Mercadotecnia

Traditional food of El Salvador
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 Spanishpeoples.[citation needed] 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,chicharrón (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 friedcassava 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 handpulled. This sandwich is traditionally served with turkey or chicken, tomato,and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.

Soups and salad


Sopa de pata
Soups are popular among Salvadorans of every social level. Sopa de pata is a soupmade from the tripes of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. Gallo en chicha is a soup made with rooster, corn, and dulce de tapa and sometimes other things.
[edit]Panes Rellenos
Panes Rellenos (filled bread) is a warm chicken or turkey submarine sandwich, similar to a hoagie. The chicken/turkey is marinated and then roasted with Pipil spices and hand-pulled.This sandwich is traditionally served with tomatoes, and watercress.
[edit] Desserts
Salvadorean desserts include pan dulce, semita, Salvadorean-style quesadilla, torta de yema, marquezote,...