Salvadoran cuisine is arguably the finest in Central America. Soups, seafood, salads, breads, tamales and rice dishes are some of the most popular food served in El Salvador. Corn is a main ingredient used in many dishes throughout the country. Corn is also used as an ingredient in a delicious thick and refreshing beverage called “Atol de Elote”.
The national dish or the trademark food item is the humble pupusa, or pupusaw in the Pipil language. Pupusas were first created centuries ago by the Pipil tribes who inhabited the territory now known as El Salvador. Cooking implements for their preparation have been excavated in “Joya de Cerén”,” El Salvador’s Pompeii”, site of a native village that was buried by ashes from a volcano explosion, where foodstuffs were preserved as they were being cooked almost 2000 years ago. A pupusa is a traditional Salvadoran dish made of a thick corn or rice tortilla, freshly grilled and usually stuffed with cheese, chicharrón (cooked pork meat ground), beans, loroco (an edible flower), and/or meat, although dozens of fillings, both sweet and savory, can be found. Sometimes, in addition to its vegetarian version, e.g. spinach, the pupusa can be stuffed with shrimp. They are usually served with salsa roja, a slightly spicy red sauce, and curtido, a vinegary cabbage and carrot salad.
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Pupusa: Every second Sunday of November, a National Day of the Pupusas is celebrated throughout El Salvador. Pupusas is the “national plate” in El Salvador and has a big part in the country’s culture. Several events are held throughout the country with the aim of promoting the consumption, production, and export of the national plate. There are activities such as the “Pupusas eating contest” and recognition is given for the best sellers and to those who devote their time in preparing the traditional dish of El Salvador.
Sopa de Pata: Sopa de Pata is also known as cow’s foot soup. The main ingredient is cows feet and cows stomach; also known as tripe. Vegetables such as yucca, corn, plantains and green beans are added for texture and nutrients. This popular soup is seasoned with lemon juice, cilantro, and Chile. |
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Tamales: Tamales are made out of cornmeal dough; also known as “masa”. It is filled with a variety of ingredients that creates a delicious combination of flavors. Fillings include meats, sweet corn, fruits and cheeses. The tamales are wrapped in banana leaves or corn husks and secured with a string. They are boiled and served hot. Removal of the banana leave and corn husk is required before eating the tamale. These flavorful and popular treats can be found at restaurants and street vendors throughout El Salvador.
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Empanadas: Empanadas are a fried pastry snack that is filled with a variety of ingredients. The pastry shell is made from corn or flour. Popular fillings include cheese, potatoes, beans, chicken, pork, beef and chicken. Other ingredients that are used for fillings are sweet corn, yucca and plantains. The empanadas are deep-fried and served hot. |
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Yucca Frita: YuccaFrita is made out of cassava root. The root is cut into wedges that are similar to large French fries Since El Salvador boasts an extensive coastline, seafood is common in its cuisine. In fact Salvadorans consume a big variety of seafood. Local cocktails and cevishes are made with clam, oyster, fish, shrimp, snail, octopus, squid and a type of black clam called conchas or shells by locals. Cocktails and cevichesare prepared with tomato and onion chopped in a dark sauce called salsa. Salvadorans also eat fried crabs, lobsters and fish with garlic and lemon. Shrimp is eaten roasted, al ajillo and in butter. There is also a type of seafood soup called mariscada which contains fish, clam, octopus, squid, shrimp and crab. |
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