Salvadoran Pulled Pork Pupusas with Pickled Cabbage

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Thank you Emeril for exposing pupusas to the FoodTv Network but am sorry to say that the recipe is alittle off especially with the jalapenos, cumin,coriander,cinnamon and deep frying. It was a nice try, LOVE YOUR SHOW!!!

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Taste very comforting!!Nothing like it!!!

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no offense but those look nothing like the real pupusas..im salvadorean and i can tell you that its not as hard as it looks on here to make them.

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you guys should make some real pupusas...... please

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the dish is good but it is not the famous salvadorian dish

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Dear Emeril,
Thanks a million for mentioning our signature dish- PUPUSAS! Even though some Ifolks got offended due to the innacuracy of the authentic recipe, PLEASE, PLEASE keep featuring dishes from our cuisine. I would love to shoot you over a video of the authentic recipe, not just for pupusas, but for other Central American dishes as well. My new passion in life is to have Central American food have a distinguished place in the international culinary market, particularly our pupusas, which are not only a true delicacy ,but a true culinary art !

We are of Mayan decent, therefore making us different than Aztecs. Although there are similarities in our cuisines, the differences bold ! Even though we are both Hispanics, we are different cultures and different cuisines and even different climates.

I would love to share some of not just the recipes, but the difference in cultures as well. I trully enjoy Mexican Cuisine, but my dream is to someday be able to see that PUPUSAS are recognized internationally. I am so serious about my passion that we have opened a true authentic Salvadorean restaurant in Livermore, CA. La Pupusa House is proud to bring our unique flavors to our beautiful wine country. There is an open invitation to you and your staff to come and try authentic pupusas complimentary. An open invitation is also made to the public to come and sample complimentary not just pupusas but our different menu items.

Again, thank you so much for talking about our delicious PUPUSAS !

Sonia Garcia

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THE RECIPE IS NOT EXACTLY THE SAME. THIS IS GRINGO STYLE PUPUSAS BUT I HAVE TO THANK YOU EMERIL FOR GIVING THE RESPECT AND RECOGNITION TO THE MOST AUTHENTIC SALVADOREAN DISH.. I THINK I WILL STICK TO THE TRADITIONAL RECIPE BUT I HAVE TO THANK YOU AGAIN FOR TRYING. LOOOOVE YOUR SHOW ...

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I do not know where they got this recipe from. Everything is wrong. First,
we do not use jalapenos on the pupusas curtido or cummin or corander.
This recipe is supossed to be Salvadorean not Mexican!!!!! WE SALVADOREANS do not eat spicy hot in our food like Mexicans do..
The pork is not suppose to have that salsa to cook it. You make the chicharron first ( by the way chicharron is diferent from mexican chicharron.
Masa, does not need oil or cheese!!!!! ONLY WATER, MASECA AND SALT!
yOU DONT FRY PUPUSAS WITH OLIVE OIL.
Please!! do not ruin the pupusas. Funny recipe!!!!

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I am Mexican and happen to love love love Salvadorean Pupusas! I saw this recipe and thought it looked authentic enough to taste like the real deal. No. It didn't. Once fried, the masa turned out to be more of a hard taco shell than an actual pupusa which is soft and almost tortilla like, but thicker. The cabbage had way too much vinegar. It just didn't taste like the authentic restaraunts I usually order out from. Sorry Emeril, but this one just didn't work. I do agree however that it's about time we start seeing Central American Cuisine on Food Network!

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It's good to see that Central American cuisine, or Salvadoran for that matter, is finally getting the attention it deserves. Thanks Emeril, but you should try our other recipes like empanadas de platanos with refried beans or milk custard inside.