San Jose, March 13, 2010 — We joined Ed Burdine for a lesson in shaping and eating pupusas with a variety of fillings. Thanks!
Tomatoes and jalapenos for salsa
Mi Pueblo tortilla chips
Ann's Deviled Egg Appetizer
Carefully measuring out the masa
Heaping TBSP of baking powder
A touch of salt
Blending in hot water
Pupusa dough ready to fill
Filling a big one
Mysteriously fragrant Loroco blossoms
Shaping pupusas into flat discs
Pupusas frying in a dry pan
Bean-filled pupusa
Double-stuff pork and cheese pupusa
Copyright © 2010 Jefferson Scher
Tomatoes and jalapenos for salsa
Mi Pueblo tortilla chips
Ann's Deviled Egg Appetizer
Ann's Deviled Egg Appetizer
Carefully measuring out the masa
Heaping TBSP of baking powder
A touch of salt
Blending in hot water
Pupusa dough ready to fill
Filling a big one
Mysteriously fragrant Loroco blossoms
Shaping pupusas into flat discs
Pupusas frying in a dry pan
Bean-filled pupusa
Double-stuff pork and cheese pupusa