Back in the late 70’s, in the heart of San Salvador, Lucia ran a small market and food counter. In the early 90’s, she emigrated to America to begin a new life, and she knew the best way to provide a livelihood for her family would be to tap into her culinary background. Using her mother’s recipes, she would hand-craft authentic tamales and pupusas and sell them at all the local soccer games. Her love of making delicious, traditional food and her strong work ethic transferred to her son, Roberto, who often cooked and served by her side. He was ultimately inspired to launch a culinary career of his own. After 15 + years of immersing himself in the restaurant industry, he brought his acquired experience and skills back to his mom, and together they serve Doña Lucia’s fresh and zesty specialties throughout the New York streets. This friendly mother-son team invites you to celebrate the melting pot of America with these classic Salvadoran eats.
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