A pupusa (Spanish pronunciation: [puˈpusa], from Pipil pupusaw) is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a cornmeal dough used in Mesoamerican cuisine) that is usually filled with a blend of the following:
The two most common pupusas are the pupusa de quesillo (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans, and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar).
Pupusas are similar to the South American arepa. The main differences are that pupusas are filled prior to cooking (while arepas, afterwards), and that pupusas are made from nixtamal, whereas arepas are made from ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to the peeling of the grains, making valuable nutrients available. This process was developed in Mesoamerica around 1500–1200 BCE. Early Mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.
What a strange situation that I got myself into
I knew I should have listened when they said stay away
from you
I made my decision, I didn’t care about the consequence
The pain, the lies, you hurt my pride
I wonder where my money went
Chorus:
You do what you do just to get at me
If it makes you feel good go ahead and try
I’ll take anything that you throw at me
It might hurt but I ain’t gonna die (no, no, no)
Well you wouldn’t know a good thing if it looked you in
the face
If you’d pay attention instead of getting off into my
space
You’d see a new way that wasn’t there the day before
One more try, if not, goodbye
Go ahead and close the door
(Chorus)
(Solo)