Tesis

In conclusion we can say that the Salvadoran cuisine reflects the customs of ancient peoples preserved forever as the main element corn. The typical Salvadoran food is a delicious mix of Indian foodwith Spanish. The traditional cuisine of our country boasts to be very elaborate and tasty species are added.
Here are some of the most emblematic dishes of our country:
CHICKEN TAMALES
Tamales arewrapped dough in banana leaves or corn cob, depending on its type. They can be chicken or chicken, where the mass is of special concern because it gives the flavor to the tamale, and was filled withchicken or chicken and also you can add chickpeas and diced potatoes. Besides these are the corn tamale with no padding but only the mass that is made from ground corn kernels, butter and salt, andare also known pisques tamales, which are made with corn dough with mashed beans but the mass must be added quite lime, so that the flavor known as Pisques. Pisques Tamales and chicken wrapped in bananaleaves unlike that wrap corn in husks of corn.
PUPUSAS
This is the national of El Salvador. It is traditionally a corn tortilla stuffed with cheese, pork made pasta, squash, beans, and cheesecombined with loroco, which is an edible flower and aromatic native Central American country.
His name, according to the Dictionary of the Royal Spanish Academy, comes from the Nahuatl word "pupushawa"meaning "swollen".
The pupusa originated in Mesoamerica, ranging from southern Mexico to Costa Rica. In this big beautiful region he called "Corn Culture".
Glosario:
Undermined: Debilitado.
Worthy:Digno, Meritorio.
Ensure: Asegurar, Hacer seguro.
Stuffed: Relleno.
Establishments: Establecimientos.

Ancient: Antiguo, Remoto.

Padding: Acolchado, Relleno.
Occur: Ocurrir, Pasar, Suceder.Overall: Total, De conjunto, Universal.
Doubted: Dudaba.
Shown: Se muestra.
Undeniable: Innegable.
Profits: Ganancias.
Affordable: Asequible.
Flavor: Sabor, Gusto, Condimento.

Ahí esta lo...