El Salvador
In
The United Kingdom and Ireland

Table with Salvadorean Typical Food

The Salvadorean traditional kitchen always reflects the customs of the old towns, conserving, like in tradition, maize as the main element. The Salvadorean typical food is a delicious mixture of the indigenous traditional food and combined with the Spanish.

The term pupusa comes from the nahualt ¨pupushahuathat¨ which means stuffed cheese tortilla with kidney beans, chicharrón, ayote, cream and carrot. They are elaborated generally with mass of maize, although there are some prefers that them of mass of rice. The common ones, though, are those that take control of mass of maize. Those of rice they eat generally in the capital outskirts, being the cradle of pupusas of Olocuilta rice, located in the department of La Paz. The worn out maize is kneaded and discs become that lie down on a hot comal to sew it. They can be filled with beans, cheese, chicharrón. The two varieties accompany by curtido and sauce of natural tomato.

They are elaborated of the mass of the maize, a filling (meat of hen, duck or pig, kidney beans, flower of izote, ejote, chipilín) and sauce. They are generally made for a celebration or a special occasion.

The name comes from the Catalan orxata, probably derived from the word "ordiata", made of ordi (barley). The Horchata es a drink of milky consistency generally made with seeds (of chufa, nose, cacao, rice, sesame, linseed, almonds, etc.) or rice. The horchata found in El Salvador is typically flavoured with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained.

The Yucca (Manihot esculenta) is a perennial shrub of the family of the euforbiáceas family, native and extensively worked in South America and the Pacific by its starch root of high nourishing value. It is possible to be served steamed or fried, accompanied with curtido, creole sauce and small pieces of chicharrón or pepesca (little fishes originally from the river). It is generally served in huerta leaves.

The Salvadorean gastronomy is rich in cornflour drinks: atol of elote, atol of piñuela and atol shuco.

Drink derived from maize previously fermented in containers that are buried during several weeks. Following their time under earth, chicha ferments and its turn out is a sweet refreshment drink with a high alcohol degree. Chicha is also the main ingredient of the dish "Gallo in Chicha" which consists of meat marinated with fruits and broth of sweet flavour. Until recently it was a typical plate of the dinner of Christmas Eve.

It can be labelled as a pastry, sweet bread or dessert and it is a long, rectangular plate of flour, stuffed with pineapple jelly. Depending on the amount of jelly it can be known as a "Semita Mieluda."

Made from the molasses or juice of the cane, cooked and surrounded, "tied" is from, in tusas. With this candy, some farmers sweeten the coffee or the refreshments.