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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 ...
Restaurants in El Salvador (1 P) Pages in category "Salvadoran cuisine" The following 33 pages are in this category, out of 33 total.
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]
Its brand names include Mission Foods (Misión in Mexico), Maseca, and Guerrero. Gruma reported revenues of US$3.8 billion for 2014. It operates more than 79 plants worldwide, mainly in Mexico, the United States, and Europe, and employs approximately 18,000 people. [ 1 ]
As of 2021, the restaurant had 2,000 employees working in 53 locations across El Salvador. [12] Pollo Campestre is owned by Grupo Campestre, S.A de C.V., which also owns eight other companies: Avícola Campestre, Panadería Sinaí, Agrocampestre, Agropecuaria La Laguna, Recursos Humanos Excelentes de El Salvador, Hotelería y Turismo, and Alimentos para Llevar. [13]
Curtido (Spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish.It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw.
In El Salvador indigenous cuisine is an "emerging movement...composed of young chefs who are integrating traditional foods into contemporary cuisine", according to NPR. [10] Fatima Mirandel said, "We take old ingredients from the [farming areas] and combine them in new ways.
As of 2014, the stores in El Salvador focused on a menu described as more "homey than foreign, offering national staples like pupusas and tamales alongside giant cream-filled doughnuts." [37] There have also been items such as strawberry-glaze donuts. [9] In April 2014, the company launched a croissant-style doughnut, which proved popular. [45]