is thick cornmeal flatbread from the Pipil
culture of El Salvador
. It is stuffed with one or more of the following ingredients: cheese (usually a viscous
cheese called quesillo
that is very common in certain countries), chicharrón
(pork rinds), squash, refried beans, or cheese with loroco
. It can also be made with a mix of ingredients such as cheese, beans, and chicharrón. It is typically accompanied by curtido
(a spicy cabbage slaw
), and tomato salsa, and is traditionally eaten by hand, without the use of utensils.
The preparation process of this dish consists of many diverse steps, and the use of a variety of ingredients, those of which also constitute economic support for the productors. Pupusas also display a similitude to Venezuelan arepas.
The pupusa is the most common staple food of El Salvador, most likely because it is a traditional dish that has been passed down from generation to generation. Although the specific origin of pupusas is unknown, anthropological
studies show that was started in Central American territories, most especially in the western part of El Salvador. Although there are existing controversies that have taken on an international character about the origin and right of the traditional dish, these controversies have not triggered any significant consequences. Read more...