Cuisine is an integral part of any local culture, and no trip to San Salvador is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in San Salvador to help visitors better understand the local food culture and make an informed decision when trying them.
- Buñuelos: fritters of Spanish origin.
- Cassava bread (Casabe): bread made from cassava root flour.
- Empanada: stuffed with meat or vegetables bread or pastry.
- Plátanos Fritos: fried plantains.
- Nuegados: fried or baked patty made of grated cassava and served with sugar cane syrup.
- Salsa roja: sauce made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
- Tortilla: flatbread.
- Yuca frita: deep fried cassava root served with curtido.
- Caldo de Res: beef soup.
- Gallo en Chicha: soup made with rooster, corn, and dulce de tapa and other ingredients.
- Posole: soup made with pork and hominy.
- Sopa de Pata: hearty Salvadoran soup made from the tripes of a cow, plantain, corn, tomatoes, cabbage and spices.
- Taco Soup: soup is made with ground beef, onion, pinto beans, kernel corn, tomatoes and taco seasoning.
- Carne Asada: pieces of thin or thick pieces of meat sirloin steak, rib, or top sirloin.
- Chicharrón: dish made of fried pork rinds.
- Casamiento: mixture of beans with rice and aromatic herbs.
- Garlic pork: pork boiled in garlic water, then fried.
- Mariscada: type of fish stew that includes lobster, crab, shrimp and other fish.
- Pavo Salvadoreño: Salvadoran roast turkey with sauce.
- Pastina-stuffed avocado: avocado halves stuffed with pastina.
- Pollo Encebollado: chicken simmered with onions.
- Salvador shrimp in fruit sauce: shrimp cooked in a sauce made with pieces of pineapple and avocado, and orange juice.
- Tamales: starchy dough, often corn-based, filled with meats, cheese, vegetables, chilies or other ingredients.
- Arroz en leche: rice pudding.
- Tres leches cake: sponge cake, soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
- Dulce de Leche: caramel-like milk-based Latin American sauce or spread.
- Flan de Leche: traditional dessert made with sugar, eggs, sweetened condensed milk and aromatic vanilla.
- Maria Luisa: Salvadoran jam-filled layer cake.
- Pan dulce: lightly sweetened bread topped with a sweet, decorative topping.
- Salvadorean-style quesadilla: cake made primarily with grated cheese, rice flour, sugar and cream, and baked in a mold.
- Semita de piña: jam-filled pastry.
- Torrejas: fried bread in a sweet sauce.
- Panes con pavo: warm turkey submarine sandwich.
- Panes rellenos: warm submarine sandwiches.
- Pasteles: red tinted corn flour-based dish with a unique stuffing of either beef or chicken
- Pupusa: traditional Salvadoran dish made of thick, hand-made corn tortilla filled with cheese, cooked pork meat and refried beans.
- Riguas: smooth, elongated-shaped tortilla.
- Atol de Elote: sweet corn and milk drink.
- Atol de Piña: sweet pineapple drink.
- Atole: masa-based hot drink.
- Champurrado: chocolate-based atole, a warm and thick Mexican drink.
- Ensalada: popular beverage made of pineapple juice with finely chopped fruits, usually apples, marañón, mamey, and watercress.
- Horchata (orxata): traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).
- Kolachampan: soda with sugar cane flavor.
- Licuado: blended beverage similar to smoothies, made with milk, fruit, and usually ice.
- Mauby: tree bark-based beverage.
- Tamarind Juice: combined tamarind, water and sugar or honey.
- Chicha: fermented beverage, derived from maize.
- Ginger beer: carbonated drink that is flavored primarily with ginger and sweetened with sugar or artificial sweeteners.
- Regia: local beer.
- Suprema: premier local beer.
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