El Viroleño: Moving Up

by Tallahassee Table

For six years, Candy Hernandez and her daughter, Luvy Carballo, offered traditional dishes from their native El Salvador in a small storefront restaurant called El Viroleño.

It was an unlikely oasis of ethnic home cooking, next to the homeless El Viroleno exteriorshelter on Tennessee Street, but a haven for foodies, college students and downtown workers who could enjoy a delicious meal there for under $10.

In June, Hernandez and Carballo moved out and up to the burbs, relocating to the Northeast at Northampton Shopping Center on Kerry Forest Parkway.

Hernandez, from the city of Zacatecoluca in southern El Salvador, is still cooking in the kitchen (though a much bigger one) and Carballo still works the front with warmth and charm. The music is festive, El Viroleno owner Luvy 2the artwork colorful and folksy, the aromas heavenly. You’ll feel like you’ve left Tallahassee behind.

The Setting

The new El Viroleño is open, bright and roomy enough for at least 60 diners, and there’s plenty of parking space. The restaurant’s decor pays tribute to the cobalt blue and white hues of the Salvadoran flag.

It’s an upgrade, with metal wainscoting and blue tablecloths, but this is still a casual place where kids are welcome — those tablecloths are covered with plastic. One Saturday evening, families conversing in Spanish were gathered around the TV, watching soccer, always a good sign. Homey.

Service isn’t always brisk, at least during peak dinner hours. El Viroleño has been a two-person operation till now, but the mom-and-daughter team has been adding some help. So relax; this a family-like dining experience you’ll want to enjoy at length.

Dig In

The outdoor sign for El Viroleño notes it’s both a tacqueria and a pupuseria. You can probably guess the taco part. Pupusas are the classic Salvadoran street snack.

Hernandez makes at least 50 of these round, hearty corn cakes by hand each day, filling them with all kinds of goodies like refried El Viroleno pupusas1beans, loroco (a vine flower bud native to Central America), cheese and squash and revueltas (a combination of beans, cheese and pork).

In all, Hernandez offers 11 choices. Pick three for $6, or pay $7 for a trio of the “especials,” which are cheese with chicken, spinach or shrimp. The latter was my favorite, the shellfish cooked not a second too long, nestled in the warm, slightly charred corn cake.

My husband also raves about the shredded pork filling, but you can’t go wrong with any of these perfect, portable pupusas. Pile on curtido, a vinegary cabbage slaw, and a semi-spicy tomato salsa and it’s a complete meal.

We could gorge on pupusas alone, but there’s much more to discover on the extensive menu. Among the familiar appetizers you’ll find nachos with guacamole, Mexican tostadas and empanadas. My husband and I shared a tamale, shredded chicken in a warm corn dough, wrapped in banana leaves. Central American comfort food.

El Viroleño also has soups, salads and sandwiches, and both Salvadoran and Mexican combos — quesadillas, tacos, burritos, fajitas, and chiles relleno, all accompanied by rice, refried beans (dark and smoky) and a salad. On weekends, go exotic with menudo, a soup with tripe, and sopa de gallina, or hen soup.

One of our favorites is a generous plate of grilled steak and slices of chicken breast garnished with shrimp and slices of red and green El Viroleno #30 reduxbell peppers, plus those sides. The meats are juicy from the grill, the shrimp succulent. The salad was a highlight, with fresh chopped greens, tomatoes, onions and avocado.

For a lighter meal, we chose the ceviche, presented in a glass dish showcasing a bright array of chopped tilapia and shrimp “cooked” in citrus juices and El Viroleno mary ellen dishtossed with tomatoes, peppers and other vegetables, topped with slices of avocado. Refreshing.

On one visit, we were disappointed with an overdone grilled steak, a rare misstep easily forgiven when we learned Hernandez was training a new cook. We tried the lean steak again on a return visit El Viroleno flan1and, ahhh… well seasoned, tender and satisfying.

For dessert, your choice is easy. The ultra creamy flan, soft and
caramel-y, is a sweet sendoff.


No beer or wine yet, but while a license is in the works sample a scrumptious fruit shake made with mango, papaya, strawberry or El Viroleno drinksbanana – or a combination of tropical flavors. Or imbibe a light, cinnamon-y horchata, made from rice and milk.


Appetizers run from $2 to $11; three pupusas are $6 or $7; soups, salads and sandwiches $6.50-$11; entrees $7.50-$15; kids’ menu $2.50 to $4.50; dessert $2.50.

Bottom line

The pupusas alone are reason enough to try El Viroleño, but Hernandez and Carballo are serving up the dining culture of their homeland. Enjoy the journey.

Our rating

Worth the Drive

 If you go

El Viroleño
Northhampton Shopping Center
2910 Kerry Forest Parkway, Suite B-1
11 a.m. to 9 p.m. daily

El Viroleno mural1


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Daniel Pineau August 6, 2019 - 7:06 pm

Rochelle! I must commend you on tallahasseetable.com. I’m using your early “El Viroleño” as a platform to do this. I liked El Viroleño from the get-go (when it was where Chi-Chi is now). Just having a menu featuring daily Menudo is enough for me – but what a fantastic menu in all.

But back to your tallahasseetable.com effort. Don’t get me wrong, I enjoy contributing on Yelp – and I think it provides a good social media forum – but Yelp’s universal Achilles heel is its very strength. By this, I mean “ANYONE” can chime in. And, while Yelp’s algorithm aims to equalize this through a rating system that ferrets out the frauds and plants, it ultimately becomes an unwieldy tool for business owner and patron alike (i.e., 1,000s of images / hundreds of reviews for each business!).

For 15+ years, I worked for NewsBank – a newspaper-based electronic research database publication firm. We did business with the majority of U.S. dailies and weeklies. So – I’ve developed a view that the local newspaper serves as the credible and accountable source for the local and regional news of the day.

Given the bloodbath of print (starting with CraigsList decimating the business side – and then the “blogosphere” chipping away at the editorial side) it’s no wonder that newsrooms have all but vanished. I live a stone’s throw away from The Democrat. It’s depressing driving by it on my way to The LunchBox…

…But… What you’re doing is admirable – and effectively leveraging that authoritative/accountable/credible position of a local newspaper. You’re building community in the process to boot.

So – yes – El Viroleño is awesome. I’m tempted to head over there today (although I think the Krusty Krab is calling my name…). But – http://www.tallahasseetable.com is a breath of fresh air and I’m happy to see it!

tallahassee table August 6, 2019 - 7:14 pm

Thank you so much Daniel! I can’t tell you how much I appreciate your thoughtful comments. It’s great to have such feedback from someone with your background and experience. I do my best to cover our food scene fairly and ethically, so good to see someone notice. I always welcome your comments and suggestions. Thank you!


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