Sabor Restaurant

[hjshorter]

Lunched here with a friend today:

Pupusas (loroco and revueltas) with slaw and salsa see below

Tacos Mexicanos (lengua and carne) Little housemade corn tortillas, filled with meat, diced red onion, cilantro, shredded radish, and a fantastic limey green salsa. Delicious, especially the tender and juicy lengua.

Ensalada de Chicharonnes Good combo of tomato, red onion, shredded radish, tomato vinaigrette, and pork rinds.

Chile Relleno A special. Stuffed with meat, not cheese. Agreeable but bland.

Sabor has the best pupusas I've eaten in the Washington area: crisp, thin as a crepe, and tasting of corn. Slaw was just OK, but I was willing to eat the pupusas plain. No atmosphere, and a slight language barrier, both more than made up for by the incredible bargain prices. No liquor license.

Fun fact: owned by Jorge Chicas, restaurant director at Zaytinya.

Sabor Restaurant

8484 Piney Branch Rd

Silver Spring, MD 20901

(301) 565-0054

Edited September 6, 2007 by hjshorter (log)

[Beto]

Lunched here with a friend today:

Pupusas (loroco and revueltas) with slaw and salsa  see below

Tacos Mexicanos (lengua and carne)  Little housemade corn tortillas, filled with meat, diced red onion, cilantro, shredded radish, and a fantastic limey green salsa.  Delicious, especially the tender and juicy lengua.

Ensalada de Chicharonnes  Good combo of tomato, red onion, shredded radish, tomato vinaigrette, and pork rinds.

Chile Relleno  A special.  Stuffed with meat, not cheese.  Agreeable but bland.

Sabor has the best pupusas I've eaten in the Washington area: crisp, thin as a crepe, and tasting of corn.  Slaw was just OK, but I was willing to eat the pupusas plain.  No atmosphere, and a slight language barrier, both more than made up for by the incredible bargain prices.  No liquor license.

Fun fact:  owned by Jorge Chicas, restaurant director at Zaytinya.

Sabor Restaurant

8484 Piney Branch Rd

Silver Spring, MD 20901

(301) 565-0054

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I love pupusas, especially the cheese that oozes out and burns on the griddle. I'll have to check this place out.

Note: Since that Washington Post article came out, Jorge Chicas has been promoted to Culinary Director of Special Projects in Thinkfoodgroup, the management company for Jose Andres' restaurants.

[hjshorter]

I went back for more today and tried the frijol (bean), mixta (like an "everything" pupusa), and queso. Every bit as good as yesterday, complete with oozy, crisp cheese.

Edited September 6, 2007 by hjshorter (log)

[hjshorter]

Tim Carman at the City Paper liked them too.