Cooking Class: Salvadoran Pupusas

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Cooking Class: Salvadoran Pupusas

  • date: February 28, 2026
  • time: 10:00 am - 12:30 pm
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    • Join us in the 21 Acres kitchen for a hands-on exploration of Salvadoran pupusas, one of Central America’s most beloved masa-based foods. Pupusas are thick, handmade corn cakes traditionally filled and cooked on a griddle until lightly crisp on the outside and tender within. Deeply rooted in Salvadoran food culture, pupusas are meant to be shared, topped, and enjoyed together.

    Pupusas are traditionally eaten by hand, topped with curtido and a spoonful of salsa roja. The contrast of

    warm masa, crunchy slaw, and light tomato sauce creates a balanced and satisfying meal. The menu for this class is vegetarian and, with the exception of corn, grain-free.

    Students will prepare fresh masa and learn how to shape, fill, and cook pupusas from start to finish, with a focus on technique, flavor balance, and cultural context. You will learn about Salvadoran food traditions and cultural context; understanding nixtamalization and masa preparation; techniques for filling and shaping pupusas; balancing acidity, richness, and texture; and highlighting seasonal, local farm ingredients. 

    Menu and highlights:
    – Salvadoran pupusas stuffed with vegetarian fillings (seasonal squash, beans, and/or cheese) 
    – Curtido, the traditional lightly fermented cabbage slaw, prepared entirely with ingredients sourced from the 21 Acres Farm Market 
    – Salvadoran Salsa Roja, demonstrated near the end of class 
    – a special El Salvadorian dessert, prepared together as a shared dessert 

    Registration fee: $65 per person. This class is open to students ages 8 to 108, and there will be a maximum of 12 attendees

    working in four groups across three shared stations in a fully hands-on, collaborative learning environment.

    Pre-registration is required – please click the button below.

    About your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest, Alaska, Saipan, and Hong Kong. Known for his passion for scratch cooking and food education, he served 19 years as Executive Chef at Forest Ridge School in Bellevue, where he built a vibrant garden-to-table program and inspired students to cook, grow, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region, celebrating local farms, seasonal ingredients, and the joy of cooking together.

    This class continues Chef Ron’s “Masa Series” at 21 Acres (Tamales, Masa Tortillas, Pupusas, and Sopes), and fits nicely into the progression of skills and cultural exploration we’ve been building together.

    Register Here