chavarria family turned to their community for support, finding it in Fourth Plain Forward, a local organization that aided them in navigating the challenges.

Reflecting on their journey, the Chavarría family offers advice to aspiring family restaurant owners: "dale lucha," which translates to "fight hard" in English. Their determination and resourcefulness enabled them to persevere through the darkest days of the pandemic. According to the Marcos family, the essential ingredients for a successful restaurant include motivation, passion, persistence, cleanliness, exceptional customer service, and traditional flavor – that unique touch that makes their dishes truly original.

Beef Empanada stuffed with curtido and drizzled with mild sauce. An easy way to savor all the flavors at once.

Despite the current economic climate slowing business down, Mi Casa Pupuseria remains optimistic about the future. They plan to extend their operating hours, expand their team by hiring more employees.

One constant for the Chavarria family is their sustainable approach to purchasing and using ingredients. They prioritize freshness and quality, minimizing waste and supporting local producers whenever possible. For the Chavarria family, Mi Casa Pupuseria represents more than just a restaurant; it embodies their culinary heritage, their commitment to quality, and their resilience in the face of adversity. Through their passion and delectable cuisine, they've not only nourished their customers but also enriched the tapestry of flavors within Vancouver's culinary landscape.