Paraiso Tropical is thrilled to announce our participation in Taste of Edmonton, happening from July 17 to 27, 2025! 🎉
As a proud Latin market and kitchen rooted in Edmonton, we’re passionate about sharing the rich diversity of Latin American culture through food. This year, we’ll be serving up three delicious dishes at Booth 25: Pupusa, Pastel de Queijo, and our newest addition, the mouthwatering Quesabirria.
Each plate carries more than just flavor — it carries centuries of history and cultural pride. Want to know the stories behind them? Just keep reading 😉
🧀 Pastel de Queijo (Brazil)
Crispy on the outside, gooey on the inside — Pastel de Queijo is a classic Brazilian street food made with a thin, deep-fried pastry filled with melted cheese. It’s like the Brazilian cousin of the empanada, but thinner, crispier, and dangerously addictive!
The exact origin of the pastel is still debated. Some say it was inspired by Chinese spring rolls, introduced by Chinese immigrants who adapted their cuisine to Brazilian tastes in the early 20th century. Others trace it to Japanese immigrants, who, during WWII, disguised their cultural identity under a “Chinese” facade to avoid discrimination. Many opened pastelarias (pastel shops), selling fried snacks that soon became a staple of Brazilian street markets.
No matter its origin, one thing is clear: the Pastel de Queijo is now a symbol of Brazilian comfort food — and we can’t wait to bring it to you.
🌮 Quesabirria (Mexico)
Meet Quesabirria — the irresistible fusion of birria tacos and cheesy quesadillas that took social media (and taste buds) by storm. Born on the vibrant streets of Mexico, this dish quickly became a viral sensation, capturing hearts and cravings across both classic and emerging platforms.
Originating in Jalisco, Mexico, birria was traditionally a spicy, slow-cooked stew made with goat or lamb. As it spread north to Tijuana and Monterrey, it evolved — beef became the preferred meat, and cheese was added, birria-style, to tortillas that are dipped in broth and grilled to crispy perfection.
Today’s quesabirria is juicy, cheesy, crispy, and usually served with a side of consomé (broth) for dipping — an experience all on its own. Whether you’re a foodie or just slightly hungover, quesabirria hits the spot. Trust us, you’re going to want seconds.
🫓 Pupusa (El Salvador)
Soft, hearty, and packed with tradition, pupusas are El Salvador’s national dish and a comfort food loved across Central America.
Made with hand-formed corn dough, pupusas are stuffed with ingredients like cheese, beans, pork (chicharrón), or even loroco (an edible flower bud native to the region). They’re cooked on a flat griddle and served with curtido (a tangy fermented cabbage slaw) and salsa roja.
Pupusas have ancient roots. They date back more than 2,000 years to the Pipil Indigenous tribes, who originally shaped them like half moons and filled them with native vegetables. Over time, pupusas evolved into the round, fully stuffed version we enjoy today — a perfect mix of history, flavor, and love.
🌟 Come Taste the Tradition
Whether you’re craving the cheesy crunch of Pastel de Queijo, the rich flavor of Quesabirria, or the handmade soul of a Pupusa, each dish we’re serving at Taste of Edmonton tells a story — and invites you to be part of it.
📍 Find us at Booth 25
📅 July 17–27, 2025
🎉 Food, music, and fun await — we can’t wait to see you there!