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Popoca in the heart of Uptown Oakland, photo by Eric Valle If you’ve walked through Uptown Oakland and caught a scent of woodsmoke that feels like a memory you can’t place, you might have already found Popoca. Founded by Chef Anthony Salguero, Popoca is a modern tribute to his Central American heritage, shaped through the perspective of a Bay Area upbringing and fine-dining precision. As a premier Salvadoran restaurant Uptown Oakland locals and critics alike have championed,

There’s something powerful about witnessing a cultural lineage unfold in real time—where the echoes of the past meet the voice of the present. In Salvadoran music, that bridge is embodied by Hermanos Flores and Crooked Stilo. Together, they represent the past, present, and future of Salvadoran pride. The Foundation: Hermanos Flores Cumbia Sound That Defined Generations For decades, Hermanos Flores have been more than a band—they are a cultural institution. Their music travele

Salvadoran-American comedian Hoozay began his journey with a vision: to share his culture through comedy. In the early days, that vision came to life through his comedy shows—where pupusas were served, beers were shared, and laughter filled backyard spaces. Those shows became performances rooted in culture, community, and connection. What started in those backyard comedy shows has since evolved into something powerful. Today, Hoozay travels across the world, creating spaces w

Seeing the Salvadoran sound on one of the world’s most influential stages was more than just a win for the band—it was a win for the entire culture. It was a global validation of our heritage. A message to every Salvadoran that our rhythms belong on the world’s biggest stages.

There are moments in life that feel bigger than themselves—moments that carry history, memory, and identity all at once. Watching Hermanos Flores take the stage at Coachella Valley Music and Arts Festival was one of those moments. It was emotional in a way that’s hard to fully put into words. For so many of us, their music didn’t start on a big stage—it started at home. In living rooms filled with family, at parties where generations came together, their songs became the soun

Putacos caught my attention the moment I heard the name. It was jarring, funny, and immediately familiar. A Putaco is exactly what it sounds like — a half-pupusa, half-taco. Two national dishes. Two cultures. One unapologetic collision. I discovered Bayuncos through Hoozay, like many of the stories featured in The Salvi Food Tour . When I met Chef Carlos Moran, it wasn’t just the concept that stood out — it was his energy. He didn’t shy away from criticism, he welcomed it. Lo

What the project revealed is that Salvadoran food is a diverse spectrum. It is fermentation and home brewing, street snacks and fine dining. I filmed "disruptors" who refuse to wait for permission. Chef Carlos Moran’s Putacos—a pupusa-taco hybrid—felt blasphemous to some and perfectly honest to others: a lived metaphor for bicultural life. In Oakland, chef Anthony Salguero at Popoca married ancestral wood-fire to French technique. These creators are building community, challe

At home, I was Salvadoran—surrounded by music, food, stories, and pride.Outside, I was something else—Mexican, American, or invisible. I was born in Canoga Park and grew up in an apartment building in Van Nuys in the 80s and 90s. My parents migrated from El Salvador in 1982, at the height of the war. In Los Angeles, the Mexican community was the largest Latino presence, and I didn’t have much extended family nearby. Our neighbors became our family—one big, shared community. I