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- Sopa de Pata. Also known as Caldo de Pata, this hearty soup is made using cow’s feet and tripe. Salvadorans are known for being resourceful and making good use of what they have, which is evident in this popular soup.
- Yuca con Chicharrón. This dish is one of the most popular in El Salvador. It is also found in many other Central American Countries. The base is yuca (also known as cassava in other parts of the world).
- Empañadas de Frijol. This sweet and savory pastry is made from a plantain-based dough, filled with refried beans. The outside is sprinkled with sugar, and sometimes cinnamon.
- Tamales Pisques. There are many versions of the humble tamale, but this version is made with seasoned corn masa (dough), and refried beans. They are steamed and served in plantain leaves, which can also double as a plate if you are on the run.
- Enchiladas. In some countries, enchiladas are like rolled-up burritos covered in sauce. But that is not the case in El Salvador. Rather, it is a flat and crispy tortilla that is piled high with fresh and yummy toppings.
- Elote Loco. Literally meaning “Crazy Corn,” Elote Loco is a popular snack frequently sold by street vendors. An entire corn on the cob is either boiled or grilled.
- Mariscada. Here’s a soup for the seafood lover. Depending on who prepares this dish, it may contain lobster, clams, shrimp, octopus, and/or a variety of fish.
- Cangrejo Azul en Alguashte. Cangrejo Azul is Spanish for Blue Crab, and Alguashte is a popular seasoning made from ground pumpkin seeds. In this dish, the Alguashte is added to the broth of the seafood to make a nice soup.
- Pollo en Alguashte. This soup is similar to number 8, but in place of the crab, chicken is used. Again, the broth is prepared using ground pumpkin seeds as a base.
- Pipianes en Crema. The Pipian is a squash grown in Central America with a mild and delicate flavor (similar to a zucchini). To make this side dish, thinly slice the Pipian, and sauté along with onions and tomatoes.
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