In the neighboring cities of El Paso and Juarez, a border region where Mexican and U.S. cultures intertwine, divided and connected by the Rio Grande, you can find a great number of authentic cuisines, from the typical U.S. burger and fries to homestyle Mexican tacos and enchiladas. Although this variety is satisfying for Borderlanders, it often leaves me craving “pupusas” and “tamales de hoja de platano,” two dishes common to one-half of my ethnic background which is Mexican and Salvadoran. This means I usually need to wait for the Christmas and New Year’s holidays to satisfy my Salvadoran taste buds, when my Mexican-born mom cooks up traditional Salvadoran dishes she’s mastered since she married my Salvadoran dad 25 years ago. Hopefully, one day someone will open a Salvadoran restaurant on the East side close to home. Related story: Popular Latin American foods show common characteristics, diverse accents
I know I am not alone.