Before talking about this exquisite Salvadoran dish, it is important to remember that this population was founded by the Pokomam Indians, belonging to the Maya-Quiche group, since time immemorial.
Some history
By the end of the 15th century, the Yaqui warriors conquered this population, and they are the ones who changed its original name to the Nahuat name, Atiquizaya, meaning place of springs. The origin of this name is because there are many springs around it.
The origin of this delicious dish dates back to the pre-Hispanic era, just like in other Central American countries, where offerings were prepared with deer or wild boar for the Day of the Dead.
However, with the arrival of the Spanish conquest, this meat was replaced by pork, which is why the final recipe is a mixture of pre-Hispanic traditions and Spanish culture.
Since then, in the town of Atiquizaya, cochinita has been the traditional dish, prepared with the pig’s head and viscera, cooked in a rich sauce of garlic, salt, pepper, and other seasonings, which are a family secret.
Today, it can be enjoyed on any Sunday morning, when several stalls at the square sell seasoned cochinita in a delicious sauce. This dish is usually served with rice and bread to savor every drop of that tasty sauce, whose aroma alone makes your mouth water.
It is also common to prepare bread filled with cochinita and topped with lettuce and tomato salad. A true delicacy.
