Salvadoran cuisine

Salvadoran Cuisine

Salvadoran cuisine

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<!-- missing image -->Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Maya, Lenca, and Pipil people. Many of the dishes are made with maize (corn).

El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrĂ³n (cooked pork meat ground to a paste consistency), refried beans, and/or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach.

Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The Yuca is sometimes served boiled instead of fried. Panes Rellenos ("Stuffed Bread") are warm submarines sandwiches. The turkey or chicken is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with turkey or chicken, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.

Soups and salad

Soups are popular among Salvadorans of every social level. Sopa de pata is a soup made from the tripes of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. Gallo en chicha is a soup made with rooster,...
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