some reason salvadorian papusas get the most respect. general consensus seems to be that they re the best. how come? george: i mean, i would agree. anthony: george azar is our detroit fixer. he s been coming here with his friend, joe, for years. george: this is what makes it, right here. is this curtito. anthony: curtito? george: curtito it s just a pickled slaw. salsa. and i do this, but i don t know if you re up to this. anthony: what are you saying? george: i don t know if you can hang, man. anthony: is it a manly thing? george: i mean, it s turning into it, it seems like. joe: mexican, spicy. salvadorian, not spicy. george: that s true, though. they don t do it that spicy. anthony: wow. chicarrons? yeah, there s a porky goodness in there, for sure. joe: chicarron is fried pork. fried pork and then it s ground with peppers, onions and tomatoes. simple. anthony: you ve taken the liberty of ordering some indigenous detroit beverages that we ve egregious
called a papusa house. literally a house, this one serving home-cooked salvadoran meals. once a living room, now the main dining area. the woman running it, we can t show her face, but she s been here for ten years, serving a mostly salvadoran clientele, looking for a taste of home. first up, a staple done a little differently than the norm tamales, wrapped in banana leaf and steamed. mm, that s delicious. next, the dish of the house, papusas. tortillas stuffed with ground pork, or chicharrons. you can get papusas in nicaragua, in guatemala, but for some reason salvadorian papusas get the most respect. general consensus seems to be that they re the best. how come? george: i mean, i would agree. anthony: george azar is our detroit fixer. he s been coming here with his friend joe for years. george: this is what makes it, right here. is this curtito. anthony: curtito? george: curtito it s just a pickled slaw. salsa.
he s been coming here with his friend, joe, for years. george: this is what makes it, right here. is this curtito. anthony: curtito? george: curtito it s just a pickled slaw. salsa. and i do this, but i don t know if you re up to this. anthony: what are you saying? george: i don t know if you can hang, man. anthony: is it a manly thing? george: i mean, it s turning into it, it seems like. joe: mexican, spicy. salvadorian, not spicy. george: that s true, though. they don t do it that spicy. anthony: wow. chicarrons? yeah, there s a porky goodness in there, for sure. joe: chicarron is fried pork. fried pork and then it s ground with peppers, onions and tomatoes. simple. anthony: you ve taken the liberty of ordering some indigenous detroit beverages that we ve egregious overlooked so far. that would be vernors, which i haven t had. george: it s like a cross between ginger beer and ginger ale. it s like, not as spicy as ginger beer, and not as sweet as ginger
the woman running it, we can t show her face, but she s been here for ten years, serving a mostly salvadorian clientele, looking for a taste of home. first up, a staple done a little differently than the norm tamales, wrapped in banana leaf and steamed. mm, that s delicious. next, the dish of the house, papusas. tortillas stuffed with ground pork or chicharrons. you can get papusas in nicaragua, in guatemala, but for some reason salvadorian papusas get the most respect. general consensus seems to be that they re the best. how come? george: i mean, i would agree. anthony: george azar is our detroit fixer. he s been coming here with his friend, joe, for years. george: this is what makes it, right here. is this curtito. anthony: curtito? george: curtito it s just a pickled slaw. salsa. and i do this, but i don t know if you re up to this. anthony: what are you saying? george: i don t know if you can hang, man. anthony: is it a manly thing? george: i mean, it s turn