El Salvador food and drink is particularly distinctive among the diverse cuisines of Central America. A blend of indigenous and Spanish influences, El Salvador food can be as familiar as chicken soup, or as exotic as fried palm flowers, and includes pupusas, tortillas, tamales, beans and rice. El Salvador has its own distinct culinary traditions, increasingly recognized around the world. The typical foods in El Salvador are probably one of the best food anyone can taste! The Salvadoran Civil War of the 1980s prompted a massive migration of Salvadorans to North America. The result has been an unprecedented spreading of El Salvador's culinary traditions. The food that most identifies Salvadoran people are "pupusas", a thick tortilla stuffed with meat, beans and/or cheese, that can be found in virtually any North American city. You can find them anywhere you go. There are other typical foods from El Salvador, like chilate, nuegados, yucca, atol de elote, tamales (from pork, chicken, beef) and shuco.
Except in large cities, which have supermarkets, most Salvadorans shop daily for groceries at an open air market. Beans, rice, tortillas and tamales (a type of corn dumpling wrapped in banana leaves) are the basic staples of the Salvadoran diet, as common as bread and butter are to North Americans. Traditional Salvadoran cuisine combines the foods of Spain and the American Indians. Many of the dishes are made with maize.
Fruits and VegetablesA wide variety of fruits and vegetables find their way onto the Salvadoran table: potatoes, yuca (cassava root), squashes, cabbage, carrots, onions, chipilín (a leafy green), tomatoes, peppers, plantains, bananas, pineapple, coconut, mangos, guavas, nance (a cherry-like fruit), and pacalla (palm flowers). Ground pumpkin seeds (alguashte) and sesame seeds thicken stews.

Pupusas - Warm, tasty, and comforting. A hot savory snack and staple food of El Salvador, pupusas have developed a dedicated following!
Pupusas (from Pipil pupusawa), are a traditional Salvadoran dish whose origin stretches back centuries. Pupusas are of course, El Salvador's staple food. A pupusa is a thick, handmade corn tortilla delicately filled with a unique blend of savory fillings such as cooked pork, seasoned beans, a mixture of aged and fresh cheese or other fillings, and then placed on a hot griddle until the crust turns golden. To make pupusas, you use a chunk of white cornmeal dough, or masa. A ball is formed in dampened hands, then filled with the appropriate filling and then the ball is flattened and grilled.
They are served with generous topping of curtido, a tangy cabbage slaw lightly spiced with red chilies and vinegar, and then a generous amount of salsa is added as a grand finale! They are traditionally eaten by hand, tearing off small pieces at a time. Pupusas go great with a side of sweet fried plantains!
Pupusas were created by the Pipiles, the native Indians from El Salvador. While the pupusa originated in El Salvador, it is also popular in neighboring Honduras. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat, or a mixture. It is a favourite fast food in El Salvador.
It is said that Pupusas were first cooked and eaten by the Pipil tribes which dwelled in the territory which is now known as El Salvador almost three millennia ago. Cooking implements for their preparation have been found in Joya de Cerén, El Salvador's Pompei, site of a native village which was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archeological sites in El Salvador.
Find a Salvadoran restaurant in your city and discover why everyone loves pupusas!
Pupusas are made by taking a ball of masa dough and pinching it into a cup/cone shape. Then a tablespoon or two of the filling is added, and the dough is sealed around the filling. The dough is then gently flattened, and it is cooked in a skillet until they are golden brown. They are served warm, and eaten by hand.


Pupusas and Curtido
Curtido - (pronounced coor-tee-tho). Curtido is a simple cabbage salad traditionally served with pupusas, the national delicacy! It resembles sauerkraut and is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut. Cabbage salads are served through Central America.
Put a generous helping of Curtido on top of a pupusa and pour some of the accompanying Salsa Roja on top and eat it with your hands, tearing off small pieces!

Salvadoran Food!This small Central American nation on the Pacific coast is home to some of the most delicious traditional foods in all of Latin America.

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Food
El Salvador food and drink is particularly distinctive among the diverse cuisines of Central America. A blend of indigenous and Spanish influences, El Salvador food can be as familiar as chicken soup, or as exotic as fried palm flowers, and includes pupusas, tortillas, tamales, beans and rice. El Salvador has its own distinct culinary traditions, increasingly recognized around the world. The typical foods in El Salvador are probably one of the best food anyone can taste! The Salvadoran Civil War of the 1980s prompted a massive migration of Salvadorans to North America. The result has been an unprecedented spreading of El Salvador's culinary traditions. The food that most identifies Salvadoran people are "pupusas", a thick tortilla stuffed with meat, beans and/or cheese, that can be found in virtually any North American city. You can find them anywhere you go. There are other typical foods from El Salvador, like chilate, nuegados, yucca, atol de elote, tamales (from pork, chicken, beef) and shuco.
Except in large cities, which have supermarkets, most Salvadorans shop daily for groceries at an open air market. Beans, rice, tortillas and tamales (a type of corn dumpling wrapped in banana leaves) are the basic staples of the Salvadoran diet, as common as bread and butter are to North Americans. Traditional Salvadoran cuisine combines the foods of Spain and the American Indians. Many of the dishes are made with maize.
Fruits and VegetablesA wide variety of fruits and vegetables find their way onto the Salvadoran table: potatoes, yuca (cassava root), squashes, cabbage, carrots, onions, chipilín (a leafy green), tomatoes, peppers, plantains, bananas, pineapple, coconut, mangos, guavas, nance (a cherry-like fruit), and pacalla (palm flowers). Ground pumpkin seeds (alguashte) and sesame seeds thicken stews.

Pupusas - Warm, tasty, and comforting. A hot savory snack and staple food of El Salvador, pupusas have developed a dedicated following!
Pupusas (from Pipil pupusawa), are a traditional Salvadoran dish whose origin stretches back centuries. Pupusas are of course, El Salvador's staple food. A pupusa is a thick, handmade corn tortilla delicately filled with a unique blend of savory fillings such as cooked pork, seasoned beans, a mixture of aged and fresh cheese or other fillings, and then placed on a hot griddle until the crust turns golden. To make pupusas, you use a chunk of white cornmeal dough, or masa. A ball is formed in dampened hands, then filled with the appropriate filling and then the ball is flattened and grilled.
They are served with generous topping of curtido, a tangy cabbage slaw lightly spiced with red chilies and vinegar, and then a generous amount of salsa is added as a grand finale! They are traditionally eaten by hand, tearing off small pieces at a time. Pupusas go great with a side of sweet fried plantains!
Pupusas were created by the Pipiles, the native Indians from El Salvador. While the pupusa originated in El Salvador, it is also popular in neighboring Honduras. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat, or a mixture. It is a favourite fast food in El Salvador.
It is said that Pupusas were first cooked and eaten by the Pipil tribes which dwelled in the territory which is now known as El Salvador almost three millennia ago. Cooking implements for their preparation have been found in Joya de Cerén, El Salvador's Pompei, site of a native village which was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archeological sites in El Salvador.
Find a Salvadoran restaurant in your city and discover why everyone loves pupusas!
Pupusas are made by taking a ball of masa dough and pinching it into a cup/cone shape. Then a tablespoon or two of the filling is added, and the dough is sealed around the filling. The dough is then gently flattened, and it is cooked in a skillet until they are golden brown. They are served warm, and eaten by hand.


Pupusas and Curtido
Curtido - (pronounced coor-tee-tho). Curtido is a simple cabbage salad traditionally served with pupusas, the national delicacy! It resembles sauerkraut and is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut. Cabbage salads are served through Central America.
Put a generous helping of Curtido on top of a pupusa and pour some of the accompanying Salsa Roja on top and eat it with your hands, tearing off small pieces!

They are served with generous topping of curtido, a tangy cabbage slaw lightly spiced with red chilies and vinegar, and then a generous amount of salsa is added as a grand finale! They are traditionally eaten by hand, tearing off small pieces at a time. Pupusas go great with a side of sweet fried plantains!

It is said that Pupusas were first cooked and eaten by the Pipil tribes which dwelled in the territory which is now known as El Salvador almost three millennia ago. Cooking implements for their preparation have been found in Joya de Cerén, El Salvador's Pompei, site of a native village which was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archeological sites in El Salvador.

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