This simple yet elegant dessert is one of the most common sweet dishes in the Latin world and has spread in popularity as far as the Philippines and Japan.
Tag: El Salvador
Flan de Leche
Atol de Elote
(Central American corn beverage)
Atoles are very popular beverages in Central America with roots in Mayan cuisine. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor.
Vinagre de Piña
(Central American pineapple vinegar)
Homemade fruit vinegars are popular throughout Central America, and vinagre de piña is a favorite, fruity and perfect for vinaigrettes.
Quesadilla Salvadoreña
(Salvadoran sweet cheese poundcake)
Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries.
Pupusas
(Salvadoran, Honduran stuffed masa flatbread)
Learn how to make this Central American favorite. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat.
Pollo Encebollado
(Central American chicken simmered with onions)
Chicken smothered with onions, or pollo encebollado, is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor.
Plátanos Fritos
(Latin fried ripe plantains)
Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. Make sure to use ripe plantains for this dish.
Pavo Salvadoreño
(Salvadoran roast turkey with sauce)
Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it for Thanksgiving as well.
Pastel de Tres Leches
(Central American cake of three milks)
The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States.
A Full Salvadoran Breakfast
Keeping breakfast light and nutrition-packed is a great idea for most of the week. But come Sunday, something more substantial and rib-sticking is usually in order.