Nothing is sacred in the kitchen and fusion is the tendency in vogue. So it comes as no surprise to find new ingredients as part of the Pupusas repertoire such as chipilín and mushrooms.
Pupusas are tortilla-like dish, about the size of CD and made from a mixture of maize dough, cheese and some typical ingreditients like loroco, beans, chicharon, chirozo, et cetera. Pizza Maya is what I called a giant pupusa the first time I introduced them. We can even find black or blue pupusas in Antigua Guatemala.
It’s quite common to find pupusas with cheese and loroco, an exotic herb from Central America in El Salvador and sometimes in La Antigua Guatemala, but I had never had pupusas with cheese and mushrooms or cheese and chipilín, another exotic herb/weed from Guatemala.
What’s next? Pupusas with cheese and flor de izote, queso y flor de ayote, maybe bledo, espinacas could also work or even quiletes weeds sauté with onions? What do you think?
If you want to learn about Guatemala’s editable weeds, flowers and herbs, follow the white rabbit!
By the way, these two pupusas and a licuado from fresh tropical fruits and milk will set you back Q26/$3.25 at Pupusas Cheros, located half a block from Central Park on 5a calle poniente. RWOrange are you reading this?