Salvadoran cuisine reflects the rich indigenous heritage of this small Central American nation, where pre-Columbian traditions blend seamlessly with Spanish colonial influences to create a distinctive and deeply satisfying culinary identity. Pupusas, El Salvador's beloved national dish, represent far more than just food – they are edible symbols of cultural pride, family tradition, and the enduring spirit of the Salvadoran people. These thick, handmade corn tortillas stuffed with savory fillings have been nourishing families for over 2,000 years, with origins tracing back to the ancient Pipil tribes. The art of making pupusas is traditionally passed down from mothers to daughters, with each family guarding their own special techniques and flavor combinations. Bean and cheese pupusas showcase the perfect marriage of protein-rich black beans and creamy, melted cheese, all encased in masa harina that's been lovingly shaped by hand. This wholesome combination provides complete nutrition while delivering the comforting flavors that define Salvadoran home cooking. Whether enjoyed at a bustling pupusería in San Salvador, a family gathering in the countryside, or during the vibrant celebrations of National Pupusa Day, these golden discs represent the soul of El Salvador – where simple ingredients are transformed into extraordinary comfort through generations of culinary wisdom. ### Ingredients (Serves 4-6, Makes 12 pupusas) **For the Masa:** - 3 cups masa harina (corn flour for tortillas) - 2½ cups warm water - 1 teaspoon salt - 2 tablespoons Olive or Avocado oil **For the Bean Filling:** - 2 cups cooked black beans, drained (reserve liquid) - 2 cloves garlic, minced - ½ small onion, finely diced - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons Olive or Avocado oil **For Assembly:** - 2 cups Oaxaca cheese or mozzarella, shredded - Olive or Avocado oil oil for cooking **For Curtido (Pickled Cabbage Slaw):** - 4 cups green cabbage, thinly shredded