Los Angeles is home of a large Salvadoran community, both of newcomers and US born children of Salvadoran immigrants. One of the cultural contributions they brought is their gastronomy. The most representative dish of El Salvador is the pupusas.
They are made of corn dough stuffed, traditionally, with beans; cheese and “chicharron” (fried and minced pork skin). Nowadays; however, there is a huge variety of combinations. For example they are stuffed with chicken, squash, shrimp, and many more ingredients.
They were cooked in a ceramic utensil called “comal,” but in Los Angeles pupusas are cook on a griddle.
The name of this dish is of Náhuatl origin, Púpu means mixed, and Tsa means bulge. Translated would be “bulged mix.”
Anthropological studies indicate that the pupusas were born in the western part of El Salvador. A publication by the National Museum of Anthropology Dr. David J. Guzmán, states that pupusas were a fundamental staple in the native villagers in Ahuachapán, a state forty miles northwest of the capital city, San Salvador.
According to the official site of the Food and Agriculture Organization of the United Nations, FAO, “ Pupusas are part of the Salvadoran culture and, practically, they have become a national icon that transcends the borders of the country.”
Congress in Congress declared in 2005 every second Sunday in November the “International Day of Pupusas” (Decree 655)
El Salvador Chamber of Commerce in California organizes since 2006 the Gastronomic Festival “The Pupusa Power” In Los Angeles. In this festival they made the first giant pupusa with 112 inches in diameter (3.04 meters)
The following year, 2007, in El Salvador they broke the record with a pupusa with 124 inches (3.15 meters)
There are thousands of “pupuserías” (pupusa restaurants) in Los Angeles metropolitan area. And they are as delicious as in El Salvador.