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Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize. There is also heavy use of pork and seafood. Old world ingredients were incorporated after the Spanish conquest.
El Salvador's most notable dish is the pupusa, a thick handmade corn flour or rice flour flatbread stuffed with cheese, chicharrón , refried beans or loroco. There are also vegetarian options, often with ayote or garlic. Some restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a cooked tomato sauce, often served with curtido. Pollo encebollado is another popular Salvadoran dish that contains chicken simmered with onions. Salvadoran cheeses, queso duro , queso fresco , 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 and chicharron with pepesca. The yuca is sometimes served boiled instead of fried. Panes rellenos 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 and cabbage.
Other well-known Salvadoran dishes include carne guisada , lomo entomatado , carne asada , pasteles de carne , pollo guisado con hongos , pacaya planta , pavo salvadoreño , ceviche de camarones , and pescado empanizado. Salvadorean chorizo is short, fresh and tied into twin sausages.