Pupusa is a popular dish in El Salvador made from corn or flour dough filled with cheese, meat, beans, or vegetables. It has been produced for over 2,000 years and is now found in many major cities worldwide, often served with a spicy pickled condiment and tomato-based sauce.
The Salvadoran version of the quesadilla is called pupusa, which is made from dough made from corn or flour. One of the most popular dishes in this Central American country, pupusas can pack a full, flavorful punch. Like its Mexican cousin, it packs any number of ingredients, from cheese and meat to beans and vegetables.
Archaeological evidence points to at least 2,000 years of pupusa production in El Salvador. Beginning with the indigenous Pipil tribe, the dish experienced a resurgence in popularity during a suburban expansion in the second half of the 20th century. As of 2011, pupusaria dot the Central American landscape and can be found scattered freely in several major cities abroad, particularly in the United States, where many El Salvadorans emigrated during the Civil War in the 1980s.
The pupusa is made by rolling a small circle of dough on the palm of one hand. Traditionally, rice flour or a cornmeal known as masa de maiz is used. Then, with the fingers of the other hand, a small pocket is made with the circle, into which cheese and other fillings go. Many El Salvadorians use a local cheese for this, called a quesillo. The dough is then wrapped gently around the pocket opening and sealed, often with a brushing of egg yolk. Scissors are used to cut off the extra dough, and the pupusa is squeezed between the hands to form a flat, fat disk.
The filling that accompanies the cheese, if any, is created from one or more traditional ingredients. Refried beans are fairly common, like pork or chicken, grilled or fried. Chicharron – fried pork rinds – are also a popular item. The range of culinary possibilities is wide, including shellfish, sauteed vegetables and local herbs such as coriander or paprika.
Pupusa is a smaller version of the Eurasian tone bread, originating five millennia ago in the nation of Georgia. Those breads are typically grilled in a tandoor-style tonal oven. The pupusa, however, can be made on a skillet or flat grill.
Several Central American countries such as Honduras and Guatemala have adopted El Salvador’s national dish. The pupusa may vary in form or content in different regions, but the concept remains the same. As of 2011, it is customary to eat this dish by hand, dipping it in an often spicy pickled condiment called curtido and a tomato-based sauce.
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