Dos Manos

Dos Manos Kitchen is a family-run Salvadoran kitchen rooted in Chef Edwin Orellana’s childhood in El Salvador, where his family grew maíz and he learned to make pupusas, elote, tamales, atol, and other dishes centered around corn from an early age. After nearly two decades building his career in Boston restaurants, he and his wife started Dos Manos Kitchen in 2020, beginning with pupusa-making classes and later expanding into pop-ups, festivals, and events.

Now, at The Charles River Speedway, Edwin brings together the flavors and techniques he grew up with in El Salvador and the skills he refined in some of Boston’s best kitchens. The result is a fresh perspective on Salvadoran classics, including handmade pupusas, crispy plantains, elote, colorful minutas, and horchata.