Pupusas are from El Salvador, and were first eaten by the Natives there almost three millennium ago (3,000 years). It can be traced back to the Pipiles, an indigenous group that established settlements in the Western region of El Salvador during the pre-Columbia period.
Pupusas prepared by Grupo Salvatex can be described as a thick tortillas made of corn flour dough and stuffed with a variety of ingredients such as ground pork (”chicharon”), cheese, refried beans, and “loroco” (Vegetable native Of El Salvador).
Cooking implements for their preparation have been found in Joya de Ceren and other archeological sites. It is a common Salvadoran dish, and is available outside the country wherever a community of Salvadoran immigrants is to be found.
In the 1980s, the Salvadorian civil war forced a Salvadorian migration to other countries, mainly the United States. Therefore, pupusas became available outside the country wherever a Salvadorian community was found. In the United States, immigrants have brought the dish to Florida, New York, California, Iowa, Chicago, Nevada, North Carolina, Maryland, Virginia, Washington, D.C., and other locations.