Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Maya, Lenca, Pipil, and Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharron (cooked pork meat ground to a paste consistency), refried beans, and/or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach. Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and chicharron with pepesca (fried baby sardines). The Yuca is sometimes served boiled instead of fried. Panes Rellenos ("Stuffed Bread") are warm submarine sandwiches.
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