“Pupusas are the most known typical dish in El Salvador. Normally we eat them on Sunday night with the family. It’s a tradition that goes through generations and social classes.”
by Ana Salaverria from Hapag-Lloyd Sales team in Montreal, Canada
From Ana’s family table in El Salvador to your kitchen: a Sunday night tradition, one handmade pupusa at a time.
Some dishes don’t just feed us—they bring us together. Pupusas are one of those dishes. In El Salvador, they’re more than a beloved staple; they’re part of a Sunday ritual shared by families across generations, in homes and on street corners alike. It’s a tradition that transcends time and place.
Ana Salaverria grew up with pupusas as a comforting constant. Whether filled with cheese, beans, or pork, each one is lovingly shaped by hand. For her, they evoke memories of connection—memories she’s now passing on to us.
So take your time, get your hands a little messy, and make a batch to share. Like all the best recipes, this one is meant to be enjoyed in good company.
Main Course
Vegetarian
Preparation time: 60 min
Ingredients:
The Beans:
- 3 cups red beans (cooked)
- 1⁄4 small onion
- 1⁄2 cup corn oil
- 1 tablespoon salt
- 1 cup water (I use cooking liquid from the beans)
The cheese:
- 3 lbs mozzarella cheese (shredded)
- 1⁄2 green bell pepper (diced)
- 1⁄2 cup chile (I use lorocco which is a tropical flower found in latin markets)
The Masa:
- 4 cups masa corn flour (I use maseca brand)
- 2 cups warm water
Preparation:
Wash and cut all vegetables to roughly the size of a woman’s index finger or a man’s pinky finger, in both length and thickness.
Boil the vegetables with about ½ cup of water over medium heat. Add turmeric and salt. Avoid stirring too often with a ladle to prevent the vegetables from breaking apart.
Keep an eye on the water level to ensure the vegetables don’t dry out or start to fry.
Grind the coconut, cumin seeds, and green chilies together with 2 tablespoons of yogurt to make a coarse paste. If needed, add 1 tablespoon of water to help it blend.
Add this ground mixture to the vegetables. Let everything cook over medium heat just until the vegetables are tender but still hold their shape—be careful not to let them become mushy.
After 1–2 minutes, turn off the heat and add the remaining yogurt, curry leaves, and coconut oil to finish the dish.
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