 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Salvadoran cuisine" – news ·newspapers ·books ·scholar ·JSTOR(July 2024) (Learn how and when to remove this message) |
Salvadoran cuisine is a style of cooking derived from the nation ofEl Salvador. The indigenous foods consist of a mix ofAmerindian cuisine from groups such as theLenca,Pipil,Maya Poqomam,Maya Chʼortiʼ,Alaguilac andCacaopera peoples and some African influences. Many of the dishes are made withmaize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after theSpanish conquest.
El Salvador's most notable dish is thepupusa, a thick handmade, tortilla-likecorn flour orrice flour flatbread stuffed withcheese,chicharrón (cookedpork meat ground to a paste consistency),refried beans orloroco (a vine flower bud native toCentral 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 withsalsa roja, a cooked tomato sauce, often served withcurtido.
Pollo encebollado is another popular Salvadoran dish that contains chicken braised with onions. Salvadoran cheesesqueso duro (hard cheese),queso fresco (fresh cheese), andcuajada are also eaten with meals.
Two other typical Salvadoran dishes areyuca frita andpanes rellenos.Yuca frita is deep-friedcassava root served withcurtido (a pickled cabbage, onion and carrot topping) and chicharron withpepesca (fried baby sardines). The yuca is sometimes served boiled instead of fried.Panes rellenos ("stuffed bread") are warmsubmarine sandwiches. The turkey or chicken is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served withturkey orchicken,tomato, andwatercress along withcucumber andcabbage.
Other well-known Salvadoran dishes includecarne guisada (saucy beef with potatoes and carrots),lomo entomatado (beef with tomatoes),carne asada (grilled steak, usually served with a type of Salvadoran salsa calledchimol),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), andpescado empanizado (breaded, fried fish fillets). Salvadoreanchorizo is short, fresh (not dried) and tied into twin sausages.
.jpg)
El Salvador is known for different types oftamales, which are usually wrapped inplantain leaves. These tamales include:
Soups are popular among Salvadorans of every social level.
Sopa de pata is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy.
Sopa de res is a soup made from beef shank, beef bone with meat, carrots, plantain, corn, potatoes, zucchini, and many other ingredients.
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.
Sopa de gallina india is a chicken broth with vegetables. Some people add lorocos and cream.
Sopa de frijoles (bean soup) is a red bean soup.
Sopa de chipilin (chipilin soup) is a chicken soup with chipilin leaves and vegetables.
Salpicón orpicadillo is a dish made with minced beef, mint and onions. Some people add rice.
Panes rellenos (stuffed bread) are warm sandwiches, often made with chicken,carne asada, or turkey. The chicken or turkey is marinated and then roasted withPipil spices and hand-pulled. This sandwich is traditionally served with tomatoes, cucumbers, lettuce, and watercress.
A variety ofpan dulces, or pastries, are popular.
Salvadoran desserts include:
Thedulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form.
Fruits are widely consumed, the most popular beingmangoes,coconuts,papayas, andbananas. Sometimes fruit with ice cream and cinnamon sprinkled on top is served.
Teenagers usually drinkcocas (soft drinks) likeCoca-Cola, while young and old alike drinkcoffee, El Salvador's top export.Viejitas,[1] "little old ladies", are biscuits dipped in morning coffee.
A popular soda that originated in El Salvador isKolashanpan, which is a soda withsugar cane flavor.Minutas,shaved ice flavored with fruit-flavored syrup, andhorchata, a beverage made from rice milk and a mix of spices such as cinnamon, peanut beverage,ajonjolí (sesame seeds) andmorro, are popular throughout the country and enjoyed on a hot day.
Licuados are likeminutas with added fresh fruit and (sometimes) milk.Frescos (short forrefrescos) refer tolemonades or other sweetened fruit drinks. Other drinks includearrayán,chuco andchilate. Another popular beverage isensalada ("salad"), made of pineapple juice with finely chopped fruits, usually apples,marañón, mamey, and watercress.
Tamarindo juice is consumed in all of El Salvador. Coconuts are sold at roadside estansas throughout the country. Typically, they are chopped with machetes and a straw is inserted so that the coconut water can be consumed. Adults drinkcoconut milk, mixed withvodka, as an aperitif.Vinagre de piña is a drink of trimmed pineapples mixed withpanela and water and set aside to ferment for a few weeks or even months.
The most common alcoholic beverage in El Salvador isbeer (cerveza). Popular beers are made byIndustrias La Constancia. Established in 2004, with their first bottling in 2015,Ron Cihuatán is El Salvador's only rum distiller.[2]
The national liquor of El Salvador is Tic Tack, a sugar cane distillate. Tick Tack has similar flavors tocachaça.
Salvadorans eat a large variety ofseafood. Salvadoranceviches are made withclams,oysters,fish,shrimp,snails,octopus,squid, and a type of black clam calledconchas by locals. Cocktails and ceviches are prepared with a type oftomato and choppedonionsauce orWorcestershire sauce, locally called "Salsa Inglesa" orSalsa Perring after the Lea & Perrins brand, and both are sprinkled withlemonjuice.
Salvadorans also eat friedcrabs andlobsters or fried fish withgarlic and lemon. Shrimps are also eaten roasted,al ajillo, or inbutter. There is also a type of seafoodsoup calledmariscada, which contains fish, clams, octopus, squid, shrimp, and crab.
| Sovereign states | |
|---|---|
| Dependencies and other territories | |
