The Indian hen soup is one of the most popular recipes in El Salvador, very easy to prepare where the main ingredient takes center stage—a hen raised on natural and wild feeding.
The origin of its name
This dish owes its name to its connection with traditional indigenous cuisine, where the diet was based on ingredients directly obtained from nature.
Although this dish is prepared in cities, it is part of the menu that you will frequently find in places of tourist attraction, where nature is the focus, such as in the municipality of Caluco, in Sonsonate.
How it is prepared
To prepare this delicious broth, it is essential to use the Indian hen or wild rooster, cooked in water and complemented with various vegetables and herbs such as cilantro and spearmint; undoubtedly a dish made with love and respect for the traditions of grandmothers.
Among the ingredients used during its preparation are onions, peppers, leeks, carrots, potatoes, pipían, cassava, and chayote. Some like to add eggs and even a little rice during cooking, not forgetting the special touch of pepper and lemon.
You can usually enjoy this soup at local markets and inns, while in restaurants it may be offered as part of the menu on weekends or special occasions. It is a dish that can be enjoyed as a starter or, for many, as a complete meal, since it can be accompanied by portions of rice, roasted chicken, tortillas, and fruit refreshments.
The Indian hen soup is a delicious and quite affordable dish that charms both locals and tourists, who love the secrets of traditional Salvadoran cuisine.
