a gordita (literally, "little fatty"), but gorditas are usually open at one end. In Colombia and Venezuela, they make arepas. Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking. Venezuela has its own recipe for arepas, but, unlike Colombian arepas, the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger. United States Pupusas made in the United States are typically made with Maseca (brand) commercial corn flour-masa mix, instead of fresh masa. Some high-end pupuserías in the United States use rice flour and wheat flour versions. In Santa Fe, New Mexico, variations include using spinach, pepperoni, cheese, and green chile. Taco Cabana, a Tex-Mex chain in Texas, created a dish called the pupusa that has no relation to the Salvadoran food. Gallery Economic impact In spite of their low market price, pupusas represent an important element in the economy of El Salvador. Rising ingredient costs in 2022 have led to concerns about rising pupusa prices. In addition to whole pupusas, the individual ingredients are also exported; in 2005, for example, US$604,408 worth of loroco, sometimes used as a pupusa filling, was sold to the United States alone. Frozen pupusas can be found in the refrigerated section of many Hispanic and international supermarkets in the United States, especially those located in highly concentrated areas of Salvadorans such as Washington, D.C., and Long Island, New York. Pupusa sales play a significant role in the Salvadoran economy. According to the Salvadoran Ministry of Economy between the years of 2001–2003, pupuserias generated $22 million. The export of ingredients such as loroco has also helped boost the economy. As of 2005, 300,000 people made pupusas for a living, with a majority of them being women. See also List of maize dishes List of street foods References Further reading Carman, Tim. "Perfect Pupusas Require a Mastery of Masa". The Washington Post, 2012. Lawson, Susan C. "Latin LESSONS". Indianapolis Monthly, vol. 25, no. 10, 2002, pp. 164. Nickles, Greg. "The Flavors of El Salvador". El Salvador: The People & Culture, 2002, pp. 28–29. Scherer, Jane. "Pupusas". Faces, vol. 15, no. 3, November 1998, p. 19. Maize dishes National dishes Salvadoran cuisine Tortilla-based dishes Honduran cuisine