Salvadoran Cuisine

The style of cooking of El Salvador, built on the indigenous foods of Amerindian groups such as the Lenca, Pipil and Maya Poqomam and Chorti peoples, with some African influences and European ingredients added after the Spanish conquest. Many dishes are made from maize, and pork and seafood are used heavily. Its most notable dish is the pupusa, a thick handmade flatbread of corn or rice flour stuffed with cheese, chicharron, refried beans or loroco, often served with salsa roja and curtido. Pollo encebollado, chicken braised with onions, is another popular dish.