typical meals

typical meals

Atol shuco

The Shuco is a drink consisted of cornflour, water, salt, seeds of ground ayote, colored entire beans with broth and a puntito of salt and chili. It makes use in a made deposit of the scallop of an ayote that serves like cup or dish and takes without spoon.

The atol shuco, or simply "shuco", prepares himself by means of corn. Of preference of black corn, which supposedly has a different flavor, although it is possible to use of the current corn. Also, at the time when other ingredients join him, there is used preferably pretty bean, which is a variety of smaller bean, redondito, with a peculiar flavor.

Horchata

The name comes from the Catalan orxata, probably derived from the word ordiata, done of ordi (barley). The horchata is a drink of milky consistency done to generally by means of seeds (of groundnut, knob, cocoa, rice, sesame, linseed, almonds, etc.) or rice. In El Salvador, the traditional horchata is by means of knob, seed of sesame, cinnamon, and cocoa.

From our beginnings, the horchata has been the leader of our products, that's why we have wanted to give him a special paragraph inside our place.

Riguas

Typical saucer of El Salvador done by means of corn, (if it is tender better) they can eat up alone or with some complement (Cream, Cheese, or accompanied of atol of sweetcorn). They eat up warm, and traditionally they are served in a sheet of garden (sheet of the plant of the banana tree).

This meal is very delicious and economic of the pocket belong already to tourists or of any person who wants to taste of this food of corn.

Atol of Sweetcorn - fried yucca

Atoles are very popular beverages in El Salvador with roots in Mayan cuisine. They are a sort of thick drink often eaten with a spoon. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor. For ultimate effect, serve it in a bowl made out of a dried calabash gourd.

Los Atoles son bebidas muy populares en El Salvador con raíces en la cocina Mayan. Ellos son una especie de bebida gruesa a menudo comida con una cuchara. El Atol de elote está basado en el maíz fresco (elote) y tiene un sabor maravillosamente fresco. Para el efecto último, sírvalo en un tazón hecho de una calabaza de calabaza secada.







yuca frita- fried yucca

It is possible to serve parboiled or fried, accompanied as tanning, Creole sauce with pedacitos of chicharrón or pepesca (pescaditas of river). Generally it makes use in sheets of garden.


puede servir sancochada o frita, acompañada de curtido, salsa criolla con pedacitos de chicharrón o pepesca (pescaditas de río). Generalmente se sirve en hojas de huerta.

Stuffed Tortilla

Las enchiladas en El Salvador se hacen con masa de maíz y se les agrega achiote y mantequilla y se fríen. Se sirven con pollo, curtido, huevo duro, y queso rallado. Se les agrega algunos otros ingredientes dependiendo el gusto de las personas, como salsas, aguacates, crema u otros. A pesar de su nombre en El Salvador las enchiladas no tienen al chile como su ingrediente principal, aunque si se desea puede agregárseles.

The stuffed tortillas in El Salvador do with mass of corn and one adds them achiote and butter and they are fried. There make use with chicken, tanning, hard egg, and grated cheese. One adds some other ingredients depending the taste of the persons, like sauces, avocados, cream or others. In spite of his name in El Salvador the stuffed tortillas do not have to the chili as his principal ingredient, although if it is wished he can join.

Rich Tamals

Los tamales son masa envuelta en hojas de plátano, o de mazorca de maíz, dependiendo su tipo. Los tamales pueden ser de gallina o de pollo, donde la masa es de especial cuidado porque le da el sabor al tamal, y se le rellena con gallina o pollo y además se le puede agregar garbanzos y papas en trocitos. Además de este tipo de tamal están los de elote que no tienen relleno sino solamente la masa que es elaborada con granos de maíz molido, mantequilla y sal, y también son conocidos los tamales pishques, span> que son preparados con masa de maíz junto con frijoles molidos, pero la masa debe agregársele bastante cal, para que de el sabor conocido como pishque. Los tamales pishques y los de gallina se envuelven en hojas de plátano a diferencia de los de elote que se envuelven en hojas de la mazorca del maíz.

The tamals are a mass wrapped in sheets of banana, or of cob of corn, depending his type. The tamals can be of hen or of chicken, where the mass is of special care because it gives the flavor to the tamal, and he is refilled by hen or chicken and also it is possible to add his chick-peas and you swallow in bits. In addition to this type of tamal they are of sweetcorn that have no filling but only the mass that is prepared by grains of ground corn, butter and salt, and also the tamals are known pishques, span> that are prepared by mass of corn together with ground beans, but the mass must add enough lime, so that of the flavor known like pishque. The tamals pishques and those of hen are wrapped in sheets of banana in contrast to those of sweetcorn that are wrapped in sheets of the cob of the corn.

Deliciosas Pupusas-Delicious Pupusas

The pupusas with a traditional meal in the whole El Salvador, in any part of the country he can find a place where they bandage pupusas (pupusería), any day of the week. The pupusas originally are done by mass of corn and you refill with chicharrón and cheese, cooked in a plate and served with tanning of vinegar. Today there is a big variety of pupusas and not only of corn but also of rice that they are known like of olocuilta by his origin. These, independently of the mass, the filling can be of chicharrón, of cheese, of bean ground with cheese, riots (chicharrón, cheese and ground bean), cheese with loroco, and a big variety of ingredients that at present are in all the pupuserias of the country.

Las pupusas con una comida tradicional en todo El Salvador, en cualquier parte del país puede encontrar un lugar donde vendan pupusas (pupusería), cualquier día de la semana. Las pupusas originalmente son hechas con masa de maíz y rellenas con chicharrón y queso, cocidas en una plancha y servidas con curtido de vinagre. Hoy hay una gran variedad de pupusas y no solamente de maíz sino también de arroz que son conocidas como de olocuilta por su origen. Éstas, independientemente de la masa, el relleno puede ser de chicharrón, de queso, de frijol molido con queso, revueltas (chicharrón, queso y frijol molido), queso con loroco, y una gran variedad de ingredientes que actualmente se encuentran en todas las pupuserias del país.