A pupusa is a traditional Salvadoran dish made of thick, hand-made corn tortilla
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...

 (made using masa de maíz
Masa is Spanish for dough. In the Americas it is often short for masa de maíz, a maize dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina,...

, a maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...

Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...

Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...

 used in Latin American cuisine
Latin American cuisine
Latin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America...

) that is usually filled with a blend of the following: cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

 (queso) (usually a soft cheese called Quesillo
Quesillo refers to different Latin American food or dishes depending on the country:-Bolivia:Quesillo in Bolivia means small fresh cheese. Popular farm cheese of the Cochabamba valley. Usually made from raw cow milk, pepsin and acid coagulation, maize size curd, dry salted, hand formed palm size...

 found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind
Pork rind
Pork rind , is the fried or roasted skin of a pig. Frying melts most of the fat from the pork rind...

, which is also known as chicharrón in some other countries), refried beans
Refried beans
Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.-Ingredients and preparation:...

 (frijoles refritos), or queso con loroco (loroco
Fernaldia pandurata
Fernaldia pandurata Woodson in family Apocynaceae is a vine with edible flowers that grows in El Salvador, the eastern part of Guatemala, and other Central American countries. It is an important and popular source of food in El Salvador and Guatemala...

 is a vine flower bud from Central America
Central America
Central America is the central geographic region of the Americas. It is the southernmost, isthmian portion of the North American continent, which connects with South America on the southeast. When considered part of the unified continental model, it is considered a subcontinent...