Empanada

Torrejas are the Salvadoran cousins ​​of French toasts or Spanish torrejas made of sliced bread soaked in eggs and typically milk, then pan fried.

Salvadorian tamales are made in banana or plantain leaves, and the masa (cornmeal) is often seasoned with chicken stock or bouillon. The dough is usually made from dent corn, not sweet corn and the tamal is not spicy …

An El Salvador breakfast, including refried beans, queso fresco (fresh cheese) and fried plantains. http://gocentralamerica.about.c…

American Adjunct Lager with alcohol by volume (ABV): 5.30%. Great beer that most people consider to be on the lower-end. Regia is tastier than Pilsener, but it’s hard to find in most restaurants. Regia is marketed toward the …

Traditional salvadorian dish made of a thick, handmade corn tortilla (made using masa de maíz, a cornmeal dough used in mesoamerican cuisine) that is usually filled with a blend of: 1-cheese (queso) (usually a soft cheese called quesillo …

Pale Lager of ABV: 4.6% This is considered to be El Salvador’s national beer because everyone drinks it, so it is considered to be one of the most popular beers of El Salvador. People like this beer because …

Fried dough patties stuffed with either ground beef, ground chicken and finely chopped vegetables. It has a crusty top and a delicately cooked filling that is a havoc of native spices.

Hot stewed chicken sandwich with boiled egg, coleslaw (curtido blanco), radish, cucumber, mayo-mustard

Nuegados are nothing more than fried dumplings coated with a sweet sugar cane sauce known as miel de dulce de atado. The name "nuegado" simply means "nougat". Traditional nuegados are made of yuca and fried in the shape …

In El Salvador, horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained; this style is served in Salvadoran restaurants, particularly in the Los …

Curtido is an authentic Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, spices, and vinegar.

Beef stew salvadorian style served with rice and tortillas