Like arepas in South America and gorditas in Mexico, pupusas are made of corn dough. In Central America, the dry corn for pupusa dough is soaked in an alkaline solution to remove the tough outer skin and preserve the nutrients in the kernels. In the US, we call this resultant corn process “hominy.” Pupusas don’t have to have a filling but almost everything’s better with cheese!
An aerial view of the Fête des Vignerons arena, which can fit 20,000 spectators and has a giant central LED floor.
Photo by Valentin Flauraud/Keystone via AP
Dancers take part in the official opening parade prior to the first representation and crowning ceremony on July 18, 2019.
Photo by Valentin Flauraud/Keystone via AP
Organized in Vevey by the brotherhood of winegrowers since 1979, the event will celebrate winemaking from July 18 to August 11 this year.
Photo by Valentin Flauraud/Keystone via AP
Posing for photos during the Fête des Vignerons parade
Photo by Valentin Flauraud/Keystone via AP
Participants in the official opening parade of the Fête des Vignerons on July 18, 2019
Photo by Valentin Flauraud/Keystone via AP
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Guatemalan pupusa
Like arepas in South America and gorditas in Mexico, pupusas are made of corn dough. In Central America, the dry corn for pupusa dough is soaked in an alkaline solution to remove the tough outer skin and preserve the nutrients in the kernels. In the US, we call this resultant corn process “hominy.” Pupusas don’t have to have a filling but almost everything’s better with cheese!
A busy market day in Antigua, Guatemala
This particular street becomes a pedestrian mall on market day - and everyone comes out to shop!
