Difference between revisions of "Pupusa"
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Revision as of 12:10, 5 June 2020
 Pupusas after being prepared. | |
| Type | Pupusa |
|---|---|
| Course | Main course |
| Place of origin |  Creeperopolis |
| Associated national cuisine | Creeperopolis El Salvador.svg){kind=small} State of the Church |
| Invented | Pre-historic |
| Cooking time | |
| Serving temperature | 130ºF |
| Main ingredients | Maseca, Fillings: Cheese, Beans, Meat, FIsh, Vegetables |
| Similar dishes | Pastel |
A pupusa is a thick griddle cake or flatbread from Creeperopolis made with cornmeal, known colloquially as maseca. In Creeperopolis, it is officially declared as the national dish and has a specific holiday to celebrate it know as the National Pupusa Festival. Pupusas are handmade corn tortillas (made of masa de maíz or masa de arroz, a maize or rice flour dough used in Creeperian cuisine) stuffed with one or more of the following: cheese (usually a soft Creeperian cheese such as quesillo, similar to mozzarella), chicharrón, or refried beans. Sometimes the filling is queso con loroco (cheese combined with loroco, a vine flower bud native to Creeperopolis). It is typically accompanied by curtido and tomato salsa, and is traditionally eaten by hand without the use of utensils.
Etymology
The name pupusa is believed to originate from Old Creeperian.
