El Salvador Food: Traditional Salvadoran Dishes That Every Traveler Should Try

Traditional Salvadoran dishes are a mixture of Spanish cuisine and indigenous foods from native groups such as the Pipil, who migrated to El Salvador from Mexico.

According to International Cuisine, Pupusa is the beloved national dish of El Salvador. It is believed to originate with the indigenous Pipil tribe over 2,000 years ago.

Pupusa is a thick, handmade corn tortilla stuffed with cheese, beans, or chicharron.

The oldest pupusa preparations in the world were found at the 1,400-year-old UNESCO site, Joya de Ceren. On the other hand, beer is the most popular beverage in El Salvador.

El Salvador: Traditional Salvadoran Dishes

El Salvador's national dish, Pupusa, was first created by Pipil tribes, with their preparation excavated in Joya de Ceren, which is considered El Salvador's "Mayan Pompeii."

Pupusa

According to Salvadorian Recipes, pupusas were still not widespread across El Salvador as they were mostly localized in the central towns, such as Quezaltepeque, in the late 1940s.

As Salvadorans started migrating to other areas in the 1960s, Pupusa also traveled to neighboring countries such as Honduras and Guatemala, which sometimes differs in shape, size, or fillings.

Immigrants have also brought the traditional dish to most areas in the U.S. Pupusa is usually served with curtido, a lightly fermented cabbage slaw with red chilies and vinegar, along with watery tomato salsa.

Salvadoran Tamale

Aside from Pupusa, Salvadoran tamale is also a well-loved dish in the country. It is made using corn dough mixed with spices and filled with chicken, a slice of boiled egg, and tomato-based sauce, according to El Salvador Info. Tamale is the food most people in El Salvador make for special events, such as funerals and weddings.

Salvadoran Quesadilla

El Salvador also has a different take when it comes to quesadillas. In the country, it is also known to be a cheesecake.

It is a sweet dessert cake often found in local bakeries. The cheese in Salvadoran cheesecake is traditionally unsalted Salvadoran queso fresco, which is a fresh farmers-type cheese, according to Whats4eats.

Different types of cheese can be used for El Salvador's quesadilla. It can be grated cheddar, Monterey Jack, or even grated feta cheese. Many Salvadoran cooks substitute rice flour for regular wheat flour.

The Salvadoran cheesecake is top with sesame seeds and usually served with a hot cup of coffee or chocolate.

Pan Con Pavo

Pan Con Pavo or Pan Con Chumpe is a traditional El Salvador sandwich, with its name literally translated as "turkey bread," according to 196 Flavors.

The sandwich can be done by baking and marinating turkey meat in a tomato sauce garnished with cucumber, radish, and watercress.

Marquesote

Aside from quesadilla or Salvadoran cheesecake, Marquesote is also a Salvadoran dessert that can be found on the tables of all families in El Salvador. It is a cake that is produced locally without any electric mixer or food processor. However, its origins are unclear.

Most families in El Salvador make marquesote by hand. The traditional cake is made from simple graduates such as eggs, sugar, and flour. Some Salvadoran families have marketed and trademarked the Salvadoran cake.

The Ministry of Tourism supports local artisans, and a festival of marquesotes is organized once a year, with tourists often buying dozens of the desserts and buying them as gifts.

This article is owned by Latin Post.

Written by: Mary Webber

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