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Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Maya, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the ''pupusa'', a thick handmade corn flour or rice flour tortilla stuffed with cheese, ''chicharrón'' (cooked pork meat ground to a paste consistency), refried beans 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 which are served with ''salsa roja'', a simple yet flavorful Salvadoran cooked tomato sauce, often served with ''curtido''. ''Pollo encebollado'' is another popular Salvadoran dish that contains chicken simmered with onions. Salvadoran cheeses, ''queso duro'' (hard cheese), ''queso fresco'' (fresh cheese), and ''cuajada'', are eaten with meals. Two other typical Salvadoran dishes are ''yuca frita'' and ''panes rellenos''. ''Yuca frita'' 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. The turkey or chicken is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served with turkey or chicken, tomato, and watercress along with cucumber, onion, chili, lettuce, mayonnaise, and mustard. Other well-known Salvadoran dishes include ''carne guisada'' (saucy beef with potatoes and carrots), ''lomo entomatado'' (beef with tomatoes), ''carne asada'' (grilled steak, usually served with a type of Salvadoran salsa called ''chimol''), ''pasteles de carne'' (meat pies), ''pollo guisado con hongos'' (chicken with mushrooms), ''pacalla'' (palm flowers breaded in cornmeal, fried and served with tomato sauce), ''pavo salvadoreño'' (roast turkey with sauce, often eaten for Christmas), ''ceviche de camarones'' (lime-cooked shrimp), and ''pescado empanizado'' (breaded, fried fish fillets). ==Types of tamales== El Salvador is known for different types of tamales, which are usually wrapped in plantain leaves. These tamales include: * ''Tamales de elote'' (Fresh corncakes) * ''Tamales pisques'' (Tamales stuffed with black beans) * ''Tamales de pollo'' (Tamales stuffed with chicken and potatoes) * ''Ticucos'' ("Travelers" tamales) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Salvadoran cuisine」の詳細全文を読む スポンサード リンク
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