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Monse’s Pupuseria adds a retail market 

click to enlarge COURTESY MONSE'S TASTE OF EL SALVADOR / FILE PHOTO
  • Courtesy Monse's Taste of El Salvador / File Photo

Monse Hines has been sharing her Salvadoran food locally since 2011, taking a great leap forward in early 2018 by acquiring the building at 115 S. 25th St. in which Monse’s Pupuseria currently resides. She also acted as an incubator for Sweet Elizabeth’s Organics (before baker Elizabeth Durham expanded to her 1625 W. Uintah St. location) and most recently hosted Karen’s Corner Bakery in the same retail area of the building that faces 25th Street.

Beginning Aug. 6, Monse and her husband and co-owner Tim Hines (who’s also active-duty with the Army) are taking that space back for their own business mostly, while also inviting in Culinary Institute of America-trained baker Jenny Denman, proprietor of Snowberry Bakehouse — who’ll provide gluten-free as well as some GF-vegan (and GF-non-vegan) desserts.

Tim says they’ve decided to shift away from maintaining wholesale accounts elsewhere and create their own exclusive pickup point for Monse’s beloved stuffed cornmeal flatbreads. The plan with Monse’s ToGo is to continue operating the eatery just as it has been, but add a grab-and-go market so folks can take away frozen pupusas on the fly for cooking later, or bypass the restaurant side to pick up quick to-go food. He envisions stocking Monse’s full menu in the market, including salads, side sauces and the variety of pupusa flavors. New hours building-wide: 8:30 a.m. to 8 p.m., Tuesday through Saturday.

Location Details Monse’s Taste of El Salvador
115 S. 25th St
Old Colorado City
Colorado Springs, CO
Mexican/Tex-Mex/Southwestern

In other food news: Phantom Canyon Brewing Co. hosts Colorado’s Birthday Beer Dinner, a three-course menu highlighting house beers and local ingredients, at 6:30 p.m. Thursday, Aug. 1; tickets are $50, gratuity included. Head Brewer Charles McManus and Head Chef Mario Moser have created such items for the evening as a smoked rainbow trout tartare and a cucumber-honeydew gose.

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