The pupusas at Tambien started out as a simple staff snack, a way for prep cook Sonia Hernandez, who hails from El Salvador, to swell the bellies of the hungry kitchen line with the national street grub of her homeland. But because pupusas — those flattened orbs of masa, water and salt rolled into a dough, griddled on the flat top and oozing with molten Jack cheese — make your head go dizzy with yearning, Sean Yontz, Tambien's executive chef, made the very wise decision to roll them out for public consumption. Stuffed with everything from refried beans and fresh jalapeños to calabacitas (a mix of zucchini, corn, garlic and onions), they're served with a fiery cabbage slaw and a mild, delicious puréed salsa of tomatoes, green peppers, onions and jalapeños. These pupasas are deserving of superstar status.