A pupusa starts out as a fistful of cornmeal mixed with water. The cook makes a pocket in the masa and fills it with a schmear of beans, cheese, pork, or a combination of all three—for a pupusa revuelta—and slaps it back and forth until it flattens into a thick discus. Then it’s tossed onto a hot griddle, where it’s cooked a few minutes to a side. On the good ones a bit of the filling oozes from the edge and crisps up. Pupusas are served with a side of curtido, a vinegary coleslaw, and some thin red or green salsa.
You can even see how they’re made via a YouTube video linked from the article!
After the article, the Reader has a list of Central and South American restaurants in Chicago. Interestingly enough, it doesn’t include any other pupuserias! There are at least two others: Pupuseria y Restaurante Cuscatleco on Lawrence and Troy, and Pupuseria el Salvador on 106th and Ave L (that is is a hot address, BTW). Anyway, if you get one, don’t skip the curtido - you’ll regret it in your next life.
[Photo: what your pupusa should look like, BKMD/flickr]