Pupusa: a fried cheese-stuffed corn meal patty with red tomato-y salsa (salsa roja) and vinegar-y cabbage and carrot slaw (curtido). Origen: El Salvador. Currently unavailable in the region I live in.
Except in my own kitchen.
(you'll see even more of these kinds of posts [noodle bowl, jiaozi, etc.] as I learn how to re-create some of my favorite foods that I can't buy where I now live)
No recipes today. I'm still working out my technique. Looking at the picture above, my mouth is literally watering. The darkened flecks, the cheese oozing out the sides, the mound of pupusas waiting to be devoured . . . it all looks right. But it's not quite. My pupusas are too thick, and when your masa-to-cheese ratio is skewed, it just ain't right. You want them (well, I want them) to be thin enough that when you wrap up your salsa roja and curtido (see below) the thing bends delicately. Mine tend to crack. Well, learning to make pupusas by myself in the wilds of Pennsylvania was bound to be a journey. And thanks to a recent trip to Virginia to re-stock my Maseca, the journey will continue.