Corn is considered a sacred grain, which is why we don’t use utensils for eating pupusas. Our hands are gentler, and that’s how we honor the corn

Artifacts, including ingredients, found in Joya de Ceren show that versions of pupusas have been around for over 1500 years!

Pre-colonization, pupusas were filled with vegetables and legumes, as there was no dairy processing, and none of the contents were fried.

The largest pupusa on record was made in November 2016 in Antiguo Cuscatlan.

The town of Olocuilta popularized deviating from “traditional” pupusas by using rice masa instead of corn.

Different regions, and accessibility to ingredients, as well as varieties in palates have ensured that pupusas are ever-evolving. In El Salvador, and wherever Salvadorans are represented, you can find pupusas with varieties of fillings, toppings, and even masa preparation.