If you’ve ever wondered what makes Salvadoran food so special, you’re in the right place. From comforting pupusas stuffed with cheese, beans, and pork, to tangy curtido that adds the perfect crunch, Salvadoran dishes are a vibrant mix of tradition, culture, and bold flavors. Whether you’re a curious foodie, a traveler dreaming of Central America, or simply someone who loves discovering new tastes, this blog will take you on a delicious journey through the heart of El Salvador’s kitchen. Get ready to explore authentic recipes, cooking tips, and the stories behind every dish ¡buen provecho!

 Pupusas Revueltas (Salvadoran Stuffed Tortillas)

🧂 Ingredients:

For the Dough:

• 2 cups of masa harina (corn flour)
• 1½ cups of warm water
• ½ tsp of salt
• A bit of oil (for hands)

For the Filling:

• 1 cup refried beans (smooth is best)
• 1 cup cooked and shredded pork (or ground pork, seasoned)
• 1 cup shredded mozzarella cheese (or Salvadoran cheese if available)

 

 Instructions:

1. Prepare the dough:
• In a bowl, mix the masa harina, salt, and warm water until you get a soft dough. It should feel like playdough — not too sticky, not too dry.
• Cover the dough with a damp cloth and let it rest for 10 minutes.
2. Prepare the filling:
• Mix the refried beans, pork, and cheese in a bowl until well combined. You can blend the beans and pork a bit if you want a smoother texture.
3. Form the pupusas:
• Wet or lightly oil your hands.
• Take a small ball of dough (about the size of a golf ball).
• Flatten it into a disk (like a small tortilla).
• Place a spoonful of the filling in the center.
• Carefully fold the edges over the filling to close it, then flatten again gently to form a thick disk (about ½ inch thick).
4. Cook:
• Heat a skillet or comal over medium heat.
• Cook each pupusa for 2–3 minutes on each side, until golden brown spots appear and the dough is fully cooked.
• Serve with:

• Curtido (pickled cabbage salad with carrots and vinegar)
• Salsa roja (mild tomato sauce).

 Tips:

• Keep a small bowl of oil and water nearby to keep your hands from sticking.
• Don’t overfill the pupusas, or they might break open.

 

 Curtido (Salvadoran Pickled Cabbage Salad)

 Ingredients:

• ½ head of green cabbage, shredded
• 1 large carrot, grated
• ½ small white or red onion, thinly sliced
• 1–2 cups boiling water
• ½ cup white vinegar
• ½ tsp dried oregano
• ½ tsp salt
• Optional: 1 jalapeño or red chili, thinly sliced (for a little heat)

 Instructions:

1. Soften the veggies:
• Place the shredded cabbage, carrots, and onion in a bowl.
• Pour boiling water over the vegetables and let sit for about 5 minutes.
• Drain completely.
2. Pickle:
• In a separate bowl or jar, mix the vinegar, oregano, salt, and chili (if using).
• Add the drained vegetables and mix well.
3. Rest:
• Let it sit for at least 2 hours (better overnight) in the refrigerator to develop flavor.

 Salsa Roja (Salvadoran Tomato Sauce)

🧂 Ingredients:

• 4 ripe tomatoes (or 1 can of whole peeled tomatoes)
• ½ small onion, chopped
• 1 garlic clove
• ¼ red bell pepper (optional, for sweetness)
• ½ tsp salt (or to taste)
• ½ tsp chicken bouillon (optional)
• ½ tsp oregano
• 1 tbsp oil

👩‍🍳 Instructions:

1. Blend:
• Blend tomatoes, onion, garlic, bell pepper, oregano, salt, and bouillon until smooth.
2. Cook:
• Heat oil in a saucepan over medium heat.
• Pour the blended mixture into the pan and simmer for about 10–15 minutes, stirring occasionally.
3. Adjust:
• Taste and adjust seasoning as needed. Add water if you want a thinner sauce.
  
  Enjoy!