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Spezialitäten aus El Salvador(Dieses Dokument wird zur Zeit noch ins Deutsche übersetzt.)Here we would like to present information about the Salvadoran Cuisine. Some of these dishes are eaten during special seasons and others all year round: The corn Hojuelas with honey is a food eaten during the celebration of All Saint's Day, this means, the day dedicated to bring flowers to the cemetery to the deceased. Coyoles with honey and Torrejas (French toast) with syrup are seasonal dishes eaten during Holy Week or Easter. The pork or chicken tamales, fried yuca with and beef patties better known as pasteles de chucho make an excellent weekend dish. The famous internationally known Pupusas, are made of corn or rice flour filled with pumpkin flowers or with cheese, or diced bacon (chicharrón) or a mixture of bacon, cheese and fried beans known as mixed pupusas (pupusas revueltas). Of course, we cannot do without fried plantain and refried beans o casamiento, a mixture of beans with rice and aromatic herbs. This is the everyday meal of the Salvadoran people. The "semita", quesadilla, alboroto and chilate with nuégados and buñuelos, are the luscious of an excellent dessert. Fresh corn tamales (cakes), riguas and baby corn atole are usually eaten as a snack. Chicha is a popular drink prepared with fermented pineapple peel, cashew or nance fruit. Shuco is a very special Salvadoran dish that is drunk during the early morning hours. |
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