I love pupusas, and November 13 is the first National Day of the Pupusa in El Salvador. Both El Diario de Hoy and La Prensa Grafica have special coverage of the event and traditions surrounding El Salvador's national food.
I assume that most readers of this blog are familiar with the pupusa, but if you are not, here is a description:
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). Of course, a pupuseria is 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. (Source: Wikipedia).