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 by hand.

A fundamental food of Salvadorian cuisine, the dish also has its day - the second Sunday in November, or National Pupusas Day, stressing the importance of this beloved street food, when pupusa-eating contests take place on the streets of El Salvador.

It was created by a tribe of native Salvadorans called the Pipil or Cuzcatlecs, but it wasn't until the 1900s that pupusas became popular in El Salvador, and eventually, in the rest of the world. The corn flour tortillas, which are well cooked when dark spots appear on each side, are usually filled with cheese, fried beans, and chicharrónes, although there are other combinations filled with chicken, pork, or shrimps.

Pupusas can often be found at tiny restaurants called pupuserias. After the meal, hot chocolate is the most common accompaniment to this flavourful dish.