Salvadoran pupusas are a stellar corn flour-pancake that's griddled and stuffed with delicious fillings, like shredded cheese and braised meats. Our recipe features a layer each of simple refried beans and melty Oaxacan cheese, topped with a simple cabbage, carrot, and onion slaw.
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Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.
Skip the pupusas and go straight for fried yuca with some of the best chicharrones we've had in the Bronx.
In addition to the typical corn-based Salvadoran griddle cakes, this pupusa star is doing some incredible things with plantains.
Like all right-minded people, we here at Serious Eats love a good pupusa. Griddled corncakes, thick like a pancake, stuffed with a savory, waistline-be-damned filling—what's there to complain about? You'll find New York's most revered pupusas down at the Red Hook Ball Fields and plenty of good ones out in Queens, but the Bronx is no slouch either.
Forget the French dip—the new sandwich in town is the Salvadoran dip. The slightly-soft French bread easily sops up the side of salsa-red, purée-thick sauce, and the panoply of vegetables—cucumbers, lettuce, tomatoes, and radishes—catches the bits of chicken in the sauce as they join the mountain already on the sandwich. The mayonnaise coating on the bread keeps it from falling apart and joins with the bright flavors of the sauce.
It's hard to believe that my life was pupusa-less up until I tried one at the Red Hook ball fields last summer. During a recent visit to the ball fields, it was the first food vendor I hit (after...