Lo que voy a decir yo: El Salvador's most notable dish is pupusa, a thick handmade flour made from

corn or rice flour, tortilla stuffed with cheese, chicharrón (pork cooked ground meat to a paste-like
consistency), refried beans, or loroco (a vine flower bud native to El Salvador).

the gastronomy of El Salvador is characterized by the fusion of three great cultures, the indigenous
(Pipil and Lenca), the Spanish and with important contributions of Italian food. Salvadoran
gastronomy is elaborated mainly with locally sourced ingredients, especially corn, beans, rice,
chicken, beef, pork, seafood, some wild animals, dairy products, and many fruits and vegetables.
Including beverages, one of the most outstanding is coffee.

A factor of the Salvadoran gastronomy is a geographical location, in the territory there are several
extensions of land exclusively for livestock and agriculture, among the main food products are:
coffee, corn, seafood, dairy products, fruits, beef, chicken, wheat, eggs, rice, tea and sugar.

Lo que va a decir manaheñ:

The consumption and production of milk in El Salvador is very important, consuming about 175
liters of milk per person per year. The existence of several milk derivatives, there is a large
consumption of cheese and sweet milk in the territory, as well as the production

The most representative dishes of El Salvador are: pupusa, tamales, sopa de pata, asado, pasta,
fruits and coffee.

El Salvador belongs to Mesoamerica, of which there are great varieties of native foods such as corn,
which is the main ingredient of Salvadoran gastronomy. Later, with the arrival of the Spaniards,
several important ingredients were added to Salvadoran gastronomy, such as cattle. Later, massive
waves of immigrants arrived in the country, mainly from Spain, Italy and the Middle East. The
Spanish brought the same ingredients that the colonists brought to the country, on the other hand
the Italians entered with several dishes recognized in the country, such as pizza, lasagna, pasta and
gnocchi, the Arabs, mostly Palestinians and Lebanese, introduced ingredients and dishes of
Levantine food to the country, such as several dishes with eggplants.

Lo que va a decir nehemia:

El Salvador was inhabited for thousands of years by various indigenous groups belonging to the
Mesoamerican Area, whose gastronomic uses are mainly through vegetables such as corn, beans,
potatoes, cocoa, cassava and ayotes. Later, when the territory was occupied by the Spanish Empire,
the Iberian colonizers, mainly from Asturias and Galicia, brought foods such as milk, cream, butter,
cheese, rice, potatoes, wheat, sugar cane and new animals, as well as foods added by the
contribution of Arabs and Africans63.

Along with corn, beans and ayote (squash), were the other plants native to the New World that
constituted the main food of the natives of some regions of Central America. They also consumed
other products such as tubers, herbs and fruits like zapote, nance, piñuela, pitahaya, a variety of
chilies, epazote, purslane, chipilín, güisquil, sweet potato, jicama, among others. In addition to this
diet, there was animal food made from the delicious meats of chumpipe (turkey), deer, squirrel,
rabbit, hare, cusuco, cotuza, tepezcuinte, iguana, turtledove and quail, many of which are now
extinct. to which the Europeans would add horses, sheep and goats, chicken, olives, almonds, plums
and spices such as saffron, which in turn has Arabian origins and dates back to the Middle Ages.6

Later, foods such as coffee were added, which began to be exported at the beginning of the 19th
century. This product would become the most important in the country,78 achieving a considerable
level of wellbeing that attracted large numbers of immigrants from 1880 to 1950, especially
Mediterranean immigrants (Spanish, Italian, Palestinian and Lebanese).