Pupusas are El Salvador's national dish — handmade thick corn tortillas stuffed with cheese, beans, chicharrón (slow-cooked pork), or the seasonal flower of the loroco vine. They're griddled fresh on a comal, served with curtido (lightly fermented cabbage slaw) and tomato salsa.
On request Lylli will direct you to a local pupusería near the property — somewhere she trusts, knows the family, and where the price is what locals pay. Cash only at most spots, around $1–2 per pupusa.
First-timers should order one of each kind: frijol con queso, revuelta (mixed), chicharrón, and loroco. Then order again.