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Cuisine

One of El Salvador's notable dishes is the pupusa. Pupusas are handmade corn tortillas (made of masa de maíz or masa de arroz, a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as quesillo, similar to mozzarella), chicharrón, or refried beans. Sometimes the filling is queso con loroco (cheese combined with loroco, a vine flower bud native to Central America). Pupusas revueltas are pupusas filled with beans, cheese and pork. There are also vegetarian options. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach. The name pupusa comes from the Pipil-Nahuatl word, pupushahua. The origins of the pupusa are debated, although its presence in El Salvador is known to predate the arrival of the Spaniards.

In El Salvador, the pupusa is considered a Mesoamerican ancestral legacy and the most popular dish nationally. It has been designated as the "National Dish of El Salvador" via the Legislative Decree no. 655 in the Salvadoran Constitution. The decree also indicates that every second Sunday in November, the country will celebrate the "National Day of the Pupusas".

Two other typical Salvadoran dishes are yuca frita and panes con pollo. Yuca frita is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). Yuca is sometimes served boiled instead of fried. Pan con pollo/pavo (bread with chicken/turkey) are warm turkey or chicken-filled submarine sandwiches. The bird is marinated and then roasted with spices and hand-pulled. This sandwich is traditionally served with tomato and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.

One of El Salvador's typical breakfasts is fried plantain, usually served with cream. It is common in Salvadoran restaurants and homes, including those of immigrants to the United States. Alguashte, a condiment made from dried, ground pepitas, is commonly incorporated into savoury and sweet Salvadoran dishes. " Maria Luisa " is a dessert commonly found in El Salvador. It is a layered cake that is soaked in orange marmalade and sprinkled with powdered sugar. One of the most popular desserts is the cake Pastel de tres leches (Cake of three milks), consisting of three types of milk: evaporated milk, condensed milk, and cream.

A popular drink that Salvadorans enjoy is horchata. Horchata is most commonly made of the morro seed ground into a powder and added to milk or water, and sugar. Horchata is drunk year-round, and can be drunk at any time of day. It mostly is accompanied by a plate of pupusas or fried yuca. Horchata from El Salvador has a very distinct taste and is not to be confused with Mexican horchata, which is rice-based. Coffee is also a common morning beverage. Other popular drinks in El Salvador include ensalada, a drink made of chopped fruit swimming in fruit juice, and Kolachampan, a sugar cane-flavoured carbonated beverage.