What is Pupusa?

The

Salvador version of Quesadilla is called Pupusa , which is made of maize dough or flour. One of the most popular meals in this Central American country, Pupusas can pack a hearty and tasty blow. Like his Mexican cousin, he closes any number of ingredients, from cheese and meat to beans and vegetables.

Archaeological evidence shows at least 2,000 years of production Pupusa in Salvador. Starting with a indigenous tribe of Pipil, food has experienced a revival of popularity during suburban expansion in the second half of the 20th century. In 2011, Pupusarias touched the Central American landscape and can be found liberally after several capitals abroad - especially in the United States, where many Salvadorians emigrated during the 80s during the Civil War.

Pupusa is made by overturning a small circle of dough into the palm of one hand. Either rice flour or corn flour is known as meat de Maiz . Then, to the other side, a small pocket with a circle that goes with cheese and other fillings is made. Many Salvadorians use local cheese called Quesillo . The dough is then gently wrapped around the hole of the pocket and sealed, often by brushing the egg yolk. The scissors are used to crop extra dough and Pupusa is gripped between the hands to form a fat, a flat disk.

filling that accompanies the cheese, if it exists, is created from one or more traditional ingredients. The bunnies are quite common, as well as pork or chicken, either grilled or fried. Chicharron - fried pork bark - are also a popular item. The range of culinary options is wide, including molluscs, roasted vegetables and local herbs such as coriander or pepper.

Pupusa is a smaller version of Eurasian's bread tones that five millennia ago five thousand years agoGeorgia. However, these breads are usually grilled in Tandoor style tone . However, Pupusa can be made in a pan or flat grill.

Several Central American countries such as Honduras and Guatemala have accepted Salvador's national food. Pupusa may vary in shape or content in different regions, but the concept remains the same. In 2011, it is common to eat this meal by hand and immersed in a frequently spicy pickled branch called curtido and in tomato sauce.