Gastronomía

A Feast of Corn and Homemade Flavor

Salvadoran gastronomy is home cooking, corn and authentic flavors. It is a comforting and unpretentious cuisine, where corn is the undisputed king, present in pupusas, tamales, tortillas and atoles. Beans, cheese and cassava are other pillars of a diet that is enjoyed with the family and at street food stalls.

Bebidas Típicas

Morro horchata

A refreshing and distinctive drink made from ground and toasted morro seeds, often mixed with cocoa, cinnamon and other spices. It is different from Mexican or Spanish horchata.

High altitude coffee

El Salvador produces excellent quality coffee, known for its balanced flavor and pleasant acidity. Visiting a coffee farm and trying a freshly brewed coffee is a must-do experience.

Corn Atol

A hot, sweet and thick drink made from young corn. It is comforting and very popular, especially during the cooler months or in the evenings.

Chan Fresco

A simple and refreshing drink. They are chan seeds (a variety of chia) that are left in water with a little strawberry or raspberry coloring and sugar. The seeds develop a gelatinous texture.

Dulces Tradicionales

Salvadoran Quesadilla

Not to be confused with the Mexican. It is a dense and moist cake or sweet bread, made with Parmesan cheese or local hard cheese, which gives it a unique flavor, both sweet and salty. It is usually covered with sesame seeds.

Banana Empanadas

A delicious dessert made from mashed ripe banana that forms a dough, which is filled with 'poleada' (a milk pastry cream) or beans. They are fried and sprinkled with sugar.

Semite

A very popular bakery sweet. There are two types: the 'tall semita' (fluffier) ​​and the 'pacha semita' (flat). Both are filled with a sweet preserve, usually pineapple or guava.

Torrejas

A typical dessert of Holy Week. They are yolk bread cakes dipped in egg and fried, which are then dipped and preserved in a 'panela' (unrefined cane sugar) syrup with cinnamon.