continues until Best Of–at which point, we'll give you MORE lists!
Now, on with the show…
I abandoned Pupusería San Sivar in Costa Mesa around 2004, when we moved our world headquarters to SanTana. I started visiting again after we moved back to Costa Migra and am glad to report the restaurant has only improved over the years. One constant over the years: their rice flour pupusas.
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As I wrote nearly a decade ago (wow!)
The difference between a rice-based and corn-based pupusa is like that
between Gouda and Brie. Each is superb, but the rice flour exhibits a
lightness that doesn't overwhelm the other flavors as corn masa tends
to deliciously do. For a dime extra (rice flour is more expensive), San
Sivar will cook a rice pupusa to indulge the inner sophisticate.
Regardless of pupusa choice, it remains incomplete without a topping of
pupusa-specific mild salsa and the sour/spicy slaw curtido.
I stand by that description, only adding to make sure you down it with Salvadoran horchata, which makes the Mexican kind seem as tasty as water infused with glue.
Pupuseria San Sivar, 1940 Harbor Blvd., Costa
Mesa, (949) 650-2952.
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