We made bean and cheese pupusas this week and served them with curtido featuring purple cabbage. Students always love classes where they get to make and eat their own individual serving of breakfast, and I think something ancient and profound gets triggered in our brains when we prepare food with just our hands. The kids were in the zone!
Few of us mastered the art of keeping the filling encased inside the masa dough (we’ll have to bring this recipe back soon so we can keep practicing), yet all the pupusas were eaten with gusto.
