A pupusa is a thick corn tortilla made by hand with a mass of corn flour that can be filled with fresh cheese Fried cheese for Salvadorans, squash, refried beans or cheese with loroco. It is also the pupusa revuelta with mixed, such as cheese, beans, chicharron or bacon ingredients. There are two types of pupusas, corn and rice flour. The rice flour are typical of a village called Olocuilta, Airport Road, remaining therefore all Salvadorans ranging from travel pass buying pupusas on the way to arrive, tell us some Salvadoran friends. The popusa is prepared by combining in a bowl, corn flour and salt that will adding you water little little, while you are kneading to form a soft dough, which makes ball of mass, which in turn tap to form a tortilla, or the ball makes a hole with your fingersto add 1 tablespoon of the filling selected; then closes with another previously prepared dough tortilla, or with a little bit of dough to form a ball, which is tortea crushing it with both hands, until forming the pupusa. Finally it is cooked on a griddle or budare hot until browned both sides of the pupusa.
Pupusas have their national day: according to the Legislative Decree 655 of El Salvador, the second Sunday of November is celebrated the national day of pupusas. In United States, Salvadoran communities in several States have begun to make pupusa festivals in September and October. There are in Nogales (Arizona), Los Angeles, Chicago and New York. Also in Ontario and Toronto, in Canada. When you see that they eat them with your hands, EA already knows they are Salvadoran, as another friend told them. Recipe of the week is the Pupusa of cheese with Loroco, which was that ate in Los Angeles, by the way, with your hands, as in El Salvador. Until soon friends.