In El Salvador there is a wide variety of dishes that have become symbols of cultural identity Salvadorans. Many of these dishes can be traced back to pre-Hispanic times

Most of the recipes have been inherited by our indigenous ancestors, is for this reason that most of these dishes is the main ingredient corn. However, with the passage of time these recipes have been influenced by various social phenomenons that have changed or adding new ingredients and new ways of preparing these dishes.

As already mentioned, the Salvadoran cuisine is based on corn, an ingredient used by most indigenous peoples of Americas .

In El Salvador corn is the main ingredient to make dishes such as Pupusas, tamales, enchiladas, totopostes, tortillas, Atol, Pinol soup, fish cakes among others.

It is common to find most of these dishes on a daily basis, however there are others who have become specialties accompanying Salvadorans in the celebration of special holidays like Easter, Good Night (December 24) and end of the year, festivities are doing nationally, but in every area of Salvadoran territory has its own celebrations and each stock has adopted its own dishes that came to the realization of their local events.

Here we are short descriptions of the dishes most representative of the Salvadoran cuisine. However, if you want to know more details about these and other dishes typical of the Salvadoran cuisine, we invite you to visit the nearest restaurant in specialty food typical Salvadoran so you can enjoy these dishes and you can know more thoroughly.

It doesn't matter the date, it is always a good time to enjoy a typical Salvadoran dish!