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The exact origin of the term pupusa is unknown. The Dictionary of Americanisms [], published by the Association of Academies of the Spanish Language, states that pupusa derives from the Nawat word puxahua meaning "fluffy" or "fluffy thing". [5]
One of El Salvador's notable dishes is the pupusa. Pupusas are handmade maize tortillas (made of masa de maíz or masa de arroz, a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as quesillo, similar to mozzarella), chicharrón, or refried beans.
Curtido (Spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish.It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw.
To make pupusas, a cook wraps a filling of cheese, pork or spiced beans into tender corn dough, then pats the mixture onto a blazing-hot griddle. A bright topping of slaw-like curtido cuts through ...
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The Salvadoran dish pupusa is similar to a gordita, except completely sealed and typically served with curtido, a lightly pickled cabbage relish. In Venezuela and Colombia an arepa (a type of cornbread) is often served stuffed with various ingredients. It is prepared in a similar way as a Mexican gordita, except the final dish is smaller and ...
"Place of origin" does not mean "place where it is a traditional food/dish". If a source says its a traditional dish in Guatemala or Nicaragua, it should say in the body that it's a traditional dish there, not put it into the infobox saying it originated there.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.