Among the Salvadoran recipes that I most enjoy is the pupusa, a stuffed tortilla. I share my preference with most everyone in El Salvador, since Salvadorans are huge fans of these delicious tortillas that are filled, traditionally, with cheese, chicharrón (pork rind) or a refried beans mix.
As you must already know, Salvadoran tortillas differ from tortillas of other countries in both their thickness and size. Here the tortillas are small, about four inches in diameter and one half inch thick. I remember when, some years ago, all pupusas were cooked in clay griddles over open fire. The smell was unforgettable; I still associate my childhood trips to San Salvador with the aromas of freshly made pupusas and the crackling of the fire and firewood.
The infallible jar of curtido (Salvadoran cabbage relish) is always on the table. Pupusa is also served with sauce-tomato sauce, of course-and nothing else, since it’s a finger food eaten with your hands. The pupusa is a complete meal in and of itself, and it’s not exclusive to breakfast time, but instead is served for any meal of the day.
The pupusa is tasty, filling, makes you feel like you’re at home, and above all, it’s one of those dishes you can take with you if you don’t want to make them yourself, since they are sold frozen in the supermarket and also in the airport.
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