On Season 22 of America’s Test Kitchen, the cooks explore recipes for pupusas and yuca. Test cook Dan Souza and host Julia Collin Davison make Pupusas with Curtido. For an accurate measurement of ...

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. ...

"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 ...

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.

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 ...

Move over, sauerkraut and kimchi, and make room on the shelf for curtido: a pickled cabbage slaw that hails from El Salvador. It’s so delicious that I included recipes for both an Eight-Hour Curtido ...

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 ...

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 ...

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 ...