Momofuku chef David Chang has been raving about pupusas long before he opened the doors to his DC restaurant (to quote exactly, “I’m fucking infatuated with fucking Salvadoran cuisine.”) Now the time has come: the Salvadoran specialty will be available to-go during lunch on Mondays, starting today.
A limited number of $12 meals will be available on a first-come, first-serve basis starting at 11. Don’t expect traditional corn cakes—Chang riffs on the street snack, offering a choice of meat (spicy Szechuan brisket) or vegetarian stuffed with spinach, artichokes, and the restaurant’s signature hozon seasoning. Both are served with black beans, rice, and slaw-like kimchi curtido. Diners can add a Milk Bar compost cookie for an additional $2.25. Note there’s a limit of two pupusa meals per person, and that the offer ends at 3.
Momofuku CCDC. 1090 I St., NW
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
