Las Pupusas de Jacks Monterey

By Julia Pinto | Antoinette Bruno

By

Julia Pinto
Antoinette Bruno
masa de maiz, house-made chicharron, jack cheese, pork fat, Berkshire pork carnitas, curtido
masa de maiz, house-made chicharron, jack cheese, pork fat, Berkshire pork carnitas, curtido

In the kitchen of Jacks Monterey, you can find Mauricio, the man that introduced pupusas to their staff one Sunday. It’s a common food for Mauricio as his daughter-in-law, Maria, makes pupusas every Sunday for their church. To know what a pupusa is, the basis of it is a thick masa de maiz (corn flour) stuffed with one or more ingredients; traditionally with quesillo (soft cheese), chicharron (fried pork rind), ayote (squash), and frijoles. Once Executive Chef Danny Abbruzzese had a taste, he fell in love with the pupusas and asked Mauricio if Maria would make them for the restaurant. The El Salvadorian food item is now featured on the menu at Jacks Monterey. Made with masa de maiz and packed with house-made chicharron, jack cheese, and pork fat; then capped with Berkshire pork carnitas, curtido (a pickled cabbage relish), and served with a little side of spicy chile de arbol sauce to tickle your tongue.

Jacks Monterey restaurant at Portola Hotel & Spa, has a philosophy centered on the globally-inspired traditions of California Culture Cuisine, they emphasize small plates, high-quality seafood, and local, sustainable ingredients. 

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