Pupusas, the thick corn tortillas from El Salvador stuffed with cheese, beans, or pork, are a meal in themselves, but the right side dishes turn them into a feast. Classic accompaniments like curtido (a tangy cabbage slaw) and salsa roja cut through the rich, cheesy filling and add brightness and crunch. This guide covers seven simple, authentic sides that come together quickly and use everyday ingredients.
Ingredients
For the Curtido (Quick-Pickled Cabbage Slaw)
- 4 cups (340 g) finely shredded green cabbage
- 1 medium carrot, grated (about 1 cup / 110 g)
- 1/2 small white onion, thinly sliced (about 1/2 cup / 60 g)
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) apple cider vinegar
- 1 tsp (5 g) fine salt
- 1 tsp (4 g) dried oregano (Mexican oregano if available)
- 1/2 tsp (2 g) red pepper flakes (optional, for heat)
For the Salsa Roja (Red Table Salsa)
- 2 medium Roma tomatoes, roughly chopped (about 1 cup / 180 g)
- 1/4 cup (40 g) chopped white onion
- 1 small garlic clove
- 1 small jalapeño, stemmed (seeded for less heat)
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) ground cumin
For the Refried Beans (Frijoles Refritos)
- 2 cups (490 g) cooked black or pinto beans, drained (about one 15-oz can)
- 1/4 cup (60 ml) bean cooking liquid or water
- 2 tbsp (30 ml) vegetable oil or lard
- 1/4 cup (40 g) finely chopped onion
- 1 small garlic clove, minced
- 1/2 tsp (3 g) salt, or to taste
For the Fried Sweet Plantains (Plátanos Maduros)
- 2 large ripe plantains (about 1 lb / 450 g total), peeled and sliced diagonally into 1/2-inch (1.3 cm) pieces
- 3 tbsp (45 ml) vegetable oil, for frying
- Pinch of salt
For the Salvadoran-Style Rice (Arroz Salvadoreño)
- 1 cup (200 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (40 g) finely chopped onion
- 1 small tomato, finely chopped (about 1/2 cup / 90 g)
- 2 cups (480 ml) water
- 1 tsp (5 g) salt
- 1/2 cup (60 g) frozen peas and carrots (optional)
For the Avocado Salad (Ensalada de Aguacate)
- 2 ripe avocados, cubed
- 1 medium tomato, diced
- 1/4 cup (40 g) diced red onion
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro
- 1/2 tsp (3 g) salt
For the Crema (Salvadoran Sour Cream)
- 1 cup (240 g) sour cream
- 1/4 cup (60 ml) heavy cream or milk
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) lime juice (optional)
Instructions
- Make the curtido (start first): In a large non-reactive bowl, combine the cabbage, carrot, and onion. Pour the boiling water over the vegetables, let sit for 1 minute, then drain well. Return to the bowl. Add the vinegar, salt, oregano, and red pepper flakes (if using). Toss to combine. Cover and refrigerate for at least 30 minutes, or up to 3 days. The longer it sits, the more developed the flavor.
- Make the salsa roja: While the curtido sits, place the tomatoes, onion, garlic, jalapeño, and water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5–7 minutes, until the tomatoes are soft. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. In the same saucepan, heat the oil over medium heat. Pour the blended salsa back into the pan (careful, it may splatter). Add salt and cumin. Cook, stirring frequently, for 5–6 minutes until slightly thickened and darker in color. Adjust salt to taste. Keep warm.
- Make the refried beans: In a medium skillet, heat the oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the beans and the bean liquid. Using a potato masher or the back of a spoon, mash the beans as they cook. Stir frequently, cooking for 5–7 minutes, until the beans are thick and creamy. Season with salt. Keep warm.
- Fry the plantains: In a large skillet, heat the oil over medium-high heat. Add the plantain slices in a single layer (work in batches if needed). Fry for 2–3 minutes per side, until golden brown and caramelized. Remove to a plate lined with paper towels. Sprinkle with a pinch of salt.
- Cook the rice: In a medium saucepan, heat the oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the tomato and cook for 2 minutes more. Add the rice and stir to coat with oil. Pour in the water and add the salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork. If using peas and carrots, stir them in during the last 5 minutes of cooking.
- Make the avocado salad: In a medium bowl, gently combine the avocado, tomato, red onion, lime juice, cilantro, and salt. Set aside. For best texture, make this just before serving.
- Make the crema: In a small bowl, whisk together the sour cream, heavy cream, salt, and lime juice (if using) until smooth. Refrigerate until ready to serve.
- Serve: Arrange the pupusas on a plate with the curtido, salsa roja, refried beans, plantains, rice, avocado salad, and crema in separate bowls. Let everyone build their own plate.
Tips
- Make the curtido ahead: The curtido is best after at least a few hours in the fridge, and it keeps for up to 3 days. Make it the day before you plan to serve pupusas for the most authentic tangy flavor.
- Adjust the heat: For a milder salsa, remove the seeds and ribs from the jalapeño. For a spicier one, keep them or add a second chile. The curtido’s red pepper flakes can also be adjusted to taste.
- Use ripe plantains: For sweet fried plantains, the skins should be mostly black. If they are still yellow, they will be starchy and less sweet—still tasty, but more like fried bananas.
- Don’t skip the bean liquid: The starchy liquid from the beans (or from the can) is what gives refried beans their creamy texture. If you use only water, the beans may be too thin or too pasty.
Serving Suggestions
Serve these sides family-style alongside a stack of hot pupusas. A typical Salvadoran plate includes 2–3 pupusas, a generous spoonful of curtido, and a drizzle of salsa roja. Add a side of refried beans and fried plantains for a hearty meal. The rice and avocado salad round out the spread for a larger gathering. For a lighter meal, just serve the curtido, salsa, and crema with the pupusas.
Variations
- Add pickled jalapeños: For extra heat, add 1–2 pickled jalapeño slices to the curtido.
- Use cabbage mix: Swap half the green cabbage for red cabbage for a more colorful curtido.
- Make it vegan: Skip the crema or use a plant-based sour cream. The rest of the sides are naturally vegan.
- Add chorizo to the beans: Cook 1/4 cup (60 g) of Mexican chorizo with the onion in the refried beans step for a smoky, spicy twist.
- Try a different salsa: If you prefer a raw salsa, blend the tomatoes, onion, garlic, jalapeño, and lime juice without cooking. It will be fresher and more acidic.
Storage and Reheating
Curtido: Store in an airtight jar in the refrigerator for up to 3 days. It will continue to pickle and soften. Serve cold or at room temperature.
Salsa roja: Refrigerate in a sealed container for up to 4 days. Reheat in a small saucepan over medium-low heat, adding a splash of water if too thick.
Refried beans: Refrigerate for up to 4 days. Reheat in a skillet over medium heat, adding a little water or oil to loosen. They also freeze well for up to 3 months.
Fried plantains: These are best fresh, but leftovers can be refrigerated for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp them up.
Rice: Refrigerate for up to 4 days. Reheat in the microwave with a damp paper towel, or in a skillet with a splash of water.
Avocado salad: This does not store well; the avocado will brown. Make only what you plan to eat.
Crema: Refrigerate for up to 5 days. Stir before using.
Frequently Asked Questions
Can I make the curtido in advance? Yes, absolutely. In fact, it’s better if you do. The pickling process needs at least 30 minutes, but 2–3 hours or overnight gives the best flavor. It will keep in the fridge for up to 3 days.
What is the best cabbage for curtido? Green cabbage is traditional and works best because it stays crisp. You can use savoy or napa cabbage, but they are more delicate and may soften faster. Red cabbage is fine too, but it will turn the pickling liquid pink.
Can I use canned beans for refried beans? Yes, canned black or pinto beans work perfectly. Just rinse them and use the liquid from the can as your bean liquid. If you prefer to cook dried beans from scratch, that works too—just reserve some of the cooking water.
How do I ripen plantains quickly? Place unripe plantains in a paper bag with a banana or apple at room temperature for 1–2 days. You can also roast them in their skins at 350°F (175°C) for 15–20 minutes until the skins are black, but they won’t be as sweet as naturally ripened ones.
Can I make the salsa roja less spicy? Yes, remove the seeds and membranes from the jalapeño before blending, or use only half of it. You can also substitute a mild poblano pepper for a completely mild salsa.
What else can I serve with pupusas? In El Salvador, pupusas are often served with just curtido and salsa. You can also add pickled onions, hot sauce, or a slice of fresh cheese. For a full meal, serve with the rice and beans as described here.
Related
- Rava Malpua Recipe (Semolina Pancakes in Syrup)
- Rasgulla Making Machine: How to Use One at Home
- Rasgulla Origin State: Bengali Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).