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Quesadilla salvadoreña is a pan dulce, similar to a pound cake, made with rice flour and queso duro blanco and topped with sesame seeds, that is popular in El Salvador and eastern Guatemala. [1] [2] [3] Queso duro blanco can be substituted with Parmesan cheese. It is commonly served with coffee as part of breakfast or as a snack.
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 ...
There are games, prizes, Salvadoran food, and parades. There is also information about financial services, housing, health care, legal services, real estate and travel to El Salvador, and remittance services. [37] Organizations also host trips to El Salvador to teach those in Los Angeles about Salvadoran culture and instill a love for the country.
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Making pupusas in Las Chinamas, El Salvador Traditional pupusas in El Salvador are cooked over wood fire, using a pottery griddle called a comal. A pupusa is a handmade maize or rice tortilla stuffed with ingredients. Stuffing can include cheese, refried beans, squash, loroco, and chicharrón. [6]
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Salvadoran diaspora in Los Angeles; M. MS-13; P. Pico-Union, Los Angeles; W. Westlake, Los Angeles This page was last edited on 24 April 2016, at 11:29 (UTC). Text is ...