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WPM Real Estate Management and the companies from which we originated have been in existence for over 75 years. Since our founding, WPM Real Estate Management’s work has been about people. We manage properties and communities where people live, work and play. And we share a commitment to creating a sense of belonging and respect for clients, residents, tenants and homeowners alike.

From the very beginnings of our organization, diversity has been something we have welcomed and celebrated. Diversity in all its forms has helped our organization become who we are today.  By actively seeking the input of a diverse group of individuals and realizing that inclusiveness strengthens our organization, we have grown to an organization of over 400 Associates that have voted us a Top Workplace for 10 consecutive years.
 
We are proud of our history of celebrating diversity and inclusiveness and are actively working towards enhancing our efforts. We want to continue to strengthen our culture to exceed the expectations of our Associates and our clients, as well as strengthen our leadership in the property management industry. Specifically, we want to focus on inclusivity, diversity, equity, and advocacy (IDEA) across our organization. Our IDEA framework is defined as follows:

Inclusivity – Creating an environment of belonging and connection

Diversity – Embracing the continuum in all aspects of humanity

Equity – Ensuring equal treatment, access, and opportunity for all

Advocacy – Living and giving voice to our core principles

 
WPM Global Spotlight
WPM Associates are diverse in many ways, including country of origin. Each month the IDEA Council will feature a WPM Associate who hails from a different country.

Our latest submission includes a recipe from El Salvador for Papusas. Enjoy!

 
Pupusas – Beans and cheese 
 
Curtido (slaw)

Ingredients:
- 1 small green cabbage 
- ½ red onion
- 1 carrot 
- 2 tbsp of salt 
- 1 tbsp of dried oregano
- 1 cup apple cider vinegar or white vinegar
- Jalapeno as desired

Directions:
- Using a knife finely shred the cabbage and onion. Using a cheese grater, shred the carrot. Cut jalapenos in juliennes or slices. Put the previous ingredients in a large bowl with hot water and leave for 3 minutes. Then drain and put back in bowl. Add salt, dried oregano, and vinegar. Mix mixture and let it rest for one hour. You can let rest in the fridge or just in a room temperature space. 
 
Red beans (can purchase canned beans or make your own)

Ingredients: 
- 2 cups of whole red beans 
- 3 quarts of water
- ¼ white onion
- One small piece of green pepper
- 1 clove of garlic 
- 4 tbsp of oil

Directions:
- In a high-powered blender add the water, beans, onion, green pepper, and garlic. Blend until they are very smooth. In a frying pan, heat up the oil then pour the blended beans. Add salt and chicken bouillon to taste. Stir over medium heat for 15-20 minutes. Stir constantly until they thicken. Then set aside and let cool completely. The beans will get very thick as they cool.
 
Salsa Ingredients:
- 6 tomatoes
- 1/4 white onion 
- 1 clove of garlic
- 1 jalapeno (if desired) 
- 4.5 cups of water
- 2 tbsp of oil
- Salt and chicken bouillon
 
Directions:
- Add the 4 cups of water to a pot and boil. Leave the other half cup of water for later use. Once water is boiling add the tomatoes and let continue to boil for 4-5 minutes. Remove the tomatoes from the boiling water and let cool a little bit. Once the tomatoes have cooled a bit, add to a blender with the ½ cup of water, onion, garlic, and jalapeno (if desired). Pour mixture into a small pot and add the oil. Add salt and chicken bouillon to taste. Simmer for 10-15 minutes.
 
 
Masa Ingredients:
- 4 cups of corn flour 
- 3-5 cups of lukewarm water 
½ tbsp of salt
 
Directions:
- Mix the corn flour, salt, and water together to form a thick masa. It should not be sticky, but it should also be very soft. To begin, only add 3 cups of water then continue to add as you feel is needed to soften the masa. Set aside until ready to use, do not put in the fridge.
 
Cheese Ingredients:
- 2lbs Shredded mozzarella cheese
- One pinch of salt
 
Directions:
- Place the mozzarella cheese in a bowl, and place in microwave for one minute. Add the salt and use your hands to mush the cheese until it is malleable. 
 
 
Assemble and cook pupusas:
 
- In a small container or bowl mix 2 cups of water and 3 spoons of oil. Set aside as this will be used while assembling the pupusas.
- Heat a large skillet or griddle over medium-high heat.
- Wet hands with the water and oil mixture so that the masa does not stick into hands.
- Take about 2 ounces of the masa and form into a ball, then flatten the ball into a thick disk.
- Add cheese then the beans (as desired) to the center of the disk.
- Fold the edges of the masa up and around the cheese and beans to form a ball and grab some more of the water and oil mixture. 
- Pat and shape the ball into a flat disk (medium thickness), evenly spreading the beans and cheese out along with the masa. This process is called palmear, as it is done using the palm of your hands.
- After forming the pupusa add a small amount more of the water and oil mixture then put into the hot pan/griddle. Cook on each side for 2-3 minutes until browned. If the cheese is melting out of the sides, no worries, that’s what it is all about!

 
P.s. there is a wide variety of fillings for the pupusas. They can be filled with pork (chicharron), zucchinis, chicken, shrimp, vegetables, etc. In El Salvador pupusas are a breakfast, lunch, and dinner. You can eat them whenever you are hungry. Enjoy with coffee, hot chocolate, Horchata (typical Salvadorean drink), or a nice cold soda.