Review: Tres Pupusas for an easy 10 minute meal

Tres Pupusas - Kale & Pinto Bean flavor (vegan & gluten-free)I’m taking a little break today from Orlando vacation posts for a review from the frozen section of the grocery store…

When we returned from our trip to Florida, we got in around 10:30 at night. So there was no time for grocery shopping. We just walked in the door, hugged and kissed our kitties, and went straight to bed. The next morning, the refrigerator and cupboard were slim pickings after almost a week away.

Luckily, before I left I’d received a couple of boxes for review from Tres Pupusas, a pupuseria out of Boulder, Colorado. They arrived frozen and on dry ice. If you’re not familiar with pupusas, they’re basically stuffed corn tortillas. Tres Pupusas has cuatro flavors of frozen pupusas and dos of them are vegan: Kale & Pinto and Black Bean & Corn.  All of them are gluten-free.

Black Bean & Corn Pupusas from Tres PupusasI pulled an avocado out of the refrigerator that had been a bit under ripe when I left and was now perfectly ripe and some jarred jalapeños for a simple breakfast that was ready in ten minutes.

The frozen pupusas are made with non-GMO corn (something that is important to me) and very simple ingredients. With only five ingredients, they include organic corn masa, black beans, organic sweet corn, olive oil, and salt.

I followed the baking directions, except I baked them on parchment paper without any oil. I later reheated one on the stove with a bit of oil in the frying pan, and the crisp texture added to the experience. So for best results, I’d recommend baking them and then finishing them off with a tiny bit of oil in a skillet for extra crispness on the exterior.

The flavor was mild but pleasant, and went especially well with avocado and jalapeños. The softness of the beans was reminiscent of refried beans. The pupusas would be a fun, easy side to have on hand for a tofu scramble, taco salad, or to serve alongside fried plantains.

Pinto bean & kale pupusas from Tres PupusasDavid is anti-pinto bean, and so I broke into the second box of pupusas on my own yesterday. This one is made with organic corn masa, water, pinto beans, olive oil, kale, salt, chili powder, chipotle powder, and onion powder.

I wasn’t as into the seasonings on the pinto & kale pupusas. The kale is chopped very small, and so the flavor of the kale is pretty non-existent. What I tasted the most was the chipotle seasoning. They weren’t bad by any means, but I preferred the black bean and corn.

Pinto & kale pupusas from Tres PupusasThe box suggests making curtido to go with them and gives a recipe, which I very loosely followed since I didn’t need an enormous batch of it for just one person. Curtido is similar to cole slaw and made with cabbage, carrots, onion, jalapeños, and apple cider vinegar. The crunchy cabbage matched nicely with the soft pupusas. I also served them with salsa & jarred jalapeño slices.

To see if Tres Pupusas are available in your area, you can check their store locator.

Disclaimer: I received two complimentary boxes of pupusas from Tres Pupusas. The thoughts and opinions are totally my own.

Sautéed Broccolini & Kale: An Easy Side Dish

Sauteed Broccolini & KaleDavid and I spent 6 days in Manhattan last week. Like I always do when I’m traveling, the first thing that I did after dropping off suitcases in the hotel room was to check the Happy Cow app for vegan and vegetarian restaurants in the area. I’m surprised my phone didn’t start hissing and smoking from the excess of output. There were pages and pages of options – all within a walkable area. For a person coming from a state with TWO vegan restaurants, it was an embarrassment of riches. I didn’t even know where to start.

Easily one of the best parts of travel is dining out at amazing restaurants. I love food that stimulates the senses in every way, food that not only tastes fantastic but also leaves you wondering, “How on earth did they do that?”

I’ll be writing all about stomping the New York City pavement in a future post, but this one is about coming home again. After days of traveling and indulging in rich, complex dishes, I find that when I come home, I’m ready for simplicity. I want something light and green and easy. I often crave dark kale salads or lightly steamed greens.

Sauteed Broccolini & Kale - an easy vegan side dish that takes just minutes to makeOne of my favorite side dishes of late fits the bill perfectly – sautéed broccolini & kale. This dish combines two of my favorite vegetables and gives some added texture and crunch to your average cooked kale. The flavors play well together and make for a great side dish with baked tofu or alongside garlic butter noodles.

As wonderful as it is to see the world, there’s something comforting about coming back to your simple slice of it.

Sauteed Broccolini & Kale - an easy vegan side dish

Sautéed Broccolini & Kale


  • 1/2 teaspoon extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 bunch (about 11 ounces) broccolini, cut into one inch pieces with ends removed
  • 2 Tablespoons water
  • 1 bunch curly kale, leaves removed from ribs and roughly chopped
  • Pinch of salt


  1. In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
  2. Add broccolini to the skillet and sauté for a minute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
  3. Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccolini and sauté for a few minutes more, until the kale is soft and wilted.
  4. Add a pinch of salt and serve warm.

A month of foods that make me feel like coming home - Cadry's Kitchen