Updated: Mar 21, 2019
A thick, griddled corn biscuit-like flatbread from Salvador, is becoming one of the most popular street foods in the U.S. Pupusas look simple, but not so simple inside -- it’s usually stuffed with cheese, chicharron (fried pork rind), loroco (a type of vine flower) and refried beans. To enjoy pupusas, some curtidos (spicy cabbage slaw) and tomato salsa are a must-have.
[ Fun Fact ]
Every second Sunday of November is the national day of pupusas in El Salvador!
[ History ]
Centuries ago, a local tribe in El Salvador was buried in volcanic ashes which luckily preserved their cooking instruments. Remains showed evidence that they had created an early version of Pupusas! Till this day, the Salvadorans have continued their legacy and even eat Pupusas almost religiously; sometimes for every meal of the day!
In the late 1950s, pupusas were only popular in central towns of El Salvador. However, as the population started to migrate to other areas, pupusas started to pop out across the country and by the 1960’s, it had spread to neighboring countries of Honduras and Guatemala; sometimes changing in shape, size, and fillings.
During the 1970’s, halfmoon-shaped pupusas were a common sight in Guatemala. Pupusas went international when Salvadorans migrated to other countries to escape the Salvadoran Civil War and brought the Pupusa recipe with them. Now you can find Pupusas in Salvadoran communities everywhere!
[ How to Eat ]
Tear a bit of the savory Pupusa, scoop some curtido (spicy fermented cabbage slaw) with it, and drizzle some of that fresh tomato salsa for the ultimate bite!