La Providencia
Backstory
Gloria Salmeron and her family are from El Salvador. They opened this place in 1989, in the other half of the building that housed their used-tire store. The tires are gone, and a post-K renovation turned the building into a comfortable, bright place to have lunch or dinner. The next generation of the family has taken over, and has brightened not only the dining rooms but the restaurant's future.
Dining Room
A large, pleasant dining room surrounds a small bar, with a smaller extra room for busy times. Its back wall continues its homage to a familiar image for Catholics: Jesus, pointing to his glowing heart crowned with thorns.
Why It's Essential
The restaurant's name tells us that the owners a) have a devotion to the Sacred Heart and b) serve the stuffed tortillas called pupusas, the national dish of El Salvador. They serve other dishes from Central America, as well as enough Mexican food that those who are shy about trying new dishes with unfamiliar names will find something they can feel secure ordering. All of this is delicious enough to be worth investigating.
Why It's Good
They make everything by hand here, from the pupusas themselves (which must be done that way) to the tamales and desserts. Although the many years Divino Corazon has been open has seen some of the food become a touch less ethnic, in most cases this was accompanied by the use of better ingredients. The pupusa is a hybrid of a tamale and a tortilla, made with masa corn meal into quarter-inch-thick disks with morsels of pork, cheese, and onions inside, then grilled.
Most Interesting Dishes
<em><strong>starters</strong></em><br /> »Nachos Chihuahua (cheeses, ground beef, pico de gallo, sour cream, guacamole and jalapeno, grilled chicken or steak)<br /> Bean dip <br /> Guacamole dip <br /> »Burrito norteño <br /> »Soup of the day<br /> »Seafood soup (Friday)<br /> »Pupusas (pork, cheese, bean and cheese, or mixed<br /> Fried tacos (rolled with chicken)<br /> »Central American chicken tamal in a plantain leaf<br /> »Meat pies (pasteles) with ground beef and rice<br /> Shrimp ceviche<br /> Fried plantains/platanos fritos <br /> »Yuca with pork cracklings<br /> <em><strong>Entrees</strong></em><br /> Taco ranchero plate (beef or chicken strips)<br /> Crispy tacos (ground beef or chicken)<br /> »Enchiladas (chicken, ground beef or cheese, spicy red sauce<br /> »Pupusa plate <br /> »Faro del pacifico (Central American combo plate: pupusa, pastel, and chicken taco)<br /> Flautas stuffed with chicken, sour cream, guacamole and pico de galla<br /> »Carne asada (steak or chicken breast)<br /> Bistec ranchero (beef, onions, bell peppers, jalapeno<br /> »Hot tamales (shredded pork, spicy red sauce)<br /> Combination plate (taco, enchilada, burrito)<br /> Taco salad <br /> Desserts/postres<br /> »Milkshakes (guanabana, papaya, zapote)<br /> »Tamal de elote (sweet, with corn and cream)<br /> »Flan <br /> Cheesecake <br /> »Tres leches
Deficiencies
They food comes a little more rapidly than I would like.
For Best Results
On the first visit, have the faro del Pacifico platter, a good sampling of the Pupuseria's specialties. It includes pupusa, a chicken-and-potato-filled tamal wrapped in a banana leaf, and a pastel de carne (a small fried meat pie). Every part of this is delicious, and classic Central American eating. More adventuresome eaters should look into the specials, which are always good and often very unusual.
Bonus Ratings
1
Attitude
1
Service
3
Value