Pupuseria
1400 W. Walnut Ave., Suite #101
Rogers, AR 72756
479 631-8911
We will open soon for take out only
We cook for events
Cocinamos para eventos
Pupusa
The Salvadoran pupusa is a thick, hand-made corn tortilla (made using masa, a
maize flour used in Latin American cuisine) that is stuffed with one or more of the
following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried
pork rind (chicharrones), chicken (pollo), refried beans (frijoles refritos), or queso
con loroco (loroco is a vine flower bud from Central America). There is also the
pupusa revuelta (with mixed ingredients of cheese, pork, and beans). Pupusas are
from El Salvador, but immigrants have brought the dish to Northern California (the
San Francisco Bay Area), Southern California, Virginia, Washington D.C., and
other locations, where there are now many pupuserias (a place where pupusas
are sold). Pupusas are usually served with curtido (a type of spicy coleslaw), and
tomato sauce. They are eaten with the fingers. Pupusas were first eaten by the
natives of El Salvador.
A popular variant of the pupusa in El Salvador is the pupusa de arroz. Rice flour is
used to make the masa, as the name indicates, and they are usually stuffed only
with beans and cheese. They hail from the town of Olocuilta, located to the east of
San Salvador, but are now readily available throughout the country.
Pupusas are also part of Honduran cuisine. It is not as traditional as in El Salvador,
yet it is part of Honduran dishes. Some say they came from El Salvador on the
famous Football War.
A Mexican dish that is similar to the pupusa is called a gordita (literally, "the little fat
one"), but gorditas are usually open at one end. In Venezuela they make arepas
(where the dough is cooked first, and then sliced in half and stuffed somewhat like
a hamburger). Colombia has its own recipe of arepas, but, unlike Venezuelan,
Colombian arepas are usually eaten without filling, or the filling is placed inside the
dough before cooking.
Pupusas are a particularly Salvadoran food. Salvadoran restaurants that serve
them are called pupuserías.
Curtido, a type of coleslaw, is typically served with pupusas.
Pupusas are traditionally made by slapping the dough from palm to palm to flatten
it out.
(From Wikipedia, the free encyclopedia.)
1400 W. Walnut Ave., Suite #101
Rogers, AR 72756
479 631-8911
We will open soon for take out only
We cook for events
Cocinamos para eventos
Pupusa
The Salvadoran pupusa is a thick, hand-made corn tortilla (made using masa, a
maize flour used in Latin American cuisine) that is stuffed with one or more of the
following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried
pork rind (chicharrones), chicken (pollo), refried beans (frijoles refritos), or queso
con loroco (loroco is a vine flower bud from Central America). There is also the
pupusa revuelta (with mixed ingredients of cheese, pork, and beans). Pupusas are
from El Salvador, but immigrants have brought the dish to Northern California (the
San Francisco Bay Area), Southern California, Virginia, Washington D.C., and
other locations, where there are now many pupuserias (a place where pupusas
are sold). Pupusas are usually served with curtido (a type of spicy coleslaw), and
tomato sauce. They are eaten with the fingers. Pupusas were first eaten by the
natives of El Salvador.
A popular variant of the pupusa in El Salvador is the pupusa de arroz. Rice flour is
used to make the masa, as the name indicates, and they are usually stuffed only
with beans and cheese. They hail from the town of Olocuilta, located to the east of
San Salvador, but are now readily available throughout the country.
Pupusas are also part of Honduran cuisine. It is not as traditional as in El Salvador,
yet it is part of Honduran dishes. Some say they came from El Salvador on the
famous Football War.
A Mexican dish that is similar to the pupusa is called a gordita (literally, "the little fat
one"), but gorditas are usually open at one end. In Venezuela they make arepas
(where the dough is cooked first, and then sliced in half and stuffed somewhat like
a hamburger). Colombia has its own recipe of arepas, but, unlike Venezuelan,
Colombian arepas are usually eaten without filling, or the filling is placed inside the
dough before cooking.
Pupusas are a particularly Salvadoran food. Salvadoran restaurants that serve
them are called pupuserías.
Curtido, a type of coleslaw, is typically served with pupusas.
Pupusas are traditionally made by slapping the dough from palm to palm to flatten
it out.
(From Wikipedia, the free encyclopedia.)
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