People often ask us the difference between a baleada and a pupusa, since both come from Central America and both look humble at first glance. The short answer is that one is folded and one is stuffed, and both are built around handmade dough and a few honest ingredients.
A baleada starts with a soft flour tortilla, warm and a little chewy. We spread on mashed beans, add a salty crumble of cheese, and a spoon of cream. From there it can grow, with egg or avocado or meat, but the classic version is proud of being simple. You fold it over and eat it with your hands.
A pupusa is different. The masa is filled before it is cooked, usually with beans, cheese, or seasoned pork, then pressed flat and griddled until the outside is golden and the inside is melting. It is always served with curtido, a tangy cabbage slaw that cuts through the richness. Eat them fresh and a little messy. That is how they are meant to be.