www.ebizguides.com
220
Entertainment
The male of the iguana (garrobo) is a typical meat
El Salvador is a great Latin American country to be
discovered, an emerging destination in the heart of
Central America that offers a unique combination
of nature and beauty: beaches and mountains,
archaeological and colonial towns, cultural traditions,
great diversity of flora and fauna, captivated history
and above all, its amiable and cordial people.
INTRODUCTION
GASTRONOMY:
FOOD & DRINK
The alcoholic beverage Salvadorans drink the most
is beer. There are different national brands like
Pilsener, Suprema and Regia. Salvadorans hardly
drink wine and there is a national wine made with
Jamaican flower made in Guazapa near Suchitoto.
As traditional beverages these are “atol shuco”
(drink usually served in “huacal” –coconut husk- or
“morro” recipient –a tree which fruit husk is strong
and seeds are used to make a drink); “cebada” or
barley and “horchata de morro”.
The name horchata comes from the Catalan “orxata”,
probably derived from the word “ordiata”, made of
ordi (barley). Horchata is a milkish beverage usually
made from different seeds (tiger nut, morro, cocoa,
rice, sesame seeds, linseed, almonds, etc.) or rice.
In El Salvador, the traditional horchata is made of
morro, sesame seeds, cinnamon and cocoa.
Typical Salvadoran food involves a delicious mixture
of indigenous and Spanish food. The word “pupusa”
comes from the Nahuat language “pupushahua”
meaning stuffed tortilla. Pupusas are mashed maize
or rice tortillas stuffed with cheese, pork meat, beans,
mixed –pork meat and beans or beans and cheese-
shrimp, or tiny shrimp and fish. It is eaten with pickled
cabbage and there are people who prefer them with
natural tomato sauce. Most common pupusas are
made with mashed maize. Rice pupusas are general
eaten outside the capital city (San Salvador).
Recipe to prepare Pupusas
Ingredients
1 lb mashed maize, 2lbs. “quesillo” (a type of
Salvadoran cheese), 1 lb. ground pork meat and 1
lb beans
Prepare the dough, then make the tortilla, fill the
tortilla with cheese, pork meat or beans, close the
tortilla in form of a ball and palm it until having the
form of a tortilla, place it in the “comal” (hot plate)
turning it constantly until done.
Quesadilla (National Cheese cake)
Ingredients
½ lb unsalted cheese
½ bottle of fresh sour cream
½ cup of sugar
2 eggs
½ lb rice flour (or wheat flour)
2 teaspoons baking soda
First, shred the cheese then the add eggs, sugar and
cream when these steps are done add the flour and
baking soda, mix until it is smooth and homogeneous
dough. Let set for an hour, mix it with a wooden
spoon and pour into a greased pan, depending on
their size, bake at 325° F for 20 to 25 minutes or until
it gets a gold color.
Yucca with pork meat
Yucca is boiled or fried, accompanied with fresh
tomato sauce and small pieces of fried pork meat. It
is usually served on plantain leaves.
Chicken tamales
Ingredients
(15 to 20 tamales)
Enough plantain leaves
5 to 6 cups of corn dough (already made)
2½ margarine sticks or ½ lb of shortening
1 ounce of achiote (spice for tamale) (1 envelope)
1 chicken
Salt for taste