Sopa de gallina india is a very precious typical Salvadoran chicken soup. The dish is with vegetables in a hearty broth accented with fresh herbs. This soup is one of the most popular in El Salvador today. The name might suggest it comes from India, but that isn’t the case. The reference “India” is...

Savadorian style Tamal pisque comes from El Salvador, but it is also popular in Honduras. Tamales pisques are made with seasoned corn masa that is mixed with refried beans, and the combination is then neatly wrapped in plantain leaves. The tamales are then steamed, and the dish is ready for...

Pescado empanizado is pfand fried breaded fish. The fillet is seasoning with salt and pepper, then coat one fillet in seasoned flour, then dip in the beaten egg. Finally coat the fish in the breadcrumbs, and fry the fish in the pan until the breadcrumbs are golden. The cooking of the dish is just...

Yuca con chicharrón refers to one of the popular foods in El Salvador, as well as Honduras, which is made of yuca (cassava) served with raw cabbage with lemon, then topped with chicharrones, tomato hot sauce and mojo, made with a mixture of oil, garlic, onion, spices such as oregano and bitter...

Pastelitos salvadoreños or Pastelitos de carne , also nicknamed Salvadoran empanadas, are stuffed, fried, succulent and crunchy turnovers, one of the country’s most popular and simplest fast foods. Pastelitos salvadoreños are usually made with chicken or pulled beef and vegetables or just with...

Tropical Salvadoran Chorizo is a traditional El Salvadoran cured pork sausage. It is seasoned with green chiles, garlic, paprika, and onion which gives it an authentic Salvadoran flavor. Simply grill and enjoy or use as an ingredient in soups, sandwiches, or pupusas. Salvadorean chorizo is short,...

Mariscada is the seafood soup, is very popularly in the coastal regions of El Salvador.This dish has its origins in Spain and Portugal, and today you will find a local version of this dish in almost every country that was colonized by anyone of these two countries. The mariscada can almost be seen...

Sopa de pata is a hearty Salvadoran soup made from cow's feet, tripe, yuca, chayotes, sweet corn, plantains, and green beans. It may be seasoned with Mexican coriander leaves and flavored to taste with lemon or chile powder. The dish also prepared with tomatoes. Or it is spiced with oregano and...

Gallo en chicha is a traditional chicken dish in Salvadoran cuisine, also eaten elsewhere in Central America, such as in Guatemala. The dish is made with rooster, Salvadoran chicha and panela. It is somewhat similar to coq au vin,but like much of Salvadoran cuisine is a blend of European influences...

Casamiento is the Salvadoran version of the ever-popular combination of rice and beans. Easy to put together and so versatile, you can serve this with anything! The combination of rice and beans is very popular in Latin American culture. It has different names depending on the country of origin,...

Panes de pollo or panes o pavo is Salvadoran chicken or turkey sandwich. is a traditional dish in El Salvador. Panes con pollo are eaten on many special occasions like Christmas , Thanksgiving, parties, and such. It is often referred to as "Tortas", but are not the same. Tortas are from a Mexcian...

Desayuno Típico is the typical Central American breakfast, especially in El Salvador and Costa Rica. Typical Salvadorean type desayuno tipico contains scrambled eggs mixed with tomatoes, bell peppers and onions; it is served with refried beans, fried plantain, sour cream, Salvadorean cheese,...

A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it. It is usually stuffed with one or more...

Pollo encebollado, chicken smothered with onions in tomato sauce is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor. This is found on most Central American restaurant menus. It is a dish influenced by indigenous and Spanish cultures. This...