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A volunteer cooks famous Salvadoran pupusas at TFF.

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Savor the flavor June 9-12 as the Texas Folklife Festival celebrates 34 years

(May 26, 2005)--Now in its 34th year, the Texas Folklife Festival (TFF) celebrates the diverse and colorful cultures of the Lone Star State Thursday, June 9 through Sunday, June 12.

When you see the line at the TFF booth hosted by the Organizacion Salvadorena-Americana San Antonio, you’ll wonder what all the fuss is about. But, once you taste a pupusa, El Salvador's national snack, you'll stand in line, too, for this delicious homemade treat -- a thick, meat-and-vegetable-filled, masa pancake straight from the griddle.

The secret of the Central American cultural group's success lies in their award-winning pupusa recipe (see below). Pupusas are one of more than 150 foods prepared by 40 ethnic groups at the 34th annual Texas Folklife Festival at the Institute of Texan Cultures in downtown San Antonio.

Visitors will enjoy exploring 22-acres of cultural activities that include 10 live entertainment stages, nearly one-fifth of a mile of arts and crafts vendors, artisan demonstrations, carnival rides and more.

To purchase tickets and for more information, visit the Texas Folklife Festival Web site or call (210) 458-2390.

--Tina Luther

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Recipe for Pupusa Revuelta

(Courtesy of Organizacion Salvadorena-Americana San Antonio)

Preparing the meat:
Ingredients: 5 pounds pork, 1 medium bell pepper, 1 medium firm tomato, 1 medium onion, 1 teaspoon salt

Cut 5 pounds pork meat in small pieces and fry. Chop bell pepper, tomato and onion and add to the meat as it is cooking. Refrigerate until meat is cold (45° F). Before adding to the tortilla dough, add 1 1/2 pounds Monterrey Jack cheese and mix thoroughly with pork.

Preparing the masa:
Ingredients: 3 pounds Maseca (corn tortilla mix), 11/2 cups cold water
Mix the Maseca with the water to make dough.

Making the pupusa:
Cup masa dough in your palm. Palm the dough to make a circle. Poke a hole in it and fill with the prepared pork meat and cheese. Seal the dough around the filling and cook over the griddle for about 6 minutes on each side.

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