We're a family kitchen out of San Salvador, running Bravo in Calgary the way we'd feed people at home.
Every pupusa is hand-formed and griddled to order. Every salsa is made the same morning. Curtido ferments for three days before it hits the table.
We opened on International Avenue because this neighborhood knows what real Salvadoran food tastes like. They won't let us cut corners — and we wouldn't anyway.
"Bringing El Salvador's beloved pupusas and homemade curtido to Calgary's International Avenue."
