I Ate My First Pupusa Two Weeks Ago and Didn’t Tell You About It

August 30, 2013 | By | COMMENTS

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Look, it’s Friday, and I need to get something off my chest. Two weeks ago? I ate the first pupusa of my life at the Atwater Village Farmer’s Market and didn’t tell you about it. I’m sorry! Things just got busy and I had to tell you about that toasted almond gelato and how to squeeze a lemon without getting the seeds everywhere. But look, here we are now, and it’s time to make amends. Let me tell you about my pupusa (isn’t that a Missy Elliott lyric?).

Some of you may be wondering: what’s a pupusa? I wondered the same thing. After researching this very carefully (aka: looking at Wikipedia), I now know that a pupusa is a Salvadoran dish made with a thick corn tortilla that’s stuffed with any number of fillings. I chose chorizo for the top pupusa in that picture and beans and cheese for the pupusa below it.

Funny, when I typed the word Salvadoran I suddenly remembered going to the Salvadoran Bakery in Seattle and wondered if I had, in fact, had a pupusa before and if this whole post is a lie.

Turns out, no, I didn’t have any pupusas at that meal, but looking at the tortillas they served you can see similarities:

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How did I feel about the pupusa that I ate?

I really enjoyed it. It would be perfect hangover food, it’s kind of greasy and cheesy and carbalicious. Craig raved about the fish tacos he got but we’ve all had fish tacos before, haven’t we?

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I hate that I kept all of this from you. But now you know the truth and we can work on rebuilding our relationship. Let’s make up over pupusas, some day, and I don’t mean that in the Missy Elliott sense.

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Categories: Food Bits

  • Lisa Kellerman

    I love pupusas the farmers market in the U-District in Seattle (every saturday rain or shine check it out next time you are in Seattle) has a stand with very yummy papusas. Now that I have moved away from the PNW I miss them dearly.

  • Sara

    The good news is, they’re really easy to make too, if you’ve got masa on hand. They’ve become one of our favorite home meals in the last year.

  • Jessica Sabol

    Cool– I’ve got masa on hand… Adam, will you figure out how to make them and post about it? That would be way easier than a Google search and the fear of a back recipe. :) Thanks for sharing– hadn’t heard of them but right up my alley.

  • nicole

    yes please!!

  • Marcella Lee

    An el Salvadoran dishwasher made me my first pupusa when I was a waitress. As with other hispanic foods, I love the acidity of the salsas and condiments. I particularly like the cabbage slaw that pupusas are generally served with.

  • Anonymous

    don’t trust this gringo cabron w/ any type of pupusa recipe. the fact that he’s eating them at a pinche farmer’s market is the first clue.

  • Kate H

    I love pupusas! We have to drive a bit to get to the better places that have them around here, but so worth it.

  • WendyR

    I’ve only had pupusas once, but it was a deliciously cheesy and greasy experience. I’ll have to be ready to really embrace my fatty-fat side before I indulge in that meal again. I really enjoyed the curtido (spicy, tangy cabbage slaw) served alongside the pupusas. It was tasty, and a nice way to cut the richness/heaviness of the other foods.

  • Karen in Dallas

    You know how tamales can get heavily masa-ly and greasy very quickly? Are they like that?

  • tunie

    How do you think they compare to arepas?

  • Anonymous

    Actually we just bought some Maseca to make Dobladas, we could probably make some Pupusas too, I hadn’t really thought about that!

  • http://aweekfromthursday.com/ heidi

    I had my first pupusas at DUMBO’s Smorgasburg a few weeks ago too! And they were incredible. Mostly, it left me craving pickled cabbage. I have got to make my own.

  • gm tech2

    I love pupusas! The farmers market in the U-District in Seattle (every saturday rain or shine check it out next time you are in Seattle) has a stand with very yummy ones. Now that I have moved away from the PNW I miss them dearly.

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  • gm tech2

    I’ll have to be ready to really embrace my fatty-fat side before I indulge in that meal again

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