Disney Recipe: Make This Delicious Festival of the Arts Favorite at Home!

Are you craving Disney park food 24/7?

Mickey Bar

If you’re wishing you could be at EPCOT’s International Festival of the Arts tasting your way around the world, we’ve got good news: you can now make a fan favorite recipe right at home!

Disney has shared its recipe for its famous Blue Corn Pupusa, offered at the Vibrante & Vívido Food Studio. This Salvadoran delight features blue masa corn cakes with cheese, shredded pork, and aji amarillo crema.

Blue Corn Pupusa stuffed with Cheese and topped with Shredded Pork, Guajillo and Árbol Chile Sauce, Cabbage Slaw and Aji Amarillo Crema

So let’s get started!


Pork with Guajillo-Árbol Chili Sauce:

  • 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

Cabbage Slaw:

  • 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

Aji Amarillo Cream:

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

Blue Corn Pupusa:

  • 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
Vibrante & Vivido


For Pork with Guajillo and Árbol Chili Sauce:

Step one: 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.

Step two: 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.

Step three: 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.

Step four: 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.

Step five: Shred pork and add to sauce. Season with additional salt, to taste.

Step six: Keep warm until ready to serve.

For Red Cabbage Slaw:

Step one: 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.

Step two: Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.

Step three: Refrigerate for at least 4 hours, up to one day, before serving.

Step four: Season with salt and pepper, to taste.

Blue Corn Pupusa

For Aji Amarillo Cream:

Step one: Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.

Step two: Refrigerate until ready to serve.

For Blue Corn Pupusa:

Step one: Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.

Step two: 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.

Step three: Scoop dough into 1/4 cup balls and place on reserved baking sheet.

Step four: 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.

Step five: Gently flatten into disks, making sure no cheese is showing.

Step six: 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.

Step seven: Keep warm until ready to serve.

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.

This colorful dish is a great way to celebrate EPCOT’s Festival of the Arts from home. Stay tuned to AllEars for more Disney recipes!

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Are you going to recreate EPCOT’s Blue Corn Pupusa at home? Let us know in the comments!

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