Eliana's Salvadorian Restaurant: 'More than a Pupusa'

By admin February 11, 2014 17:19

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By: Jessica Danielle Ramirez

What started off as an idea became a reality for the Rosales family after coming to Phoenix nearly 25 years ago.

Jose and Paula Rosales quickly noticed after moving to the valley the lack of Salvadorian cuisine. The couple has always been surrounded by relatives who made delicious meals for a living, which motivated the Rosales family to start their own business: Eliana’s Authentic Salvadorian Cuisine in the heart of Phoenix.

“In 1989, we were the very first Latin American restaurant (other than Mexican),” Rosales said.

Looking at the menu, customers may be familiar with the food offered based on the names, but beware, these are actually entirely different foods.

The appetizer that looks similar to a Mexican tamale, commonly known as a Tamal de Pollo, is a common appetizer. Unlike the typical tamale, this fulfilling delight is wrapped in banana leaves and steamed until fully cooked.

But the dining experience is not complete until food lovers try the famous dish that should be in a category by itself: the Pupusa. The Pupusa resembles a Gordita, however, once you try it, there is no comparison.

What is in the Pupusa varies with what customers prefer. Some are filled with cheese, refried beans, green bell peppers, and pork. Or if customers are vegetarian, there is the option to not have meat included in the dish.

These dishes are served with two types of salsa: tomato salsa (very mild) and curtido (coleslaw that includes cabbage, vinegar, carrots, and oregano). Then, customers can eat it like a little pizza.

“If you come in and do not have a Pususa, then you haven’t been in a Salvadorian restaurant,” Rosales said.

Spanish influences are served in this eatery. One of the food items on the menu is called Arroz a la Valenciana. Just like the well-known Payaya, the Arroz a la Valenciana entrée includes chicken, rice, vegetables and shrimp.

Just like food from Puerto Rico and Cuba, the flavors added in each dish will not burn your tongue from their spiciness. The ingredients used in a typical Salvadorian kitchen are mild.

“Just like the Puerto Ricans, we use Goya and that really makes a difference,” she said.

Another food that is common at Eliana’s Salvadorian Restaurant is the Pasteles. Pasteles look like empanadas (turn overs) and are filled with vegetables and meat.

One food item that is on every Latin restaurant’s menu in the valley is the Chile Relleno. However, this one is differs from the rest. Unlike the Mexican Chile Relleno, this one is made up of a sweet bell pepper stuffed with meat and vegetables.

And for dessert, every foodie should try the Quesadilla. No, it’s not like a cheese crisp, in fact, it is the complete opposite. It looks like corn bread; the taste is sweet and can be eaten after dinner with a cup of coffee or for breakfast to start the day. These unique treats are made out of honey, egg, rice, starch and Parmesan cheese.

“For us, it is like a Salvadorian cheesecake,” Rosales said.

The successful restaurant has satisfied many Latin food lovers for a quarter of a century inviting customers with an adventurous appetite to head over to Eliana’s Salvadorian Restaurant to experience their famous cuisine.

Eliana’s Authentic Salvadorian Cuisine