Thursday, May 20, 2010

Making pupusas

The website Epicurious.com featured the Salvadoran national dish, the pupusa, in its series Around the World in 80 Dishes. There is a recipe for pupusas there, as well as a video for making the pupusas. The recipe is pretty traditional, but the video shows a "pupusa" pressed in a tortilla press and fried in oil which is unlike any pupusa I have ever seen a Salvadoran make.

When I think of making pupusas, this is the kind of image I see:

5 comments:

Suzie said...

Hi Tim, I read your blog regularly. I just read your pupusa entry and it really made me smile. I loved the photo and it just reminded me of my trips back to El Salvador to visit my family. We love pupusas and have never seen them made that other way. Just in the way shown like in the photo. The last time I visited, while spending an afternoon with my cousins, we had an entire discussion over who came up with the name for "Pupusas," leading into who actually invented "la Pupusa"... (you may share your opinion on this as I would be interested.) That said, it was a hilarious conversation.
Thank you so much for your informative postings and your love for El Salvador. :-)

Dave Palmer said...

At the pupuseria in Santa Rosa de Lima, they typically use a tortilla press to make the two halves of the pupusa, then stick them together when they are on the griddle. It makes it easier to get the two halves apart to put the salsa and repollo on when you eat them. It probably is also better for the ladies' wrists (although it may be worse for the tips of their fingers).

韋于倫成 said...
This comment has been removed by a blog administrator.
Dave Palmer said...

I plugged the above comment into Google Translate, and it says "One third of life can determine the other two thirds of life! Oh! Mutual encouragement!" I'm not sure what that has to do with pupusas, but ok.

juan said...

Dave, the message you just translated is spam.