Multigrain Pupusas

$10.50 (Delivery, Tax & Tip included)

Chef Maria del Carmen

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Roasted Salvadorian-spiced meat or sautéed vegetables stuffed by hand with cheese into a special blend of corn masa, oatmeal, flaxseed, and chia seeds. Grilled and paired with curtido, a pickled slaw of cabbage, carrots, onions, and jalapeños. Accompanied by homemade salsa. Choose from Chef Maria’s 7 bestselling flavors! Serves 1.

Dish Net Weight: 13 ounces


  • Oatmeal & flaxseed
  • Cornmeal & water
  • Chia seeds
  • Chicken breast
  • Pork shoulder & beef
  • Fresh zucchini
  • Monterey Jack cheese
  • Refried pinto beans
  • White onions & bell peppers
  • Cabbage & carrots
  • Roma tomatoes & celery
  • Fresh oregano & cumin
  • Jalapeño peppers
  • Vinegar & salt
  • Canola oil

Contains milk

Food Allergy Notice: made with love in a kitchen where milk, eggs, nuts, soybeans, fish, Crustacean shellfish, tree nuts, peanuts, and wheat are used on a daily basis.

Additional Information

Chef Maria del Carmen

As a 6 year old, I would sell pupusas, tostadas, chips, and fresh fruit alongside my mother from our food stand in El Salvador. We would make everything from scratch by hand. Revuelta pupusas were the most popular item on our menu. Even now, I’ve kept to the same ingredients, spices, and recipe that my mother used for pupusas. Being authentic and keeping to tradition are the most important things when it comes to food, even if it means doing a little more work.

The pork is baked Salvadorian-style for 4 hours with bell peppers, onions, and herbs. We then roll and mold our corn masa by hand into large round pockets. Each pocket is stuffed with pork, beans, and cheese. We seal the openings with more masa and flatten them into thick discs. Each pupusa is grilled until the masa crisps and the cheese melts.

Pupusas remind me of my childhood. I always think back to when I was a little kid next to my mother, shaping these same pupusas by hand for the customers at our food stand. The best part about it for me has always been just seeing people’s faces brighten up when they take that first bite. If there was something significant I learned from cooking with my mother, it was that there is a genuine connection that you can make with people through food. And that makes me happy.


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