1990s, they were common in cities such as Los Angeles, New York, and San Francisco. Pupusas have been popular in Washington, D.C., since the 1980s and in 2019, November 6 was declared the day of the pupusa. In April 2005, the Salvadoran Legislative Assembly declared pupusas as the national dish of El Salvador and every second Sunday of November would be National Pupusas Day. A fair is typically held on the day in the capital and a few big cities. On 10 November 2007, in celebration of National Pupusa Day, the Secretary of Culture organized a fair in the capital park in which they would make the world's biggest pupusa. The pupusa was in diameter and was made with of masa, of cheese, and 40 pounds of chicharrón. It fed 5,000 people. Five years later, the record was broken again with a pupusa in diameter. Guinness World Records lists the largest pupusa at , created in Olocuilta, El Salvador, on 8 November 2015. In 2011, The Guardian named pupusas that year's Best Street Food in New York. Both at home and abroad, pupusas are traditionally served with curtido (a pickled cabbage relish, analogous to German Sauerkraut and Korean kimchi that comes in mild and spicy varieties) and tomato sauce, and are traditionally eaten by hand. Author Carlos Cordova reports an ancient pre-Hispanic belief that it was sinful to cut tortillas with a knife; they must be cut with fingers as corn was believed to be a divine grain. This might be the reason why generation after generation has adhered to the rule of eating pupusas with the hands. Regional variations A variant of the pupusa in El Salvador is the pupusa de arroz, originally hailing from the town of Olocuilta in the east of San Salvador. Rice flour is used to make the dough and they are usually stuffed with chopped pork, cheese, beans, zucchini, and other vegetables. Another regional variation, found in Alegría, is the pupusa de banano, which calls for the addition of plantain bananas to the pupusa. Latin America Pupusas are also found in neighboring Central American countries. Honduran versions use the local quesillo type of cheese for the filling. In Costa Rica, both "Salvadoran pupusas" and "pupusas" are available, the latter being a local version. There, they are a staple of the food stalls at regional carnivals known as fiestas. A similar Mexican dish is called