Pupusas are neither tacos, gorditas nor quesadillas, but think of them as the Salvadoran cousin to all three.
Pupusas are thick, fragrant corn discs that can be stuffed with cheese, slow-simmered pork, a smear of beans, shredded zucchini or even spinach. They’re griddle-warmed and served piping hot with a side of curtido, a Salvadoran pickled cabbage-carrot salad goosed with fresh oregano.
Dig your fork into the middle of a queso pupusa and a gooey ooze of cheese spills out of the center. As one of my dining partners noted during a visit to a pupuseria, “What’s not to love about hot wads of dough stuffed with melted cheese?” I concur. They’re devilishly good.
At less than $2 per pupusa, they make for a filling and inexpensive meal. At pupuserias, the restaurants that specialize in the stuffed corn discs, pupusas are meant as an appetizer for brimming bowls of soup, grilled meats, fried yuca and stews – all specialties of Salvadoran cuisine.
These Salvadoran dishes can be found at pupuserias El Pulgarcito in Lakewood and Mi Chalateca in Federal Way – small restaurants big on Salvadoran flavor.
Here’s what they have to offer: Read more »