Search results
Results From The WOW.Com Content Network
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.
A variant of the pupusa in El Salvador is the pupusa de arroz, originally hailing from the town of Olocuilta in the east of San Salvador. [ citation needed ] Rice flour is used to make the dough and they are usually stuffed with chopped pork, cheese, beans, zucchini, and other vegetables.
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.
At last, after nearly 10 years, Karla Vasquez's "The SalviSoul Cookbook" is being published by Ten Speed Press with terrific Salvadoran recipes you'll want to make and stories of the women who ...
For premium support please call: 800-290-4726 more ways to reach us
24/7 Help. For premium support please call: 800-290-4726
Quesadilla Salvadoreña; R. Refried beans; S. Sopa de pata; T. ... Pages in category "Salvadoran cuisine" The following 33 pages are in this category, out of 33 total.
At the end of a long day, taking inventory of the fridge, cracking a cookbook open, or running out to the grocery store in order to figure out a dinner plan can seem overwhelming.