What is Salvadorian food?
The pupusa is undeniably El Salvador's claim to fame. A pupusa is a gluten-free corn masa tortilla traditionally stuffed with bean, cheese, and/or various meats, typically accompanied by a crunchy, savory side salad called curtido.
Beyond pupusas, our menu will be sure to transport you to the kitchen of my childhood: from aguas frescas (horchata, marañon, tamarindo, maracuyá) and yucca con chicharrón (fried yucca with pork), to a traditional soup called sopa de res (beef soup) and plato típico (egg, beans, sour cream, plantains, and tortillas)-- if my mom made it, we’ll have it!
Salvadorian food, is a hidden treasure of Latin American cuisine,…or so it has proven to be in New York City -- the de facto culinary capital of the world. Living in this city, coming and going through an assortment of restaurants of different cultures and price ranges, it has been devastatingly difficult to find an affordable and authentic-- bueno, bonito, y barato -- Salvadorian spot.
Cabalito, an inspired celebration of my Salvadorian culture, invites folks from all of NYC’s boroughs and beyond to join in on this culinary adventure. This restaurant will be the spot to catch up with your friends, dazzle your first date, relax with your co-workers-- any scenario you can imagine that requires an intimate connection between what's on your plate and who you decide to share it with.
My Kickstarter goal is quite minuscule compared to the actual goal to get Cabalito on its feet. Among the many aspects of this restaurant, real estate will prove to be the most difficult hurdle of this venture. I am hoping, with your much appreciated contributions, to either place a deposit on a loan or introduce like-minded business partners and/or investors.
In any case, the more the better! $21,000 is my what I'm aiming for in this campaign, but I am hopeful to shoot above and beyond that goal.
Randy Rodriguez was born in California and raised in Vermont with a strong El Salvadorian influence. He moved to NYC when he was 20 years old and has been working in the restaurant industry ever since. Currently, working toward his dream of opening an El Salvadorian restaurant to embrace his culture and inform the everyday New Yorker about eating affordable, authentic, and delicious pupusas.
I have a mock up menu available! Items on menu will most likely change once I collaborate with a chef who will consolidate my ideas with real authentic recipes.
Here are some pics of the rewards I have offered. I took a great deal of time not just making the rewards a good deal but also making them a cool/fun so you can represent Cabalito proudly.
$25 Rewards is the cool vinyl sticker I of the logo. (shown on mug) Place these bad boys virtually anywhere! #cabalito
$35 Rewards are three LIMITED EDITION keychain personally selected in El Salvador by yours truly.
$50 Rewards are VIP status cards. Each card comes with 10 empty stamps. Each stamp is one free Pupusa of your choice! (one stamp per visit).These are see through cards I designed for a cool style so you can walk into Cabalito with a card specifically for the Kickstarter
$75 are EARLY BIRD REWARDS! Only ten available! Re-usable tote bags for groceries, school supplies, shopping, biking in the city, or to simply represent Cabalito!
Check out the website: www.cabalitonyc.com
New Facebook page: www.facebook.com/cabalitonyc
Risks and challenges
Opening a restaurant in NYC is an exceptional feat. The risks and consequences are great. If it was easy it wouldn’t be worth it.
My biggest obstacle will be educating the people about the food. Pupusas 101 will be hard for the general public to understand. Once someone has eaten the food it will all come together. I believe word of mouth is the strongest tool.
A challenge will be to find a location that will fit my business plan. The real estate market is always changing in NYC so I am confident that I will find something in my budget.
I have been in touch with a few business contacts that has shown promise for getting this project off the ground. I will do whatever it takes to make sure the door will open with the help of business partner, investor, or bank loans. I have thought of it all and I know the project is not over even after the doors open.
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