Pupusa
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| Alternative names | Pupusawa |
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| Type | Typical dish El Salvador |
| Place of origin | El Salvador |
| Region or state | Olocuilta |
| Main ingredients | Corn masa or rice flour, cheese (usually Quesillo), pork meat, refried beans |
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Amount per 100 g: |
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Amount per 100 g:
Calories 256
Total Fat 13 g
Saturated fatty acids 6 g
Polyunsaturated fatty acids 1.6 g
Monounsaturated fatty acids 3.4 g
Acids 0.4 g
Trans fatty cholesterol 32 mg
Sodium 400 mg
Potassium 120 mg
Carbohydrate 22 g
Dietary fiber 2.9 g
Sugars 1.2 g
Protein 12 g
Vitamin A 291 IU
Calcium 325 mg
Iron 0.6 mg
Vitamin B6 0.1 mg
Vitamin B12 0.5 mg
A pupusa (Spanish pronunciation: [puˈpusa], from Pipil pupusawa) is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a cornmeal dough used in Mesoamerican cuisine). Pupusas are commonly prepared with a variety of fillings:
Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar).
Pupusas are cooked on a comal which is a smooth flat griddle, not fried. Pupusas are similar to the South American arepa, the main differences being that pupusas are filled prior to cooking and pupusas are made from nixtamalized maize whereas arepas are made from untreated corn flour.
The average revuelta pupusa contains around 400 calories.
The Mexican gordita is also similar to the Salvadoran pupusa, but the ingredients vary. Gorditas generally have more filling than pupusas (hence the name gordita—"little fatty") and normally have an opening at the center of the tortilla.
Pupusa is the Spanish rendering of popotlax, which is a combination of the Pipil or Nahuatl words popotl meaning large, stuffed, bulky, and tlaxkalli which means tortilla. Or it comes from the Pipil language, pupusawa.
Pupusas were first created centuries ago by the Pipil tribes who inhabited the territory now known as El Salvador. Cooking implements for their preparation have been excavated in Joya de Cerén, "El Salvador's Pompeii", site of a native village that was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost 2000 years ago. The instruments for their preparation have also been found in other archaeological sites in El Salvador.
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Wikipedia