A FOOD TRADITION
Salvadoran Cuisine
A Mesoamerican cooking tradition centered on corn masa, beans, plantains, seafood, soups, and distinctive street foods and sweets.
Dishes linked to this cuisine
13–24 of 37
Horchata Salvadoreña
A chilled Salvadoran rice-based drink made by soaking and blending rice with morro seeds, sesame seeds, peanuts, cinnamon, sugar, and water before straining.
Marquesote
Marquesote is a traditional Salvadoran lightly spiced sponge cake made by beating eggs with sugar and combining them with wheat flour before baking.
Nuégados
Salvadoran fried cassava-and-cheese dumplings made with egg and served with a sweet cane-sugar syrup.
Panes con Gallina
A Salvadoran chicken sandwich prepared with seasoned chicken, bread, and traditional vegetable accompaniments.
Panes con Pavo
A Salvadoran turkey sandwich made with bread, seasoned turkey, and a vegetable-filled sauce or garnish.
Pastelito Salvadoreño
A Salvadoran fried corn-masa turnover filled typically with seasoned ground beef and vegetables.
Plátanos Fritos
Plátanos Fritos are ripe plantains sliced and fried in vegetable oil until browned and tender.
Pollo Encebollado
Pollo encebollado is Salvadoran chicken braised with abundant onions, tomato, garlic, and savory seasonings.
Pupusa
A thick Salvadoran corn-masa cake filled with ingredients such as cheese, refried beans, or pork and commonly served with cabbage curtido.
Quesadilla Salvadoreña
A Salvadoran sweet cheese cake made with rice flour, eggs, dairy, sugar, and a sesame-seed topping.
Rigua
A Salvadoran fresh-corn cake cooked on a griddle, traditionally served with fresh cheese and cream.
Salpicón Salvadoreño
A Salvadoran chopped beef salad mixed with radish, onion, herbs, lime, and salt and served cool.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.