Pupusa de queso con loroco

Pupusa de queso con loroco is a Salvadoran cheese pupusa that oozes with a blend of gooey cheese and finely chopped loroco flower buds over a thick corn tortilla. Quesillo, a semi-soft white cheese, is the most traditional form of cheese used for the filling, but other varieties of cheese can also be used.

Queso fresco, mozzarella, farmer's cheese, and Monterey Jack are some of the most regularly utilized alternative cheese varieties. Loroco, the tasty green buds of Fernaldia pandurata, a flowering vine native to Central America, is another important component of the filling. Loroco flower buds can be used fresh, frozen, or pickled, and they provide the pupusas a distinct aroma and flavor.

After being stuffed, the corn tortillas are frequently fried in a skillet or griddle until golden brown on both sides with black streaks. These cheese pupusas are generally served with tomato salsa (salsa roja), pickled cabbage slaw (curtido), and chili sauce on the side, just like other types of pupusas.

Pupusas are commonly eaten for breakfast or dinner in El Salvador, but they are also a popular street snack.