El Salvador
The typical foods in El Salvador are probably one of the best foods anyone can taste! The food that most identifies Salvadoran people are "pupusas". You can find them anywhere you go. There are other typical foods from El Salvador, like chilate, nuegados, yucca, atol de elote, tamales (from pork, chicken, beef) and shuco.
Except in large cities, which have supermarkets, most Salvadorans shop daily for groceries at an open air market. Beans, rice, tortillas and tamales (a type of corn dumpling wrapped in banana leaves) are the basic staples of the Salvadoran diet, as common as bread and butter are to North Americans. Traditional Salvadoran cuisine combines the foods of Spain and the American Indians. Many of the dishes are made with maize.
The corn Hojuelas with honey is a food eaten during the celebration of All Saint's Day, this means, the day dedicated to bring flowers to the cemetery to the deceased. Coyoles with honey and Torrejas (French toast) with syrup are seasonal dishes eaten during Holy Week or Easter.
Here are some favorite foods and recipes...
Pupusas - A favorite fast food unique to El Salvador. Pupusas are basically cornmeal tortillas filled with beans, cheese, or pork and most often a combination of any of the three. Pupusas originated a long time ago. They were created by the Pipiles, the native Indians from El Salvador. They are then fried and served with a tomato sauce and pickled cabbage called curtido.
Curtido - (Salvadoran cabbage salad)
Casamiento - Standard daily fare. A great way to serve leftovers. Casamiento is a mix of beans and rice, usually left over from the previous day. They are fried together and often served for breakfast or dinner. You can't believe how much flavor the Salvadorans can pack into basic rice and beans.
Arroz con leche - commonly known as rice pudding. It is another great way to reuse yesterday's rice. Heat up some milk with sugar and cinnamon and reboil the rice for a few minutes. Makes a
Except in large cities, which have supermarkets, most Salvadorans shop daily for groceries at an open air market. Beans, rice, tortillas and tamales (a type of corn dumpling wrapped in banana leaves) are the basic staples of the Salvadoran diet, as common as bread and butter are to North Americans. Traditional Salvadoran cuisine combines the foods of Spain and the American Indians. Many of the dishes are made with maize.
The corn Hojuelas with honey is a food eaten during the celebration of All Saint's Day, this means, the day dedicated to bring flowers to the cemetery to the deceased. Coyoles with honey and Torrejas (French toast) with syrup are seasonal dishes eaten during Holy Week or Easter.
Here are some favorite foods and recipes...
Pupusas - A favorite fast food unique to El Salvador. Pupusas are basically cornmeal tortillas filled with beans, cheese, or pork and most often a combination of any of the three. Pupusas originated a long time ago. They were created by the Pipiles, the native Indians from El Salvador. They are then fried and served with a tomato sauce and pickled cabbage called curtido.
Curtido - (Salvadoran cabbage salad)
Casamiento - Standard daily fare. A great way to serve leftovers. Casamiento is a mix of beans and rice, usually left over from the previous day. They are fried together and often served for breakfast or dinner. You can't believe how much flavor the Salvadorans can pack into basic rice and beans.
Arroz con leche - commonly known as rice pudding. It is another great way to reuse yesterday's rice. Heat up some milk with sugar and cinnamon and reboil the rice for a few minutes. Makes a