Pupusa

A pupusa (from Pipil pupusaw) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maiz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharron, not to be confused with fried pork rind, which is also known as chicharron in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans), and chicharron. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa.Pupusas are similar to the South American arepa. However, the main difference lies in that the pupusa is made out of nixtamal, whereas arepas are made out of ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to peel the grains while preserving valuable nutrients. This process was developed in Mesoamerica around 1500 - 1200 BC. Early mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.

Pupusas and Tomato sauce.

The Mexican gordita is also similar to the Salvadoran pupusa, but the ingredients vary. Gorditas have generally more fill than pupusas (hence the name gordita - "fatty") and normally have an opening at the center of the tortilla.Pupusas, also known as Pupisio, were first created centuries ago by the Pipil tribes that dwelt in the territory now known as El Salvador. Cooking implements for their preparation have been excavated in Joya de Ceren, "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.  La Cabana Salvadorena Restaurant 4384 Broadway, New York, NY 10040-4002(212) 928-7872 ‎[mappress mapid="7"]

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