"What's for supper," my husband asks as he walks into the kitchen to find me covered with cornflour dust. "A Salvadoran dish made with cheese and corn masa," I say, as he eyes a mixing bowl filled ...

Suddenly, pupusas are on everyone's mind. Or at least in everyone's sight, since they're plastered on the sign in front of every Taco Cabana. Oh, the tender chicken strips in a hot corn tortilla. ...

From the South Shore to Huntington Station and the East End, every neighborhood seems to have a Latino deli or a homestyle restaurant serving pupusas, the irresistible corn masa cakes. Stuffed with ...

Think of the pupusa as the Salvadoran cousin to a Mexican sope crossed with a quesadilla. It’s a thick disc made from a masa corn dough; stuffed with meat, beans or cheese; and griddled until it’s a ...

Finesse is where you find it. Sometimes it reveals itself in a meticulously layered dish that has been tweezered into art-directed glory at a restaurant such as Oxheart or The Pass. Sometimes it ...

More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have ...

The pupusa: a modest exterior that contains a wellspring of goodness and surprises. Yet the Salvadoran people constantly surprise you, time and time again, with their diligence, humor, and kindness.

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

If you've ever debated the merits of pupusas and arepas, you're not alone. These beloved Latin American staples have similar roots but vastly different executions, making them equally cherished yet ...

"It's like Mexican food. This here, it's like a quesadilla," the waitress said in a thick Spanish accent, explaining exactly what a pupusa is. "But I want Salvadoran food," I said with a wink. She ...

Pupusas are El Salvador’s answer to casual, cheap, easy eating. Handmade with masa or nixtamal, they’re stuffed with your choice of filling, maybe cheese, chicharrón (shredded or ground pork), bean, ...

"What's for supper," my husband asks as he walks into the kitchen to find me covered with cornflour dust. "A Salvadoran dish made with cheese and corn masa," I say, as he eyes a mixing bowl filled ...