Masa Harina

Pupusa is the national dish of El Salvador, a thick, stuffed, skillet-cooked corn tortilla, traditionally served with a side of tomato salsa and coleslaw. Pupusas are almost always handmade, sold at numerous street corners in the country and eaten... READ MORE

Pupusa de queso con loroco is a variety of Salvadoran cheese pupusa, a thick corn tortilla that oozes with a mixture of gooey cheese and finely chopped loroco flower buds. The most traditional type of cheese used for the filling ... READ MORE

Tortilla, originally a corn flatbread, is one of the essential bread varieties that has been present in Mexican culture for thousands of years. The first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn... READ MORE

Chalupa is a thin, crunchy tortilla whose form is reminiscent of a canoe or a cup. The shape is achieved by pinching and baking the masa dough, which is then fried and topped with numerous savory ingredients such as pulled pork, ground beef, shred... READ MORE

Salbute is a deep-fried tortilla dish with Mayan influences, originating from the Yucatán peninsula. These tortillas are typically topped with chicken, turkey, lime juice, tomatoes, lettuce, avocados, and red onions. They are also a staple ... READ MORE

Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boil... READ MORE

This variety of tamales comes from El Salvador, but it is also popular in Honduras. Tamales pisques are made with seasoned corn masa that is mixed with refried beans, and the combination is then neatly wrapped in plantain leaves. The tamales are t... READ MORE

Pulique is a Guatemalan stew consisting of beef or chicken, rice, garlic, tomatoes, onions, guaque chile peppers, and chicken stock. The stew is typically flavored with whole cloves, black peppercorns, and epazote. The beef is first baked, then co... READ MORE

Originating from the Guatemalan Mayas, subanik is a ceremonial dish containing ingredients such as chicken or turkey, pork, beef, tomatoes, tomatillos, bell peppers, and chile peppers. The dish is traditionally steamed in a bundle of mashan leaves... READ MORE

The Chamorro version of tamales is made with corn meal and corn flour (masa harina). Each half of the tamales is colored differently – one side is orange, colored with annatto seeds, and the other half is white. The orange half is traditiona... READ MORE

This traditional Guamanian pudding is made with corn (masa harina), sugar, water, and coconut milk in the original version, while cornstarch was added later as a thickening agent. It can be flavored with vanilla or cinnamon. The dessert is traditi... READ MORE

Tamales de tichinda are a unique type of tamale from the coastal regions of Oaxaca, Mexico, made with tichindas—small, dark freshwater mussels (widely known as Charru mussels) found in local lagoons. These tamales are traditionally prepared ... READ MORE