Salvadoran cuisine

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Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional foods consist of a mix of Native American cuisine from indigenous groups such as the Lenca, Pipil, and Cacaopera, with influences from Spanish cuisine after the conquest of Spain in the 15th century.

Overview[edit]

Salvadoran cooking is characterized by the use of corn in many of its dishes. The staple food in Salvadoran cuisine is the pupusa, a thick handmade corn dough filled with various ingredients. Other notable dishes include yuca frita and panes rellenos. Salvadoran cuisine also features an array of sweet treats such as pastelitos, semillas de marañón, and nuégados.

Dishes[edit]

Pupusas[edit]

The pupusa is a thick corn tortilla stuffed with a savory filling. It is typically served with curtido (a pickled cabbage relish) and salsa roja, a type of tomato sauce.

Yuca Frita[edit]

Yuca frita is a popular dish in Salvadoran cuisine. It is made from cassava, also known as yuca, which is fried until crispy and then served with curtido and salsa roja.

Panes Rellenos[edit]

Panes rellenos are Salvadoran sandwiches that are typically filled with chicken, beef, or turkey. The bread is often dipped in a savory sauce before being filled.

Beverages[edit]

Salvadoran cuisine also includes a variety of traditional beverages. Horchata in El Salvador is made out of morro seeds, not rice as in Mexico. Other popular beverages include Ensalada, a drink made of finely chopped tropical fruits, and Atol, a type of warm corn drink.

See also[edit]

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