Manero

Pupusa USA

By: Joel Marino

America, we’ve got a major pupusa shortage.

The Salvadoran tortilla treats have long been a favorite of Latin-food cognoscenti. Even that, uh, fellow Guy Fieri has tried them, but looking around, we’ve realized the delicious balls of stuffed dough still haven’t gotten the attention they deserve. Really, when’s the last time you heard someone rave about the new pupusa bistro around the corner?

Thankfully, there are some businesses spreading the corn-cake gospel. Over in Colorado, Boulder-based bakery Tres Pupusas has partnered with Whole Foods to distribute frozen versions of their gourmet delicacies. Sadly, this deal only extends to the area around the Centennial State.

The limited range of Tres Pupusas doesn’t bother us, though. All revolutions start small. The bakery’s own story is a lesson in the possibilities of word-of-mouth conquest. Chef and owner Cindy English only found out about the treats some years ago after attending a Latino festival at her kids’ school. She decided to cook her own batch, and as they say, the rest is entrepreneurial history.

English’s success has hinged on her ability to cater to a health-conscious market. She uses non-GMO corn for her flour and stresses her fare’s gluten-free status, which are two major healthy-living sweet spots.

But that doesn’t mean she’s skimping out on what makes pupusas so riveting in the first place: the stuffing. There’re the traditional queso-filled varieties here, along with more gourmand selections like Green Chile & Cheese and Mushroom, Leek & Cheese.

With any luck, we’ll be seeing these flavors in our local frozen section soon.

Joel Marino is a NYC-based freelance writer and editor who enjoys traveling and saying “I told you so” as much as possible. When not writing, he spends his time on a never-ending quest to find the perfect empanada.