El Salvador
At Brian and Jess’s!
February 27 2025 - Stacy’s House
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Stacy - Salvadorian bean and cheese pupusas with curtida
Jess - Sopa De Gallina
Genevieve -Horchata-ish
Tina + Issac - Salvadorian Rice- Espumilla
Ritee - Encocado de Pescado
Rachel - Enchiladas de Carne de Res
Mindy - Salvadorian Quesadilla
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 and some African influences. 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.