A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, chicharrón, or squash. It can be served with curtido and tomato sauce and is traditionally eaten by hand. Pupusas have origins in Pre-Columbian Mesoamerica but were first mentioned in 1837 by Guatemalan poet José Batres Montúfar. In El Salvador, the pupusa is the national dish and has a day to celebrate it.
>>>PUT SHARE BUTTONS HERE<<<
👉 Pupusa in the context of Masa harina
Masa or masa de maíz (English: /ˈmɑːsə/; Spanish pronunciation: [ˈmasa]) is a dough made from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
It is dried and powdered into a flour form called harina de maíz or masa harina. Masa is reconstituted by mixing with water before using it in cooking. In Spanish, masa harina translates simply to 'dough flour', and can refer to many other types of dough.
In this Dossier
Pupusa in the context of Masa
Masa or masa de maíz (English: /ˈmɑːsə/; Spanish pronunciation: [ˈmasa]) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
It is dried and powdered into a flour form called harina de maíz or masa harina. Masa is reconstituted by mixing with water before using it in cooking. In Spanish, masa harina translates simply to 'dough flour', and can refer to many other types of dough.
Pupusa in the context of Hispanic cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.
Pupusa in the context of Arepa
An arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz, and the Panamanian tortilla or changa.