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@zamboni: Don't worry about it. I should have jumped in earlier to address Jack_Barber's correction. So mea culpa on my end, too!

@zamboni, @pingarina, and @everyone: Let me clear this up.

When this post initially published, I had misspelled pupusa as papusa. Jack_Barber jumped in to correct me, and I fixed the typo. I should have followed up here in the comments immediately, thanked Jack_Barber for his great catch (thank you, Jack!), and acknowledged that the mistake had been made and fixed.

@pingarina: Jack_Barber gives a link to the Wikipedia entry on pupusas. It is right there, in the comment you're referencing when you ask him what they are. If you don't want to click through, let me quote from Wiki:

A pupusa (from Pipil pupusawa) is a thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrón), squash (ayote), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), frijoles (beans), [1], and chicharrón or bacon.

@zamboni: The "tacos" I mentioned in the article are not pupusas. What I describe under the "taco" heading are tacos, unless I've somehow worded it in a strange way that is confusing. If so, let me know, and I will attempt to fix it.

@j: I read somewhere that their hours are roughly 9 a.m. to 10 p.m., but now I can't find my original source on that. I'll try to contact Cesar Fuentes for official word.