¨Panes mata niños¨: More Than Just a Street Food, a Simple Yet Irresistible Delicacy from Santa Ana
From Santa Ana to the world, "chuco" or "mata niños" bread has become a highly recognized dish by both locals and foreigners who visit the "brown city." In the heart of the Santa Ana department, a culinary tradition has emerged that has conquered the palates of both locals and foreigners: the famous "chuco" or "mata niños" bread. These breads, which combine unique flavors and a peculiar presentation, have transcended to other areas of the country and have become a gastronomic symbol. Chuc…
La Yuca: A Culinary Delight in Izalco
Izalco, Sonsonate - La Yuca is a hidden gem located on the road to Sonsonate, just off the turnoff to Atecozol water park. This humble eatery delights customers with its delicious yuca dishes, available in three varieties: fried, boiled, and mixed. The most affordable option is the fried yuca ($3), which comes with fried yuca, fried pepescas (small fish), and tomato sauce. For a more complete experience, try the yuca completa ($3.50), which includes fried yuca in sauce, pepescas, chicharra (fried pork rind), and chicharrones (fried pork belly)…
San Lorenzo Ready for Red Baron Jocote Festival Despite Production Delay.
San Lorenzo, Ahuachapán Norte – The traditional Red Baron Jocote Festival will take place in the San Lorenzo district on Sunday, April 7th, starting at 8:00 AM, despite a one-month delay in the production of this characteristic fruit. The festival will feature a tour of the fruit plantations, which is one of the two identity products of the district, along with loroco. The festival will be centered in the Plaza de San Lorenzo, where dozens of entrepreneurs will offer a variety of dishes derived from the red baron jocote, including sauces,…
Torrejas: Origin and Different Ways to Prepare This Traditional Holy Week Dessert
This sweet delicacy, which comes from ancient Spain, has become a traditional Holy Week dish in El Salvador. It is increasingly common to see new types of torrejas emerge thanks to the creativity of Salvadorans. Holy Week is full of traditions, including dishes closely linked to this period of reflection for devotees of the Catholic Church. One such dish is the torreja, a gastronomic delight that appears at this time of year to sweeten the palates of Salvadorans. To trace the origin of torrejas, we must consult the book "De re coqui…
They will carry out the “Festival del Relleno” in Cuyultitán, La Paz.
95% of the entrepreneurs who will participate are women, and there will be different activities. Next Sunday, starting at 10 in the morning, the third “Festival del Relleno” will take place in the central park of Cuyultitán, in La Paz, as informed by the organizers. The objective of the culinary and cultural event is to showcase this municipality and allow local entrepreneurs to sell their dishes. The event will start at 6:30 in the morning with the Palm Sunday procession followed by Mass. Then, at 10 in the morning, all the entrepreneur…
Salvadoran coffee to be exported to the United States for the first time.
The responsible party will be the Acafesal association from Ahuachapán. The Salvadoran Coffee Association (Acafesal) announced on Wednesday at the Los Ausoles Cooperative, located in the Llano La Laguna canton of Ahuachapán, the exportation of the first container of coffee beans as part of the Chamani project for the company Five Points Trading Corp, from the United States. Members of Acafesal highlighted that this is an innovative project to support the small coffee growers in the country who have faced challenges due to low internatio…
They will carry out the second cashew festival in Tecoluca, San Vicente.
They will carry out the second cashew festival in Tecoluca, San Vicente. It will be held on Sunday on Montecristo Island. There will be more than 20 products derived from the fruit and seed of the cashew, as well as tourist tours The Community Association for the Development of Montecristo Island, in Tecoluca, San Vicente, will hold the second cashew festival next Sunday, showcasing a product that is emblematic of the municipality and is cultivated by locals in a part of the island spanning over 80 acres, as well as in other areas of the Baj…
From milk with toasted tortilla to fresh chayote drink, these are some of the "uncommon" foods consumed by Salvadorans.
The gastronomy of El Salvador is very diverse, even within the territory, the taste of typical dishes varies, such as pupusas, whose accompaniments vary depending on the region of the country. If consumed in the western or central part of the country, pupusas are accompanied by natural tomato sauce and curtido (made of cabbage and other vegetables), while in the east, pupusas are usually accompanied by Worcestershire sauce and curtido (cabbage with mayonnaise). Although Salvadorans often eat their dishes in a peculiar way, they also c…
More than thirty women cooked the largest pupusa in Olocuilta.
Thirty-three women made the largest pupusa in Olocuilta on Sunday, November 12, the day El Salvador celebrates National Pupusa Day. According to the experts, the giant pupusa measured over 30 square meters this year. The women responsible for its creation come from different pupusa stands in the municipality, pooling their experience in Salvadoran gastronomy to create the quintessential dish of El Salvador. They mentioned that preparing El Salvador's largest pupusa takes about three hours, with preparations starting days …
