It’s hard to say pupusa with a straight face. It’s like saying pupu platter without giggling a little. But funny words notwithstanding, this tasty soft tortilla stuffed with cheese and pork and served with pickled cabbage and tomato sauce is an explosion of flavor. It’s got great texture. It melts in your mouth. And it’s a lot of work to make. But the experience justifies the labor that goes into preparing this typical Salvadoran dish.
Ever since I ate my first pupusa in Somerville almost 20 years ago, I’ve wanted to learn how to make the real thing from a Salvadoran cook. My opportunity came just a few months ago, when my coworker José told me that his Salvadoran wife Janneth makes the best pupusas. So I asked him to have me over for dinner. Continue reading