Gastronomy in El Salvador

Cuisine in the country is traditionally combination of the foods of the indigenous and Spain population, particularly in the Lenca, Pipil, and Maya individuals. Several dishes are prepared with corn. Common soups in the country are Gallo en chicha (prepared with corns, rooster, and dulce de tapa), and Sopa de pata (made from plantain, cow's feet, corn and tripe). The usual breakfasts by Salvadorans are Huevos picados (scrambled eggs combined with vegetables), Casamiento (also known as rice and black beans) and Platos típicos. Some of the popular dishes in the country are Pupusas (prepared with corn, cheese, beans or meat), Pollo Encebollado (prepared with chicken and onions, also a well-liked home style dish all over Central America), Pavo Salvadoreño (Salvadoran style of roast turkey with a mixture of spices and vegetables) and Plátanos Fritos.

Typical Salvadoran desserts are Arroz en Leche, Atol de Elote, Atol de Piña, Dulce de leche, Empanadas de Platano, Marquezote, Pan Dulce, Poleada, Salpores, Torta de Yema, Zemita, Quesadilla (Salvadoran style) and fruits (bananas, mangoes and papayas are well-liked). Salvadoran typically drinks coffee and soft drinks or gaseosas. The most popular local soft drink is the Kolachampan with sugar cane flavor. Other beverages in the country are atol de elote (made of fresh corn), horchata (combine of spices suchlike almonds, barley, cinnamon, sesame seed and rice), licuados (similar to minutas with fresh fruit and milk), masa (corn meal), minutas (with natural flavored syrup), refrescos (made of sweetened fruit drinks or lemonade), tamarind juice and coconut milk. Beer or cerveza is the usual alcoholic beverage in the country and Pilsener is the most common label.