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
1–12 of 37
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Atol de Elote
A warm Salvadoran sweet corn atol made by cooking fresh corn with water, sugar, and commonly milk and cinnamon until thick and smooth.
Atol Shuco
A savory Salvadoran fermented corn atol traditionally served warm with salt and a topping of ground pumpkin seeds.
Carne Asada
Carne asada is Salvadoran-style beef marinated with aromatics and spices, then grilled until browned and tender.
Carne Guisada
Carne guisada is a Cape Verdean-style beef stew slowly cooked with onion, garlic, tomato, and sometimes potatoes.
Casamiento
A Salvadoran rice-and-beans dish in which cooked rice and common beans are combined and seasoned, often with onion and green pepper.
Chanfaina
A Salvadoran savory stew of beef offal simmered with potato, tomato, onion, garlic, and herbs.
Chilate
A warm Salvadoran sweet corn-based drink flavored with ginger and cinnamon and typically sweetened with sugar.
Cóctel de Conchas
A Salvadoran shellfish cocktail of raw or lightly prepared clams dressed with lime, tomato, onion, cilantro, and chile.
Empanadas de Plátano
Sweet Salvadoran empanadas made from ripe mashed plantain and commonly filled with milk-based custard before being fried or baked.
Enchilada Salvadoreña
A Salvadoran fried corn tortilla topped with seasoned ground beef, vegetables, hard-boiled egg, and cheese.
Garnacha Salvadoreña
A Salvadoran fried corn tortilla topped with seasoned ground beef, cabbage curtido, tomato sauce, and often cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.