Salvadoran-Mexican menu Picosso on Primary West Warren

Versie Dortch

Barbara M. Houle

The modest, cozy restaurant, aptly named Picosso on Main in West Warren, is an undiscovered spot value a go to.  

Vinicio Ayala of Amherst opened Picosso (Spanish for spicy) at the end of the summer season and has created a menu about Salvadoran and Mexican food. He not only will make handmade pupusas (corn flatbread), by considerably the most preferred road foodstuff in El Salvador, and traditional pastelitos (empanadas), but also Mexican sopes, chicarrones (fried pork rind tossed in salsa verde), tamales and tacos.  

Picosso on Main advertises reliable Salvadoran and Mexican recipes created from scratch making use of the freshest ingredients and elevated with a modern twist. The cuisines of the two nations around the world have similarities, claimed Ayala, but Mexican foods certainly is spicier than Salvadoran.  

The branding of Salvadoran-Mexican places to eat owned by Salvadoran-Us residents is not new to the nationwide restaurant scene, according to Ayala. Several Salvadorans who immigrated to significant towns in the states have labored in Mexican dining establishments, he reported.  

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