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
25–36 of 37
Semita
Semita is a traditional Salvadoran sweet yeast bread or pastry filled or layered with fruit preserve and typically sweetened with sugar.
Sopa de Gallina India
A traditional Salvadoran soup made by simmering native hen with rice, corn, root vegetables, cabbage, and herbs.
Sopa de Mondongo
A Costa Rican tripe soup slowly cooked with beef broth, vegetables, and aromatic herbs until the ingredients are tender.
Sopa de Pata
A Salvadoran beef-foot soup slowly simmered with tripe, cassava, corn, cabbage, and aromatic vegetables until the broth is rich and gelatinous.
Sopa de Pescado
A Salvadoran fish soup prepared by simmering fish with vegetables, tomato, onion, garlic, and coriander.
Sopa de Res
A hearty Salvadoran beef soup simmered with beef, bones, cassava, corn, cabbage, plantain, and other vegetables.
Taco Salvadoreño
A Salvadoran rolled corn tortilla filled with seasoned meat, fried, and served with cabbage, tomato sauce, and optional cheese.
Tamal de Elote
A soft, mildly sweet Salvadoran tamal made from fresh corn masa and corn, steamed in a banana-leaf wrapper.
Tamal de Pollo
A Salvadoran steamed corn-masa tamal filled with seasoned chicken and vegetables and wrapped in a banana leaf.
Tamal Pisque
A Salvadoran savory tamal of corn masa filled with seasoned refried beans and steamed in a banana-leaf wrapper.
Torrejas
Salvadoran torrejas are slices of wheat bread soaked in milk, coated with egg, fried, and served with a sweet spiced syrup.
Yuca con Chicharrón
Yuca con Chicharrón combines tender cassava and fried pork rind with cabbage curtido and tomato-based salsa.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.