ARTS&LIFE FSVIEW & FLORIDA FLAMBEAU | MAY 16, 2011PAGE 8

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RANCHITO from 5

the kitchen. It doesn’t look like anything special, but it sure smells good. Custom-ary chips and salsa arrived within moments, alongside the menus listing Mexican fare with an insert dedi-cated to Salvadoran dishes. Though this may seem odd, El Ranchito restaurant owner Candida Hernandez offered an explaination.

“We are in the middle of transitioning from a Mexi-can restaurant to a Salva-doran one,” Hernandez said. “I just took over from the old owner, and we de-cided to make Salvadoran food.”

And they make it well. The fried yucca isn’t stringy or tough like at many other restaurants, and it went down well with a very sweet but refreshing ground-rice-based drink called horcha-ta. But the main attraction was the traditional pupu-sa, which is sort of like a lightly-fried fl our pancake stuffed with various fi ll-ings. These little things are dangerous. Topped with lightly pickled cabbage and a thin layer of salsa, they have a crunchy, slightly oily texture and seem to be the perfect food for munch-ing, late night snacking or,

well, curing the morning ailments of those slightly over-indulgent late nights. These things are delicious, like crunchy, savory little pancakes, and for $1.50 each, they are well worth your hard-earned fi nancial aid money.

In addition to great food at a great value, there are exciting things in El Ranchito’s future.

“We plan on creating new lunch and beer spe-cials when we fi nish creat-ing our new menu, which will focus on more authen-tic Salvadoran items,” said Candida’s daughter Luvy.

Zachary Goldstein/FSViewYucca Frita is one of the many dishes available at El Ranchito.

Zachary Goldstein/FSViewEl Ranchito, Tallahassee’s new Salvadoran restaurant, is located on Tennessee Street.