{"id":183110,"date":"2026-01-11T00:20:00","date_gmt":"2026-01-11T06:20:00","guid":{"rendered":"https:\/\/confidencial.digital\/sin-categoria\/fritangas-by-sivar-the-nicaraguan-fritanga-winning-over-salvadorans\/"},"modified":"2026-02-09T09:26:07","modified_gmt":"2026-02-09T15:26:07","slug":"fritangas-by-sivar-the-nicaraguan-fritanga-winning-over-salvadorans","status":"publish","type":"post","link":"https:\/\/confidencial.digital\/en\/english\/fritangas-by-sivar-the-nicaraguan-fritanga-winning-over-salvadorans\/","title":{"rendered":"\u201cFritangas by Sivar,\u201d the Nicaraguan Fritanga Winning Over Salvadorans"},"content":{"rendered":"\n
Amid the aroma of pupusas fresh off the griddle and the melted cheese typical of some streets in San Salvador, different and unmistakable smells emerge for Nicaraguans: freshly prepared gallo pinto, crispy pork rinds, and fried plantain slices with grilled meat from the Nicaraguan restaurant \u201cFritangas by Sivar.\u201d<\/p>\n\n
Located on 75th North Avenue in the Escal\u00f3n neighborhood, \u201cFritangas by Sivar\u201d is making its mark in Salvadoran territory. Behind the aroma that transports customers to Managua\u2019s fritangas is Erika Janeth Parrales Berm\u00fadez, a Nicaraguan woman who turned nostalgia for her homeland into a restaurant and who, after overcoming the covid-19 pandemic and a serious illness, keeps Nicaraguan cuisine alive in the country that welcomed her more than a decade ago. <\/p>\n\n
The restaurant\u2019s name combines the words fritanga and Sivar, the colloquial way many Salvadorans refer to San Salvador. The name means \u201cFritanga of San Salvador.\u201d <\/p>\n\nView of a tray of Salvadoran pupusas prepared at the restaurant “Fritangas by Sivar”\/\/ Photo: Courtesy of<\/figcaption><\/figure>\n\n
A mission that became a home<\/h2>\n\n
Parrales Berm\u00fadez is originally from San Rafael del Sur, a municipality in Managua. She arrived in El Salvador on September 14, 2013, together with her husband and daughters as part of a Christian mission. <\/p>\n\n
During her first years in the country, both she and her husband worked in different companies, becoming increasingly fond of the country while always remembering their homeland. A simple question from her eldest daughter planted the seed for what is now \u201cFritangas by Sivar.\u201d <\/p>\n\n
\u201cWhy, if we live in El Salvador, do we keep eating Nicaraguan food?\u201d Parrales Berm\u00fadez recalls her daughter asking.<\/p>\n\n
\u201cThat\u2019s when the idea came to me. As Nicaraguans in El Salvador, we always miss our culture and our cuisine, but we didn\u2019t have a Nicaraguan restaurant,\u201d she explains.<\/p>\n\n
Two attempts and a pandemic<\/h2>\n\n
In 2018, while still working for a company, the Nicaraguan entrepreneur decided to create a Facebook page and post the dishes she would sell from her home\u2014\u201cjust to try it out.\u201d To her surprise, many Nicaraguans showed up. <\/p>\n\n
She set up three tables for four people on her front porch. The result exceeded all expectations. \u201cA lot of Nicaraguans came. That day the food wasn\u2019t even enough. We offered typical fritanga: fried plantain slices, gallo pinto, fried cheese, salad, and the customer\u2019s choice of meat\u2014pork, beef, or ribs\u2014plus the traditional chilero. That\u2019s what made us take off,\u201d she recalls. <\/p>\n\n
Parrales Berm\u00fadez\u2019s culinary skills did not come out of nowhere; they stem from a strong family tradition. \u201cI grew up watching my mother make chicken soup, mondongo, beef soup, and nacatamales. We used to supply the Barcel\u00f3 Hotel at Montelimar Beach. We would make up to two thousand nacatamales, and as a family we ran that business,\u201d she remembers proudly. <\/p>\n\n
When the pandemic arrived in 2020, the Nicaraguan lost her job at the company where she worked and returned to her idea of opening her own restaurant. \u201cWe went out onto the streets in a very well-known area here in El Salvador, using a <\/em>pickup truck. My husband adapted it, and we went out to sell at a roundabout. From there, I never stopped,\u201d she says. <\/p>\n\n
The pickup <\/em>truck became her mobile restaurant, equipped with a grill and furnishings, operating under strict health protocols. It was then that not only Nicaraguans but also Salvadorans began discovering her food. <\/p>\n\n
After her success on the street, Parrales Berm\u00fadez secured a location in El Salvador del Mundo, an important commercial area of San Salvador. But two months after opening, she fell ill and required surgery. This forced her to close the location for a year and a half, losing her entire investment. <\/p>\n\nImages of the typical Nicaraguan dishes offered at the Fritangas by Sivar restaurant in San Salvador \/\/Photo: Courtesy of <\/figcaption><\/figure>\n\n
The Rebirth of \u201cFritangas by Sivar\u201d<\/h2>\n\n
On April 1, 2024, \u201cFritangas by Sivar\u201d opened its doors at its current location. \u201cWe did a lot of publicity, and both Nicaraguans and Salvadorans, thank God, showed up that day,\u201d Parrales Berm\u00fadez recalls. Since then, the restaurant has continued to grow. <\/p>\n\n
The venue seats about 20 people and creates between four and five jobs, all filled by Salvadoran workers. The restaurant\u2019s d\u00e9cor aims to transport diners to Nicaragua: every wall is filled with Nicaraguan sayings. <\/p>\n\n
Maintaining the authenticity of the dishes is possible because ingredients are brought from Nicaragua\u2014from sour oranges, cacao, chicha, coffee, vinegar, and annatto, to the cheese used for quesillos.<\/p>\n\n
The menu is broad and varied. Appetizers such as fried plantain slices with salad and fried cheese cost five dollars. Main dishes range from ten to twelve dollars. Nacatamales and quesillos cost four dollars each, while specialty dishes such as indio viejo, vigor\u00f3n, and chicken soups cost ten dollars. <\/p>\n\n
\u201cWe have tacos, enchiladas, nacatamales\u2014available individually or in combo\u2014and once a week we prepare the more complex dishes, such as baho, vigor\u00f3n, and soups,\u201d Parrales Berm\u00fadez explains.<\/p>\n\n
After 12 years in El Salvador, the Nicaraguan entrepreneur feels deeply grateful: \u201cI feel very proud to have my restaurant here in El Salvador. This country has provided the opportunities for one to grow and to see my business flourish.\u201d<\/p>\n\n
\u201cMy husband and I dream of opening a clubhouse-style venue. We\u2019re working toward that, and, God willing, we\u2019ll be in other parts of the country,\u201d she says with hope.<\/p>\n","protected":false},"excerpt":{"rendered":"
Amid the aroma of pupusas fresh off the griddle and the melted cheese typical of some streets in San Salvador, different and unmistakable smells emerge for Nicaraguans: freshly prepared gallo pinto, crispy pork rinds, and fried plantain slices with grilled meat from the Nicaraguan restaurant \u201cFritangas by Sivar.\u201d Located on 75th North Avenue in the […]<\/p>\n","protected":false},"author":1298,"featured_media":181293,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","_eb_data_table":"","footnotes":""},"categories":[15445],"tags":[],"class_list":["post-183110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english"],"acf":[],"yoast_head":"\n
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