 I really enjoyed the meal, and you can tell because I stained up my sweater. I stained my pants. Not in that way, you guys. Welcome to a Fungro's Salvadoran food episode. Hola, me llamo Andreas, and welcome to another episode of Fungro's Food. Today we are eating Salvadoran food. It's highly requested. Hey, you guys, I did not get to join you guys for the last Cali Mechs. Chile. Reño. Chile. Reño. Reño. Chile. Reño. Reño. Reño. Reño. Reño. Reño. Reño. Oh, you missed out. I missed out a pepper. You wish you did it? Well, guess what, David? You're doing Salvadoran food today, and we got a feast. We are talking about... Papusas. Yes, the corn flour stuffed aripa slash pocket gordita. It's not an aripa. What is it, like a stuffed Salvadoran pie? Like a cornmeal pie? Yeah, it's like a maido pie or a chingdo roe bing. See, now you compare it to some Chinese. It's like a chingdo roe bing. El Salvador, if you guys are not familiar, it is in Central America. It's actually right next to Honduras, below Guatemala, which is below Mexico. The easiest way I've heard it explain is that Mexican food can get very, very spicy, and El Salvadoran food is not spicy. We got 12 different flavors of papusas. We have some beef steak. We have some pollo. We got some yucca. We got some platanos. It's gonna be lit. Hop hop boys, try an authentic El Salvadoran food. Let's go! This is the Revuelta Con Frode. So this has cheese with fried pork beans. And then here we have the cheese and fried pork. Yo, did you guys know that papusas have existed for like 2,000 years? Are they young people? But obviously 2,000 years ago, they looked a little different. Well, here we have the cartito, which is essentially like, now obviously for us, it's essentially like the El Salvadoran kimchi. Now, have you ever had a papusa? I have never had a papusa. Let's try this first one. This is the first original one. At the spot that we got it at, El Salvadorano Papusaria in Omani, California. That is the best selling. So let's just try it. So let's just try it. Still hot. Let's pull this apart. Let's pull this apart. Yo, pull it apart for the people, man. Oh my gosh. Oh, yeah! Oh, you see this? Still stretchy. Wow! Jalapeño. All right guys, we don't have to eat the whole thing. Let's just, this is the Revuelta, AKA the papusa with cheese and fried pork. Let's go. Of the breading, it's been soft. I love it. I like the cornmeal. It's really soft. It's stretchy. I like the way the pork juice soaked into the mesa, the mesa, that cornmeal bread. This is the Revuelta Con Froll. I said that really bad. Frijole. Frijole, yeah. Frijole. Frijole. Frijole. Guys, I'm not gonna pretend like any of us know how to say it, all right? It's just the one with beans and the cheese. Wow, look at that. So instead of pork, it has beans. Look at that, man, this is huge here. Wait, that still has meat in it too. Oh, I think they both had, this just has beans on top of meat. All right guys, do you like it with beans or no beans? All right, let me just say this. With the beans, it makes it way heavier. Agree or disagree? Super agree. I believe this is the chicharron one. Oh, this is pure chicharron. That looks good. Oh my gosh, that is so much chicharron. That actually, and I'm not saying that it is, that just looks the most Chinese. That looks like Xi'an food. Yeah, it does. Wow, look at this. No, look, there's plenty of peppers and meat inside the chicharrons. Look at that little rip. Yo, I gotta get a dip. Chicharrons. This is my favorite one so far. Okay. You know what? It's nice to have a chewy, drier meat. I think it could have used cheese. I would have liked to see some cheese. I think there's one that has chicharron and cheese. That one gave me the most earthy as far. It was earthy, had some spice to it. I like that aspect. It's just a little bit dry. Should we give ratings to these or anything? Like you guys, we would give ratings, but I don't think we know enough about this culture to rate it. I don't feel comfortable doing that. Oh my gosh, this looks like, I'm actually really excited about this jalapeno one, bro. I love jalapeno and cheese. If you see that, if you see that, that ain't wrong. And dude, I can smell the jalapeno, man. I can smell it. Oh my goodness. jalapeno cheese or jalapeno con queso. Oh my gosh. What'd you guys say? And I'm not saying that this is the reason why we like it. That one tasted the most familiar. It does taste sort of like the jalapeno cheese quesadilla from Taco Bell, but way more elevated. Yeah? Taco Bell based their quesadilla off that. For sure. Yeah, you know what I'm saying? Like it wasn't like the reverse way. I'm just saying, I knew the internet was gonna take it the wrong way. Squash papusa. Squash papusa. Calabaza. Dude, you know when the cheese is fried on the edges? That's when it's... In my research that I did on the internet, on Wikipedia, they said that this is the original form that from 2000 years ago, that they were stuffing it with this squash. Anytime I hear something from thousands of years ago, I'm like, I gotta try that. I stand with the indigenous people of South America because I heard that they're related to Asians. I heard the indigenous people, they got dry earwax. Hey, they turn red when they drink it, they got dry earwax. All right. So instead of corn, this is now the rice papusa. Okay? Oh my gosh, look at how much oil that is. Oros, but not rice inside. This is a rice papusa. So instead of cornmeal, it's rice. Just still packing a lot of heat. It was inside, it was inside. I think I prefer the cornmeal one more than the rice. Not saying that it don't taste good, but it's harder to eat. The eatability is tough. I'm not saying the flavor is exactly Asian, but I mean, there's some Asian dishes that are exact, that are not that unlike this one. Hey guys, here we have the esponaco. Esponac. S. Bacaca. Esponaca. Esponaca. Esponaca. Esponcacha. Esponaca. What is it? Esponaca. It's time to stop. Esponaca con queso. Nope. Hey. Spinach and cheese. Light. I wouldn't say it's too crazy. Yeah, the spinach is like invisible. All right. Guys, here we have the, I'm pretty excited about this one though. The pollo. The pollo, the chicken one. Yeah. This is a classic combination globally right now. Pollo and cheese. Chicken's pretty subtle. Yeah? Yeah, it's tough. I enjoyed the bite that I had, but I don't really taste the chicken. I think with everyone that we move on to, the cheese gets more overpowering. Queso babusa. Cheese. I don't know, after eating all the stuff with flavor in them, I feel like it's missing something. I like the simplicity. It let the cheese shine. Yup, yup, yup. Hey, no. Would you compare it to in New York? Most people just like the cheese slice. Oh yeah, that's pizza. When I was younger, I used to say why would people want a cheese slice? But as I got older, I learned to appreciate the simplicity and just letting the cheese shine on its own. And I feel like there's a similar property here. I agree to accept the disagreement out of the bases that I want harmony for the rest of this video. Hey, you don't like beans too? You're my housemate. Guy named Kev loves beans, dude. Yo, do you need Kev to sub in for you, or do I need to sub in for now? I'm like, oh! Yo, Kev! We got a special Kev! Yo, yo! Bean and cheese. I'm rolling with this one over the regular cheese one. You gotta be kidding me. If you say anything, give it to me. Hold on, Kev. Try one of the pure chews ones and you tell me what you think, bro. Try the pure chews one. Kev loves cheese. Kev's gonna go with the cheese, bro. I actually kind of like a bean and cheese better. Yeah! That's because he's wearing a brand hoodie and the hoodies stay together. Nelson was incorrect saying I should like beans a lot. I actually don't like beans. When I order something with beans, I should get no beans. I thought you just get the fat stuff. Oh, yeah, that's not it. How dare you make some assumptions about his bean consumption? I hate beans. Salad or vegetable. Bousa with cheese. Hey, what's vegetables are in here? I can't even tell. Can you tell? Look at that. Zoom in on that. Unlike the spinach one, the espancaca. I actually taste the veggies on this one. And by the way, I wanna put a disclaimer. Sorry for the bad Spanish. Sorry, we trying. We just having fun. We trying. We're not disrespecting you. No habla. Espanol. Did you take Spanish? Say some. Say some. Save our video. Mi llamo es Kevin. Yo hablo espanol. Nah, just kidding. Me no comprendo. Oh my gosh. All right. It's due Escordo. To Escordo, what's that? Escordo. Escordo. This is the bisque ensaballado. All right, man. I think ensaballado, I believe, is referring to the sauce and like the stew that's surrounding the meat. So let's check this out. It has a great mixture of onions, tomatoes, some bell peppers. I'm gonna get everything in a bite. Beef steak. That's good. Does that not taste like it could be from a ta-tan-tang? And tomato sauce? No, it would be tomato sauce. Well, I always knew that Central America, Andrew, the closer you got to the Caribbean, Puerto Rican, Dominican food, the more stewier things got and almost similar to Cantonese food. Yeah. Would you say that sort of tastes like some sort of gukchupai-fan, losung-tong type thing? Hell yeah. I can see it. Oh my gosh! Look at this! Emerging from the sauce. We got the chicken. Boyo! I'm going with the chicken, man. Chicken. It's healthier. It's juicier. Man, this chicken's good. Let me get some of this rice though. I just really hate when you eat chicken and it's super dry, but dude, this is just exploding with juices in your mouth. Oh man, this is delicious. Oh my gosh, that ensaballado's good. This is like one of the best things I've actually tried during these Fumbo's foods that I've never had before. Try the smooth beans right there. Here's what I like about this dish also, and I like papoosas a lot, but I do enjoy after eating a bunch of papoosas, this is more stewy. It has less carbs. It has less of the cornmeal, less cheese. I was getting a little tired of the cheese a little bit, I gotta admit. Wow, look at that steak. The fungal. Take it. Take the whole thing. It's better or something? Take the whole thing. Gordo. Damn! David Thicke, I wouldn't be talking, boy. You just have to say that you're fine. You're not really fine. I don't know if that's chicharron, bro. No, this is a platinos guanaco. And this is often what they eat, obviously, in, you know, Dominicans eat it, Puerto Ricans eat it. It's a very Caribbean thing to eat. Plantains are like really ripe. Hey, you want a plantain, eh? Plantains. Grilled. Man, I'm a huge fan of Maduro's. I'm gonna try this with the sauce. Toastones, I'm a big fan of plantains. You guys want some sauce? Let's try that one. I'm a fan of the plantain, but it's not something I want to eat a lot of. I remember I was so caught off guard because, you know guys, you know how for us, we consider plantains to be like a fruit? No. Like a banana, right? Right. It bugged me out to see cultures use plantains as their car. Yeah. It bugged me out, but actually, I do really enjoy it. What the bloody hell is that? Yeah, yeah, yeah, I know, I know, I know. It's interesting. So in my fingers, guys. Tell me why when I opened it up, I had the stupidest thought. I thought, no, I thought there were grilled hamsters. All right, B. Ham, Taro, Doug. No! A banana platanos. Mm. That was a big fruity bite. That was a big fruity bite. Gav, ooey gooey. Too sweet for my liking. That was a big fruity bite. That was a big fruity bite. Ooey gooey, gav, ooey gooey. That was a big fruity bite. Too sweet, too sweet. You know, if it was gonna be a pudding filled or something filled like this that is so soft, I wish that, granted maybe because it was in the container for too long, I like the outside to be a little crispier for more texture. It just feels like a gluey gum. But it's not bad tasting if you have a sweet tooth. But this is really sweet. Everybody leave in the comments below about Cam's opinions, Doug. I need, I need, I need. Get that quick. Oh, okay, I'm out of here. Second gen kids. You know what the feeling tastes like? It kind of tastes like horchata. Yeah, it does, it does. You're right, you're good. You're good. It's a milky sweet pudding. You know, there's almost a slight cinnamon flavor. Yeah. First of all, I want you guys to know I really enjoyed the meal and you can tell because I stained up my sweater. I stained my pants. Not in that way, you guys. Hey, you know, okay, the takeaways from all the different performances I tried. I should prefer the ones that did not have meat in there. I actually enjoyed these two plates with the beef and the chicken. The beef was really flavorful. It was just a little chewy, but the chicken was really juicy. You talking about the tomato onion meat stews, right? Yes. So there's pros and cons of each one. But if I ordered, you know me, I would just order a combo of both of them. Okay, because you're going to be. I felt like the squash one, I just had never had squash and cheese before. Maybe I had a squash pizza at one of those new-fingered pizza spots at some point in my life, but I didn't remember it. I think it's really cool, and this is a takeaway from doing the Hispanic countries or the South American countries. We always try to speak a lot of Spanish. And I think it's honestly, we do a terrible job, we are kind of trying as much fun as we're having with it, but I do think it goes to show you something, that when you're eating this food, because Spanish is such a large part of American culture, especially in SoCal, because we're pretty close to the border of a huge Spanish-speaking country, that we're all trying to speak Spanish, as much as we can. I mean, this is the first time I have El Salvadorian food. Okay. And I've got to say that, you know, it's very tasty in a sense where they put the right condiments together well. Just like you said, even though I'm not the biggest fan of bean and cheese, they make it just so smooth, so well that it tastes really good. All right, this one, I don't know. I think he threw in this tamale, just with the order as I hook up, because we were ordering so much. Is that potato, chicken? Oh, this is the yucca! El Salvadorian tamale. El Salvadorian tamale. Yucca. That's crazy. It just melts in your mouth. Wow. That's crazy. It's very moist. It's sort of like, you know a lot of people have had Mexican food, but they haven't had El Salvadoran food. Mexico has 140 million people. El Salvadoran has 6 million people. That's like saying a lot of people haven't had like Chilchiao food, but they had like Kanto food, yeah. Just goes to show you in these like blanket groups whether you're looking at them like Latino, Hispanic, you know, Spanish speakers like Mexicans and El Salvadorans, there's so many like different breakdowns that you could go and niche it out. And I think that for me it's like I want to explore them all, respect to everybody. I know they're different. I know that they're similar. Shout out to, I mean. Big shout out to Kev for stopping by. Shout out to Nelson from Hooping Life. Andrew and David from the Fung Bros. Thank you so much for watching that El Salvadoran video of Fung Bros. food with the Hop Hop Boys. Again, let us know in the comments below what other types of food you guys would like us to try because especially if it's Latin food, you know, they probably have it around LA. So. We are in the small countries now. Oh yeah. 8, 6 million? See. El Salvadoran, yeah. All right guys, thank you so much. And until next time.