World Cuisines

Pupusas

El Salvador

The stuffed griddle cake of legend: pupusas — thick corn (or rice) tortillas filled with cheese (quesillo), chicharrón paste or beans, griddled and served with curtido (fermented cabbage slaw) and tomato salsa — El Salvador's national dish.

What it is

The stuffed griddle cake of legend: pupusas — thick corn (or rice) tortillas filled with cheese (quesillo), chicharrón paste or beans, griddled and served with curtido (fermented cabbage slaw) and tomato salsa — El Salvador's national dish. Ingredients: masa (corn or rice flour), quesillo cheese, chicharrón (pork paste), refried beans, loroco (in the loroco pupusa); curtido: cabbage, carrots, onions, oregano, vinegar. Recipe: 1) Make the masa; rest. 2) Fill balls of masa; pat into discs. 3) Griddle until puffed and speckled. 4) Serve with curtido and salsa, eaten with hands. Serve: at pupuserías, especially in Olocuilta (the pupusa capital) and at Sunday fairs. Flavor: cheesy, porky, tangy slaw snap. History: pupusas are Pipil heritage thousands of years deep; El Salvador celebrates a National Pupusa Day (second Sunday of November). See also: Yuca Frita, Sopa de Pata.

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