Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
El Salvador's most notable dish is the pupusa, a thick handmade, tortilla-like corn flour or rice flour flatbread stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), mora (Solanum nigrum, a type of nightshade plant native to Eurasia), or garlic. Some restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a cooked tomato sauce, often served with curtido.
Pollo encebollado is another popular Salvadoran dish that contains chicken simmered with onions. Salvadoran cheeses queso duro (hard cheese), queso fresco (fresh cheese), and cuajada are also eaten with meals.
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita is deep-fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and chicharron with pepesca (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes rellenos ("stuffed bread") are warm submarine sandwiches. The turkey or chicken is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served with turkey or chicken, tomato, and watercress along with cucumber and cabbage.
Other well-known Salvadoran dishes include carne guisada (saucy beef with potatoes and carrots), lomo entomatado (beef with tomatoes), carne asada (grilled steak, usually served with a type of Salvadoran salsa called chimol), pasteles de carne (meat pies), pollo guisado con hongos (chicken with mushrooms), pacaya planta (palm flowers breaded in cornmeal, fried and served with tomato sauce), pavo salvadoreño (roast turkey with sauce, often eaten for Christmas), ceviche de camarones (lime-cooked shrimp), and pescado empanizado (breaded, fried fish fillets). Salvadorean chorizo is short, fresh (not dried) and tied into twin sausages.
Typical Salvadoran breakfast: egg, beans, cream, plantain and chorizo
The pupusa is a Mesoamerican dish of Pipil origin. The oldest direct evidence of pupusa preparations in the world comes from a 1,400-year-old Maya site, Joya de Cerén, in El Salvador.
Palestinian Salvadoran hummus and pita, Teklebab, Palestinian–Turkish restaurant in Santa Tecla, El Salvador
Salvadoran chorizo with lime and a dip
Yuca is eaten fried or boiled with salads, as a side dish or in yuca frita. As with pupusa consumption, the oldest direct evidence of cassava cultivation comes from Joya de Cerén.
Loroco is a Mesoamerican plant widely used in Salvadoran dishes such as pupusas.
Izote flower is a Mesoamerican flower widely used in Salvadoran cuisine. It is often mixed with scrambled eggs or lemon.
Salvadoran tortillas are a staple of the Salvadoran diet. These are thicker (5 mm) than Mexican tortillas, about 10 cm in diameter.
Salvadorean-style chorizo
Alguashte is a seasoning made from ground pumpkin seeds. Alguashte likely has Mayan origins.
Güisquil filled with melted cheese
and 28 Related for: Salvadoran cuisine information
Salvadorancuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups...
that pupusa derives from the Nawat word pupusawa meaning "to puff up". Salvadoran linguist Jorge Lemus argued that the word pupusa does not have Nawat roots...
Panamanian cuisine Puerto Rican cuisine Saint Barthélemy cuisine Saint Lucian cuisineSalvadorancuisine Trinidadian and Tobagonian cuisine United States...
Echites panduratus (common name: loroco [loˈɾoko]) is a climbing vine with edible flowers, widespread in El Salvador, Guatemala, and other countries in...
Mesoamerican cuisine – (covering Belize, El Salvador, Guatemala, Honduras, Nicaragua, northern Costa Rica and Mexico) has four main staples: maize (many...
[kuɾˈtiðo]) is a type of lightly fermented cabbage relish. It is typical in Salvadorancuisine and that of other Central American countries, and is usually made...
Religion in El Salvador SalvadoransSalvadoran Americans SalvadorancuisineSalvadoran Spanish San Salvador Swiss Salvadorans This article incorporates...
chicken dish in Salvadorancuisine, also eaten elsewhere in Central America, such as in Guatemala. The dish is made with rooster, Salvadoran chicha and panela...
in the form of gallos. Salvadorancuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the...
parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked...
Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food...
seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions...
of El Salvador locally called izote, and it is used extensively in Salvadorancuisine.[citation needed] Common names include spineless yucca, soft-tip yucca...
mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans...
Crêpe Honduran cuisine List of maize dishes List of tortilla-based dishes Mexican cuisine Gordita Taco Pancake Pita Roti Salvadorancuisine Talo, the Basque...
beverage. Pineapple atol (atol de piña) is also consumed in El Salvador. Salvadoran varieties include atol shuco ("dirty" atol, a reference to its darker...
that complement the sweet milk mixture. Albanian cuisine Latin American cuisine Nicaraguan cuisine Raichlen, Steven (1998). Salud Y Sazon: 200 Recetas...
bacon. food portal Quesadilla Salvadoreña, a pan dulce traditional to Salvadorancuisine Arepa, similar dish native to northern South America List of maize...
resemblance to braided cheeses. Queso Oaxaca is used widely in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted...
Alguashte is a seasoning typical of Salvadorancuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. Simple to...
tortillas known as pupusas are also a famous dish of traditional Salvadorancuisine. Tortillas are widely used in the United States, in recipes of Mexican...
2022. Stowers, Sharon L. (August 10, 2012). "Gastronomic Nostalgia: Salvadoran Immigrants' Cravings for Their Ideal Meal". Ecology of Food and Nutrition...
Palestinian Salvadoran Religion in El Salvador SalvadoransSalvadoran Americans SalvadorancuisineSalvadoran Spanish San Salvador Salvadoran literature...
Chimol (also known as chirmol and chismol) is a common Central American cuisine or condiment topping on foods such as carne asada. Chimol is made of diced...
Global Information
Typical Salvadoran breakfast: egg, beans, cream, plantain and chorizo
The pupusa is a Mesoamerican dish of Pipil origin. The oldest direct evidence of pupusa preparations in the world comes from a 1,400-year-old Maya site, Joya de Cerén, in El Salvador.
Palestinian Salvadoran hummus and pita, Teklebab, Palestinian–Turkish restaurant in Santa Tecla, El Salvador
Salvadoran chorizo with lime and a dip
Yuca is eaten fried or boiled with salads, as a side dish or in yuca frita. As with pupusa consumption, the oldest direct evidence of cassava cultivation comes from Joya de Cerén.
Loroco is a Mesoamerican plant widely used in Salvadoran dishes such as pupusas.
Izote flower is a Mesoamerican flower widely used in Salvadoran cuisine. It is often mixed with scrambled eggs or lemon.
Salvadoran tortillas are a staple of the Salvadoran diet. These are thicker (5 mm) than Mexican tortillas, about 10 cm in diameter.
Salvadorean-style chorizo
Alguashte is a seasoning made from ground pumpkin seeds. Alguashte likely has Mayan origins.
Güisquil filled with melted cheese
