The Pupusa is one of the great street foods of the world and a wonderful export from El Salvador.
Several years ago when I was fortunate enough to visit San Salvador I was stuck in business and could not sneak out of the hotels where we were staying to get out in the street where the pupusas were calling to me. Maybe next time.
Pupusas are, for those that don’t know, a sort of stuffed tortilla, thick as a pancake and with a variety of fillings from cheese to beans to pork all set off by a simple vinegary cole slaw with lots of a local spice called loroco.
In the past few weeks a San Francisco Mexican bakery, Casa Sanchez, has started selling ready made Pupusas in a 10 pack which I found at Costco. While they aren’t up to my favorites from El Zocalo, they are plenty good and you can’t always get to the Mission.
One afternoon I decided to modernize the serving and here is the result and the recipe for updated Pupusas. The pupusa hasn’t changed, but the sides have.
In a heavy pan grill the Pupusas until crispy and cheese is oozing out the sides.
While grilling cut up 1 good sized heirloom tomato, 1/3 of a head of red cabbage or radicchio and 1/2 of an avocado. Dress whatever leaves you use in a vinegary emulsion.
Arrange on a plate and top the Pupusa with a healthy spoonful of sour cream and hot sauce.
That is lunch.
For more information about Pupusas go to:
http://en.wikipedia.org/wiki/Pupusa
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