gastronomy

Corn, It is also used by many peoples of America, It is the main ingredient of the Salvadoran cuisine. The dish par excellence is the pupusa, having a national day celebrated every second Sunday of November. Other popular processed foods of corn are: tortillas, very important in the daily diet of Salvadorans, tamales, varieties of atolls as the atol de elote, piñuela, shuco or chilate – and snacks as the riguas, tustacas and totopostes.

There are also corn festivals, also known as atoladas, that are held in the second half of each year in different populations of the country, usually in August. These feasts can be a family. Apart from maize, the bean is another ingredient used in Salvadoran cuisine.

Other traditional dishes are: Gallo in chicha, chicken soup, feet soup, Iguana soup, soup beans with pork and dumplings, nuegados of cassava, Egg Fritters, Yucca with chicharron, squash in honey, torrejas in honey and bread with Turkey, among others.

There is also a variety of handmade sweets and towns such as Santa Ana and San Vicente are famous for their preparation. They are mainly marketed in the festivities of the country, a short list includes: canned coconut, grated coconut, marshmallows, milk caramel, Dulce de nance, sweet tamarind and sweet brown sugar, among many others.

Another important component of the Salvadoran cuisine is sweet bread, that by tradition many people accompanied by a Salvadoran coffee cup. Traditional hot drinks are chocolate, coffee, milk poleada and others made from corn. Popular drinks, so-called fresh, are: horchata, tamarind, barley, Salad, Chan and the tiste, among others.