Photos of El Salvador
and food photos below
From Wiki Cuisine
One of El Salvador's notable dishes is the pupusa. Pupusas are handmade corn tortillas (made of masa de maiz or masa de arroz, a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as quesillo, similar to mozzarella), chicharron or refried beans. Sometimes the filling is queso con loroco (cheese combined with loroco, a vine flower bud native to Central America).
Pupusas revueltas are pupusas filled with beans, cheese and pork. There are also vegetarian options. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach. The name pupusa comes from the Pipil-Nahuatl word, pupushahua. The precise origins of the pupusa are debated, although its presence in El Salvador is known to predate the arrival of the Spaniards.
Two other typical Salvadoran dishes are yuca frita and panes con pollo. Yuca frita 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. Pan con pollo/pavo (bread with chicken/turkey) are warm turkey or chicken-filled submarine sandwiches. The bird is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with tomato and watercress along with cucumber, onion, lettuce, mayonnaise and mustard.
One of El Salvador's typical breakfasts is fried plantain, usually served with cream. It is common in Salvadoran restaurants and homes, including those of immigrants to the United States.
Alguashte, a condiment made from dried, ground pepits (pumpkin seeds), is commonly incorporated into savoury and sweet Salvadoran dishes.
"Maria Luisa" is a dessert commonly found in El Salvador. It is a layered cake that is soaked in orange marmalade and sprinkled with powdered sugar.
A popular drink that Salvadorans enjoy is Horchata, a drink native to the Valencian Community in Spain. Horchata is most commonly made of the morro seed ground into a powder and added to milk or water, and sugar. Horchata is drunk year round, and can be drunk anytime of day. It mostly is accompanied by a plate of pupusas or fried yuca. Horchata from El Salvador has a very distinct taste and is not to be confused with Mexican horchata, which is rice-based. Coffee is also a common morning beverage.
Other popular drinks in El Salvador include Ensalada, a drink made of chopped fruit swimming in fruit juice, and Kolachampan, a sugar cane-flavored carbonated beverage.
One of the most popular desserts is the cake Pastel de tres leches (Cake of three milks), consisting of three types of milk; evaporated milk, condensed milk, and cream.
Some El Salvadoran Spices