Salvadorian Cuisine
(El Salvador)
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Salvadorian cuisine is a style of cooking derived from the nation of el salvador. the traditional cuisine consists of food from indigenous pipil and spanish peoples. many of the dishes are made with maize (corn).
el salvador's most notable dish is the pupusa, a thick handmade corn flour or rice flour tortilla stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans, and/or loroco (a vine flower bud native to central america). there are also vegetarian options, often with ayote (a type of squash) or garlic. some adventurous restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a simple yet flavorful salvadoran cooked tomato sauce, often served with curtido. pollo encebollado is another popular salvadoran dish that contains chicken simmered with onions. famous salvadoran cheese is eaten with these meals such as queso duro (hard cheese), queso fresco (fresh cheese), and cuajada.
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