Salvadoran pupusería tradition in LA

Traditional pupusas are made with corn masa (pupusas de maíz) and are often filled with cheese, beans, and pork ^[4]. Common traditional fillings include revueltas (a mix of pork, beans, and cheese) ^[1], frijoles con queso (beans and cheese) ^[1], chicharrón con queso (pork and cheese) ^[1], queso (often using a Salvadoran cheese like quesillo, which melts and becomes gooey) ^[4], and frijoles (refried beans, sometimes mixed with cheese) ^[4].

Regional differences within El Salvador exist: in the eastern part of the country, pupusas are often filled with cheese, beans, and pork ^[4]; in the western part, fillings like chicken, steak, and vegetables are more common ^[4]; and in the capital, San Salvador, fillings like cheese, beans, and chorizo are popular ^[4]. The specific fillings of ayote (squash) and loroco (a vine flower bud) are not mentioned in the provided sources ^[4].

The provided sources do not contain information about the Salvadoran community in Los Angeles, the specific pupusería chains Sarita’s, Las Brasas, or Pupuseria San Sivar, or the neighborhoods of Pico-Union, Westlake, Van Nuys, or Long Beach. To fully answer the question, sources are needed that specifically describe the Salvadoran diaspora in Los Angeles, the locations and menus of the named pupusería chains, and the traditional fillings of ayote and loroco.