When talking about Salvadoran cuisine, it is necessary to refer to the culinary roots of El Salvador, going back to the beginnings of Mesoamerican and pre-Hispanic civilizations, and the development in its history; because that's how it is possible to find the roots of what we consume now and get to know the richness of the ingredients and the different inherited preparations.
Salvadoran Regions
In each region of El Salvador, there are dishes that identify it, they may be the same, but prepared differently.
An example is how atol shuco is prepared, which is savory in the western part of the country, while in the east it is sweet.
Pupusas, which are an icon of Salvadoran food, are filled with meat in the central region, but in coastal areas, they are seafood-based.
In the East
In the eastern regions, it is common to have the opportunity to eat Iguana en alguashete; the iguana is beheaded and its skin is removed after scorching it, then its eggs are taken out to enjoy the meat.
In the central part of the country, it is customary to eat yuca pupusas, known as Nahuizalco; while in the eastern regions, pupusas are served with black sauce and cabbage, they are made especially for the San Miguel festival.
Currently, Salvadoran cuisine is a great mix of inherited flavors thanks to cultural exchanges over the centuries, preserving ancestral techniques along with sophisticated European techniques.
