Pupusa de queso con loroco is a variety of Salvadoran cheese pupusa, a thick corn tortilla that oozes with a mixture of gooey cheese and finely chopped loroco flower buds. The most traditional type of cheese used for the filling is quesillo, a kind of semi-soft white cheese, but other types of cheese may also be used.

Some of the most commonly used optional cheese varieties include queso fresco, mozzarella, farmer’s cheese, or Monterey Jack. The other key ingredient to the filling is loroco, the edible green buds of Fernaldia pandurata, a flowering vine that thrives throughout Central America. Loroco flower buds may be used fresh, frozen, or pickled, and they impart a unique aroma and flavor to the pupusas.

Once stuffed, the corn tortillas are usually cooked in a skillet or griddle until they’re golden brown with dark spots on both sides. Like other types of pupusas, these cheese pupusas are traditionally accompanied by tomato salsa (salsa roja), pickled cabbage slaw (curtido), and chili sauce on the side.

In El Salvador, pupusas are usually enjoyed for breakfast or dinner, although they are also a popular street snack.