Pupusas win on comfort and repeat orders, but the profit lives in masa weight and filling ounces. If the masa ball grows or the cheese portion drifts, your margin disappears quietly.
This guide shows how to cost pupusas in the U.S. with clear portion standards.
Quick Summary
- Cost each pupusa by masa + filling + curtido + oil + packaging
- Revuelta and queso need different prices
- Curtido and salsa must be portioned
- Reprice when cheese or pork prices move
Why Pupusa Margins Slip
- Masa balls get heavier during rush hours
- Cheese and pork portions drift with no scale
- Curtido is treated as free when it is not
- Oil absorption is ignored in the cost
Core Pupusa Cost Formula
Pupusa cost = Masa portion + Filling portion + Curtido + Salsa + Oil + Packaging
Food cost % = Pupusa cost / Menu priceKeep each component as a fixed portion with a fixed unit cost.
Portion Standards to Lock In
- Masa per pupusa (oz or g)
- Filling per pupusa (oz cooked)
- Curtido portion (oz)
- Salsa portion (oz)
- Oil per unit (weekly usage divided by units sold)
Example (Sample Only)
- Masa: 4.5 oz
- Filling: 2.5 oz
- Curtido: 1 oz
- Salsa: 1 oz
- Packaging: foil + bag
Price revuelta and queso separately to protect margin.
Local Price Check Sources (U.S.)
- USDA ERS Food Price Outlook for food-away-from-home trends
- BLS Average Price Data for retail price sanity checks
Use these for context, not as your actual supplier cost.
Checklist
- Masa ball weight documented
- Filling portion weighed on prep line
- Curtido and salsa portioned
- Revuelta and queso priced separately
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months