What is a Pupusa?
A pupusa (from Pipil pupusawa) is a thick, hand-made corn biscuit-like flat bread (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork meat ground to a paste consistency (Salvadorian chicharrón, not to be confused with fried pork rind which is also known as chicharrón in some other countries), squash (ayote), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), frijoles (beans), and chicharrón or bacon. Pupusas are similar to tortillas and especially to arepas. In fact, in El Salvador, normal tortillas are about the same diameter and thickness as pupusas, without the filling
Chicharrón contains cooked & seasoned pork meat ground to a paste consistency (called Chicharrón, not to be confused with fried pork rind).
Cheese, usually a soft Salvadoran cheese called Quesillo, squash, refried beans, or queso con loroco (loroco is a vine flower bud from Central America)
Thick, hand-made corn biscuit-like flat bread (made using masa de maiz, a maize flour dough used in Latin American cuisine).
Lightly fermented cabbage slaw with red chilies. purple onion, vinegar and spicies.
Thin red tomato & chili sauce.
Pupusas also known as Pupisio were first created by the Pipil tribes which dwelled in the territory which is now known as El Salvador. Cooking implements for their preparation have been found in Joya de Cerén, “El Salvador’s Pompeii”, site of a native village that was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archaeological sites in El Salvador.
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