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Disney Magic at Home: Fan Favorite Recipe from the Taste of EPCOT International Festival of the Arts

Looking for another Disney Parks recipe to try at home? Disney has released a fan-favorite dish from this year’s Taste of EPCOT International Festival of the Arts. Learn more below.


Here are all the details from Disney Cast Member Karen McClintock:

The darling of this year’s Taste of EPCOT International Festival of the Arts is a pocket of melty cheese topped with all sorts of deliciousness. What dish am I talking about? (Hint – it is offered at the new Vibrante & Vívido Food Studio.) Of course, it’s the Blue Corn Pupusa.

Our version of this classic Salvadoran dish starts with grilled blue masa corn cakes we stuff with white cheddar and top with shredded pork, guajillo-árbol chile sauce, cabbage slaw, and aji amarillo crema. Yum!

We are sharing the recipe for this popular dish that is just as much fun to make with family and friends as it is delicious. Many of the components can be prepped the day before so everyone can help with stuffing, flattening, cooking, and topping right before eating.

Be sure to check out our Foodie Guide for a complete list of all the edible masterpieces at the more than 15 Food Studios at Taste of EPCOT International Festival of the Arts through February 22.


EPCOT International Festival of the Arts
Makes 8


  • 6 dried guajillo chilies
  • 1 chile de árbol
  • 6 cups plus 2 tablespoons water
  • 1 garlic clove
  • 2-3 pounds pork butt, cut into 1 1/2-inch pieces
  • Coarse salt, to taste
  • 2 tablespoons cornstarch


  • 2 cups red cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 1 carrot, julienne
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon brown sugar
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste


  • 1 cup sour cream
  • 2 3/4 teaspoons aji amarillo paste
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coarse salt, plus more, to taste


  • 2 cups blue corn masa1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon coarse salt
  • 3/4 – 1 1/2 cups water
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup canola oil


  • 16 freshly picked cilantro leaves


  1. Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color.
  2. Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
  3. Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid.
  4. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low.
  5. Shred pork and add to sauce. Season with additional salt, to taste.
  6. Keep warm until ready to serve.


  1. Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature.
  2. Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.
  3. Refrigerate for at least 4 hours, up to one day, before serving.
  4. Season with salt and pepper, to taste.


  1. Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.
  2. Refrigerate until ready to serve.


  1. Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.
  2. Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms.
  3. Scoop dough into 1/4 cup balls and place on reserved baking sheet.
  4. Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
  5. Gently flatten into disks, making sure no cheese is showing.
  6. With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside.
  7. Keep warm until ready to serve.


Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe!

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About Chad & Cindy Nykamp

After years of multiple Walt Disney World vacations, Cindy and Chad's dream of living in Orlando came true in 2010. After friends and family made them their go-to-people for Walt Disney World advice, Cindy and Chad launched in August 2015 to share their knowledge and love of Disney. Chad and Cindy have been Disney World Annual Passholders for years, DVC members, together have raced more than 70 runDisney races, and particularly love cruising on the Disney Cruise Line. Chad and Cindy also regularly represent at Walt Disney World media events. While attending these events, they get an insiders view of all the new things that have come to Walt Disney World. These experiences have helped them gain knowledge and expertise they happily pass on to their followers. They still can't believe how lucky they are to have such an amazing opportunity and will continue to share Disney with anyone who will listen!