New eatery aims to bring flavours of Central America downtown

A new family-run restaurant that serves traditional Salvadoran food is expected to open at 222 Rosser Ave. in mid-November, bringing Central American flavours downtown.

Tu Casa Pupuseria Salvadoreña & More is being established by owners Jacquelinne Rodriguez and her husband, Oscar, who hope to introduce customers to dishes that go beyond the pupusas commonly associated with Salvadoran cuisine.

“We want Brandon to try something new, something different,” Jacquelinne Rodriguez told the Sun. “The restaurant would initially open with a smaller menu before gradually expanding its offerings.”

The couple had not originally planned to open a restaurant.

“We started a small food vending business in 2023, serving customers at events including the Brandon Fair and the Salamancas musical festival, as well as other events in Brandon, Winnipeg and Souris,” she said.

Their initial plan was to establish a commercial kitchen to support their vending operation and a prospective food truck. That changed after the couple discovered a commercial space available beside the Obermaier’s Sausage & Meats store during a summer walk downtown.

“We have always been in love with downtown Brandon,” Rodriguez said in an interview. “When we started dating and our kids were younger, we did a lot of walking and spent a lot of time in the town centre. So it means a lot to us.”

After learning the space was available, the couple began exploring the possibility of opening a restaurant, encouraged by family, friends and existing customers.

Jacquelinne, who has worked at Canada Packers, formerly Maple Leaf Foods, for 18 years, currently works in the company’s first aid station. She said her connection to Salvadoran food comes from growing up in Canada while remaining close to her cultural roots.

“My husband’s family also has experience in the restaurant business, with his mother previously owning restaurants and food vending operations back home,” she said.

The restaurant’s menu will feature pupusas, traditional Salvadoran stuffed corn cakes, alongside panes con pollo, a chicken-filled sandwich served with a sauce made using spices and herbs from El Salvador.

The Rodriguezs also wants to introduce antojitos, a range of small appetizers and street-food-style snacks popular in El Salvador.

“Saturday afternoon back home, everybody goes out and they try all these different appetizers, like street food,” she said. “Here in Brandon, we don’t have anyone doing that, so we want to be the first ones to bring that to our clients.”

She said operating from a permanent location would allow the business to offer a wider selection of traditional dishes than its event vending operation permits.

The restaurant also plans to provide catering services and create opportunities for other cultural communities to showcase their cuisines through special events.

Rodriguez gave the example of a possible Nigerian-themed Saturday, when Nigerian cooks could prepare meals for customers, with similar opportunities for Honduran and Colombian food.

The idea reflects the couple’s desire to make the restaurant a place where customers can explore different cultural flavours, rather than limiting the experience to one cuisine.

However, opening the restaurant has presented some challenges, particularly the cost and technical requirements of installing a kitchen ventilation system.

Rodriguez said the couple is funding the project largely through their own savings and wants to avoid taking on substantial debt to meet the requirements.

“We don’t want to sink ourselves and be working two to three years to pay off something,” she said.

Despite the hurdles, she credited local businesses and members of the community with helping the couple navigate the process. She specifically acknowledged support from Karla’s International and Sabor Latino, whose owners offered advice and guidance as the project took shape.

The family of five, including their two children and foster daughter, will also be involved in the restaurant.

Rodriguez said the couple is waiting for a few remaining requirements to be addressed before opening.

“We’re excited,” she said. “I’m 100 per cent confident that we will get support from the community, and let’s just hope that Brandon falls in love with our food.”

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