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{All Around Latin America} El Salvadoran Pupusas in Celebration of Hispanic Heritage Month

Hey friends! I can hardly believe it’s been one full week since I’ve posted a new delicious or totally verbose story about my whereabouts. All for great reason which I’ll entertain next week. Just know that I’m so, so, thrilled to kick off this week with Hispanic Heritage Month. My way of celebrating this culturally diverse and exploratory  initiative comes by way of sharing food from Latin America, not just Cuba. There are amazing cuisines throughout the Americas and this is the perfect time to highlight some of them. I did this feature last year to much success and was excited about doing it again. All week we’ll have a different food blogger, Latina or not, share an authentic recipe that’s dear to them. Hopefully you’ll love it as much as we do and be enticed to try it for yourselves!

First up is Elle of the colorful and really diverse blog, Elle’s New England Kitchen. I first *met* Elle (I just love her name!) when I started this blog back in 2008. Crazy to think it’s going on 5 years. Over time, we’ve grown to adore each other and our respective work and on and offline.  She lives in New England as her blog suggests and loves to create recipes that are typical of the region. My favorite: Argentine Style Burgers. I love how Elle loves to play with Latin flavors. But, that always intrigued me. Her use of Latin flavors, like adobe, was intense and seemed unusual for an Americana living in New Hampshire. I finally found out and it all clicked. There’s a good and delicious explanation! Read below as she helps me kick off Hispanic Heritage Month with a really good treat I love to eat year-round! Let’s welcome Elle to Flanboyant Eats  And, hola Elle’s readers! B-

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By Elle of Elle’s New England Kitchen.

Hello, everyone! When Bren asked me to do a guest post for Hispanic Heritage Month, I jumped at the chance. I said yes for two reasons. One, Bren is a sweetheart, so how could I say no? Two, my husband is Latino. His mom came to the US from Honduras when she was 18. Me? Not so much. My roots are in Europe–specifically Ireland, Scotland and Germany. Maybe a bit in France, too.

My mother-in-law grew up on a very large plantation in Honduras. She didn’t have to do any cooking because they had servants for that, and as a result, she doesn’t have many family recipes. In fact, I don’t think she’s much of a fan of cooking at all. Plus, finding Honduran recipes online is near impossible! Thank goodness Goya has a cookbook devoted to Central America. I gave it to my husband and he chose some recipes for us to try, including today’s recipe for Salvadoran Pupusas. He remembers having these when he was a kid, so we decided to try these first.

CHECK BACK TOMORROW FOR A NEW FEATURED BLOGGER AND RECIPE  INSPIRED BY LATIN AMERICA! 

*This is part of an annual Hispanic Heritage Month food series, now in its 2nd year. Catch up on this years and previous delicious features: 

{ALL AROUND LATIN AMERICA} FOOD SERIES

How do you celebrate this culturally inspiring month?

* Images c/o of Elle’s New England Kitchen

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{All Around Latin America} El Salvadoran Pupusas in Celebration of Hispanic Heritage Month

SALVADORAN PUPUSAS (by Elle’s New England Kitchen)

Makes about 8
Slightly adapted from Goya

Ingredients:

For the Pupusa:
2 cups Masarica Instant Corn Dough Mix
1 ½ tsp. Adobo seasoing
3 cups hot water
oil for frying

For the Filling:
1 (16 oz) can refried beans
Adobo seaoning
Queso Blanca, crumbled

Method:

In a medium bowl, combine the masarica, adobo and 2 cups of the water. Mix until the water is absorbed. Add the rest of the water a little at a time until you have a moist dough. You probably won’t need all of the water.

Take 3 tbsp of the dough and form a circle, roughly 5 inches across and ⅛ of an inch thick.. We did this by putting the dough inside a small Ziploc bag that had been oiled. (Just cut the sides of the bag open, leaving the bottom edge intact.) Put the dough inside the bag and press, either with a tortilla press, your hands, or a rolling pin.

Spread 1-2 tbsp of the refried beans over the dough circle, sprinkle with adobo, and some of the crumbled cheese. Cover that with a slightly smaller pressed dough circle and crimp the bottom edges up over the top and seal. Continue until you’ve used all of the dough.

In a skillet over medium-med. high heat, add enough oil to just coat the bottom of the pan. Fry your pupusas for about 6-8 minutes per side, or until nicely golden brown.
Serve warm with a simple pickled cabbage salad, or simply with toppings like salsa and sour cream. We thought these would be fabulous with a little seasoned ground beef or shredded chicken tucked inside, also. Maybe smaller sized for party food!

227 thoughts on “{All Around Latin America} El Salvadoran Pupusas in Celebration of Hispanic Heritage Month”

  3. KarmaFree–El Salvador isn’t really too far from Honduras, so I’m guessing they’re not that different. My husband does remember someone in his mom’s family making them when he was a kid.

    Thank you, Bren, for inviting me to celebrate Hispanic Heritage Month with you! I’ve really enjoyed it, and as a result, found a couple more recipes that we are completely in love with. xo

  4. sabes cuanto me gustan las puposas! Que rico. Este tamaño que hizo Elle es perfecto. Gracias por compartir.

  9. Yay for pupusas! We’ve made these before, and we both almost licked the plates when we finished eating dinner. There are so many pupuserias around here. You can grab a snack quickly and for just a few dollars.

  10. KarmaFree Cooking: Not sure. But glad Elle was able to answer!

    Rosa: me too! i grew up eating them very often at my SIL’s restaurant. Especially with the slaw salad!

    Elle: Thanks for contributing and sharing your lovely recipe with us! It’s so pretty and perfect for an appetizer. I love the size you made.

    Mami: Claro! Ya lo se! las de queso son deliciosas!

    Cristina: You should def. make them!

    Pattie: Yeah, I think Elle did a great job in making them look really edible w/out and not street food or messy!

    Vanessa: We have a few here in DC, too… naturally my source is my SIL’s resto.

    Ruby: Hahaha. Before I knew it was pork, I used to eat those too! No mas, though. Only cheese for me. Still, so good!

    The Duo Dishes: Yay for pupusas for sure. Girl, what doesn’t LA have in the way of food! lol.

  16. These actually look fairly easy to make, but I’m sure I will be challenged, I’m certainly challenged when it comes to baking, however I think I will place this in my receipe box to try soon.

  17. My husband is Hispanic also and I love it when he comes home with different foods. I don’t think I’ve had pupusas though. I’m certain I’d love them though. So similar to other tortilla based stuff he’s brought home. Bren, thanks for always sharing your culture with us! I love it. I learn so much every time.

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  158. What a wonderful celebration of Hispanic Heritage Month! I love how you brought Elle in to share these Salvadoran pupusas — the connection to her husband’s Honduran roots makes the recipe feel so authentic. I’ve tried making pupusas at home myself and the filling-to-masa ratio is always the trickiest part. Thanks for highlighting these beautiful Latin American traditions. For anyone interested in exploring more recipes and food cultures, I’ve been using DeepSeek V4 (a free AI chat platform) to discover and learn about traditional dishes from around the world — it’s been an amazing resource for culinary adventures!

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  167. I loved reading about El Salvadoran pupusas and how they’re celebrated during Hispanic Heritage Month. The detail about pupusas being stuffed with cheese and beans reminded me of making them with my family on a sunny weekend, flipping the tortillas just right. It brought back cozy memories of my grandma teaching me the perfect pinch of masa.

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  185. What a wonderful way to celebrate Hispanic Heritage Month! I adore the idea of highlighting Latin American cuisines beyond Cuba, and having different food bloggers share their authentic recipes sounds absolutely delightful. It’s fantastic that you’re bringing back such a successful feature. I’m especially excited to see what Elle of Elle’s New England Kitchen has in store, especially after hearing about her intriguing use of Latin flavors. Can’t wait for all the deliciousness this week! For anyone looking to spice up their digital content, you might also find some inspiration with Text To Cartoon Video.

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  189. I love that you’re kicking off Hispanic Heritage Month with pupusas instead of jumping straight to the usual Cuban dishes—that switch-up feels genuine. The detail about first “meeting” Elle back in 2008 really resonated, since I’ve found some of my favorite online friends through early blogging days too. It reminds me of a guide I stumbled on about authentic Salvadoran cooking that’s worth a look: nano banana2 called nano banana2. Anyway, can’t wait to see the rest of the recipes this week.

  190. I love that this series doesn’t just focus on Cuba—there’s so much more to Latin American food than people realize. The pupusa recipe from Elle’s blog sounds amazing, and it’s cool that the post mentions how long they’ve been blogging friends since 2008. Makes me want to check out more of her New England takes too. Speaking of different regional twists, I found this breakdown of Salvadoran street food really useful over at fable5 fable5 goes into the whole masa and curtido history. Definitely trying to make these at home this week.

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  212. What a sweet way to kick off Hispanic Heritage Month! I really enjoyed Elle’s story — it’s interesting how her mother-in-law grew up without having to cook, so there weren’t family recipes to pass down the traditional way. It’s heartwarming that she and her husband found their way back to those flavors through a cookbook instead. It just shows food traditions can be rebuilt at any generation! Pupusas are such a comfort food too — there’s nothing quite like warm, stuffed masa fresh off the griddle. And I love that your husband remembered eating them as a kid; those food memories are so powerful. Can’t wait to see who’s featured tomorrow. This series is such a fun way to explore cuisines from all over Latin America beyond the ones we usually hear about. Thanks to both of you for sharing!

  213. Pupusas are the perfect way to kick off this series! What a lovely story about how Elle found her connection to Latin cooking through her husband’s family. The detail about her mother-in-law growing up without learning to cook really stuck with me — it’s interesting how family recipes can get lost across generations, and heartwarming when someone makes the effort to bring those flavors back into the kitchen. I’ve only ever had pupusas at little Salvadoran restaurants, never thought about attempting them myself, but this might just change my mind. Looking forward to seeing which dish tomorrow’s featured blogger shares!

  215. What a lovely way to kick off Hispanic Heritage Month! Elle’s story really stuck with me — it’s fascinating how her mother-in-law grew up without ever needing to cook, and how that meant those family recipes weren’t passed down the traditional way. But it’s so sweet that a childhood food memory like her husband remembering pupusas could bring the dish back into the family. Pupusas are pure comfort food to me — there’s something so satisfying about warm masa stuffed with melty cheese, especially with that tangy cabbage slaw on the side. I also love that this series highlights cuisines from all over Latin America and not just one country. Bren, it’s clear you and Elle have a genuine friendship after all these years of blogging, and that warmth comes through in the post. Can’t wait to see what tomorrow’s featured blogger shares!

  216. What a lovely way to kick off Hispanic Heritage Month! I’ve only had pupusas once at a little restaurant years ago, and that crispy outside with the melty cheese inside still haunts me in the best way. I love how Elle found her way into Latin cooking through her husband’s family—it’s funny how food traditions get passed along such unexpected paths. The detail about her mother-in-law growing up not needing to cook really stuck with me, and it makes sense that authentic recipes from smaller regions are so hard to track down online. So much of that knowledge just lives with families instead of in books. This series is such a great idea, and I’m looking forward to seeing which blogger and recipe you feature tomorrow!

  218. I can see why Elle suggests holding back some of that water, but up here in New England you usually need every drop to keep the dough pliable and delicious. Otherwise, those edges crack and leak filling the second they hit the skillet.

  219. Whenever I make masa dough during humid summer afternoons, adding the water gradually is the only way to keep it pliable. I love seeing a delicious Latin recipe like pupusas made so approachable, especially when Central American dishes are rarely highlighted online.

  220. Interesting article. It is rather unfortunate that over the last ten years, the travel industry has had to take on terrorism, SARS, tsunamis, influenza, swine flu, plus the first ever entire global recession. Through it the industry has proven to be solid, resilient along with dynamic, locating new strategies to deal with difficulty. There are usually fresh challenges and chance to which the industry must all over again adapt and answer.

  221. I’m amazed by the quality of this content! The author has undoubtedly put a tremendous amount of effort into exploring and arranging the information. It’s exciting to come across an article that not only provides valuable information but also keeps the readers engaged from start to finish. Great job to her for making such a masterpiece!

  222. What a lovely way to kick off Hispanic Heritage Month! I really enjoyed Elle’s story, especially the detail about her mother-in-law growing up on a plantation in Honduras and never learning to cook because of it. It’s so sweet that Elle and her husband are recreating those childhood flavors together, like the pupusas he remembers eating as a kid. I’ve only ever had pupusas at restaurants and never considered making them at home, so I’m definitely saving this recipe. Also had no idea Honduran recipes were so hard to find online—that Goya Central America cookbook sounds like a real treasure. Can’t wait to see which blogger and dish you feature tomorrow. What a fun way to celebrate all the amazing cuisines across Latin America!

  223. What a great way to kick off the month! I really enjoyed Elle’s story, especially the part about her mother-in-law growing up on a plantation and never really learning to cook. It’s interesting how family recipes can skip a generation, and then you end up hunting them down through cookbooks instead. I can also relate to how hard it is to find Central American recipes online — so much of what’s out there leans toward the bigger, more well-known cuisines. Pupusas are pure comfort food, and there’s something so satisfying about watching someone pat out the masa by hand. My favorite has always been the cheese and loroco combo, though revuelta is a close second. Can’t wait to see which blogger and dish you feature tomorrow — this series is such a fun way to explore flavors from all over Latin America!

  224. Using an oiled Ziploc bag to shape the pupusas is brilliant, especially while working the water into the masarica dough. I love how Elle weaves these delicious Latin traditions into her New England kitchen for this month.

  225. Loved this kickoff to the series! Elle’s story about her mother-in-law growing up on a plantation in Honduras and never really learning to cook really stuck with me — it’s fascinating how family recipes can get lost that way, and it makes sense she had to turn to a cookbook to recreate those childhood flavors. Pupusas are such a great choice, too. There’s a little Salvadoran place near me and the cheese-filled ones are my absolute weakness — that crispy outside with the melty middle is unbeatable. Bren, I think it’s wonderful you’re celebrating by highlighting cuisines from all across Latin America and not just one country. Food really is the best bridge between cultures, and pairing each recipe with a personal story makes it so much more meaningful. Can’t wait to see which blogger and dish you feature tomorrow!

  226. What a lovely way to kick off the series! I really enjoyed reading Elle’s story — it’s so interesting how her mother-in-law grew up on a plantation in Honduras without needing to cook, and yet that became part of the family’s food journey in its own way. It goes to show that passing down recipes isn’t always straightforward, and sometimes you have to hunt them down through cookbooks and memories. I also had no idea Honduran recipes were so hard to find online! The Goya Central America cookbook sounds like a great resource. Pupusas are such a perfect pick too — there’s something so comforting about warm masa stuffed with cheese and topped with curtido. My first pupusa was from a tiny restaurant years ago and I’ve been hooked ever since, though I’ve never attempted making them at home. Maybe this will finally be my push to try! Looking forward to seeing which blogger and recipe you feature tomorrow. Thanks to both of you for celebrating the diversity of Latin American cuisine beyond just one country — that’s what makes this series so special.

  227. What a great way to kick off the series! I really enjoyed Elle’s story, especially the part about her mother-in-law growing up on a plantation in Honduras without ever learning to cook — it’s funny how food memories can still run so deep even when they come from eating rather than making. Pupusas hold a special place in my heart too. The first time I tried one was at a little hole-in-the-wall spot, and I still remember how the cheese oozed out with that first bite. There’s something so comforting about them, especially paired with the tangy curtido on top. I also love that this series highlights cuisines beyond the more well-known ones — Central American food really doesn’t get the attention it deserves. Looking forward to seeing which blogger and recipe you feature tomorrow. Happy Hispanic Heritage Month to you both!

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