í•ścentraca/21@18
I was even hungry to read his post. I see that the Salvadoran variants of the pupusas are much more numerous than the local ones, of which they sell only chicharon or cheese, which after a while are dry. Another thing I've seen with the mere pupusas is that they have something like colored inside the mass not the meat that don't put them in here. What is it?
fish or shrimp
Have you fed them? How are they? This is something I didn't expect. Is the tan they use for these different? Do they add something extra to the fish filling?