As part of our Celebrate Community series, we are celebrating the rich cultural diversity of our very own staff members at Mississippi Market.

America has worked in the housekeeping department at Mississippi Market for over five years and with her contagious smile and friendly presence is beloved by staff and shoppers alike. Originally from El Salvador, America’s passion has always been cooking and sharing her delicious food with others. The secret ingredient that makes her recipes taste so good is “el amor,” a little love! America’s Salvadoran pupusas with curtido recipe is sure to be a favorite as it is one of the most popular dishes in El Salvador. America explains that nearly everywhere you go in El Salvador you can find a pupuseria selling a wide variety of pupusas from simply cheese-filled to “la revuelta,” the most popular pupusa, filled with cheese, beans, and shredded pork.



  • 2 cups Bob’s Red Mill “Masa Harina” or Golden Corn Flour
  • 1 cup water
  • 1/2 lb mozzarella cheese
  • 1 can refried beans
  • 2 Tbsp olive oil
  • 1/4 cup onion
  • Salt, to taste


1. Prepare the tortilla dough by combining the masa harina and water in a mixing bowl. Add 1-2 Tbsp water as necessary to ensure the dough is moist. Knead the dough to form a smooth dough with a playdough-like consistency. Cover the bowl with a clean towl and let stand for at least 10 minutes.

2. Add the 1/4 cup onion with the can of refried beans to a blender. Mix until well blended. Add the mixture to a frying pan with a little olive oil until the moisture has left the bean and onion mixture. Put the mixture in a bowl and let cool in the refrigerator.

3. Once cool, remove the bowl from the refrigerator and add the cheese, salt to taste, and 1 tsp of water if necessary. Mix together.

4. For each pupusa, with lightly oiled hands, form the “masa” or dough into balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with about 1 tablespoon of the bean and cheese mixture. Making sure that the filling does not leak, pat the dough together back and forth between your hands to to create a flat pancake like dough roughly 1/4″ thick and 4″ in diameter.

5. Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2-3 minutes on each side or until golden brown.

6. Serve warm with curtido and fresh salsa.

*Try an alternative, healthier version with fresh spinach in place of the refried beans. Substitute about 1 lb of finely chopped fresh spinach and add that with the cheese and onion mixture before forming the pupusas.



  • 1 lb green cabbage, chopped
  • 2 medium carrots, shredded
  • 1 medium onion, finely sliced
  • 1 medium cucumber, finely sliced
  • 1 cup apple cider vinegar
  • 1 medium Jalapeño, finely chopped
  • 2 Tbsp salt
  • 1 tsp oregano


1. Mix the cabbage, carrots, onion, cucumber, jalapeño together in a large bowl.

2. Add the salt and oregano and stir until evenly distributed amongst the cabbage mixture. Then add the apple cider vinegar and stir well.

3. Let sit for at least 3 hours or overnight. Serve by topping your pupusa generously with the curtido mixture.

View previous posts in this series

Celebrate Community: Ebele
Celebrate Community: Libya
Celebrate Community: Yemen
Celebrate Community: Iran
Celebrate Community: Syria
Celebrate Community: Sudan
Celebrate Community: Iraq
Celebrate Community: Somalia