El Salvador

A warm, thick Central American drink made by blending fresh tender corn kernels with water or milk, thickening with masa, and sweetening with sugar.

A lightly fermented Salvadoran cabbage-and-carrot slaw seasoned with dried oregano and vinegar or brine, served as the canonical table condiment alongside pupusas.

A Salvadoran open-faced antojito of a crisp fried corn tostada piled with seasoned meat, vegetables, hard-boiled egg and pickled-beet curtido salad.

A Salvadoran festive dish of rooster braised slowly in fermented-corn chicha with panela, spices, and dried fruit.

A cold, spiced Salvadoran drink built on ground morro (jicaro/calabash) seeds blended with cacao, sesame, and warm spices, sweetened and served chilled.

Salvadoran fritters of grated yuca dough fried until crisp, then bathed in a syrup of raw cane sugar (miel de panela/dulce).

A festive Salvadoran assembled sandwich of crusty pan francés rolls filled with braised chicken, a curtain of fresh watercress, and layers of dressed vegetables finished with a tomato-based salsa.

A thick hand‑pressed corn‑masa cake filled with beans, cheese, or chicharrón, cooked on a hot griddle (comal) until golden and served with curtido and salsa.

A Salvadoran brothy stew of red beans simmered with pork ribs, fresh corn, and soft masa dumplings.

A Salvadoran griddle cake of fresh ground sweet corn, cooked on a comal often folded around or filled with cheese.

A Salvadoran cold salad of boiled beef finely chopped and tossed with radish, mint, lime juice and onion.

Ripe plantains pan-fried until soft and caramelized, served Salvadoran-style with crema and refried beans.

Salvadoran tamales of soft seasoned corn masa filled with chicken, potato and olive in a tomato recado sauce, wrapped in banana leaf and steamed.

A Salvadoran layered sweet pastry of crumbly shortcrust dough sandwiched around a fruit filling — typically pineapple jam or guava — and baked in a slab to be cut into squares.

A Salvadoran Sunday feast soup of free-range hen slow-simmered into a deep golden broth with corn, root vegetables, and herbs.

A hearty Salvadoran soup of cow's foot and tripe slow-simmered until gelatinous, with corn, yuca, plantain, and chayote in a savoury broth.

A tamal made from fresh young sweet corn ground into a tender masa, sweetened and steamed in the corn's own husks with no separate filling.

Cassava boiled then fried golden, topped with pressed fried pork chicharrón and tangy curtido cabbage slaw, a beloved Salvadoran street dish.