In terms of agriculture and staples, Central America may be relatively similar from country to country, but it’s how these items get used that distinguishes one country’s cuisine from another. In El Salvador, the staple of corn gets turned into the pupusa, a concoction that’s stuffed with any number and type of fillings, with possibilities including meat, beans, cheese, and more. Whether at casual restaurants or fine dining establishments, one can find the pupusa almost everywhere, but many locals agree that the very best (except for those that are homemade) come from Pupusería La Única in Antiguo Cuscatlán.
