Pupusas—those thick, handmade corn tortillas stuffed with cheese, beans, chicharrón, or loroco—are the heart and soul of Salvadoran cuisine. But what if you cross the border into Mexico? Do they have something similar? The short answer is yes, but with a twist. While no single Mexican dish is a perfect replica, several traditional foods could be considered Mexico’s version of the pupusa, depending on the region and cultural flavor.
In this post, we’ll explore the closest Mexican equivalents to pupusas, including gorditas, tlacoyos, and huaraches. We’ll compare them in taste, technique, and tradition—and explain why understanding these dishes brings deeper appreciation for Latin America’s shared culinary heritage.
First, What Exactly Is a Pupusa?
Before diving into the Mexican counterparts, let’s clarify what makes a pupusa so special:
- Origin: El Salvador
- Dough: Made from nixtamalized corn flour (masa de maíz)
- Stuffing: Cheese, beans, pork (chicharrón), or loroco
- Cooking Style: Sealed and cooked on a hot comal
- Serving Style: Topped with curtido (fermented cabbage slaw) and tomato salsa
Pupusas are compact, flavorful, and eaten with your hands—comfort food with ancestral roots.
1. Gorditas: The Closest Cousin
Origin: Northern and Central Mexico
Gorditas literally means “little fat ones,” and they live up to the name. Like pupusas, they are made from masa de maíz and can be stuffed or sliced open and filled after cooking.
Similarities:
- Same dough base: masa harina
- Often griddled or fried on a comal
- Stuffings include beans, cheese, chicharrón, papas con rajas
Differences:
- Gorditas are often split open like pita pockets
- More commonly fried (especially in the north of Mexico)
- Toppings include lettuce, crema, salsa, queso fresco—more layered than pupusas
Verdict:
If Mexico has a national pupusa cousin, it’s the gordita. In fact, in some border regions, people even call pupusas “gorditas salvadoreñas.”
2. Tlacoyos: The Ancient Sibling
Origin: Central Mexico, especially Puebla and CDMX
Tlacoyos are oval-shaped, stuffed masa cakes, dating back to Aztec cuisine. Traditionally filled with requesón (a type of cheese), beans, or fava beans, and grilled until crisp.
Similarities:
- Stuffed masa dough, cooked on a comal
- Use of beans and cheese
- Eaten as handheld street food
Differences:
- Longer, oval shape instead of round
- Toppings include nopales, onions, cilantro, and salsa verde
- No curtido or tomato sauce—flavors are distinctively central Mexican
Verdict:
Tlacoyos are older than pupusas and may have even inspired similar food in Mesoamerica, but they’re less melty and more earthy in flavor.
3. Huaraches: The Stretch-Limo Version
Origin: Mexico City
Huaraches are longer than tlacoyos and get their name from their sandal-like shape. They’re typically not sealed like pupusas or tlacoyos, but layered like a giant tostada.
Similarities:
- Made from masa and cooked on a comal
- Often topped with beans, cheese, meat, and salsa
- Eaten as hearty street food
Differences:
- Not stuffed inside—the fillings go on top
- Often served on a plate, with utensils
- Size: much larger and often a full meal
Verdict:
While not a pupusa clone, the huarache shares the masa heart of the pupusa but expresses it more like a loaded open-faced sandwich.
4. Sope: The Thick Open-Faced Pupusa
Origin: Widespread in Mexico
Sopes are thick, round disks of masa with pinched edges, fried and topped with beans, lettuce, cheese, and meat.
Similarities:
- Round, thick masa base
- Popular as street food
- Same staple ingredients: beans, cheese, pork
Differences:
- Toppings are layered, not stuffed
- Typically served with lettuce, crema, and queso fresco
- Crunchier texture from frying
Verdict:
A sope is like a mini tostada-meets-gordita hybrid—pupusa-adjacent, but not equivalent.
Cultural Differences: What Sets Pupusas Apart?
- Sealed vs. Open: Pupusas are always sealed, giving you that melty, gooey surprise with every bite. Mexican versions are often open-faced or cut open post-cook.
- Curtido: No Mexican equivalent to the tangy, fermented cabbage that defines a pupusa plate.
- Compact Elegance: Pupusas are typically simpler—three ingredients or fewer—making their flavor bold and clean.
In short, pupusas are minimalist; Mexican masa dishes are maximalist.
Regional Fusion: Pupusas in Mexico and Gorditas in El Salvador?
In recent years, you’ll find:
- Pupuserías in Mexico, especially in Chiapas and CDMX
- Gordita stands in El Salvador, especially near borders and major cities
- Fusion spots offering “pupusa de pastor” or “gordita de loroco”
This culinary migration is creating new hybrids—and uniting Latinos across borders, one masa bite at a time.
