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El Salvador is the smallest country in Central America and it is known for its wild relief, full of volcanic mountains and tropical forests. Besides these, El Salvador also possesses a field with agricultural products, especially corn, sugar cane and coffee. Raising cattle is also a common occupation of the El Salvadorian people. These particularities explain some of the traditional dishes, such as the Beef stews, sugar cane liquor and the various kinds of corn tortillas.
Due to the Latin origins of the people, the Mexican cuisine, with the tamales (a sort of corn dumpling wrapped in banana leaves), tortillas, rice, tomatoes, corn and beans is very much felt in the culinary culture of El Salvador. Like the specific Latin diet, Salvadorian people eat three meals per day and the most important one is lunch, also called almuzero, which includes soup, main course of rice, beans, grilled meat and a traditional dessert.
El Salvador is a rather small country, with a balanced cuisine all through the territory. The most significant aspect when discussing the El Salvadorian regional cuisines is the fact that there are some main differences between the urban and the rural areas. In the villages and small towns, there are many groceries and open air markets (with various kinds of beans, rice, fruits and corn) and not so many food shops or supermarkets. People from these regions prefer to eat homemade food and local specialties. In the main cities, such as the capital San Salvador, there is a wide range of supermarkets and restaurants. The restaurants in San Salvador offer selections of both international (French, Italian, American are the most frequent ones) and traditional food, including all the Latin influences. The traditional food in the restaurants includes lomo entomatodo and salpicon (Beef with tomatoes), curtido (cabbage salad) and various fish and seafood dishes.
Salvadorian Food Glossary
Finding the ingredients for an Salvadorian Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.
Check out the Salvadorian Food Glossary
Add a Term to the Salvadorian Food Glossary:
Preparation Methods for Salvadorian Cooking
El Salvadorian cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. While there are no specific or unique preparation methods for El Salvadorian cooking, we should point out that attention to detail is important in the El Salvadorian cuisine. Using the right amount of spices for example is essential – either for spicing up the taste or for coloring the dish. The diversity of vegetables and cereals found in El Salvador is also noticed in the delicious dishes belonging to their cuisine. The visual attractiveness of the dish is also important, and a balance between colors and proportion differentiates. Each traditional dish has a special cooking method, which is more or less general in all of El Salvador’s regions. Meat is one of the main elements of most El Salvadorian dishes and cured and smoked hams are often parts of delicious dishes.
Special Equipment for Salvadorian Cooking
Ranging from cake pans, can openers, colanders, egg rings, poachers and holders, food dishers
