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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 ...
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]
The culture of El Salvador is a Central American culture nation influenced by the clash of ancient Mesoamerica and medieval Iberian Peninsula. Salvadoran culture is influenced by Native American culture ( Lenca people , Cacaopera people , Maya peoples , Pipil people ) as well as Latin American culture ( Latin America , Hispanic America , Ibero ...
Restaurants in El Salvador (1 P) Pages in category "Salvadoran cuisine" The following 33 pages are in this category, out of 33 total.
Pages in category "Culture of El Salvador" The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes. ...
El Salvador, [a] officially the Republic of El Salvador, [b] is a country in Central America. It is bordered on the northeast by Honduras, on the northwest by Guatemala, and on the south by the Pacific Ocean. El Salvador's capital and largest city is San Salvador. The country's population in 2024 was estimated to be 6 million according to a ...
SAN SALVADOR (Reuters) -El Salvador President Nayib Bukele said on Thursday that the culture ministry would fire 300 employees who he said were promoting agendas "incompatible" with the government ...
El Salvador is one of few countries where the empanada is made with plantain rather than a flour-based dough wrapping. [21] A popular sweet variation, empanadas de platano are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar. [ 22 ]