Pupusas
Thick flatbread stuffed with various fillings such as cheese, pork, beans, or loroco (an edible flower). Served with curtido (cabbage slaw) and salsa roja.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pupuseria Katarina
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Pupusas are believed to have originated centuries ago in El Salvador, created by the Pipil tribes. Pre-Columbian versions likely differed from the modern pupusa, with variations in ingredients based on available resources. Over time, the dish evolved, incorporating elements from Spanish cuisine and other cultural influences, eventually becoming the national dish of El Salvador.
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Pupusas hold immense cultural significance in El Salvador, representing national pride and a sense of community. They are widely available, affordable, and enjoyed by people from all walks of life.
National Dish
Pupusas are considered the national dish of El Salvador, a symbol of the country's culinary identity.
Social Gathering Food
Pupusas are commonly enjoyed at social gatherings, family meals, and celebrations, fostering a sense of togetherness.
Pupuserias
Specialized restaurants called 'pupuserias' are dedicated to serving pupusas, often run by families and passed down through generations.
Cultural Identity
The act of making and sharing pupusas is deeply intertwined with Salvadoran cultural identity and heritage.
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Pupusas offer a delightful blend of savory, slightly tangy, and comforting flavors. The masa provides a mild, earthy base, while the fillings contribute richness and distinct profiles.
The primary flavor comes from the combination of the masa (dough), typically made from corn or rice flour, and the fillings. Common fillings include cheese (queso), refried beans (frijoles refritos), pork (chicharrón), or a combination of these. Loroco, an edible flower with a unique herbaceous flavor, is another popular filling. Curtido, a cabbage slaw, provides a tangy and refreshing counterpoint with its vinegar-based dressing. Salsa roja, typically made from tomatoes, onions, and peppers, adds a mild spicy and acidic component.
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Masa Consistency
The masa should be soft and pliable, not too wet or too dry, to ensure easy shaping and prevent cracking during cooking.
Filling Distribution
Distribute the filling evenly within the masa to avoid uneven cooking and ensure a consistent flavor in every bite.
Cooking Temperature
Cook the pupusas on a lightly oiled comal or griddle over medium heat to achieve a golden-brown crust without burning the inside.
Curtido Preparation
Allow the curtido to marinate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Serving Suggestions
Serve pupusas hot off the griddle with generous portions of curtido and salsa roja for the best flavor experience.
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