One of El Salvador's notable dishes is the ''pupusa''. ''Pupusas'' are handmade corn tortillas (made of ''masa de maíz'' or ''masa de arroz'', a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as ''quesillo'', similar to mozzarella), ''chicharrón'', or refried beans. Sometimes the filling is ''queso con loroco'' (cheese combined with ''loroco'', a vine flower bud native to Central America). ''Pupusas revueltas'' are ''pupusas'' filled with beans, cheese and pork. There are also vegetarian options. Some adventurous restaurants even offer ''pupusas'' stuffed with shrimp or spinach. The name ''pupusa'' comes from the Pipil-Nahuatl word, ''pupushahua''. The origins of the ''pupusa'' are debated, although its presence in El Salvador is known to predate the arrival of the Spaniards.