Salvadoran cuisine
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).
Yuca frita is deep-fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and chicharron with pepesca (fried baby sardines).
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).
Sopa de pata is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy.
Gallo en chicha is a soup made with rooster, corn, dulce de tapa, and sometimes other things.
Sopa de pescado is a soup made out of fish or seafood with corn flour, tomatoes, green peppers, cumin, achiote and other ingredients, commonly eaten for the Christian holiday of Good Friday.
Sopa de pollo is a chicken stew with tomatoes, green peppers, guisquil, carrots, potatoes, consommé, and other ingredients.
Panes rellenos (stuffed bread) are warm sandwiches, often made with chicken, carne asada, or turkey.
Salvadoran desserts include: The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form.
Another popular beverage is ensalada ("salad"), made of pineapple juice with finely chopped fruits, usually apples, marañón, mamey, and watercress.
Vinagre de piña is a drink of trimmed pineapples mixed with panela and water and set aside to ferment for a few weeks or even months.
There is also a type of seafood soup called mariscada, which contains fish, clams, octopus, squid, shrimp, and crab.
