The Culinary Institute of America demonstrates a recipe for Salvadoran Pupusas. These crispy street snacks are fried cakes of masa (cornmeal) dough that enclose a flavorful filling.
Pupusas come in many different varieties, including some filled with plain cheese, others with a chicken filling, and some flavored with loroco, a Central American herb. The version demonstrated here, called a revuelta,or mixture, combines cheese, red beans, and fried pork rinds (chicharrónes), all mashed together into a paste that melts into an oozing center when the pupusa is cooked.Pupusas are from El Salvador, and were first eaten by the Natives there
almost three millennum ago (3,000 years).
Cooking implements for their preparation have been found in
Joya de Ceren and other archeological sites.
A common Salvadoran dish, are available outside the country
wherever a community of Salvadoran immigrants is In the United States, immigrants have brought the dish to
Northern California (the San Francisco Bay Area),
Central California, Southern California, Virginia, Washington D.C. The Chicago area,
the Houston area, and other locations,
where there are now many pupuserías (a place where pupusas are sold)
to be found
In Canada, pupuserias may be found in South-Western Ontario, Montreal and Quebec.
Both at home and abroad, pupusas are now twith curtido (a pickled cabbage relish, coleslaw , possibly containing hot peppers)
and tomato sauce, and are traditionally eaten with the fingers.
raditionally sA 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
served
Pupusas made in the United States are typically made with Maseca
(brand name of a popular commercial corn flour-masa mix) instead of home made corn.
Some high-end pupuserías in the United States use
rice flour and make low-carbohydrate versions with wheat flour.
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 also found in neighboring Central American
countries as far west as Quetzaltenango, Guatemala,
and are also part of Honduran cuisine.
They are not as traditional as in El Salvador,
yet they are a common part of Honduran dishes.
Some say they were brought from El Salvador by Salvadorans migrating to Honduras;
In El Salvador, an official holiday Día Nacional de la Pupusa,
"National Pupusa Day", is celebrated on November 13.
Empanada Day March 30 2008
Green Volunteers and El Amanecer Restaurant are parnetring together.
We are holding our third fundraising event.
Empanada day to give Water for Buena Vista Village in El Salvador.
Your Donation will create a rain harvesting pound to 40 families that are mostly
elderly who have no water in the summer time.
Donation Goal: $ 7000.00
Pupusas come in many different varieties, including some filled with plain cheese, others with a chicken filling, and some flavored with loroco, a Central American herb. The version demonstrated here, called a revuelta,or mixture, combines cheese, red beans, and fried pork rinds (chicharrónes), all mashed together into a paste that melts into an oozing center when the pupusa is cooked.Pupusas are from El Salvador, and were first eaten by the Natives there
almost three millennum ago (3,000 years).
Cooking implements for their preparation have been found in
Joya de Ceren and other archeological sites.
A common Salvadoran dish, are available outside the country
wherever a community of Salvadoran immigrants is In the United States, immigrants have brought the dish to
Northern California (the San Francisco Bay Area),
Central California, Southern California, Virginia, Washington D.C. The Chicago area,
the Houston area, and other locations,
where there are now many pupuserías (a place where pupusas are sold)
to be found
In Canada, pupuserias may be found in South-Western Ontario, Montreal and Quebec.
Both at home and abroad, pupusas are now twith curtido (a pickled cabbage relish, coleslaw , possibly containing hot peppers)
and tomato sauce, and are traditionally eaten with the fingers.
raditionally sA 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
served
Pupusas made in the United States are typically made with Maseca
(brand name of a popular commercial corn flour-masa mix) instead of home made corn.
Some high-end pupuserías in the United States use
rice flour and make low-carbohydrate versions with wheat flour.
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 also found in neighboring Central American
countries as far west as Quetzaltenango, Guatemala,
and are also part of Honduran cuisine.
They are not as traditional as in El Salvador,
yet they are a common part of Honduran dishes.
Some say they were brought from El Salvador by Salvadorans migrating to Honduras;
In El Salvador, an official holiday Día Nacional de la Pupusa,
"National Pupusa Day", is celebrated on November 13.
Empanada Day March 30 2008
Green Volunteers and El Amanecer Restaurant are parnetring together.
We are holding our third fundraising event.
Empanada day to give Water for Buena Vista Village in El Salvador.
Your Donation will create a rain harvesting pound to 40 families that are mostly
elderly who have no water in the summer time.
Donation Goal: $ 7000.00
El Salvador food and drink is particularly distinctive among the diverse cuisines of Central America. A blend of indigenous and Spanish influences, El Salvador food can be as familiar as chicken soup, or as exotic as fried palm flowers, and includes pupusas, tortillas, tamales, beans and rice. El Salvador has its own distinct culinary traditions, increasingly recognized around the world.
The typical foods in El Salvador are probably one of the best food anyone can taste! The Salvadoran Civil War of the 1980s prompted a massive migration of Salvadorans to North America. The result has been an unprecedented spreading of El Salvador's culinary traditions. The food that most identifies Salvadoran people are "pupusas", a thick tortilla stuffed with meat, beans and/or cheese, that can be found in virtually any North American city. You can find them anywhere you go. There are other typical foods from El Salvador, like chilate, nuegados, yucca, atol de elote, tamales (from pork, chicken, beef) and shuco.
Find more info here:
http://www.whats4eats.com/breads/pupusas-recipe
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